Weasel Verde Recipes

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Enchiladas Verdes image

If you eat all of the Double-Herb Roasted Chicken, use a prepackaged rotisserie chicken (available in the meat section of the supermarket) for this recipe. Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.

Provided by Food Network

Categories     main-dish

Yield 4 servings (serving size: 2 en

Number Of Ingredients 19

2 1/2 cups shredded Double-Herb Roasted Chicken (about 12 ounces)
1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro
1/3 cup fat-free, less-sodium chicken broth
1/3 cup fat-free sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
Salsa verde, recipe follows
Nonstick cooking spray
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
Sliced jalapeno pepper (optional)
1 pound tomatillos (about 15)
1 1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 jalapeno pepper, seeded and chopped


  • Preheat oven to 400 degrees.
  • To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
  • To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).

Nutrition Facts : Calories 386, Fat 11.5 grams, SaturatedFat 3.9 grams, Cholesterol 86 milligrams, Sodium 841 milligrams, Carbohydrate 38.9 grams, Fiber 4.8 grams, Protein 36.5 grams


Pozole Verde with Shrimp image

Pozole comes in the three colors of the Mexican flag: green, white and red. Pozole blanco is known for its rich pork broth. As a rule of thumb, blanco is for pozole purists. Pozole rojo is known for its beautiful crimson, chile-forward flavors, and it's the signature traditional pozole for a reason. But I think pozole verde takes the cake with its complex broth made with pumpkin seeds, cilantro and tomatillo. This green variation tastes like it was cooking for hours and hours but comes together in just about an hour. Pozole verde hails from the state of Guerrero located in Mexico's Pacific coast. It is traditionally served with pork and topped with chunks of chicharrón. In this version, I use shrimp instead of pork for a lighter summer version of the dish. The plump shrimp shines against the backdrop of the rich nutty broth, the brightness from the tomatillos and herbs and the mellow heat from the fresh serrano chile.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

One 30-ounce can white hominy, drained and rinsed
3 bay leaves
Kosher salt
1/4 cup toasted sesame seeds
1/4 cup salted roasted pumpkin seeds
2 corn tortillas, torn into pieces
2 pounds tomatillos, husked and quartered
2 cups fresh cilantro leaves and stems, chopped
4 cloves garlic, peeled
1 serrano chile, stemmed and sliced in half
1/2 yellow onion, quartered
1 tablespoon grapeseed or canola oil
1 cinnamon stick
1 1/2 pounds shrimp, peeled and deveined, tails removed
1 bunch radishes, thinly sliced
1/2 red onion, finely diced
1 avocado, thinly sliced
1/2 small cabbage, thinly sliced
1 tablespoon dried oregano
12 tostadas
4 lime wedges, for serving


  • Fill a large stockpot with 6 cups of water and bring to a boil. Add the hominy, bay leaves and 1 teaspoon salt and lower the heat to a simmer. Cook until the hominy is tender and slightly puffed, 15 to 20 minutes.
  • Meanwhile, add the sesame seeds, pumpkin seeds, tortillas and 2 cups water to a blender and puree until smooth.
  • When the hominy are puffed, add the pumpkin seed mixture to the stockpot and stir to combine. Simmer on low as you prepare the salsa verde.
  • To make the salsa verde, add the tomatillos, cilantro, garlic, serrano, yellow onion and 1 cup water to the same blender and puree until smooth. You may need to do this in batches depending on the size of your blender.
  • Add the oil to a large skillet over medium heat. When the oil is hot and shimmering, carefully add the salsa verde and cinnamon stick. Partially cover the skillet with a lid until the salsa stops splattering and starts to simmer slowly. Uncover the skillet and continue to cook until the salsa is dark green and starts to thicken, about 15 minutes.
  • Transfer the salsa verde and cinnamon to the stockpot with the hominy mixture and continue to simmer to allow the flavors to meld, 15 to 20 minutes. You may notice that the mixture separates just a bit, but it will come together as it simmers. Taste and season with salt, about 1 tablespoon. Using a slotted spoon, remove the cinnamon stick and bay leaves. The broth should have a slightly thickened consistency, like heavy cream. If it's too thin, cook for 5 to 10 minutes more. If it's too thick, add 1/2 cup water.
  • Slice the shrimp in half crosswise and sprinkle with 1 teaspoon salt. Remove the stockpot from the heat and immediately add the shrimp to the stockpot. The shrimp will cook with the carryover heat, turning pink and being fully cooked in 3 to 5 minutes.
  • Using a slotted spoon, scoop some of the hominy and shrimp mixture into deep bowls, about 1 cup per serving. Ladle some of the verde broth into each bowl and garnish with radishes, red onion, avocado, cabbage and a pinch of dried oregano. Serve with tostadas and lime wedges.


