COLORADO GREEN CHILI (CHILE VERDE)
My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.
Provided by ROSIE55
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.
Nutrition Facts : Calories 323 calories, Carbohydrate 12 g, Cholesterol 67.9 mg, Fat 19.2 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 6.2 g, Sodium 887.8 mg, Sugar 6.3 g
CHILE VERDE (GREEN CHILE)
This recipe is a specialty of the La Bola Restaurant chain in Denver, CO. They serve it over burritos, chile rellenos and as is with lots of cheese and onions on top.
Provided by Member 610488
Categories Pork
Time 1h20m
Yield 3 quarts
Number Of Ingredients 12
Steps:
- Cut pork into 1/2 inch cubes and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fatty, pour off grease until you only have 4-5 tbsp left.
- Using a colander, strain tomatoes into an 8-qt sauce pan and rough chop the tomatoes. Add tomato sauce, garlic, hot water and cooked pork and bones to tomatoes.
- Bring to rapid boil and continue boiling for 20 minutes, stirring frequently.
- Add spices, chopped hot peppers and chopped chili strips and continue to boil for 20 more minutes, stirring frequently.
- Lower heat to medium and continue cooking for 20 minutes.
- Remove bones and ready to serve.
- May be refrigerated for 1 week or frozen for three months.
Nutrition Facts : Calories 1120.6, Fat 69.6, SaturatedFat 23.8, Cholesterol 268.4, Sodium 4924.8, Carbohydrate 52.2, Fiber 11.1, Sugar 33.8, Protein 75.7
CHILE VERDE CON CERDO (GREEN CHILI WITH PORK)
I have been working on this recipe for a number of years now and it does tend to change now and then. I promise you that any changes I make to it only makes it better. Try it over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tortillas. I make a huge pot of this so I can freeze some for later. Can be transfered to the crock pot for all day simmering on low. Adjust chilies, jalapeños and spices, tasting as you cook. I have never measured before when making this so please let me know if something doesn't work. Take liberties with this recipe to suit your own tastes. I won't mind in the least. It is what I would do if this recipe was posted by you. Pork can be left out for our vegetarian friends. 2/21/13..I am raising 3 young grandsons (1-5) now and find time to be a premium commodity. Being a purist is not affordable at the moment. Try a large can of green enchilada sauce instead of tomatillos if you find yourself short of time and energy.
Provided by Karen From Colorado
Categories Sauces
Time 9h
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
- Cool meat enough to handle.
- Cube cooked pork into bite size pieces.
- Process 1/2 of the green chilies and tomatillos until smooth.
- In the same large pan, melt the lard or bacon grease (or heat oil).
- Add onions and garlic; sauté until tender but not brown.
- Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
- Add broth or water.
- Cook and stir until mixture comes to boil and is slightly thickened.
- Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
- Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
- Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
- If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
- Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
- Leave pork out for a vegetarian green chili sauce.
Nutrition Facts : Calories 127.9, Fat 4.5, SaturatedFat 0.9, Cholesterol 41.7, Sodium 408.9, Carbohydrate 7.2, Fiber 1.2, Sugar 2.1, Protein 14.6
COLORADO GREEN CHILI
This is a vegetarian green chili that you find all over Colorado. Goes great over breakfast burritos, cheeseburgers, fried eggs or anything.
Provided by YOUNGCM2
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h31m
Yield 8
Number Of Ingredients 10
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Line a baking sheet with aluminum foil; spread Hatch chile peppers on top.
- Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh.
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot.
- Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
Nutrition Facts : Calories 92 calories, Carbohydrate 14.6 g, Fat 2.7 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 685.3 mg, Sugar 6.6 g
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