Slims Last Chili Verde Recipes

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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

SLIM'S LAST CHILI VERDE



Slim's Last Chili Verde image

This recipe is from Slim's Last Chance in Seattle, Washington. I know it sounds like Slim passed after eating this dish but Slim, whereever he may be, did not end it all after eating this chili.

Provided by Member 610488

Categories     Stew

Time 3h30m

Yield 1 gallon

Number Of Ingredients 16

1 cup olive oil, divided
5 cups onions, diced
1/2 cup garlic, chopped
1/3 cup serrano pepper, chopped
1/3 cup jalapeno, chopped
5 lbs pork shoulder, diced into 1/2 inch cubes
1 quart chicken broth
20 anaheim chilies
15 tomatillos
3 tablespoons garlic powder
1 teaspoon fresh ground black pepper
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 teaspoon ground coriander
2 teaspoons salt
1/2 cup masa harina

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium saucepan over medium heat, add olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
  • Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
  • Meanwhile, place the Anaheim peppers on a sheet pan. Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
  • Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes. Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
  • Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
  • In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
  • Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.

Nutrition Facts : Calories 8728.8, Fat 642.3, SaturatedFat 174.8, Cholesterol 1610.3, Sodium 9264.4, Carbohydrate 292, Fiber 49.9, Sugar 106.9, Protein 458.2

JERRY SIMMONS' CHILI VERDE



Jerry Simmons' Chili Verde image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 17

2 pounds lean pork, cut into 3/8 to 1/2-inch cubes
2 tablespoons pork suet, can substitute lard or vegetable oil
1 cup chopped onions
1 (2-quart) can chicken broth
1 1/2 teaspoons granulated garlic
2 tablespoons powdered chicken base
1 teaspoon ground oregano
2 teaspoons cornstarch
1 teaspoon ground cumin
6 ounces hot green chiles
2 tablespoons powdered green chiles
13 ounces green chiles, cut into 3/8-inch cubes
1/4 teaspoon powdered green jalapeno
8 ounces salsa verde
8 ounces green Mexican sauce
1 teaspoon ground cumin
1/4 cup cilantro leaves, chopped

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.

CHILI VERDE



Chili Verde image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 1 gallon

Number Of Ingredients 16

Olive oil
5 cups diced onion
1/2 cup chopped garlic
1/3 cup chopped serrano peppers
1/3 cup chopped jalapeno peppers
5 pounds cubed pork shoulder
1 quart chicken broth
15 to 20 Anaheim peppers
12 to 15 tomatillos
3 tablespoons garlic powder
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 teaspoon ground coriander
2 teaspoons salt
1/2 cup corn flour

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
  • Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
  • Meanwhile, place the Anaheim peppers on a sheet pan.
  • Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
  • Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
  • Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
  • Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
  • In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
  • Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.

PETE'S & OLGA'S CHILI VERDE



Pete's & Olga's Chili Verde image

Although I am Italian, our good friend Olga is Mexican and has given me some great ideas. This is one of them.

Provided by Pete from Tres Pinos

Categories     Mexican

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs boneless pork shoulder, in 1 inch cubes
6 tablespoons olive oil
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
3 green onions, sliced thin
5 garlic cloves, minced
2 serrano peppers, minced
1 teaspoon cumin
1 1/2 teaspoons oregano (Mexican)
1 (28 ounce) can green enchilada sauce (Las Palmas)
1 (16 ounce) green enchilada sauce (small can or Herdz)
3/4 cup cilantro, chopped

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.

Nutrition Facts : Calories 818.1, Fat 63.6, SaturatedFat 18.4, Cholesterol 161.2, Sodium 695.5, Carbohydrate 18.5, Fiber 3.1, Sugar 2.8, Protein 41.7

PADDY'S CHILE VERDE



Paddy's Chile Verde image

One Easter I was unable to find a leg of lamb to roast, as is traditional in my family. The best I could find was chunks of lamb, in my local Mexican market. So I decided to defy tradition and use the ingredients around me. Best Irish-Mexican Easter EVER! Serve with toasted flaked almonds, crumbled cotija cheese, and homemade croutons.

Provided by wsf

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 4h45m

Yield 8

Number Of Ingredients 11

4 pounds fresh tomatillos, husks removed
2 large onions (keep the skin on)
2 poblano peppers
1 head garlic
3 chipotle peppers in adobo sauce
2 (12 fluid ounce) cans or bottles lager-style beer
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
4 tablespoons vegetable oil
4 pounds cubed lamb stew meat

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.

Nutrition Facts : Calories 486.5 calories, Carbohydrate 24.6 g, Cholesterol 123.6 mg, Fat 22.4 g, Fiber 6.3 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1010.8 mg, Sugar 11 g

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