Pozole Verde de Hongo image

This dish was inspired by the traditional indigenous practices I learned growing up as a danzante in a group of ceremonial concheros (practitioners of ritual pre-Columbian dances). This green pozole is expected at every one of our ceremonies, no matter the weather. In our tradition, the day of the dead ceremony lasts all night, ending the next day in a traditional limpia (spiritual cleansing ritual). This dish is that perfect balance of filling and light, helping us last through the night to dance the next day. The term pozole comes from the Nahuatl word pozolli or pozon, which loosely translates to soup or boil using hominy or nixtamalli, a staple that has been part of our cuisine for thousands of years. I've remixed this dish, which traditionally features pork or chicken, into a vegetarian version with mushrooms as the centerpiece.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 head cabbage, shredded
6 radishes, sliced
Kosher salt
2 limes
4 large tomatillos, husked
3 poblano peppers
1 jalapeño
4 cloves garlic, peeled
1 bunch fresh cilantro
3 cups vegetable broth
1 white onion, sliced
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground cumin
Freshly ground black pepper
One 25-ounce can white hominy, drained
1 dried bay leaf
1 tablespoon olive oil
15 baby bella mushrooms, sliced
1 bunch spinach (from a 6-ounce bag; about 8 cups)
Corn tortillas, for serving, optional


  • Prep the fixings: Put the cabbage and radishes in a large bowl with 1/2 cup of water and a dash of salt. Squeeze over the juice of 1 of the limes.
  • To make the salsa verde, roast the tomatillos, poblano peppers and jalapeño on the stovetop directly over the gas flame at medium-high heat until they are a little charred all around, about 4 minutes. Remove the seeds and stems from the poblanos and jalapeño.
  • Into a blender or food processor, add the garlic, cilantro leaves, 1/2 cup of the vegetable broth, half the onion, the poblano peppers, jalapeño, tomatillos, juice of remaining lime, 1/2 teaspoon each of the garlic powder, onion powder and cumin and salt and pepper to taste and puree until liquified.
  • Put the hominy in a large pot with the remaining vegetable broth, 4 cups water and bay leaf. Bring to a boil, then lower the heat to medium and cook for 5 minutes or to preferred hominy consistency.
  • In a separate pan over medium heat, add the oil. Saute the mushrooms and remaining onions with the remaining 1/4 teaspoon each of garlic powder, onion powder and cumin and salt and pepper to taste for 5 minutes, just to flavor the mushrooms a little.
  • Add the salsa verde, sautéed mushrooms and onions and spinach to the pot with the hominy and give it a good mix until the spinach wilts slightly and warms through. Serve in bowls and garnish the top with the shredded cabbage and sliced radish. Grab a spoon and dip in your favorite rolled-up corn tortilla!


Enchiladas Verdes image

I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 9

Number Of Ingredients 12

2 cloves garlic
3 serrano peppers
2 ¼ pounds small green tomatillos, husks removed
1 cup vegetable oil for frying
9 corn tortillas
3 cups water
4 teaspoons chicken bouillon granules
½ store-bought rotisserie chicken, meat removed and shredded
¼ head iceberg lettuce, shredded
1 cup cilantro leaves
1 (8 ounce) container Mexican crema, crema fresca
1 cup grated cotija cheese


  • Cover a large griddle with aluminum foil and preheat to medium-high.
  • Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
  • Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
  • Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.
  • Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 20.8 g, Cholesterol 69.6 mg, Fat 20.9 g, Fiber 4.2 g, Protein 11.6 g, SaturatedFat 10.3 g, Sodium 222.3 mg, Sugar 6 g


Slow Cooker Guisado Verde image

An easy tomatillo and pork stew that is my boyfriend's favorite. Make it as spicy as you like by adding more or less jalapenos, or do not add any if you have a more tender palate.

