GREEN CHILI RECIPE
Green Chili is perfect for the upcoming fall days, football games, and other cold weather festivities!
Provided by Holly Nilsson
Categories Soup
Time 4h20m
Number Of Ingredients 13
Steps:
- Preheat broiler. Toss tomatillos with 2 tablespoons olive oil and season with salt & pepper. Broil 5 minutes or until browned on top.
- Season pork with salt and black pepper.
- Heat 1 tablespoon oil in a large soup pot over medium-high heat.
- When the oil is hot add half the pork to the pot and brown. Add remaining tablespoon of olive oil and brown remaining pork. Set aside.
- Add onion and cook 4-5 minutes or until softened. (Reduce heat if they begin to brown). Remove from heat.
- In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.
- Pour the blended mixture, fire-roasted diced tomatoes, and browned pork along with any juices and remaining 2 cups of chicken stock into the pot.
- Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally.
- Cook 3 to 3 ½ hours or until the pork is fork tender and starting to shred.
- Serve hot and optionally top with sour cream, minced cilantro or tortilla strips.
Nutrition Facts : Calories 571 kcal, Carbohydrate 21 g, Protein 63 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 186 mg, Sodium 729 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
GREEN CHICKEN CHILI
Provided by Katie Lee Biegel
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
- Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
- Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
- Preheat the oven to 400 degrees F.
- Place a 6-count skull mold on a baking sheet.
- Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
- Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.
FRIED GREEN CHILIE STRIPS
I was making Chilie Rellenos and some of the chilies were coming apart in strips, so rather than throw them away - i battered and fried them - everyone LOVED them!! We make them about once a week now!
Provided by elliebelle
Categories Peppers
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pull apart green chilies into about 3/4" to 1" wide strips.
- Set aside.
- In medium bowl, mix flour, salt and pepper- set aside.
- In separate bowl, mix eggs and milk.
- Heat oil to med-high heat.
- Dip chilies into flour mixture, egg mixture and again in flour mixture- fry until golden brown.
- Serve with ranch dressing or a cheese sauce.
Nutrition Facts : Calories 194, Fat 3.1, SaturatedFat 1.2, Cholesterol 74.3, Sodium 425.1, Carbohydrate 33.3, Fiber 1.2, Sugar 0.2, Protein 7.3
GREEN CHILE TORTILLA SCRAMBLE
This was a favorite among our guests at the bed and breakfast where I cooked for many years. If you wish, add sautéed onions or diced tomatoes to the mix. I sometimes serve this dish with pinto or black beans and a warmed flour tortilla. This dish also lends itself well to be served with a side of chorizo sausage or any other breakfast meat of your liking.
Provided by bakerbob
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 15.5 g, Cholesterol 428.7 mg, Fat 30.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 15.8 g, Sodium 390.5 mg, Sugar 2.6 g
GREEN CHILE STRIPS
Number Of Ingredients 4
Steps:
- 1. Prepare the chiles. Then, cut out the stem end section of the chiles. Discard the stems and cut the chiles open. Remove the seeds and veins. Rinse the chiles, blot with paper towels, and cut into thin strips (about 2 inches × 1/4 inch). 2. Heat the oil in a medium skillet over medium heat and cook the chile strips until shiny and heated through, about 1 to 2 minutes. Season with salt.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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