CHILI VERDE
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
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
CHILI VERDE DIP
This is a dip using refried black beans. It has become a tradition for me to make this every New Year's Day. Alot of people think refried beans from pintos are the only way to go, but I suggest trying this! The combination of the beans and cheeses and spices give it a remarkable flavor. You will bring home an empty pie plate! This is a Pampered Chef recipe.
Provided by KCShell
Categories < 30 Mins
Time 20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400*.
- Mix refried beans with 1 teaspoons of seasoning.
- Spread over bottom of pie plate.
- Juice lime to measure 1 TBS.
- Mix cream cheese, lime juice, chilis, garlic and the rest of the seasoning until smoothe.
- Add chopped onions, half of the black olives, and one cup of the cheese to mixture.
- Mix well.
- Spoon cheese mixture over bean layer in pie plate.
- Sprinkle remaining olives, 1/4 cup cheese and snipped cilantro over top.
- Bake 10 minutes.
- If desired, arrange Baked Tortilla Chips around edge of dip.
- To prepare Baked Tortilla Chip:.
- Cut 8 (7 inch) flour tortillas in 8 triangles.
- Place on baking sheet and bake in 400* oven for 8-10 minutes or until crisp.
- Repeat with remaining tortillas.
Nutrition Facts : Calories 122.8, Fat 8.9, SaturatedFat 5.2, Cholesterol 27.2, Sodium 232.6, Carbohydrate 6.4, Fiber 1.9, Sugar 0.6, Protein 5.1
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
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.
CHILI DIP
I've had this recipe for a long time. It's great for parties and football get-togethers. With just three ingredients, it's very easy to prepare. Serve it hot with your favorite corn chips.
Provided by Judy H
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 10m
Yield 32
Number Of Ingredients 3
Steps:
- In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
- Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 1.5 g, Cholesterol 9.7 mg, Fat 2.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.7 g, Sodium 109.8 mg, Sugar 0.2 g
TOP SECRET AWARD-WINNING CHILI VERDE
This recipe was developed by Chef Rachel Bradley. I originally found it on the Castro Valley Patch website. I was looking for anuthentic chili verde recipe for my mom and stumbled across this one. Man am I glad that I did! It is AMAZING. Im not going to lie, its a lot of work but it was SO worth it! Be prepared to be cooking most of the day but please dont let that scare you off! The recipe is VERY simple, just a huge labor of LOVE! Note on PREP TIME and COOKING TIME: I have made this once and it took me 7 hours from the very beginning to putting it on the table. I also have 2 children that I was concentrating on so I set the prep time at 3 hours. Depending on how you roast the peppers and tomatillos and what size pot you use to brown the pork that time will very.
Provided by Lacy S.
Categories Pork
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Fire-roast the peppers and tomatillos. You can do this on the grill, over a gas burner, or under your broiler turned on high. The goal is to char the skin of the vegetable. ROASTING THE PEPPERS AND TOMATILLOS ADDS TONS OF FLAVOR TO THEM! IT IS WORK BUT DO NOT SKIP THIS STEP!
- Place the charred vegetables in a large heat proof bowl or pan and cover with foil. The steam from the vegetables will help the charred skin come off easily. Let sit covered 15-20 minutes and then the charred skin will easily peel off the peppers and tomatillos.
- In a large (6 to 8 quart) stock pot, over high heat, brown the bacon reserving the bacon drippings.
- Next, trim off any excess fat from the pork and cut into 1 inch squares. Liberally season the pork with salt and pepper and toss with flour to coat evenly.
- DO NOT SKIP THIS STEP! THIS IS WHAT ADDS THE MOST FLAVOR TO THE CHILI VERDE! Brown the seasoned pork in small batches, in the bacon drippings, being careful not to overcrowd the pot. Remove the pork from the pot and pour off the fat drippings, leaving two tablespoons of fat. Caramelizing the meat to a rich golden-brown is a key flavor step!
- In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent, scraping up any browned bits. Add the cumin, pork, and chicken stock, and cook simmering over medium-low heat for 1 hour.
