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.
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
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
SPEEDY CHILI VERDE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Cook the rice according to the package instructions.
- Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
- Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
- Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.
EMERIL'S CHILI
Provided by Emeril Lagasse
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
- Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.
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.
EN FUEGO CHILI VERDE
Here is a great recipe for a chili that has no beans but a wonderful, smoky flavor. Serve with rice or warm tortillas. Add some diced avocado and sour cream for a full meal. This recipe is courtesy of Dan Blair and is the first recipe from a weekly recipe club I joined at work.
Provided by Amber Dawn
Categories Stew
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Roast poblano chilies over an open flame or a BBQ until skins turn black. Put in a plastic bag and seal to steam. After 15 minutes remove skins and seeds; chop into small pieces and set aside.
- Brown Pork in pan with small amount of oil. Set aside.
- Heat onions and garlic in a large (5 qt) Dutch oven until shiny.
- Add epazote and jalapenos stir until heated through.
- Add pork, cumin, tomatillos and two cups of chicken broth.
- Cook covered on low for two hours, adding broth as needed. (Don't add too much, it will be too thin.
- The last 30 minutes, add poblanos.
- Salt and pepper to taste.
- The longer it cooks on low the better it is.
- Serve by itself with warm buttered tortillas or over rice.
- Great the next day.
EMERALD FLAME (CHILI VERDE)
I first made this chili verde in a workplace cook-off and managed to take first prize and win $100 in the process. I love chili and also have a couple red versions that I enjoy making. Yes, some of my chili recipes have beans (I love the texture of a well-cooked pinto bean) and some do not. This recipe does not. Please enjoy!
Provided by David J Rust
Categories Chicken
Time 2h30m
Yield 1 pot, 24 serving(s)
Number Of Ingredients 18
Steps:
- Heat your oven to 450 °F.
- In a large mixing bowl, toss the tomatillos with half of the extra-virgin olive oil. Sprinkle with black pepper and salt (to taste; just a few pinches) and place, cut-side-down, in a roasting dish.
- Separately, take a bulb of garlic, cut off its top (just exposing all of the cloves) and drizzle with a tiny bit of olive oil. Place this, upside-down in the roasting dish on top of the tomatillos.
- Put the roasting dish in the heated oven for 35-45 minutes or until the garlic is soft and the tomatillos are slightly browned.
- Finely dice the jalapeños and Serrano chiles. If you want to reduce the heat, remove the seeds and white membrane, inside. You can also roast the chiles (coated with a small amount of oil) along with the tomatillos. If you want it hot, just finely dice them and don't bother to roast them. Once diced, set aside.
- Finely dice four onions, eight green onions, and the green bell peppers and add them to the bowl with the chiles.
- Dice the chicken (breasts and thighs) into small pieces, just small enough so that two of them would easily fit onto a soup spoon. This would be about a half inch, cubed. Place the chicken into a bowl and set aside.
- In a dry skillet over medium heat, toast the cumin seeds and red chili flakes until they start to give off an aroma. Remove from the heat, let them cool a bit, and grind into a powder. Dust the chicken with half of the total amount of powder along with a teaspoon of salt and a half teaspoon of black pepper; mix the chicken with the spices to coat, thoroughly.
- In a deep-sided pot, heat the remaining half of the oil over medium-high heat. When hot, add the chicken and, stirring, cook it until the surface is white and just starting -barely- to brown.
- Add the diced onions, peppers, and chiles, and stir into the chicken, adding the remainder of the ground cumin spice mixture. Cook until the onions start to become transluscent.
- Add the tomatillos to the pot and squeeze the roasted garlic cloves out of their papery husk into the pot. Stir to incorporate and cover with eight cups of chicken broth and four cups of water. Cover and bring to a low boil.
- Once simmering, allow the liquid to cook and reduce for about 30-45 minutes. The liquid should be about as thick as a thick stew. Taste and season with salt and pepper to taste.
