Versatile Chili Verde Recipes

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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.

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

CHILI VERDE



Chili Verde image

This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 8 servings.

Number Of Ingredients 13

4 tablespoons canola oil
4 pounds boneless pork, cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
1/2 cup minced fresh cilantro
1/2 to 1 cup salsa verde
1 can (14-1/2 ounces) chicken broth
Flour tortillas, warmed
Minced fresh cilantro, opitonal

Steps:

  • In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. , Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas. Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 404 calories, Fat 20g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 509mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.

EASY CHILE VERDE



Easy Chile Verde image

If you order a bowl of authentic Mexican chile verde in the Southwest, you'll find hunks of juicy, tender pork shoulder that have been braised for hours in a tart tomatillo-chile sauce. While the original is worthy of a special weekend project, we wanted a recipe that we could make on any lazy Sunday and still be delicious. By using storebought ingredients that bring maximum flavor with the minimal amount of fuss, we created a hearty and warming chile verde that is practically hands-off. In a rush? Try the pressure-cooker version of this recipe, instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 3h25m

Yield Serves 4 to 6

Number Of Ingredients 7

3 1/4 pounds pork shoulder, cut into thirds
Kosher salt and freshly ground pepper
2 to 3 tablespoons vegetable oil
1 large onion, thinly sliced
1 can (7 ounces) diced green chiles, such as Goya
1 jar (15 ounces) medium green salsa, such as Xochitl (1 3/4 cups)
Tortilla chips, cilantro, sour cream, cotija cheese, and sliced radishes, serrano or jalapeño chiles, and avocado, for serving

Steps:

  • Preheat oven to 350 degrees. Season pork with salt and pepper. Heat a medium Dutch oven (6 to 8 quarts) over medium-high. Swirl in 2 tablespoons oil. Working in batches, brown pork all over, 16 to 20 minutes total (adding remaining oil when needed). Let pork cool slightly, then cut into 1-inch chunks.
  • Return Dutch oven to medium-high heat. Add onion, season with salt and pepper, and sauté until translucent, about 3 minutes. Return pork to Dutch oven along with canned chiles, salsa, and 1/2 cup water. Bring to a boil, then cover and transfer to oven. Roast until pork is very tender, about 2 1/2 hours.
  • Let stand 10 minutes; skim fat with a spoon and serve with various accompaniments on the side.

SLOW COOKER CHILE VERDE



Slow Cooker Chile Verde image

Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work.

Provided by falconemomma

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h20m

Yield 8

Number Of Ingredients 7

3 tablespoons olive oil
½ cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

Steps:

  • Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
  • Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 12.1 g, Cholesterol 64 mg, Fat 12.4 g, Fiber 1 g, Protein 22.5 g, SaturatedFat 3.3 g, Sodium 765.2 mg, Sugar 6.3 g

SPEEDY CHILI VERDE



Speedy Chili Verde image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18

2 cups long-grain rice
2 tablespoons olive oil
2 tablespoons salted butter
4 cloves garlic, minced
2 large poblano chiles, diced
1 large onion, diced
1 jalapeno pepper, seeded and diced small
2 pounds spicy Italian sausage
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Two 15-ounce cans green enchilada sauce
One 16-ounce jar salsa verde
One 4-ounce can diced green chiles
1 lime, juiced
1 cup sour cream
1/2 cup thinly sliced radish
1/4 cup fresh cilantro leaves
Hot sauce, to taste

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.

TOP SECRET AWARD-WINNING CHILI VERDE



Top Secret Award-Winning Chili Verde image

This recipe was developed by Chef Rachel Bradley. I originally found it on the Castro Valley Patch website. I was looking for anuthentic chili verde recipe for my mom and stumbled across this one. Man am I glad that I did! It is AMAZING. Im not going to lie, its a lot of work but it was SO worth it! Be prepared to be cooking most of the day but please dont let that scare you off! The recipe is VERY simple, just a huge labor of LOVE! Note on PREP TIME and COOKING TIME: I have made this once and it took me 7 hours from the very beginning to putting it on the table. I also have 2 children that I was concentrating on so I set the prep time at 3 hours. Depending on how you roast the peppers and tomatillos and what size pot you use to brown the pork that time will very.

Provided by Lacy S.

Categories     Pork

Time 5h

Yield 10-12 serving(s)

Number Of Ingredients 16

4 lbs boneless pork shoulder, trimmed and cut into 1 inch cubes
1/4 cup all-purpose flour
2 large yellow onions, fire roasted and chopped
4 garlic cloves, minced
1 tablespoon sea salt
black pepper, freshly ground, to taste
1 tablespoon cumin, ground
10 poblano peppers, fire roasted, peeled, seeded, and chopped
6 jalapenos, fire roasted, peeled, seeded, and chopped
3 yellow bell peppers, fire roasted, seeded, peeled, and chopped
6 anaheim chilies, fire roasted, seeded, peeled, and chopped
2 quarts chicken stock
3 lbs tomatillos, husks removed, fire roasted
2 bunches cilantro, stems discarded, leaves chopped
3 large limes, juiced
1/2 lb smoked bacon, diced

Steps:

