Petes Olgas Chili Verde Recipes

CHILI VERDE - RECIPE

Steps:

• Make your verde sauce first. Preheat your oven to broil.
• Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.
• Place the peppers on a separate lightly oiled baking sheet skin sides up.
• Bake the peppers and tomatillos about 12-15 minutes until skin side is blistering on both the tomatillos and peppers. Rotate the baking sheets if needed. You may need up to 20 minutes, depending on your proximity to the heat element.
• Remove from heat and cool slightly. Peel off the pepper skins and discard them. You can peel off the tomatillos skins if you'd like, but I leave them on.
• Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now.

CHILE VERDE II

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.

PETE'S & OLGA'S CHILI VERDE

Steps:

• Boil pork gently for 20 minutes.
• Sauté boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside.
• Sauté onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order.
• Add pork.
• Then add enchilada sauce and green sauce.
• Simmer, covered about 45 minutes.
• Just before done check for seasonings and add cilantro.

JERRY SIMMONS' CHILI VERDE

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.

BISTEC CON CHILES VERDES

Steps:

• Drizzle a little olive on each steak and sprinkle 1 tablespoon Aaron's Adobo on each side of the steaks. Allow to rest.
• Meanwhile, using a saute pan over medium heat, add 1 tablespoon olive oil, the roasted poblano and jalapeno chiles and onion. Cook for 5 minutes, until the onion is translucent. Remove and cool.
• Then, in a large saute pan, add the remaining 2 tablespoons olive oil and the shallots. Cook softly over medium heat until translucent, about 5 minutes. Then add the chile-onion mixture and cook for another 5 minutes. Then add the nopales. Season with 1 teaspoon of salt and 1 teaspoon of pepper and set aside.
• On a hot grill, cook the steak for 7 to 8 minutes on each side until medium-rare and remove from the grill. Allow to rest for 5 minutes, then slice into 1-inch pieces. Divide the chile-onion mixture onto 4 plates and top with the sliced steak. Next, top with some Epazote Butter, however much you'd like, and put the plate under a broiler just for a few seconds, long enough for the butter to melt. Good to go. Serve and enjoy!
• Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel and mustard seeds along with the pieces of ancho and pasilla chiles. Toast, stirring constantly, until it's very aromatic and just begins to smoke, about 3 minutes.
• Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.
• Put the powder in a large bowl and add the oregano, paprika, garlic powder and onion powder. Stir them really well to combine.
• Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.
• In a blender, puree the epazote, cilantro, garlic, lime juice, salt and pepper with 1/2 cup water. Then take herb puree and mix well with softened butter until a green butter occurs. Once mixed, you can wrap in parchment paper and freeze. It keeps for up to a month.

SPEEDY CHILI VERDE

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.

EASY CHILI VERDE

Steps:

• Cut pork in 1/2 inch cubes and braise in preheated dutch oven. (no need to add oil). (if you are using onion add at this point and cook til translucent). Salt. And generous amounts of ground cumin, and a dash or two of chili powder Add all canned items - do not drain. Bring to a slow boil, then simmer, covered at least 1 hour (til pork is tender).
• To serve:.
• Make burritos.
• Good with refried rice, guacamole etc. Can be covered with queso, or verde sauce if desired. I usually cover mine with salsa, depending on what type we have on hand.
• PS: Best make one burrito and serve, then make one for the next person. If you make a platter full of burritos, they are apt to get soggy. Or you can put all ingredients on the table, and let everyone make their own.

VEGETARIAN CHILI VERDE

Steps:

• Easy: throw everything except the quinoa into your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
• Add quinoa and let it cook for another hour.
• Feel free to garnish it with fresh cilantro, lime juice, crushed tortilla chips, Tofutti sour cream, etc.

PADDY'S CHILE VERDE

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.

KAREN RAY'S CHAMPION CHILI VERDE

Steps:

• In a small bowl, combine oregano, cumin, and chile powder.
• In a chili pot, combine enchilada sauce, tomatillos, and salsa verde.
• Press tomatillos against the side of the pot to crush.
• Add the oregano mixture to the liquids.
• Heat to boiling.
• Reduce heat and simmer, stirring frequently.
• Brown the meat in lard or oil in batches with onions and pressed garlic.
• Drain meat and add to chili pot.
• Add diced green chiles.
• Return pot to simmer.
• After 2 hours, add half of finely minced green peppers.
• Add salt, as desired.
• Taste and adjust, adding additional minced peppers as desired.
• After 2 1/2 hours thicken or thin, as needed.
• After 2 3/4 hours, adjust salt and other seasonings as needed.
• Just before serving, add lime juice and cilantro.

AUSTIN GRILL'S CHILI VERDE

Steps:

• Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel.
• In a large skillet, heat the olive oil and saute the onion until translucent. Add the garlic, jalapeno chiles, cumin and oregano, and saute for several minutes. Add the chicken stock and bring to a simmer.
• Then add the potatoes and cook until just tender. With a slotted spoon, remove 1 cup of potatoes and reserve. Add the diced chicken and poach gently in the onion/chili/potato mixture until chicken is cooked through.
• Remove from the heat immediatly, transfer to a bowl, reserving 1/2 cup of the liquid in a small bowl. Refrigerate the remainder to keep the chicken from overcooking.
• In a blender, puree the reserved potatoes, half the Anaheim and half the poblano chilies, and the cilantro with the reserved half cup of liquid. When the chicken mixture is no longer warm, add the puree.
• Dice the remaining half of the Anaheim and poblano chilies in 1/2" cubes and add to the mixture. Season with salt. Reheat just before serving to retain the fresh green color and flavor of the soup.