Provided by Fastcooker

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 7h30m

Yield 4

Number Of Ingredients 14

2 tablespoons vegetable oil
2 pounds boneless pork shoulder
1 large onion, coarsely chopped
3 cloves garlic, chopped
2 (12 ounce) cans tomatillos, drained and chopped
1 (7 ounce) can diced green chile peppers
2 fresh jalapeno peppers, sliced
½ cup fresh chopped cilantro
1 teaspoon dried oregano
salt and pepper to taste
1 quart water
1 cup shredded Monterey Jack cheese
¼ cup sour cream
4 sprigs fresh cilantro, for garnish


  • Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker.
  • In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices.
  • Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.
  • Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.

Nutrition Facts : Calories 552.8 calories, Carbohydrate 17.7 g, Cholesterol 121.6 mg, Fat 36.9 g, Fiber 8.5 g, Protein 37.3 g, SaturatedFat 14.5 g, Sodium 1345.5 mg, Sugar 6.2 g


Authentic Enchiladas Verdes image

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

Provided by PattiVerde

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 4

Number Of Ingredients 15

2 bone-in chicken breast halves
2 cups chicken broth
¼ white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
¼ white onion
1 clove garlic
1 pinch salt
12 corn tortillas
¼ cup vegetable oil
1 cup crumbled queso fresco
½ white onion, chopped
1 bunch fresh cilantro, chopped


  • In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
  • Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
  • Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
  • Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g


Pan-Roasted Veal with Salsa Verde image

Categories     Fish     Roast     Veal     White Wine     Gourmet

Yield Makes 6 servings

Number Of Ingredients 7

2 large garlic cloves
5 bottled flat anchovy fillets
a 3-pound boneless veal shoulder roast, rolled and tied
2 tablespoons olive oil
3/4 cup dry white wine
1 to 2 cups water
Accompaniment:Salsa verde


  • Mince garlic with anchovies. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
  • Pat veal dry. In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it. Transfer veal to a plate. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute. Add wine and boil 1 minute.
  • Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water as needed (about 3 tablespoons at a time; do not let liquid completely evaporate‑there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until an instant-read thermometer inserted in thickest part registers 155° F. for medium.
  • Transfer veal to a cutting board and let stand 10 minutes. Skim any fat from liquid in kettle. Add 1/3 cup water and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
  • Transfer pan juices to a platter. Cut veal crosswise into 1/2-inch-thick slices and discard string. Arrange slices over pan juices and spoon salsa verde over meat.


Salsa verde (green sauce) image

Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish

Provided by Rosie Birkett

Categories     Side dish

Time 10m

Number Of Ingredients 7

1small pack tarragon
2 small packs flat-leaf parsley
30g wild garlic (or 2 garlic cloves)
3 tsp Dijon mustard
40g small capers , drained, rinsed and roughly chopped
200ml extra virgin olive oil
2 tbsp sherry vinegar


  • Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
  • Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
  • Add the vinegar, little by little, stirring and tasting as you go - trust your palate!

Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium


Chicken Chilaquiles Verdes image

This delicious Mexican dish makes for a great weeknight dinner or even breakfast when paired with eggs.

