CHILE VERDE PORK
This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.
Provided by Lauren Allen
Categories Main Course
Time 2h50m
Number Of Ingredients 12
Steps:
- Season pork pieces on all sides with salt and pepper.
- Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
- Remove the pork from the pot. Add a little additional oil to pan, if needed.
- Add onion and saute until tender. Add garlic and cook for 30 seconds.
- Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
- Reduce heat to medium-low, cover, and simmer for 2-4 hours.
- Meanwhile, make the sauce.
- Place rack on second to top level of oven and turn the oven to high broil.
- Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
- Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
- Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
- Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
- Add the peppers, tomatillos and cilantro to a blender and puree.
- Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
- Serve with tortillas, and a side of Mexican rice and beans.
Nutrition Facts : Calories 240 kcal, Carbohydrate 11 g, Protein 22 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 301 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
PORK CHILI VERDE
Provided by Food Network
Time 4h
Yield Serves 6 to 8
Number Of Ingredients 19
Steps:
- Preheat the broiler and place the poblano chiles in a skillet or on a baking sheet. Broil the chiles for about 5 minutes per side. Immediately place the chiles in a paper sack or plastic food-storage bag, close it tightly, and let the chiles steam for 20 minutes. To peel the chiles, remove them from the bag and gently rub off the skins. Remove the seeds, dice them and set them aside.
- In a large soup pot or Dutch oven, heat 1 tablespoon of the bacon grease over medium-low heat. Lightly salt and pepper the pork and add to the pot, browning on each side, 2 to 5 minutes per side. You may have to do this in batches. Once browned, transfer the pork to a large bowl, pouring the pan juices into the bowl.
- Return the pot to the stove and heat the remaining 1 tablespoon of bacon grease over medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more.
- Return the pork and its juices to the pot. Add the poblano chiles, jalapeno chiles, tomatillos, chicken broth, Mexican lager, cumin, oregano, allspice, cay enne, and 1/2 cup of the cilantro. Turn the heat to high and bring to a boil; then turn the heat down to low and gently simmer, uncovered, for 2 hours, stirring occasionally and skimming any fat from the surface.
- Taste and adjust the seasonings, adding salt and pepper to taste. Continue to cook, uncovered, until the pork is tender, anywhere from 30 to 60 minutes more. To thicken the chili, in a bowl mix together the masa harina with 2 table spoons of the chili liquid. Stir this back into the pot, along with the remaining 1/2 cup cilantro and the lime juice. Cook until the chili has thickened, 10 more minutes. Serve with sour cream and shredded Monterey Jack cheese.
PULLED PORK CHILI VERDE
All I can say is yummm! This is a different take on chili (with no beans) that I found absolutely delicious! Hope you enjoy it as much as I do! Enjoy with a dollop of sour cream and tortilla chips or use as a taco filling.
Provided by michellew
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 3h25m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Cut off about 1/4 inch the top of the head of garlic to expose the cloves. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil; place on a baking sheet.
- Bake in preheated oven until cloves are tender and browned, about 45 minutes. Remove garlic from the oven and cool until easily handled, about 15 minutes. Squeeze out cloves and chop.
- Preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place tomatillos, green bell peppers, Anaheim chile peppers, jalapeno peppers, and sweet banana peppers, cut-sides down, onto the lined baking sheet.
- Cook under the preheated broiler until the skin of the tomatillos and peppers has blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow tomatillos and peppers to steam as they cool, about 10 minutes. Remove and discard skins.
- Transfer peeled tomatillos and peppers to a blender or food processor; blend into a smooth green sauce.
- Heat olive oil in a large pot over medium heat. Add onions and celery; cook and stir until onions are glistening, about 5 minutes. Add chopped roasted garlic, shredded pork, cilantro, oregano, coriander, cumin, cinnamon, nutmeg, salt, and black pepper. Pour in 1 cup chicken stock; bring to a simmer.
