CHILI VERDE PORK
Provided by Guy Fieri
Time 1h40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
- Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
- Add pork butt to Dutch oven and cook over high heat until browned on all sides
- Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
- Let simmer for 1 hour.
RAPIDO PORK CHILE VERDE
Steps:
- Sprinkle the pork with salt and pepper. Add the pork to a large pressure cooker over high heat and cook until browned on all sides, about 8 minutes. Remove the pork and add the Anaheim and poblano peppers, onions and garlic. Saute until translucent, and then return the pork back to the pot. Mix thoroughly, and then deglaze with the chicken stock, white wine and vinegar. Reduce for 5 minutes, and then add the water, cumin, oregano, bay leaf, 1 tablespoon salt and 1 tablespoon pepper.
- Grill the husked tomatillos over an open flame (or under a broiler) until lightly charred all over - this will give the finished chile a rich, smoky flavor. Set aside to cool, and then roughly chop and add to the pressure cooker. Tear up the hydrated pasilla chiles and add to the pressure cooker, along with the water used to rehydrate them.
- Place a lid on the pressure cooker and cook for 30 minutes. When done, release the pressure, remove the lid and thicken the mixture by whisking in the masa harina. Finish with a squeeze of fresh lime juice. Serve in bowls and garnish with fresh cilantro, crispy tortilla strips and cotija cheese.
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.
QUICK & DELICIOUS PORK CHILE VERDE
This is a quick version of chile verde, but it doesn't skimp on any of the flavor. I make it with white rice and salad, with warm tortillas on the side. But it's great as a filling for burritos too!!!
Provided by Charmie777
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in heavy medium saucepan over high.
- heat.
- Add pork, saute until just golden, about.
- 2-4 minutes.
- Reduce heat to medium.
- Sprinkle.
- cornmeal and cumin over pork and stir 1 minute.
- Add green onions and stir just until fragrant, about 2 minutes.
- Add 2 cup broth and chilies.
- and simmer until chile thickens, about 5 minutes.
- Thin with additional broth if necessary.
- Mix.
- in cilantro.
- Serve over rice.
SLOW COOKER PORK CHILE VERDE
I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.
Provided by Squirrel Beebz
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 7h45m
Yield 12
Number Of Ingredients 13
Steps:
- Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
- Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
- Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
- Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
- Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
- Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.
Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g
EASY PORK CHILE VERDE
This recipe came from the "Slow Cookers" section of the cookbook "365 Easy One-Dish Meals". It's so good and a great meal to come home to at the end of a long day!
Provided by loof751
Categories Meat
Time 10h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Turn on a 4-6 quart crock pot to high heat setting while preparing the ingredients.
- Cut the pork int 1/2" cubes. Peel the papery skins from the tomatillos and cut in half. Mash the garlic. Cut the carrots and potatoes into 1/4" chunks. Halve the onion and cut into 1/4" slices.
- Add the salsa, chilis, pork, tomatillos, garlic, carrots, potato, and onion to the crock pot. Mix thoroughly.
- Cover and reduce heat setting to low. Cook 10 hours without removing the lid.
- Stir in salt and cayenne pepper. Serve with chopped tomatoes, parsley, sour cream, and warm tortillas.
Nutrition Facts : Calories 972.7, Fat 49.2, SaturatedFat 17.6, Cholesterol 133.5, Sodium 2270.6, Carbohydrate 91.4, Fiber 11.9, Sugar 16.6, Protein 43.7
PORK CHILE VERDE
The winner of the Martha Stewart Recipe Bowl is Lisa Ruiz from Henderson, NV. This is her prize-winning recipe.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 12
Steps:
- Put peeled and rinsed tomatillos into a blender with just enough water to blend into a puree. Set aside. Heat olive oil in a large stock pot. Saute onion until slightly browned.
- Add chopped jalapeno and garlic. Saute a few minutes more. Add pork and brown on both sides. Salt and pepper meat to taste. Add green chilies, pureed tomatillos and oregano. Simmer uncovered for 1 to 1 1/2 hours, stirring often until liquid is reduced. Add freshly chopped cilantro just before serving.
