Chile Verde La Frontera Style Recipe 455

CHILE VERDE (LA FRONTERA-STYLE)

Steps:

• In the bowl of a food processor, add the tomatillos, jalapeño, serrano and Anaheim chiles, if using, and cilantro and purée them all. Add the can of green chiles, diced tomatoes and tomato sauce to the food processor. Continue blending until the mixture is a consistent color.
• Pour the mixture into a slow-cooker. Add the chicken broth, oregano, cumin and chili powder.
• Turn the slow-cooker on high heat and cover.
• Meanwhile, dust the pork with flour, salt and pepper.
• In a large frying pan over medium heat, warm the oil. Add the onions and garlic and sauté until the onions are tender, about 5 minutes. Transfer to the slow-cooker.
• Add more oil and add the pork in batches, and cook until browned thoroughly. Transfer to the slow-cooker. Let cook in the in the slow-cooker on high for 2 hours.
• After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
• Thirty minutes before serving, mix the cornstarch with water, and add it to the slow-cooker. Add more if you want to thicken it further.
• Cover the bean burritos with the chile verde pork, and garnish with chopped onions and grated cheese.

CHILE VERDE (LA FRONTERA STYLE)

Steps:

• Cut the pork into small chunks. You can use pork roast, pork loin, or Boston butt. Husk the tomatillos, de-stem them, and cut them into large chunks. Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks. Put tomatillos and peppers and cilantro in a food processor, puree them all. Add the can of green chilis, diced tomatos, and tomato sauce to the food processor. Continue blending until the mixture is a consistant color. Pour the vegetable puree into a crock-pot. Add the chicken broth, oregano, cumin, and chili powder. Turn the crock-pot on high and cover. Dust the pork with flour, salt and pepper. Heat 2 Tbsp. olive oil, shortening, or lard in a frying pan. Add the garlic and onions, sauté until the onions are tender. Add the pork, brown it thoroughly. Pour the entire pan's contents (including drippings) into the crock-pot. Cook in the crock-pot on high for 2 hours. After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours. 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further. Serve over bean burritos. I used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. Bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). Cover them with the chili verde and pork, then garnish (or further smother) with onions and cheese.

CHILE VERDE

Steps:

• In a large saute pan, heat the corn oil over low heat and add the Anaheim chiles, poblanos, jalapenos and onions and cook until softened but not browned, about 7 minutes. Season with salt and pepper.
• Meanwhile, over an open flame, roast the tomatillos, turning occasionally, until they are charred. Set aside to cool, then puree in a blender until smooth.
• Add the pureed tomatillos to the pan with the chiles. Add 12 cups water and bring to a simmer. Cook until the sauce thickens, 30 to 40 minutes.
• In a small bowl, whisk the cornstarch together with 1 1/2 cups water to make a slurry. Whisk the slurry into the sauce and cook until thick, 10 minutes more. Add the hot sauce. Taste and adjust for salt and pepper. Take off the heat and chill.
• Serve with refried beans, corn tortillas, eggs any style with Colby-Jack cheese melted over the top or braised pork and white rice.

NEW MEXICAN CHILE VERDE

Steps:

• Over gas flame or on barbecue grill roast chiles until charred on all sides. Place in a paper bag for 20 minutes. Peel off blackened skin, remove seeds and membranes and chop into coarse pieces.
• In a large heavy stew pot heat bacon over high heat and saute until 3 tablespoons of fat are rendered. Reserve bacon for another use or discard. Add onion and garlic and saute until onion browns. In a large bowl mix together ancho chile molido, salt and masa harina. Add pork and toss to coat in spice mix. Push onion to sides of pot and add seasoned pork cubes, turning several times until well-browned. Stir together pork and onions, add stock, scraping up any browned bits from bottom of pan, and bring to a boil. Reduce heat to simmering and add roasted poblano. Stir well, cover and cook about 2 hours, or until pork is very tender. If using cumin, add 5 minutes before end of cooking. Taste and season with salt and pepper if needed. Serve with warm corn tortillas and garnish as desired with cumin, posole, lime juice, cilantro, or extra chopped roasted chiles.

CHILE VERDE (LA FRONTERA STYLE) RECIPE - (4.5/5)

Steps:

• Cut the pork into small chunks. Husk the tomatillos, de-stem them, and cut them into large chunks. Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks. Put tomatillos, peppers, and cilantro in a food processor and puree them. Add the can of green chilis, diced tomatos, and tomato sauce to the food processor. Continue blending until the mixture is a consistant color. Pour the vegetable puree into a crock-pot. Add the chicken broth, oregano, cumin, and chili powder. Turn the crock pot on high and cover. Dust the pork with flour, salt and pepper. Heat 2 T olive oil, shortening, or lard in a frying pan. Add the garlic and onions, saute until the onions are tender. Add the pork, brown it thoroughly. Pour the entire pan's contents (including drippings) into the crock pot. Cook in the crock pot on high for 2 hours. After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours. 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock pot. Add more if you want to thicken it further. Serve over bean burritos.

CHILE VERDE II

Steps:

• In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
• Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

CHILI VERDE

Steps:

• Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover, and cook on Low for 8 to 10 hours.
• When the roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup or over chimichangas.

EASY CHILE VERDE

Steps:

• Preheat oven to 350 degrees. Season pork with salt and pepper. Heat a medium Dutch oven (6 to 8 quarts) over medium-high. Swirl in 2 tablespoons oil. Working in batches, brown pork all over, 16 to 20 minutes total (adding remaining oil when needed). Let pork cool slightly, then cut into 1-inch chunks.
• Return Dutch oven to medium-high heat. Add onion, season with salt and pepper, and sauté until translucent, about 3 minutes. Return pork to Dutch oven along with canned chiles, salsa, and 1/2 cup water. Bring to a boil, then cover and transfer to oven. Roast until pork is very tender, about 2 1/2 hours.
• Let stand 10 minutes; skim fat with a spoon and serve with various accompaniments on the side.