Weasel Verde Recipes

ENCHILADAS VERDES

Steps:

• 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).

POZOLE VERDE WITH SHRIMP

Steps:

• 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

Steps:

• 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

Steps:

• 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.

SLOW COOKER GUISADO VERDE

Steps:

• 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.

AUTHENTIC ENCHILADAS VERDES

Steps:

• 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.

PAN-ROASTED VEAL WITH SALSA VERDE

Steps:

• 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)

Steps:

• 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!

CHICKEN CHILAQUILES VERDES

Steps:

• 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.