Chile Verde Salad Recipes

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MEXICAN CHILE VERDE



Mexican Chile Verde image

This Authentic Chile Verde Recipe is made from tender pork that is slowly cooked in a savory salsa verde sauce. So tasty and full of amazing Mexican flavors.

Provided by Maggie Unzueta

Categories     Dinner

Time 1h25m

Number Of Ingredients 10

4 tbsp oil (divided)
3 1/2 to 4 lbs pork loin chopped into 1-inch pieces ((not tenderloin))
2 tbsp Salt (Divided)
1 tspn Pepper
10 tomatillos
1 onion (divided)
3 garlic cloves (divided)
2-3 serrano chile ((use 3 if you like it spicy))
1/2 bunch cilantro
2 cups chicken broth ((or water, but taste for salt))

Steps:

  • In a large stock pot, heat 3 tablespoons of oil.
  • Season the pork with salt and pepper.
  • Add the pork to the stock pot.
  • Sear on all sides.
  • Stirring occasionally.
  • Meanwhile preheat the broiler on high.
  • Place the tomatillos, ½ onion (chopped), 2 garlic cloves, and 2-3 serrano chiles on a sheet pan.
  • Note: if you like it spicy, use 4 to 5 serrano chiles.
  • Drizzle 1 tablespoon of oil over all the ingredients and mix well.
  • Add salt over everything.
  • Place the sheet pan inside the oven.
  • Broil for 4-5 minutes until the tomatillos are black and charred.
  • Add all the tomatillos and cilantro into a blender.
  • Blend until smooth.
  • If there is excess fat, remove the seared pork from the pot.
  • Drain any excess fat.
  • Place the remaining 1/2 onion chopped and 1 finely minced garlic into the pot.
  • Stir and cook for 1 minute.
  • Return the pork to the pot.
  • Add the salsa verde from the blender.
  • Add 1 cup of chicken broth to the blender to get any remaining salsa verde.
  • Add the liquid from the blender and remaining chicken broth to the pot.
  • Stir to combine.
  • Cover with a lid.
  • Cook for 1 hour on low.
  • Taste for salt.Note: If using potatoes, add 30 minutes before turning off the heat.
  • Serve with Mexican rice and beans.

Nutrition Facts : Calories 398 kcal, Carbohydrate 5 g, Protein 52 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 2352 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHILI VERDE



Chili Verde image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 1 gallon

Number Of Ingredients 16

Olive oil
5 cups diced onion
1/2 cup chopped garlic
1/3 cup chopped serrano peppers
1/3 cup chopped jalapeno peppers
5 pounds cubed pork shoulder
1 quart chicken broth
15 to 20 Anaheim peppers
12 to 15 tomatillos
3 tablespoons garlic powder
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 teaspoon ground coriander
2 teaspoons salt
1/2 cup corn flour

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
  • Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
  • Meanwhile, place the Anaheim peppers on a sheet pan.
  • Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
  • Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
  • Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
  • Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
  • In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
  • Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.

EASY CHILE VERDE



Easy Chile Verde image

If you order a bowl of authentic Mexican chile verde in the Southwest, you'll find hunks of juicy, tender pork shoulder that have been braised for hours in a tart tomatillo-chile sauce. While the original is worthy of a special weekend project, we wanted a recipe that we could make on any lazy Sunday and still be delicious. By using storebought ingredients that bring maximum flavor with the minimal amount of fuss, we created a hearty and warming chile verde that is practically hands-off. In a rush? Try the pressure-cooker version of this recipe, instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 3h25m

Yield Serves 4 to 6

Number Of Ingredients 7

3 1/4 pounds pork shoulder, cut into thirds
Kosher salt and freshly ground pepper
2 to 3 tablespoons vegetable oil
1 large onion, thinly sliced
1 can (7 ounces) diced green chiles, such as Goya
1 jar (15 ounces) medium green salsa, such as Xochitl (1 3/4 cups)
Tortilla chips, cilantro, sour cream, cotija cheese, and sliced radishes, serrano or jalapeño chiles, and avocado, for serving

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.

CHILI VERDE



Chili Verde image

This is a 'brown sauce' that I have had over chimichangas in Mexican restaurants, and is one of my favorites. When I found I could make it at home, it has become a regular. May be served as soup or over chimis. Top with sour cream and shredded cheese. Enjoy.