- Stir green sauce mixture into the pot. Add coconut milk. Bring to a boil; reduce heat and simmer. Cook until chili thickens, about 30 minutes. Stir in chicken stock and continue cooking until chili reaches desired consistency, 30 to 90 minutes.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 24.4 g, Cholesterol 67.7 mg, Fat 18.5 g, Fiber 5.3 g, Protein 25.3 g, SaturatedFat 9.1 g, Sodium 871.3 mg, Sugar 7.6 g
PORK CHILI VERDE (GREEN PORK CHILI)
This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
- Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
- Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.
Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g
PORK CHILE VERDE
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
- Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
- Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
CHILI VERDE WITH PORK
Friends and family never seem to tire of this chili. We like this as a meal in itself but also use it to top our favorite Mexican foods like burritos.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. , Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired.
Nutrition Facts : Calories 385 calories, Fat 17g fat (6g saturated fat), Cholesterol 151mg cholesterol, Sodium 391mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 44g protein.
FIREHOUSE PORK CHILI VERDE
We make this verde at the Firehouse. Everybody loves it no matter what fire station you're at and with what crew. It's a tradition to make GREAT CHILI VERDE in the FIREHOUSE and this is the one. ENJOY!
Provided by The Firehouse Cook
Categories Pork
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cube pork and dredge it lightly with salt and peppered flour. Brown pork in large pot with olive oil. Add diced yellow onions and garlic to pot. Simmer uncovered until onions are translucent.
- Add roasted, peeled, deseeded and deveined Anaheim chilies, jalapeños, Poblanos, tomatillos and Serrano peppers to food processor and pulse. Take pepper mixture and add to pot with pork.
- Add cumin and chicken broth then stir. Add salt and pepper to taste.
- Let chili Verde cook uncovered for 4 hours; stirring lightly and occasionally.
Nutrition Facts : Calories 668.8, Fat 28.3, SaturatedFat 6, Cholesterol 234.7, Sodium 586.3, Carbohydrate 21.3, Fiber 4.9, Sugar 8.7, Protein 81.5
PORK CHILE VERDE
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.
Nutrition Facts : Calories 345 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
PORK CHILI VERDE
Make and share this Pork Chili Verde recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer diced pork in large pot of water until tender. Drain pork and return to pot.
- Add remaining ingredients and simmer until heated thoroughly.
- Restaurant Recipe: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
Nutrition Facts : Calories 603.3, Fat 26.1, SaturatedFat 8.8, Cholesterol 238, Sodium 778, Carbohydrate 8.3, Fiber 0.5, Sugar 7.2, Protein 78.3
CHILE VERDE (CHICKEN OR PORK)
This is an adaptation of a recipe from the Food Network, and is absolutely delicious! Time includes crock pot cook time, but you could also do this on the stove.
Provided by Maito
Categories One Dish Meal
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine all ingredients (except those for serving) and place in a crock pot.
- Cook on high for one hour and then switch to low for an additional 4-6 hours - time could be different depending on how hot your crock pot cooks. (This could easily be cooked on the stove as well).
- At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
- Serve in a bowl with cilantro, yogurt or sour cream and tortillas on the side (and a spoon!).
Nutrition Facts : Calories 235.2, Fat 5.1, SaturatedFat 0.8, Cholesterol 56.6, Sodium 2103.3, Carbohydrate 27.2, Fiber 6.3, Sugar 17.7, Protein 22.4
PORK CHILI VERDE
This place has the best chili verde ever! If you ever get a chance to go there compare this recipe with theirs and see if you think it is at least very close. So yummy. It is from La Frontera in Salt Lake City, Utah. I wish I had this place where I live. They also make their own tortillas. Very large and thick ones, I believe that by doing this it makes the dish! So go the extra mile and make your flour tortilla's .
Provided by Renee N.
Categories One Dish Meal
Time 7h
Yield 12 Burritoes, 12 serving(s)
Number Of Ingredients 19
Steps:
- Cut the pork into small chunks. You can use pork roast, pork loin, or Boston butt.
- Husk the tomatillos, de-stem them, and cut them into large chunks.
- Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks.
- Put tomatillos and peppers and cilantro in a food processor, puree them all.
- Add the can of green chilis, diced tomatos, and tomato sauce to the food processor.
- Continue blending until the mixture is a consistent color.
