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
NEW MEXICO CHILE VERDE (GREEN CHILI)
New Mexico Chile Verde (Green Chili) - This New Mexico Chile Verde AKA Green Chili recipe is savory and bold with tomatillos and poblano peppers, and is perfect for spicy chili lovers!
Provided by Sommer Collier
Categories Main Course Soup
Time 4h
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.
- Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.
- Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.
- Take 2 forks and break the pork up even more. Salt and pepper to taste.
Nutrition Facts : ServingSize 1 cup, Calories 626 kcal, Carbohydrate 23 g, Protein 63 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 186 mg, Sodium 1657 mg, Fiber 5 g, Sugar 8 g
SPICY PORK & GREEN CHILI VERDE
My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. -Anthony Bolton, Bellevue, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place poblano peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers., In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon., In same pan, add red peppers, onion and jalapeno; cook, covered, over medium heat 8-10 minutes or until tender, stirring occasionally. Stir in chili powder, garlic, salt and nutmeg. Add broth, roasted peppers and pork; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until pork is tender. Serve with toppings as desired.
Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 913mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.
SPICY GREEN CHILE VERDE PORK
A Z'Tejas-inspired dish that will make your lips tingle! Serve it with warmed flour tortillas and plenty of sour cream which offsets and compliments the spiciness of this delicious chile verde.
Provided by Debs Recipes
Categories Stew
Time 2h15m
Yield 5 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- Place pork, onions, salt, pepper, cumin, and bay leaves into a large braising pan; cover with water; gently simmer over medium-heat 1 1/2 hours or until pork is tender; drain liquid from pork; remove bay leaves; trim pork into 1/2" pieces.
- NOTE: A portion of the pork may be cooled and frozen at this point, then used for making carnitas later on.
- Wipe braising pan dry; pour in vegetable oil and heat until oil almost smokes; brown pork in oil, stirring occasionally, for approximately 15 minutes.
- While pork is still cooking, prepare the sauce: Remove most of the membranes and most of the seeds from the jalapeno peppers; bring chicken stock to boil in medium saucepan; add tomatillos, jalapenos, and garlic cloves and boil 3 minutes; pour hot contents of saucepan into blender; puree.
- Pour sauce over browned pork; simmer 15 minutes over low heat; thicken, if desired, with a slurry of 3 tablespoons masa harina shaken with 1/4 cup water until smooth.
- NOTE: You may make your chile verde as spicy or as mild as you like by simply increasing or decreasing the amount of jalapeno pepper seeds and membranes included in the sauce.
Nutrition Facts : Calories 292.8, Fat 16.6, SaturatedFat 4.1, Cholesterol 87.1, Sodium 437.5, Carbohydrate 5, Fiber 1.3, Sugar 2.8, Protein 29.6
SPEEDY CHILI VERDE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
ANDY'S SPICY GREEN CHILE PORK
Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc. We crave this pork, and you will too.
Provided by andympls
Categories World Cuisine Recipes Latin American Mexican
Time 8h10m
Yield 8
Number Of Ingredients 6
Steps:
- Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
- Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
- Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.4 g, Cholesterol 55.8 mg, Fat 8.4 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 3 g, Sodium 234.4 mg, Sugar 2.6 g
SPICY PORK CHILI
This zippy chili is a pleasant change from the traditional beef chili recipes I've tried. It tastes so good served with your garden-fresh steamed green beans, sliced cucumbers and hot crusty bread. It's especially satisfying on a cold day. -Christine Hartry, Emo, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, brown pork and onions until pork is no longer pink; drain. Stir in peppers and celery; cook for 5 minutes. Add garlic; cook 1 minute longer. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Nutrition Facts : Calories 227 calories, Fat 9g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 221mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 16g protein.
GREEN HELL CHILI VERDE WITH WHITE BEANS AND PORK
Another long prep recipe, this hearty and spicy stew is an excellent part of a harvest meal or just perfect for colder days. All of my recipes take a while and produce copious amounts of leftovers, and lend themselves to quick meals later. Green Hell Chili Verde with White Beans and Pork is no exception. Everything from scratch, whenever possible. Adjust the heat by either adding or subtracting fresh jalapeno peppers. Green tomatoes can substitute for tomatillos, or use both if you want. The beans need to be white, but Great Northern beans work really well. Corn flour or wheat flour are important - using cornstarch makes it slimy. Better Than Bouillon makes an excellent Ham Stock concentrate (FYI).
Provided by E. J. Hilden
Categories Pork
Time 3h20m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- Trim excess fat off of pork chops and cut into cubes or chunks.
- Heat oil in the bottom of your stock pot over medium heat, add pork, salt and black pepper to taste. Cook until pork is browned and cooked through.
- Add tablespoon (or more) concentrated ham stock or four cups prepared ham stock, stir into the pork.
- Stir the mixture, cover the pot, turn down a touch and leave it alone.
- Peel tomatillos, garlic cloves, and yellow onions. Trim the roots off of the green onions and cut them into four inch pieces. Split and seed the jalapeno peppers. Chop the cilantro. Liquify all ingredients in a blender or food processor, adding water as needed. They must be liquified and smooth. Fill a large mixing bowl with the puree as you go. When all of the ingredients are liquified and in the large mixing bowl, whisk in the white pepper, black pepper and cumin. Set it aside.
- Stir the pork, oil, and ham concentrate. When the pork is browned and tender, add liquified ingredients, stir together, bring to a gentle simmer, cover the pot again, and turn heat down to just above "low." Ignore for a minimum of two hours (I generally go for three). This lets the flavors combine and develop and become very fragrant. Stir it if you want to, but I have not found it necessary. In two or three hours, your kitchen should reek and the stew should be bright green, potent, fragrant, and ready for completion.
- After a few hours, mix your favorite cornbread recipe (savory is better than sweet on this one), pop that in the oven (20 minutes or so?) and open the canned beans into a strainer or colander. Drain and rinse beans in cold water and add to the soup pot. Stir the beans into the stew, bring to a gentle simmer once again, and cover.
- Mix corn flour or wheat flour into very cold water until all of the lumps are gone and you have formed a thick-ish slurry. Add to the soup pot, stir constantly until thick.
- Time to eat. Serve with warm cornbread or tortillas or both. Top servings with shredded pepper jack or mexican blend cheese and sour cream, garnish with chopped cilantro. Salt and pepper to taste. Enjoy!
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