Provided by maxwell

Categories     Mexican Main Dishes

Time 6h25m

Yield 4

Number Of Ingredients 14

1 large skinless, boneless chicken breast
1 (16 ounce) jar salsa verde, divided
1 cup chicken broth
1 medium yellow onion, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon cayenne pepper
salt and freshly ground black pepper to taste
2 tablespoons olive oil
8 (6 inch) soft corn tortillas
½ cup sour cream
1 tablespoon milk, or more as needed
2 tablespoons crumbled cotija cheese, or to taste
¼ cup chopped fresh cilantro


  • Combine chicken breast, half of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through, on Low for 6 hours or High for 3 hours.
  • Remove chicken from sauce and shred in a bowl with 2 forks. Return to the sauce in the slow cooker and mix to combine.
  • Heat a large skillet over medium heat. Add olive oil and heat until shimmery. Cut tortillas into triangles; add tortilla triangles to the hot oil and cook, flipping every minute, until golden, 8 to 10 minutes.
  • Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.
  • Meanwhile, stir together sour cream and as much milk so sour cream can be drizzled.
  • Remove tortilla mixture from the heat. Garnish with cotija cheese, cilantro, and drizzle with thinned sour cream mix.

Nutrition Facts : Calories 373.7 calories, Carbohydrate 36.2 g, Cholesterol 51.8 mg, Fat 16.7 g, Fiber 4.1 g, Protein 18.8 g, SaturatedFat 6 g, Sodium 796.6 mg

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From foodandwine.com
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2017-01-10 Preheat oven to 400F. Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes. Remove chicken from the water and let cool …
From skinnytaste.com
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2022-03-07 Chile Verde Recipe : Aguachiles de Camarón - Mi Cocina Rápida - YouTube : Step 1, season the pork meat generously with salt and pepper, lightly flour. Step 1, season the pork meat generously with salt and pepper, lightly flour.
From buceessandwichesmenu.foodtaobao.com
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2022-02-25 Heat 2 tablespoons oil in a large pot or dutch oven. Add onion and garlic and fresh poblano (if using) and saute 3-4 minutes until fragrant. Add canned chilies, canned beans and jackfruit. Add the veggie broth, and scrape up any browned bits from the bottom of the pot. Add all the spices, sugar and salt.
From feastingathome.com
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2019-12-20 Preheat oven to 450°. Toss tomatillos, white onion, and jalapeños with vegetable oil on a sheet tray, and season with salt and pepper. Roast until softened and …
From delish.com
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2021-02-08 Blitz together all the ingredients, apart from the olive oil, in a food processor. Periodically stop to scrape ingredients away from the sides of …
From thesouthafrican.com
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2021-10-01 In a skillet, heat the oil and add tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 10 minutes. To the blender ( it’s ok if its not rinsed) ladle in 1 cup of broth from the chicken soup pot, set aside. Pour the cooked Verde sauce into the chicken soup pot.
From feastingathome.com
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Add seeded peppers to blender along with all of the sheet pan contents including any remaining juices. Add cilantro, lime juice, cumin, salt and coriander. Pulse or puree until salsa reaches desired consistency, scraping down the sides as needed. Taste and stir in seeds, a little at a time, for a hotter salsa.
From carlsbadcravings.com
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On the menu today… Spaghetti Squash! Not only is it #gardenapproved it’s also delicious, and healthy! #winwin #carbfree #spaghettisquash #yum #gardenweasel Enjoy!
From gardenweasel.com
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Top Asked Questions

What can I use to make salsa verde?
Our Salsa verde recipe is really easy to make and the ingredients are available at almost every supermarket. We prepared ours with tomatillos which look like small green tomatoes and are covered in a papery husk. You can also use larger green tomatoes, called tomates verdes. Both make excellent salsas.
How to get rid of weasels in house?
You can typically find live traps at your local home improvement store for around $30 USD. Bait the trap with fresh meat. Weasels are carnivores, so the best way to lure them into a trap is with fresh, raw meat, like liver, fish, or chicken entrails.
What do weasels eat?
Weasels are all predatory animals with long, slender bodies and short little legs. Their lithe bodies allow them to follow their prey into burrows, and they primarily eat rodents, although they’re not picky. They can be found in many places in the world, except for Africa, Antarctica, Australia, and certain islands.
What is Weasel coffee and how is it made?
“Weasel Coffee” – also known in Indonesia as Kopi Luwak – is made via a process in which coffee cherries are eaten by an Asian palm civet: a small mammal somewhere between a raccoon, a mongoose and a lively house cat. These furry little creatures eat the cherries, which they partially digest and then excrete.

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