Chile Verde Chicken Or Pork Recipes

CHICKEN CHILE VERDE

Steps:

• Season chicken pieces with salt and black pepper on all sides.
• Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
• Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
• Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
• Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
• Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
• Season with salt and pepper to taste; serve garnished with sour cream.

CHILI VERDE PORK

Steps:

• In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
• Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
• Add pork butt to Dutch oven and cook over high heat until browned on all sides
• Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
• Let simmer for 1 hour.

PORK CHILE VERDE

Steps:

• In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.

CHILE VERDE (CHICKEN OR PORK)

Steps:

• Combine all ingredients (except those for serving) and place in a crock pot.
• Cook on high for one hour and then switch to low for an additional 4-6 hours - time could be different depending on how hot your crock pot cooks. (This could easily be cooked on the stove as well).
• At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
• Serve in a bowl with cilantro, yogurt or sour cream and tortillas on the side (and a spoon!).

PORK CHILE VERDE

Steps:

• Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
• Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
• Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

PORK CHILE VERDE

Steps:

• Put peeled and rinsed tomatillos into a blender with just enough water to blend into a puree. Set aside. Heat olive oil in a large stock pot. Saute onion until slightly browned.
• Add chopped jalapeno and garlic. Saute a few minutes more. Add pork and brown on both sides. Salt and pepper meat to taste. Add green chilies, pureed tomatillos and oregano. Simmer uncovered for 1 to 1 1/2 hours, stirring often until liquid is reduced. Add freshly chopped cilantro just before serving.
• Garnish with shredded sharp cheddar cheese and sour cream if desired.

MEXICAN PORK CHILI (CHILE VERDE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
• Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
• While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
• Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
• Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.

CHILI VERDE WITH PORK

Steps:

• Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. , Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired.

CHICKEN CHILE VERDE

Steps:

• Start off by seasoning your chicken on both sides with half of the salt and pepper. If your using bone in chicken cut off skin before seasoning your chicken. Fill a pot with the water and start to boil.
• Pour Oil into a frying pan and start browning chicken on both sides about 4 minute on each side. You might want to fry only 4 or 5 at a time for an even color. Remember you not cooking the chicken all the way just browning.
• The pot of water should be boiling at this time, put the tomatillos and jalapenos into the boiling water and boil 12-15 minutes.
• While the tomatillos and jalapenos are boiling finish browning all of the chicken.
• Once the tomatillos and jalapenos are ready drain the water and put the tomatillos, jalapenos, cilantro, garlic, and the chicken broth into a blender and start pulsing until all the ingredients are all mixed and then blend for 30-40 seconds. Once blended leave in blender until needed.
• Pour the remaining oil in a pot (pot should be a good size one you would use for soups) and start frying the onion on med-high heat. After about two minutes put the rest of the salt, pepper, cumin, and cayenne pepper and fry for an additional 5 minutes, add the browned chicken and pour the tomatillo mixture and simmer for 20 minutes.
• Take out the chicken with tongs and put in to a bowl and start shredding. Once chicken is shredded place back into pot and simmer for another 20 minutes.
• Note: You do not need to do the last step if you are using boneless chicken just simmer until chicken in fork tender and stir it and the chicken should fall apart. I like to use bone in chicken because I feel it has more falvor than boneless chicken.