Nothing Like Chile Verde Recipes

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CHILI VERDE



Chili Verde image

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

4 tablespoons canola oil
4 pounds boneless pork, cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
1/2 cup minced fresh cilantro
1/2 to 1 cup salsa verde
1 can (14-1/2 ounces) chicken broth
Flour tortillas, warmed
Minced fresh cilantro, opitonal

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.

CHILI VERDE



Chili Verde image

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

3 tablespoons Worcestershire sauce
1 tablespoon garlic pepper
3 pounds pork picnic roast
1 large onion, diced
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans diced green chilies, drained
3 (7 ounce) cans green salsa
2 (15.5 ounce) cans great Northern beans, drained

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

SLOW COOKER CHILE VERDE



Slow Cooker Chile Verde image

Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work.

Provided by falconemomma

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h20m

Yield 8

Number Of Ingredients 7

3 tablespoons olive oil
½ cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

Steps:

  • Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
  • Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 12.1 g, Cholesterol 64 mg, Fat 12.4 g, Fiber 1 g, Protein 22.5 g, SaturatedFat 3.3 g, Sodium 765.2 mg, Sugar 6.3 g

SPEEDY CHILI VERDE



Speedy Chili Verde image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18

2 cups long-grain rice
2 tablespoons olive oil
2 tablespoons salted butter
4 cloves garlic, minced
2 large poblano chiles, diced
1 large onion, diced
1 jalapeno pepper, seeded and diced small
2 pounds spicy Italian sausage
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Two 15-ounce cans green enchilada sauce
One 16-ounce jar salsa verde
One 4-ounce can diced green chiles
1 lime, juiced
1 cup sour cream
1/2 cup thinly sliced radish
1/4 cup fresh cilantro leaves
Hot sauce, to taste

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.

TOP SECRET AWARD-WINNING CHILI VERDE



Top Secret Award-Winning Chili Verde image

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

4 lbs boneless pork shoulder, trimmed and cut into 1 inch cubes
1/4 cup all-purpose flour
2 large yellow onions, fire roasted and chopped
4 garlic cloves, minced
1 tablespoon sea salt
black pepper, freshly ground, to taste
1 tablespoon cumin, ground
10 poblano peppers, fire roasted, peeled, seeded, and chopped
6 jalapenos, fire roasted, peeled, seeded, and chopped
3 yellow bell peppers, fire roasted, seeded, peeled, and chopped
6 anaheim chilies, fire roasted, seeded, peeled, and chopped
2 quarts chicken stock
3 lbs tomatillos, husks removed, fire roasted
2 bunches cilantro, stems discarded, leaves chopped
3 large limes, juiced
1/2 lb smoked bacon, diced

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.

NOTHING LIKE CHILE VERDE



Nothing Like Chile Verde image

This looks so tasty that I had to post it here for future use. The following description and instructions were generously shared by the chef MissJ9 at opensourcefood.com. This is freely reproducible as long as you include the license info: http://creativecommons.org/licenses/by-nc/3.0/ It's funny what can happen to a recipe over time. This dish is something that my family makes, except they call it "chile verde." The truth, I'm afraid, is that real Mexican chile verde is a pork dish, with an insanely delicious sauce made out of tomatillos and green chiles. The recipe that follows probably started off with pork and tomatillos, but then somewhere along the line someone substituted chicken for pork, tomatoes for tomatillos, left out the onions (and then added them back in again later)... It's total gringa food, but nonetheless very tasty, calls for ingredients that are usually on hand, and is delicious any time of the year.

Provided by Bibliophage91

Categories     Chicken Thigh & Leg

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil (or as needed for pan-frying)
12 ounces chicken meat, cut into pieces
1/4 teaspoon ground cloves
1/4 cup packed fresh parsley, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
salt and black pepper
4 garlic cloves, minced
7 ounces canned crushed tomatoes
1 jalapeno, minced (or other hot pepper to taste)
1/2 medium yellow onion, diced small (or more, or less, or none, per your taste)
1 tablespoon lemon juice
water or chicken stock

Steps:

  • Heat a small amount of oil in a saucepan or soup pot.
  • Add chicken pieces, in batches if your pot is small, and brown well.
  • Add garlic, pepper, onion and spices. Toast briefly, then deglaze pan with water or chicken stock. You'll want to add just enough liquid to cover the lot.
  • Add tomato and lemon juice.
  • Bring to a boil, reduce to a simmer, cover, and cook until chicken is very tender. I usually give it an afternoon on the stove, if I've got the time.
  • Stir in parsley, season to taste with salt and pepper.
  • Serve over white rice or with tortillas.

Nutrition Facts : Calories 192.9, Fat 9.8, SaturatedFat 1.6, Cholesterol 59.5, Sodium 182.7, Carbohydrate 7.1, Fiber 1.6, Sugar 2.8, Protein 19.3

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