Chili Verde Soup Shortcut Method Recipes

SHORT CUT CHILI VERDE

Short Cut Chili Verde image

The flavor of this Verde would challenge my much longer version, any day. It's important to note that I only make it with the brands listed, so I can't guarantee equally delicious results with other brands. According to my guests and family, this is the best Chili Verde, ever. I hope you'll try it..

Provided by Kayelle

Categories Stew

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs boneless pork shoulder, cut into bite size pieces (often sold as country style boneless ribs)
2 medium white onions, diced
3 -6 fresh garlic cloves, minced
1 teaspoon ground cumin
1 (28 ounce) can la victoria green enchilada sauce
1 (10 ounce) can original Rotel tomatoes & chilies
1 cup dry red wine
2 teaspoons salt
1/2 cup fresh cilantro leaves
1 cup grated yellow cheese
8 -10 flour tortillas

Steps:

In a large pot, add 3 Tbs. olive oil. Saute' onion till transparent, add garlic and saute' 1 min, being careful to not brown the garlic.
Add the meat to the pot, and saute' until it looses color. It will release some liquid. Add the canned ingredients, along with the wine, cumin and salt. Bring to the boil, and then turn down heat to a slow simmer. Cover the pot partially with a lid and simmer for about 1 1/2 hours or until meat is tender to the bite.
Add most of the cilantro leaves the last 10 minute of cooking time, and serve in bowls topped with grated cheese and garnished with extra cilantro leaves. Serve with hot flour tortillas, and enjoy.

Nutrition Facts : Calories 1186.7, Fat 73.7, SaturatedFat 25, Cholesterol 241.8, Sodium 3307, Carbohydrate 53.5, Fiber 3, Sugar 16.3, Protein 63.2

CHILI VERDE

Chili Verde image

Store-bought green salsa makes a bright flavor base for this stew.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 2h10m

Number Of Ingredients 6

Ingredients

3 pounds pork shoulder, excess fat trimmed, cut into 1-inch pieces
Salt and pepper
1 medium yellow onion, thinly sliced
1 cup green tomatillo salsa
1 1/2 cups low-sodium chicken broth
Fresh cilantro and lime wedges, for serving

Steps:

Season pork with salt and pepper. In a large Dutch oven or other heavy-bottomed pot, add pork, onion, salsa, and broth. Bring to a boil, then cover and reduce heat to medium-low. Simmer until pork pulls apart easily, 1 1/2 to 2 hours. Skim fat off top. Season with salt and pepper. Top with cilantro and limes to serve.

Nutrition Facts : Calories 341 g, Fat 14 g, Protein 47 g, SaturatedFat 5 g

EASY CHILI VERDE

Easy Chili Verde image

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

Ingredients

1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch pieces
3 cans (10 ounces each) green enchilada sauce
1 cup salsa verde
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
Hot cooked rice
Sour cream, optional

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.

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