- Finely chop a bunch of fresh cillantro and stir into the chili. Remove from the heat; the extra heat will cook the minced cillantro.
- Serve hot.
Nutrition Facts : Calories 173.3, Fat 9.8, SaturatedFat 2.2, Cholesterol 35, Sodium 386.3, Carbohydrate 9.9, Fiber 2.9, Sugar 5.3, Protein 12.4
More about "emerald flame chili verde recipes"
CHILE VERDE RECIPE | MEXICAN PLEASE
From mexicanplease.com
4/5 (32)Total Time 3 hrsCategory Main CourseCalories 671 per serving
CHILI VERDE - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
CHICKEN CHILI VERDE WITH AVOCADO - SERENA BAKES …
From serenabakessimplyfromscratch.com
PRETTY DARN GOOD CHILI VERDE - LINDYSEZ | RECIPES
From lindysez.com
CHILE VERDE RECIPE (INCREDIBLY FLAVORFUL ) - COPYKAT RECIPES
From copykat.com
CHILI VERDE - CLOSET COOKING
From closetcooking.com
WHAT TO SERVE WITH CHILE VERDE? 8 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
WORLD BEST JALAPENO FOOD RECIPES: EMERALD FLAME (CHILI VERDE)
From worldbestjalapenorecipes.blogspot.com
CHILE VERDE WITH PORK RECIPE - SERIOUS EATS
From seriouseats.com
SMOKED CHILE VERDE - HEY GRILL HEY
From heygrillhey.com
CHILE VERDE (MEXICAN PORK CHILI) + VIDEO | KEVIN IS COOKING
From keviniscooking.com
CHILI VERDE - LIFE'S AMBROSIA
From lifesambrosia.com
CHILI VERDE RECIPE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
HEALTHY CHILI VERDE RECIPES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
BEST CHILE VERDE RECIPE - HOW TO MAKE CHILE VERDE - DELISH
From delish.com
PORK CHILE VERDE | BRIGHT FLAVORS TO WARM UP ON A COLD NIGHT!
From spicedblog.com
EMERALD FLAME CHILI VERDE RECIPE - WEBETUTORIAL
From webetutorial.com
INSTANT POT CHILI VERDE (GREEN CHILI) - PRESSURE COOK RECIPES
From pressurecookrecipes.com
CHILE VERDE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
CHILI VERDE RECIPE - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC CHILE VERDE RECIPE | HOMEMADE GREEN CHILI
From norecipes.com
PORK CHILE VERDE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
AUTHENTIC CHILE VERDE RECIPE - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
CHILE VERDE – FRESH CHILE
From freshchileco.com
EMERIL'S CHILI | EMERILS.COM
From emerils.com
NEW MEXICAN CHILE VERDE RECIPE | MYRECIPES
From myrecipes.com
CHILI VERDE - RECIPES FOR LOVE'S SAKE - THE COZY APRON
From thecozyapron.com
PORK CHILI VERDE - AN EASY GREEN CHILE RECIPE FOR BURRITOS
From savoryexperiments.com
CHILE VERDE RECIPE - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
CHILI VERDE GROUND BEEF - THE JAZZED KITCHEN
From thejazzedkitchen.com
CHILE VERDE | EMERILS.COM
From emerils.com
EASY CHILI VERDE – JUST FOUR INGREDIENTS TO YUMMY
From girljustdiy.com
AUTHENTIC CHILE VERDE - SLOW COOKER, INSTANT POT, OR STOVETOP
From slenderkitchen.com
EASY CHILE VERDE RECIPE - NEW MEXICAN FOODIE
From newmexicanfoodie.com
CHILI VERDE RECIPE - SLOW COOKER PORK STEW | KITCHN
From thekitchn.com
CAMPFIRE CHILE VERDE - LODGE CAST IRON
From lodgecastiron.com
CLASSIC CHILE VERDE - EDIBLE ARIA
From ediblearia.com
AWESOME CHILI VERDE | MEXICAN PLEASE
From mexicanplease.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
Related Search