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
GRANDPA BILL'S GREEN CHILI WITH ʻULU FLOUR
Award-wining, delicious green chili recipe. Made with 100% breadfruit flour. Great for smothering a burrito, adding to nachos, or dipping with tortillas.
Provided by Bill Lucero
Categories Appetizer/Pupu/Entrée
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Mix chili, tomatoes and garlic together in a bowl.
- Stir fry the meat until browned and fully cooked. Make sure not to over cook the meat as it will become dry. If using the vegetarian option, tempeh, there will not be fat left over, so you need to add 3 tbsp of oil (coconut, avocado, or olive oil).
- Add 'ulu flour and brown on low heat until it is light brown, making sure not to burn it.
- Add the other ingredients and simmer for 1 hour, stirring occasionally.
Nutrition Facts : ServingSize 6
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.
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.
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
GRANDMA'S CHILE VERDE
This is a recipe that has been in our family for many years. If you love Mexican food, you'll love this! It's almost like a stew but you serve it with a side of beans, rice, and tortillas. Hint: It is best to make a day ahead because all the flavors have time to really come together!
Provided by gracey427
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork in medium size chunks. Brown in olive oil.
- When pork liquid is gone, coat with the flour and stir up with a fork (like when you are making a gravy).
- Pour the water over pork, add all ingredients (salt, cumin, and jalapenos to taste). Stir to make sure everthing is well mixed. Cook over medium heat until boiling, lower to simmer with lid on. Simmer until meat is tender, remove lid while simmering for less sauce.
Nutrition Facts : Calories 557.7, Fat 40.4, SaturatedFat 12.6, Cholesterol 103.2, Sodium 99.1, Carbohydrate 19.3, Fiber 2.9, Sugar 8.5, Protein 30.4
GRANDPA BILL'S CHILI VERDE
My Grandpa always makes chili verde but never really followed a strict recipe. I kept bugging him to get me a recipe for it, so he wrote it down as he went along.
Provided by Your Sangoma
Categories Pork
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put pork in plastic bag with flour, salt and pepper. Shake until meat is well covered.
- Brown pork in frying pan with oil.
- While meat is browning, you can put the other ingredients in a larger pan, save about ½ cup broth to put in frying pan after pork is out.
- When meat is done, put it in the large pan and pour ½ cup broth in frying pan and stir. Add to larger pot. Simmer until meat is tender.
Nutrition Facts : Calories 272.7, Fat 11.2, SaturatedFat 3.7, Cholesterol 95.2, Sodium 398.1, Carbohydrate 7, Fiber 0.6, Sugar 5, Protein 34.1
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