CHILE VERDE II
A delicious Mexican dish of pork simmered in tomatillos and chiles. Serve with white beans and rice. Garnish with grated cheddar cheese.
Provided by Clare
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 20
Number Of Ingredients 13
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.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 7.8 g, Cholesterol 81.5 mg, Fat 23.8 g, Fiber 2.5 g, Protein 27.5 g, SaturatedFat 7.5 g, Sodium 325.3 mg, Sugar 4.1 g
CHILI VERDE
Provided by Food Network
Categories main-dish
Time 3h25m
Yield : 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine oregano, cumin, and chile powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
- Brown the meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.
- After 2 hours, add half of finely minced green peppers. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed.
- Just before serving, add lime juice and cilantro.
CHILI VERDE #2-COMPETITION
OK, this is ridiciulous that I can't win an International Chili Society [ICS] Chili Cookoff. So, I've spent the last 13 hours looking at recipes, past winners, checking ingredients and relearning to type and grammer. Losing that effort, also. Here is the latest version to improve my first recipe. I'm headed to cookoff's in Forsyth and Springfield. Oh boy-two days of cooking and a good road trip out of town. I've added a couple of minor variables into ingredients and technique. Hope, it works. I know the new ingredient SIBM will definately help the road trip part once I'm there. I LOST BOTH FORSYTH (12th OF 13) AND DON'T KNOW ABOUT SPRINGFIELD AND NO ONE SENT ME ANY WINNINGS.
Provided by MadCity Dale
Categories Lunch/Snacks
Time 3h15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 21
Steps:
- Rub meat with meat rub spices, roast chilis for 10 minutes, place in sealed paper bag while browning the pork in bacon drippings and drain, add onions and saute until wilted.
- Add poblanos, cubanelles, diced serranos, pepperoncinis, garlic, 1/2 of liquids and 1/2 of spices. Bring to a boil, reduce heat to a "6 bubbles" medium simmer for 45 minutes.
- Add whole jalapeno (with 2 slits in sides), balance of liquids and spices, simmer, 5 to 6 bubble simmer for 1 hour.
- Add green chiles, sauce and salsa, continue simmer for 1/2 hour.
- "Taste test", add juice of lemon and any additional desired spice, remove whole jalapenos-if need more heat, squeeze seeds and juices from jalapenos into stock pot. If heat not neeeded-remove jalapenos squeeze all seeds and juices from jalapenos, fine dice and add back into chili pot.
- Simmer 15 to 30 minutes to blend.
- Consider all the following taste characteristics, as suggested by ICS, as you serve. Serve with garnishments of: mild cheese, sour cream, oyster crackers, tortilla chips, chopped onions, and hot sauces.
- TASTE, above all else is the most important factor. The taste should consist of the combination of the meat, peppers, spices, etc, with no particular ingredient being dominant, but rather a blend of the flavors.
- CONSISTENCY of chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy, lumpy, or greasy.
- AROMA of chili should smell good. This also indicates what is in store when you taste it.
- COLOR of chili should look appetizing. Reddish brown is generally accepted as good. Chili is not yellow or green.
- BITE or after taste is the heat created by the various type of chili peppers and chili spices.
Nutrition Facts : Calories 391.6, Fat 17.9, SaturatedFat 5.9, Cholesterol 123.9, Sodium 1268.4, Carbohydrate 13.7, Fiber 2.1, Sugar 7.3, Protein 41.8
JERRY SIMMONS' CHILI VERDE
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large chili pot, brown the pork in suet. Add the onions chicken broth to the pot and simmer for 1 hour.
- Add garlic, chicken base, oregano, cornstarch, and cumin. Cook until the meat is tender, about 30 minutes to one hour. Add water as needed to keep meat covered.
- Add hot green chiles and powdered green chiles, cook for 20 minutes. Add green chiles, powdered jalapenos, salsa verde, Mexican sauce, cumin, and cilantro, cook for 10 more minutes. Adjust seasoning and consistency, making sure its thick enough.
CHILI VERDE
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
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-COMPETITION
After doing several Chili Cook Offs in Wisconsin and Illinois I decided to try my skills at developing a good Chili Verde that was not as hot as most of the "eye tearing, nose snorting" heat I'd found in most competitive prepared Chili Verdes. The first Chili Verde I made was for a Northside Indoor Winter Farmers Market in Madison, Wisconsin. That attempt was made in November 29, 2007. The original recipe was hot but not too hot. BUT, I can't seem to get back to that particular recipe. I decided to enter a January cook off in Forsyth, Illinois. The original recipe was made on 12/09/07, modified again on 01/31/08, 12/23/08 @ Rossario's CO, 12/30/08, and cooked at "The Great Forsyth Regional Chili Cook Off on Saturday January 17, 2009. Didnt win! Was in bottom third of 35 + cooks. Hmmmmm, keep trying. Modified again 01/03/10. Did not compete at Forsyth CO in 2010. Now I'm getting irritated about this recipe development. No more notes, etc, this recipe is just getting cooked until it is right. Watch out all my chili tasting friends-now I'm going for "Heat in the Chile". Plans are made to compete with this recipe at the same Forsyth CO on Saturday, January 15, 2011. There will be several practice cooks between now and January 14, 2011. January 12-did a Chili Sampling at Rossario's restaurant-getting closer below is revised recipe..... Wish me luck! Damn-did not win. Going to "kick it up"! No, I will not tell you the extra secret ingredient.
Provided by MadCity Dale
Categories Onions
Time 2h15m
Yield 12-15 serving(s)
Number Of Ingredients 16
Steps:
- Brown pork in lard and drain. Set aside.
- Saute onions until caramalized, then add bell peppers, poblanos, whole jalapenos with slits, serranos, and garlic until peppers are slightly wilted.
- Add pork, beef, stock, water and whole jalapenos (with 3 slits in sides) to the stock pot.
- Simmer, 5 to 6 bubble simmer, for 1 hour. Add all spices.
- Simmer, for 1/2 hour and add sauces and drained/diced optional jalapenos.
- Taste test, remove whole jalapenos-if need more heat, squeeze seeds and juices from jalapenos into stock pot. If heat not neeeded-remove jalapenos squeeze all seeds and juices from jalapenos, fine dice and add back into stock pot.
- Simmer 15 minutes to blend all and serve.
Nutrition Facts : Calories 183.7, Fat 9.3, SaturatedFat 3.2, Cholesterol 49.2, Sodium 155, Carbohydrate 8.5, Fiber 1.7, Sugar 2.4, Protein 16.4
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