- Add the chicken broth, oregano, cumin, and chili powder.
- Turn the crock-pot on high and cover.
- Dust the pork with flour, salt and pepper.
- Heat 2 tablespoons olive oil, shortening, or lard in a frying pan.
- Add the garlic and onions, sauté until the onions are tender.
- Add the pork, brown it thoroughly.
- Pour the entire pan's contents (including drippings) into the crock-pot.
- Cook in the crock-pot on high for 2 hours.
- After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
- 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further.
- Serve over bean burritos. I used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. Bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). Cover them with the chili verde and pork, then garnish (or further smother) with onions and cheese.
More about "pork and lager chili verde recipes"
PORK CHILI VERDE RECIPE | SOUTHERN LIVING
From southernliving.com
CHILI VERDE - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
PORK CHILI VERDE RECIPE + PASS THE PORK RECAP
From yummyhealthyeasy.com
PORK CHILI VERDE: 3 DISHES 1 RECIPE - LAKESIDE TABLE
From lakesidetable.com
PORK CHILE VERDE RECIPE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
PORK AND LAGER CHILI VERDE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Servings 8-10Total Time 3 hrs 10 minsCategory Main-Dish
CROCKPOT PORK CHILI VERDE - CLEAN FOOD CRUSH
From cleanfoodcrush.com
CHILE VERDE RECIPE (INCREDIBLY FLAVORFUL ) - COPYKAT RECIPES
From copykat.com
PORK CHILE VERDE - WITH PORK TENDERLOIN & GREEN SAUCE
From thymeandjoy.com
PORK CHILI VERDE - KEYSTONE MEATS
From keystonemeats.com
LEFTOVER PORK CHILI VERDE - MEATLOAF AND MELODRAMA
From meatloafandmelodrama.com
CHILI VERDE PORK CARNITAS | OLIVELLE THE ART OF FLAVOR ... - YUMMY …
From olivelle.com
CHILE VERDE (MEXICAN PORK CHILI) + VIDEO | KEVIN IS COOKING
From keviniscooking.com
GROUND PORK CHILI VERDE - AN EASY CHILI RECIPE THAT EVERYONE WILL …
From simpleandsavory.com
CHILI VERDE - JO COOKS
From jocooks.com
PORK CHILI VERDE RECIPE - FED & FIT
From fedandfit.com
SLOW COOKER PORK CHILI VERDE — LET'S DISH RECIPES
From letsdishrecipes.com
PORK CHILI VERDE RECIPE - TASTING TABLE
From tastingtable.com
PORK AND LAGER CHILI VERDE RECIPE | COOKING CHANNEL
From homesteadyjacksonmi.netlify.app
MEXICAN PORK AND TOMATO CHILE VERDE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
PORK CHILI VERDE - AN EASY GREEN CHILE RECIPE FOR BURRITOS
From savoryexperiments.com
PULLED PORK CHILI VERDE RECIPE | KITCHN
From thekitchn.com
PORK AND LAGER CHILI VERDE – RECIPES NETWORK
From recipenet.org
CHILE VERDE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
PORK CHILI VERDE — TRAVELS THROUGH MY KITCHEN
From travelsthroughmykitchen.com
CHILI VERDE RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY PORK CHILE VERDE (WITH LEFTOVER PORK) | NOBIGGIE
From nobiggie.net
CHILI VERDE - RECIPES FOR LOVE'S SAKE - THE COZY APRON
From thecozyapron.com
PORK CHILI VERDE - YES TO YOLKS
From yestoyolks.com
PORK GREEN CHILI VERDE | CHEERY KITCHEN
From cheerykitchen.com
BEST CHILE VERDE RECIPE - HOW TO MAKE CHILE VERDE - DELISH
From delish.com
CHILI VERDE RECIPE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
CHILE VERDE WITH PORK RECIPE - SERIOUS EATS
From seriouseats.com
EASY MEXICAN CHILI VERDE (CHICKEN OR PORK) - FOODIE AND WINE
From foodieandwine.com
PORK AND LAGER CHILI VERDE | RECIPE | CHILI VERDE, CHILI VERDE RECIPE, …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love