Provided by SASSYLUCKYL

Categories     Meat and Poultry Recipes     Pork

Time 8h10m

Yield 12

Number Of Ingredients 8

3 tablespoons Worcestershire sauce
1 tablespoon garlic pepper
3 pounds pork picnic roast
1 large onion, diced
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans diced green chilies, drained
3 (7 ounce) cans green salsa
2 (15.5 ounce) cans great Northern beans, drained

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.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 22 g, Cholesterol 81.3 mg, Fat 23.3 g, Fiber 4.1 g, Protein 24.8 g, SaturatedFat 8 g, Sodium 764.2 mg, Sugar 3.5 g

PADDY'S CHILE VERDE



Paddy's Chile Verde image

One Easter I was unable to find a leg of lamb to roast, as is traditional in my family. The best I could find was chunks of lamb, in my local Mexican market. So I decided to defy tradition and use the ingredients around me. Best Irish-Mexican Easter EVER! Serve with toasted flaked almonds, crumbled cotija cheese, and homemade croutons.

Provided by wsf

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 4h45m

Yield 8

Number Of Ingredients 11

4 pounds fresh tomatillos, husks removed
2 large onions (keep the skin on)
2 poblano peppers
1 head garlic
3 chipotle peppers in adobo sauce
2 (12 fluid ounce) cans or bottles lager-style beer
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
4 tablespoons vegetable oil
4 pounds cubed lamb stew meat

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Arrange the tomatillos, onions, poblano peppers, and garlic on a baking sheet.
  • Cook the vegetables under the broiler until the skins are charred on the side facing the heater elements; turn the vegetables and continue cooking until equally charred, 3 to 5 minutes per side.
  • Remove and discard the root and outer skin from the onion and garlic; remove and discard the stem and seeds from the peppers.
  • Working in batches, combine some of the tomatillos, onion, poblano peppers, garlic, chipotle peppers in adobo sauce, lager-style beer, cumin, salt, and pepper in a blender to about half full. Holding the lid in place, pulse a few times to get the mixture moving before leaving the blender on to puree to a smooth texture; pour into a slow cooker.
  • Heat the oil in a large saucepan. Cook and stir the lamb cubes in the hot oil until browned on all side, about 5 minutes; transfer to the slow cooker.
  • Cook on High for 4 hours.

Nutrition Facts : Calories 486.5 calories, Carbohydrate 24.6 g, Cholesterol 123.6 mg, Fat 22.4 g, Fiber 6.3 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1010.8 mg, Sugar 11 g

CHILE VERDE



Chile Verde image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 15 servings

Number Of Ingredients 12

30 Anaheim chiles, roasted
5 pounds pork shoulder
4 medium onions, sliced
10 whole garlic cloves, crushed
4 bay leaves
4 tablespoons dried oregano
3 (8-ounce) cans whole tomatoes, crushed by hand
4 cups water
1/2 cup chicken base
Salt
1/4 cup all-purpose flour
Fresh cilantro leaves, for garnish

Steps:

  • Peel and crush the roasted Anaheim chiles; set aside.
  • Remove the fat from the pork shoulder and cut the fat into small pieces. In a large pan over medium-high heat, fry the fat until crisp, 4 or 5 minutes, and then remove the chunks of fat from the pan.
  • Sweat the onions and garlic in the same saute pan, cooking them in the residual pork fat. Cut the pork shoulder into 1/4-inch pieces and add them to the pan and saute until browned. Add the bay leaves, oregano, tomatoes, and Anaheim chiles. Simmer over low heat for about 25 minutes. Add the water, chicken base, and salt, to taste. Bring to a boil and then cover and simmer for 2 hours or until tender.
  • Slowly add the flour in small amounts, until the mixture has reached your desired thickness; do not exceed 1/4 cup flour. If desired, return the crispy fat to the mixture to add additional pork flavor. Serve in bowls and garnish with fresh cilantro leaves.

CHILI VERDE



Chili Verde image

This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 8 servings.

Number Of Ingredients 13

4 tablespoons canola oil
4 pounds boneless pork, cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
1/2 cup minced fresh cilantro
1/2 to 1 cup salsa verde
1 can (14-1/2 ounces) chicken broth
Flour tortillas, warmed
Minced fresh cilantro, opitonal

Steps:

  • In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. , Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas. Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 404 calories, Fat 20g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 509mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.

CHILI VERDE ESQUITES (MEXICAN CORN SALAD)



Chili Verde Esquites (Mexican Corn Salad) image

Chili verde sausages add a wallop of flavor in my version of esquites, a kicked-up Mexican corn salad. We leave half the kernels raw for crunch, and quickly pickle shallots and chilis in lime juice for brightness. Half the Cotija cheese gets added for creaminess while the mixture is hot, and the other half is added as a topping once it's cooled down slightly. -Cara Nicoletti, Seemore Meats & Veggies

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 9

5 tablespoons lime juice
3 tablespoons olive oil
6 medium ears sweet corn, husked
2 shallots, sliced into rings
1 serrano pepper, sliced into rings, optional
1 package (12 ounces) Seemore Fully Cooked Chicken Chili Verde Sausages
1 tablespoon canola oil
1/2 cup Cotija cheese, crumbled and divided
1 cup roughly chopped fresh cilantro leaves, divided

Steps:

