EASY CHILE VERDE
An easy recipe for green chile verde with ground pork, green chiles, and potatoes.
Provided by Andrea
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Cook ground pork in a large skillet until no longer pink. Set aside.
- Add olive oil to skillet and warm over medium-high heat. Add in onions and saute for 8 - 10 minutes, or until soft and translucent. Add in garlic, saute another minute, then add in cooked pork, chicken broth, green chilies, potatoes, cumin, salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer for 20 - 30 minutes, or until potatoes are softened.
- Serve with a warm flour tortilla
Nutrition Facts : Calories 405 kcal, ServingSize 1 serving
NEW MEXICO CHILE VERDE (GREEN CHILI)
New Mexico Chile Verde (Green Chili) - This New Mexico Chile Verde AKA Green Chili recipe is savory and bold with tomatillos and poblano peppers, and is perfect for spicy chili lovers!
Provided by Sommer Collier
Categories Main Course Soup
Time 4h
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.
- Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.
- Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.
- Take 2 forks and break the pork up even more. Salt and pepper to taste.
Nutrition Facts : ServingSize 1 cup, Calories 626 kcal, Carbohydrate 23 g, Protein 63 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 186 mg, Sodium 1657 mg, Fiber 5 g, Sugar 8 g
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.
NEW MEXICO'S BEST CHILI VERDE
Make and share this New Mexico's Best Chili Verde recipe from Food.com.
Provided by Chef jlcorral
Categories Stew
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- lightly brown pork cubes in some olive oil and remove from pot.
- Brown diced onions for about 10 min or until onions are caramelized
- Add roasted garlic.
- Add back the meat.
- Add flour and cook it for a couple of minutes to remove the flour taste then Add tomatoes and Roasted dry chilies.
- Pour chicken broth in a blender and blend chili and broth. Add the chili chicken broth to stew.
- Bring mixture to boil and simmer.
- Add sugar, salt and pepper.
- Allow mixture to thicken and thoroughly finish cooking the pork.
Nutrition Facts : Calories 402.3, Fat 26.3, SaturatedFat 8.8, Cholesterol 99.5, Sodium 929.4, Carbohydrate 13, Fiber 1.9, Sugar 4.7, Protein 27.2
HATCH CHILE VERDE
Hubby and I are Hatch chile fanatics. We buy 50 pounds of roasted Hatch chiles when they are in season. We portion them out and freeze them so they are readily available. This chile verde does not call for tomatillos because I wanted the chiles to be the star of the recipe.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
- Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.
- Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.
- Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 13.4 g, Cholesterol 51.5 mg, Fat 11 g, Fiber 2.3 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 862 mg, Sugar 5.4 g
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