- Place half of the peppers, one bunch of cilantro, and half of the tomatillos in to a blender or the bowl of a food processor and pulse for a chunky puree. Add the puree to the pot with the pork and stir to combine, cooking on medium-low for an additional 30 minutes.
- Roughly chop the remaining tomatillos, peppers, and cilantro. Add them to the pot, stir, and simmer for an additional 30 minutes, for a total cooking time of two hours.
- Add the lime juice and adjust seasoning to taste with salt and pepper.
EASY CHILI VERDE
I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. -Julie Rowland, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 7
Steps:
- In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream.
Nutrition Facts : Calories 287 calories, Fat 17g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 729mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein.
More about "chili verde dip recipes"
CHILI VERDE DIP - EASY THREE INGREDIENTS! - PURPLE …
From purplechocolathome.com
Estimated Reading Time 1 min
MILE HIGH CHILE VERDE DIP | MCCORMICK
From mccormick.com
Cuisine AmericanCategory Dips And SpreadsServings 32
PORK CHILI VERDE RECIPE - TASTING TABLE
From tastingtable.com
BEEF & BEAN CHILE VERDE RECIPE | EATINGWELL
From eatingwell.com
GREEN CHILE BEAN DIP - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
CHILI CHEESE DIP - THE BEST GAME DAY DIP! - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
MEATY CHILI CHEESE DIP - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
CHILI VERDE BEAN DIP – AMALIAS COCINA
From amaliascocina.com
CHILE VERDE RECIPE | MEXICAN PLEASE
From mexicanplease.com
CHILE VERDE CHICKEN CHEDDAR DIP - CHEF IN TRAINING
From chef-in-training.com
CHILE VERDE DIP | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
PORK CHILE VERDE - OH SWEET BASIL
From ohsweetbasil.com
EASY PORK CHILE VERDE • TODAY'S BEST RECIPE
From todaysbestrecipe.com
CHILE VERDE LAYERED BEAN DIP - THIRTY HANDMADE DAYS
From thirtyhandmadedays.com
CREAMY CHEESY CHILI VERDE DIP | RECIPE | DIP RECIPES APPETIZERS, …
From pinterest.com
CHILE VERDE RECIPE (INCREDIBLY FLAVORFUL ) - COPYKAT RECIPES
From copykat.com
3-INGREDIENT CHILI CHEESE DIP | 12 TOMATOES
From 12tomatoes.com
CHILI VERDE - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
CHILE VERDE (MEXICAN PORK CHILI) + VIDEO | KEVIN IS COOKING
From keviniscooking.com
CHILI VERDE RECIPE | MYRECIPES
From myrecipes.com
EASY CHILE VERDE QUESO BLANCO DIP - LEMONS FOR LULU
From lemonsforlulu.com
SLOW COOKER CHILI VERDE - A GIRL WORTH SAVING
From agirlworthsaving.net
CHILE VERDE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
3 INGREDIENT VELVEETA CHILI CHEESE DIP RECIPE - EATING ON A DIME
From eatingonadime.com
PORK CHILE VERDE RECIPE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CHILI VERDE RECIPE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
CHILI VERDE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PORK CHILE VERDE - WITH PORK TENDERLOIN & GREEN SAUCE
From thymeandjoy.com
CHILI VERDE - JO COOKS
From jocooks.com
CHILI CHEESE DIP - THE KITCHEN MAGPIE
From thekitchenmagpie.com
PORK CHILI VERDE - AN EASY GREEN CHILE RECIPE FOR BURRITOS
From savoryexperiments.com
HOMEMADE CHILI CHEESE DIP - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHILI DIP RECIPES - HOMEMADE, CHEESY, BEAN & MORE | TASTE OF …
From tasteofhome.com
ROASTED CHILI VERDE WITH PORK AND RICE RECIPE | MYRECIPES
From myrecipes.com
WHAT TO SERVE WITH CHILE VERDE? 8 BEST SIDE DISHES
From eatdelights.com
10 BEST VELVEETA CHILI CHEESE DIP RECIPES | YUMMLY
From yummly.com
CHILI VERDE | THE COZY APRON
From thecozyapron.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love