  • In a large serving bowl, whisk together lime juice and olive oil. Cut kernels off corn cobs. Add half to the serving bowl; stir in shallots and serrano, if desired. Set aside., Crumble sausages into small pieces. In a large cast iron or stainless steel skillet over medium-high heat, cook and stir sausage in canola oil until golden brown, about 5 minutes. With a slotted spoon, transfer sausage to paper towel. , In same pan, add remaining corn to drippings; cook over high heat, not stirring, until lightly charred on 1 side, 2-3 minutes. Transfer corn to shallot mixture; add sausage and 1/4 cup Cotija cheese. Toss to combine; let stand until cooled to room temperature, 15-20 minutes. Stir in 1/2 cup cilantro. Top with remaining 1/2 cup cilantro and 1/4 cup Cotija cheese.

Nutrition Facts : Calories 229 calories, Fat 14g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 364mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

AWESOMELY EASY CHILE VERDE



Awesomely Easy Chile Verde image

I love Chile Verde recipes and a good friend of mine used to make a variation of this recipe in college. I tried to doctor it up and give it a better taste profile and think I accomplished it. I made this for my boyfriend and I, four days ago and we've been eating it slowly, as it's so delicious we don't want it to be over! Hope you enjoy it as much as we have been :)

Provided by Chez Shonna

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1 lb pork roast
1 medium yellow onion
1 celery rib
16 ounces herdez salsa verde
8 ounces of la victoria diced green chilies
8 ounces el pato hot sauce
1 lime
1 teaspoon cumin
celery salt

Steps:

  • Cut your pork roast into bite-sized cubes while your oil is heating in a large saute pan.
  • While the pork is browning, dice your celery and onion.
  • Once the pork is browned, add in the onion and celery.
  • After your onion, celery and pork have cooked down a bit, add in the salsa verde, diced green chiles and El Pato (I use the jalapeno version for this recipe. It's the one that comes in the green can). Add as much of this as you'd like,but take heed that it's warmer than the other salsas.
  • Stir together and let simmer.
  • Juice the lime into the mix, season with the celery salt, add the cumin and mix.
  • I love to serve this with sour cream, diced cilantro and shaved cabbage (red or green works great). It also goes well with these tortillas:http://www.recipezaar.com/65491.
  • YUMMY! Delicious left overs for a few days too :).

Nutrition Facts : Calories 285.7, Fat 13.3, SaturatedFat 3, Cholesterol 71.4, Sodium 2921.4, Carbohydrate 13.9, Fiber 2.4, Sugar 5.9, Protein 27.8

GRANDMA'S CHILE VERDE



Grandma's Chile Verde image

This is a recipe that has been in our family for many years. If you love Mexican food, you'll love this! It's almost like a stew but you serve it with a side of beans, rice, and tortillas. Hint: It is best to make a day ahead because all the flavors have time to really come together!

Provided by gracey427

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 large lean pork chops
1 large yellow onion (chopped)
1 large garlic clove (pressed)
1 large yellow wax chili pepper (chopped)
2 (7 ounce) cans green chilies (chopped)
1 jalapeno chile (canned, chopped)
1 medium tomatoes (chopped)
salt (to taste)
cumin (to taste)
2 tablespoons flour
3 tablespoons olive oil
3 cups water

Steps:

  • Cut pork in medium size chunks. Brown in olive oil.
  • When pork liquid is gone, coat with the flour and stir up with a fork (like when you are making a gravy).
  • Pour the water over pork, add all ingredients (salt, cumin, and jalapenos to taste). Stir to make sure everthing is well mixed. Cook over medium heat until boiling, lower to simmer with lid on. Simmer until meat is tender, remove lid while simmering for less sauce.

Nutrition Facts : Calories 557.7, Fat 40.4, SaturatedFat 12.6, Cholesterol 103.2, Sodium 99.1, Carbohydrate 19.3, Fiber 2.9, Sugar 8.5, Protein 30.4

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2018-11-07 Season well with salt and pepper. Warm up a thin layer of oil in a Dutch oven or saucepan over medium-high heat. Add the pork chunks and …
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  • Once the poblanos have fully roasted, remove them from the oven and let them cool down for a few minutes. Pull off and discard as much of the skin as you can. De-stem and de-seed them. I find it easiest to cut off the tops and then make a slit lengthwise. Open up the pepper and use the knife to scrape out the veins and seeds.