- Garnish with shredded sharp cheddar cheese and sour cream if desired.
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
AUTHENTIC MEXICAN PORK CHILE VERDE
Make and share this Authentic Mexican Pork Chile Verde recipe from Food.com.
Provided by Love to Eat
Categories Pork
Time 3h30m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Pre-heat oven to 500 degrees. In a small bowl mix the salt, chili powder, oregano, granulated garlic, and cumin. Coat the pork on all sides with the rub, massaging the spices into the meat. Let the pork sit at room temperature for 20 to 30 before browning.
- In a food processor or blender, purée the tomatillos, canned chiles, garlic, onion, oregano, and beer.
- Brown the roast on a roasting pan for 30 minutes in the oven.
- Remove the pork from the oven and reduce temperature to 250 degrees. Place the pork in a 13x9-inch heavy-duty disposable drip pan. Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so. Seal the pan tightly with foil, and place the pan in the center of the oven. Cook the pork until the internal temperature of the meat reaches 190°F and the meat is so tender that it tears easily with a fork, 2 1/2 to 3 1/2 hours.
- When the pork is fully cooked, carefully remove the pan from the oven. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into 1/2-inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, as well as salt and pepper to taste. The chile verde may be made up to this point 1 day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.
- Serve the chile verde warm in bowls with steamed rice. Pass the sour cream, limes wedges, and a bottle of Tabasco.
Nutrition Facts : Calories 1083.8, Fat 63.6, SaturatedFat 24.1, Cholesterol 231.6, Sodium 1403.7, Carbohydrate 63.3, Fiber 4.3, Sugar 4.5, Protein 59.3
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.
ULTIMATE PORK CHILE VERDE
The one and only time my dad cooks each year is to make this for my birthday! I can't even express how good it is. I finally snatched the recipe with all the secret touches and served it for a dinner party. Just as I had hoped it was a huge hit, everyone went wide eyed and back for seconds. It seems like a lot of steps because I don't want to leave out the tips that make this great. Really it's pretty easy, read through instructions before you begin. This recipe feeds an army so I always put leftovers in ziploc bags and freeze for later or put on top of nachos the next day!
Provided by Amber C.
Categories For Large Groups
Time 3h45m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- You can cook your roast however you like, I always use my crock pot. Slice 1 large onion in rings, put on bottom of pot, add roast then 3/4 c water mixed with 2 Tbs reduced sodium soy sauce, cut small slits on top of roast and fill with 1 clove minced garlic. Cook on low 6-7 hours. If not fully cooked don't worry it will cook through when simmered later on.
- Bring chicken broth in a large stock pot to a boil add tomatillos and boil until they just start to soften and skins start splitting open.
- Leaving broth in pot take out tomatillos and put in a blender or food processor along with chopped cilantro leaves, puree. Set aside.
- Meanwhile arrange poblano, yellow and jalapeno peppers on a large greased sheet pan, put under broiler in oven until they start getting dark, soft and bubbly, turn and repeat on other side until done.
- Seed and chop poblano and yellow peppers, seed and dice jalapenos, leave one jalapeno with seeds (if you like it really spicy adjust jalapenos to your taste).
- In a frying pan add veg oil, cook chopped onion and garlic. Season with sea salt and a little pepper, cook until onions are tender. Add cumin.
- Add onion mix to chicken stock
- Stir in pork, you may not need to use the full 5-6 lbs. Some roasts have more meat than others. I have used the full roast before and half a roast that produced the same amount of meat. Add half and go from there.
- Add peppers and tomatillo/cilantro puree.
- Simmer for 3-4 hrs to thicken. If chile verde sauce is not thick enough add a little instant mashed potatoes until desired thickness is reached.
- On a flour tortilla add shredded cheese and a spoonful of chile verde, roll and smother top with more chile verde and lots of cheese.
- Put under broiler in oven to melt cheese and serve!
- *I usually make the day before and put in fridge (it tastes better the second day) then just heat, put on tortillas and serve!*.
