MEXICAN CHILE VERDE
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
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
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.
NEW MEXICAN CHILE VERDE
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Over gas flame or on barbecue grill roast chiles until charred on all sides. Place in a paper bag for 20 minutes. Peel off blackened skin, remove seeds and membranes and chop into coarse pieces.
- In a large heavy stew pot heat bacon over high heat and saute until 3 tablespoons of fat are rendered. Reserve bacon for another use or discard. Add onion and garlic and saute until onion browns. In a large bowl mix together ancho chile molido, salt and masa harina. Add pork and toss to coat in spice mix. Push onion to sides of pot and add seasoned pork cubes, turning several times until well-browned. Stir together pork and onions, add stock, scraping up any browned bits from bottom of pan, and bring to a boil. Reduce heat to simmering and add roasted poblano. Stir well, cover and cook about 2 hours, or until pork is very tender. If using cumin, add 5 minutes before end of cooking. Taste and season with salt and pepper if needed. Serve with warm corn tortillas and garnish as desired with cumin, posole, lime juice, cilantro, or extra chopped roasted chiles.
CHILE VERDE
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.
CHILE VERDE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Season pork with salt and pepper. In a large Dutch oven, heat 3 tablespoons oil over medium-high heat. Working in batches so as not to crowd the pan, sear meat until brown, about 3 minutes per side, and set aside on a platter. Add more oil, as needed, and heat between batches.
- Add 1 tablespoon oil, onions, and garlic. Cook, stirring, for 1 minute. Add stock, stirring up brown bits from bottom of pan with a wooden spoon, for 1 minute.
- Return pork to pan along with Anaheim chiles. Bring to a boil. Reduce to a simmer, and cook, partially covered, for 30 minutes. Stir in tomatillos and jalapenos. Return to a simmer, and cook until pork is cooked through and tomatillos are falling apart, 30 to 45 minutes more. Taste and adjust for seasoning. Serve with cilantro leaves, tortillas, and sour cream on the side.
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
CHILAQUILES VERDES
Provided by JoAnn Cianciulli
Categories Cheese Dairy Vegetable Breakfast Brunch Fry Vegetarian Tomatillo Tortillas Monterey Jack Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 19
Steps:
- To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.
- Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.
- Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
- Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.
- Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
- To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
- Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.
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 LA VICTORIA CHILE VERDE
I love chile verde, and I've been impressed by this, the easiest and tastiest recipe I've found. Yes, it cheats a bit by using sauce from a jar (hmmph, you might say!), but sometimes you can achieve really good results from shortcuts. :) This is the recipe I use most often for Chile Verde. Delicious, and folks ask for the recipe.
Provided by Julesong
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork into 1/2-inch cubes; season cubes with salt and pepper.
- In a large, heavy pan with lid, brown the cubes well in oil and melted butter.
- Add the onion and garlic and sauté for about 5 minutes, then drain the fat from the pan.
- Add the remaining ingredients, cover, and simmer for at least 90 minutes, stirring frequently; add more water (or broth or beer) during cooking if necessary to achieve desired sauce texture.
- Makes 4 to 6 servings.
EASY CHILE VERDE
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
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.
PADDY'S CHILE VERDE
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
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
More about "crystals chile verde recipes"
CHILE VERDE RECIPE (GREEN CHILI) - BEST MEXICAN RECIPES
From norecipes.com
4.2/5 (124)Estimated Reading Time 3 mins
CHILE VERDE RECIPE | MEXICAN PLEASE
From mexicanplease.com
4/5 (32)Total Time 3 hrsCategory Main CourseCalories 671 per serving
CHILI VERDE - LIFE'S AMBROSIA
From lifesambrosia.com
10 BEST MEXICAN CHILE VERDE SAUCE RECIPES | YUMMLY
From yummly.com
CHILE VERDE | EMERILS.COM
From emerils.com
CHILE VERDE RECIPE (INCREDIBLY FLAVORFUL ) - COPYKAT RECIPES
From copykat.com
SIMPLE CHILE VERDE RECIPE | FLIPBOARD
From flipboard.com
NEW MEXICAN CHILE VERDE RECIPE | MYRECIPES
From myrecipes.com
CHILE VERDE RECIPE - MARVELOUS MUNCH
From marvelousmunch.com
EASY CHILE VERDE RECIPE - NEW MEXICAN FOODIE
From newmexicanfoodie.com
CHICKPEA CHILE VERDE - CONNOISSEURUS VEG
From connoisseurusveg.com
PORK CHILI VERDE - AN EASY GREEN CHILE RECIPE FOR BURRITOS
From savoryexperiments.com
PORK CHILE VERDE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
NEW MEXICO NOMAD RECIPES : CHILE VERDE SAUCE
From newmexiconomad.com
10 BEST CHILE VERDE SIDE DISHES RECIPES | YUMMLY
From yummly.com
CHILE VERDE | WILLIAMS SONOMA
From williams-sonoma.com
CLASSIC CHILE VERDE | EDIBLE ARIA
From ediblearia.com
CHILE VERDE RECIPE | MYRECIPES
From myrecipes.com
MARCO MARTINEZ'S CHILE VERDE | TASTE
From tastecooking.com
EASY CHILE VERDE RECIPE | LITTLE HOUSE BIG ALASKA
From littlehousebigalaska.com
CRYSTAL S CHILE VERDE RECIPE - WEBETUTORIAL
From webetutorial.com
CHILE VERDE RECIPE - HOW TO MAKE PORK CHILE VERDE | HANK SHAW
From honest-food.net
CHILE VERDE RECIPE - ISABEL EATS {EASY MEXICAN RECIPES}
From isabeleats.com
CHILE VERDE | FRESH CHILE
From freshchileco.com
CHILE VERDE RECIPES , A TENDER PORK STEW
From cooking-mexican-recipes.com
AUTHENTIC CHILE VERDE - SLOW COOKER, INSTANT POT, OR STOVETOP
From slenderkitchen.com
CHILE VERDE WITH PORK RECIPE - SERIOUS EATS
From seriouseats.com
MEXICAN PORK CHILE VERDE - JUGHANDLE’S FAT FARM
From jughandlesfatfarm.com
CHICKEN CHILE VERDE | MEXICAN PLEASE
From mexicanplease.com
SLOW COOKER CHILE VERDE - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
PORK CHILE VERDE RECIPE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CHILE VERDE | BETTER HOMES & GARDENS
From bhg.com
CHILI VERDE | THE COZY APRON
From thecozyapron.com
PORK GREEN CHILI RECIPE (NEW MEXICO CHILE VERDE)
From aspicyperspective.com
CHILE VERDE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
EASY ENCHILADAS VERDES (GREEN ENCHILADAS) - SKINNYTASTE
From skinnytaste.com
WORLD BEST JALAPENO FOOD RECIPES: CRYSTAL'S CHILE VERDE
From worldbestjalapenorecipes.blogspot.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