  • Fire-roast the peppers and tomatillos. You can do this on the grill, over a gas burner, or under your broiler turned on high. The goal is to char the skin of the vegetable. ROASTING THE PEPPERS AND TOMATILLOS ADDS TONS OF FLAVOR TO THEM! IT IS WORK BUT DO NOT SKIP THIS STEP!
  • Place the charred vegetables in a large heat proof bowl or pan and cover with foil. The steam from the vegetables will help the charred skin come off easily. Let sit covered 15-20 minutes and then the charred skin will easily peel off the peppers and tomatillos.
  • In a large (6 to 8 quart) stock pot, over high heat, brown the bacon reserving the bacon drippings.
  • Next, trim off any excess fat from the pork and cut into 1 inch squares. Liberally season the pork with salt and pepper and toss with flour to coat evenly.
  • DO NOT SKIP THIS STEP! THIS IS WHAT ADDS THE MOST FLAVOR TO THE CHILI VERDE! Brown the seasoned pork in small batches, in the bacon drippings, being careful not to overcrowd the pot. Remove the pork from the pot and pour off the fat drippings, leaving two tablespoons of fat. Caramelizing the meat to a rich golden-brown is a key flavor step!
  • In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent, scraping up any browned bits. Add the cumin, pork, and chicken stock, and cook simmering over medium-low heat for 1 hour.
  • Place half of the peppers, one bunch of cilantro, and half of the tomatillos in to a blender or the bowl of a food processor and pulse for a chunky puree. Add the puree to the pot with the pork and stir to combine, cooking on medium-low for an additional 30 minutes.
  • Roughly chop the remaining tomatillos, peppers, and cilantro. Add them to the pot, stir, and simmer for an additional 30 minutes, for a total cooking time of two hours.
  • Add the lime juice and adjust seasoning to taste with salt and pepper.

VERSATILE CHILI VERDE



Versatile Chili Verde image

This recipe can be made with chicken, pork, beef or even Portabella mushrooms making this one of the most diverse dishes I have had the pleasure to make. Just make sure you have the appropriate bouillon. It is always a hit at our table and is excellent with refried beans and rice or made into quesadillas. It also freezes well to have on a later date. Enjoy this recipe and happy cooking :)

Provided by Leahferne

Categories     Chicken Breast

Time 1h30m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 8

2 lbs beef
10 tomatillos, hulled and quartered
5 limes, quartered
1 cup fresh cilantro, destemmed
1 large onion, chopped
5 garlic cloves, smashed then chopped
2 tablespoons olive oil
1 beef bouillon cube

Steps:

  • 1. In a blender combine onion, garlic, tomatillos, and cilantro.
  • 2. Squeeze all the wedges of lime into the blender discarding rind and excess pulp.
  • 3. Mix in blender till a thick, slightly frothy liquid is formed and set aside.
  • 4. In a large frying pan heat olive oil and add your choice of meat and turn once the bottoms have been well browned. Meat should be browned quickly to remain tender.
  • 5. After browning on both sides pour the green mixture over the meat, cover and simmer for an hour on medium-low.
  • 8. Serve with warm tortillas, beans and rice for an unforgettable Mexican meal your family and guests will love.

Nutrition Facts : Calories 555.7, Fat 56.3, SaturatedFat 22.7, Cholesterol 75, Sodium 106.8, Carbohydrate 6.3, Fiber 1.6, Sugar 2.2, Protein 7

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Pork Tenderloin, cut into 1” chunks (you can use Pork Butt also but I would increase cooking time another 30 mins) • med-lg Poblano Peppers, stemmed • med-lg Jalapeño Peppers, stemmed (adjust qty and omit seeds depending on your desired heat level.) • Tomatillos, husked and washed • Chicken Stock • lg white onion, small chop (approx. 1 1/2 cup) • garlic, minced • …
From cookpad.com


VERSATILE VEGGIE CHILI IS A GREAT WAY TO MIX THINGS UP
2021-10-02 Preheat the oven to 400 ̊F. See notes about cooking times. Blend the cayenne, cumin, cinnamon, coriander, sea salt, and black pepper in a small bowl. Peel and chop the sweet potatoes into bite-sized chunks, then place into a large bowl. Drizzle with olive oil, then sprinkle some of the spice mixture and toss to coat.
From terryambrose.com


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Top Asked Questions

How to cook Chili Verde for tacos?
Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas. Can you freeze Chili Verde? Place individual portions of cooled chili in freezer containers and freeze.
What is chile verde chili?
In some places, it is called Chile Verde; in others, it is merely Green Chili. Even in Northern Mexico, where the dish comes from originally, it isn’t easy to know what to call it. You will find this chili listed as Cerdo en Salsa Verde, Cerdo con Verdologas, or Carne De Puerco En Salsa Verde in restaurants and Spanish-language cookbooks.
How do you cook with chile verde sauce?
Add the blended green sauce to the browned pork along with a final cup of stock. I usually add the final cup of stock to the blender and swish it around to get all the leftover green bits. Bring the Chile Verde to boil and then reduce heat to a simmer, which was medium-low on my stove. Cover and simmer for 2-3 hours.
What is chile verde sauce made of?
This Authentic Chile Verde Recipe is made from tender pork that is slowly cooked in a savory salsa verde sauce. So tasty and full of amazing Mexican flavors. In a large stock pot, heat 3 tablespoons of oil. Season the pork with salt and pepper.

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