Nutrition Facts : Calories 494.5, Fat 24.6, SaturatedFat 11.7, Cholesterol 111.9, Sodium 1195.7, Carbohydrate 25.1, Fiber 3, Sugar 5.5, Protein 42.2
More about "rapido pork chile verde recipes"
EASY PORK CHILE VERDE - TABLE AND A CHAIR
From tableandachair.com
CHILE VERDE (MEXICAN PORK CHILI) + VIDEO | KEVIN IS COOKING
From keviniscooking.com
PULLED PORK CHILI VERDE RECIPE | KITCHN
From thekitchn.com
RAPIDO PORK CHILE VERDE RECIPE - FOOD NEWS
From foodnewsnews.com
PORK CHILE VERDE - DASH OF COLOR AND SPICE
From dashofcolorandspice.com
ISABEL EATS - EASY MEXICAN RECIPES
From isabeleats.com
CHILI VERDE - JO COOKS
From jocooks.com
CHILE VERDE RECIPE - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
CHILE VERDE WITH PORK RECIPE - SERIOUS EATS
From seriouseats.com
PORK CHILE VERDE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RAPIDO PORK CHILE VERDE – FOOD NETWORK KITCHEN
From foodnetwork.com
PORK CHILE VERDE IN CROCK POT - COOKING WITH TYANNE
From cookingwithtyanne.com
CHILE VERDE WITH PORK — SAM THE COOKING GUY
From thecookingguy.com
QUICK AND EASY HOMEMADE CHILE VERDE BURRITOS - FOODIECRUSH
From foodiecrush.com
PORK CHILE VERDE - OH SWEET BASIL
From ohsweetbasil.com
EASY SLOW COOKER PORK CHILE VERDE - SPICES IN MY DNA
From spicesinmydna.com
RAPIDO PORK CHILE VERDE | PUNCHFORK
From punchfork.com
CHILE VERDE WITH PORK (CHILI VERDE CON CERDO) - A BUSY KITCHEN
From abusykitchen.com
PORK CHILE VERDE - WITH PORK TENDERLOIN & GREEN SAUCE
From thymeandjoy.com
PORK CHILE VERDE - FLAVOR MOSAIC
From flavormosaic.com
CHILE VERDE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
PORK CHILE VERDE RECIPE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
SLOW COOKER PORK CHILE VERDE (JUST 10 MINUTES PREP ...
From dinnerthendessert.com
CHILE VERDE - GYPSYPLATE
From gypsyplate.com
CHILE VERDE - BRAISED PORK WITH TOMATILLO POBLANO SAUCE ...
From glebekitchen.com
SLOW COOKER PORK CHILE VERDE - LA PIñA EN LA COCINA
From pinaenlacocina.com
AUTHENTIC PORK CHILE VERDE - FIERCEFORK
From fiercefork.com
RICK BAYLESS CHILE VERDE PORK RECIPES - FOOD NEWS
From foodnewsnews.com
CHILE VERDE PORK - FRESH FLAVORFUL
From freshflavorful.com
EASY SLOW COOKER PORK CHILE VERDE | THE HUNGRY BLUEBIRD
From thehungrybluebird.com
CHILE VERDE RECIPE (INCREDIBLY FLAVORFUL ) - COPYKAT RECIPES
From copykat.com
PORK CHILE VERDE | BRIGHT FLAVORS TO WARM UP ON A COLD NIGHT!
From spicedblog.com
EASY PORK CHILE VERDE • TODAY'S BEST RECIPE
From todaysbestrecipe.com
PORK CHILE VERDE – CUPBOARD DIARIES
From cupboarddiaries.com
BRAISED PORK CHILE VERDE RECIPE – ALI KHAN EATS
From alikhaneats.com
EASY CHILI VERDE TUTORIAL (RECIPE FROM RICK BAYLESS) - YOUTUBE
From youtube.com
CHILE VERDE - ONE OF THE BEST PORK GREEN CHILE PORK ...
From latinofoodie.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