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CHILE VERDE RECIPE - MARVELOUS MUNCH
Cut steak into bite size pieces and toss in flour. Season the floured steak with salt and pepper and add to skillet with olive oil over medium to high heat. As steak is browning make sure to flip steak to cook all side evenly (about 6 minutes) When meat is almost fully cooked add in Chile Verde sauce and let simmer for 5 more minutes. Pair ...
From marvelousmunch.com


BEEF & BEAN CHILE VERDE RECIPE | EATINGWELL
Step 1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook ...
From eatingwell.com


WHAT TO SERVE WITH CHICKEN CHILI VERDE? 5 HEALTHY, EASY AND …
2022-07-13 Whether you make plain white rice or go for something a little more flavorful like cilantro-lime rice, this is a classic choice that pairs well with just about any type of chili. 2. Refried beans. There are a lot of different ways to enjoy chicken chili Verde, but one of the best ways is to serve it with beans.
From cookindocs.com


CHILE VERDE - RECIPE | COOKS.COM
Home > Recipes > Main Dishes > Chile Verde. Printer-friendly version. CHILE VERDE : Salad oil 1 green pepper 3 cloves garlic, minced 2 lb. pork cubes 1 sm. onion. Heat oil and brown pork. Add garlic, pepper and onion. Saute until soft. Add remaining ingredients: 1 c. beef broth 1/4 to 1/2 c. fresh parsley, chopped 1/4 tsp. ground cloves 2 tsp. ground cumin 3 (14 1/2 oz.) can …
From cooks.com


CHILE VERDE TACOS DE PICADILLO | RACHAEL RAY | RECIPE - RACHAEL RAY …
Coarsely chop the remaining poblano. Heat a large skillet over medium-high heat with the oil, 2 turns of the pan. Add potatoes and chopped poblano, season with salt and pepper and lightly brown. Add meat and crumble, season with the remaining 2 teaspoons cumin, the chile powder and smoked paprika and adjust salt and pepper to taste.
From rachaelrayshow.com


CHICKEN CHILE VERDE WITH TOMATILLOS AND CUCUMBER SALAD
1. Cook the chicken. In a medium sauce pot, add the chicken and enough water to cover by 2 inches, making sure the breasts are separated, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool. Reserve 1 cup chicken cooking water for the ...
From mygnp.com


PORK CHILE VERDE - OH SWEET BASIL
2021-07-11 Add the orange juice and pulse the blender until everything is pureed. Heat the reserved 2 tablespoons of fat over medium heat. Add all the spices stirring constantly until fragrant. Add the tomatillo mixture from the blender and add all the remaining ingredients. Stir in the pork and bring to a simmer.
From ohsweetbasil.com


CHILE VERDE RECIPE | MYRECIPES
Notes: To peel chiles, remove stems, slice in half lengthwise, then remove veins and seeds. Lay cut side down on a cookie sheet and broil 4 to 5 inches from heat until black and blistered, 5 to 8 minutes. Let cool, then peel. Prep and Cook Time: about 2 1/2 hours.
From myrecipes.com


CHILI VERDE GROUND BEEF - THE JAZZED KITCHEN
2020-06-28 Chili Verde Ground Beef. While rice cooks, preheat skillet over medium-high heat and add 1-2 TBSP avocado oil. Once skillet is hot add onion and cook for 3-5 minutes until translucent. Add garlic and cook for 60-90 seconds until fragrant. Add ground beef, salt, pepper, and 3 TBSP of chili verde to the skillet.
From thejazzedkitchen.com


CHILE VERDE SOUP RECIPE - COOKEATSHARE
CHILE VERDE. 1 1/2 to 3 lb. pork, diced. Oil for ... Puzzle. Some of the recipes other cooks are looking at right now: ... Pork Chile Verde Recipe : Review : : Food Network. This recipe was the third Pork Chile Verde recipe that I tried and it is perfect. But, you really do need to wait until the 2nd day to eat it. ...
From cookeatshare.com


CHILE VERDE – FRESH CHILE
2022-02-07 Chile Verde FCC Pure Green Chile - HOT! - and some of my Roasted & Frozen Hatch Green Chile stash con papas y carne molida (ground beef). I couldn’t leave out the FCC Hatch Spice Blend. So good! I don’t use a recipe (!) but here are some general instructions: 1 lb. ground beef (I used 90% lean ground sirloin) 1 large potato, diced
From freshchileco.com


MEXICAN PORK CHILE VERDE - JUGHANDLE’S FAT FARM
2019-04-30 Sear the meat on all sides until nicely browned. Add the prepared chile verde and mix thoroughly, making sure to scrape the bottom of the pot with a wooden spoon so you get all the brown bits. Cover, lower the heat to simmer and cook for 2 to 3 hours, until the pork is tender. Add the water, lime juice and cilantro.
From jughandlesfatfarm.com


CHILI VERDE | THE COZY APRON
2020-03-27 Begin by preparing your salsa verde: preheat the oven to 450°, and line a medium-large baking sheet with foil. Place the tomatillos, Anaheim peppers, onion and garlic into a large bowl, and drizzle with about 2 to 3 tablespoons of the oil; sprinkle generously with salt and pepper and toss to coat, then turn the vegetables out onto the baking sheet, and roast for 20 minutes.
From thecozyapron.com


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