GREEN CHILI RECIPE
Green Chili is perfect for the upcoming fall days, football games, and other cold weather festivities!
Provided by Holly Nilsson
Categories Soup
Time 4h20m
Number Of Ingredients 13
Steps:
- Preheat broiler. Toss tomatillos with 2 tablespoons olive oil and season with salt & pepper. Broil 5 minutes or until browned on top.
- Season pork with salt and black pepper.
- Heat 1 tablespoon oil in a large soup pot over medium-high heat.
- When the oil is hot add half the pork to the pot and brown. Add remaining tablespoon of olive oil and brown remaining pork. Set aside.
- Add onion and cook 4-5 minutes or until softened. (Reduce heat if they begin to brown). Remove from heat.
- In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.
- Pour the blended mixture, fire-roasted diced tomatoes, and browned pork along with any juices and remaining 2 cups of chicken stock into the pot.
- Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally.
- Cook 3 to 3 ½ hours or until the pork is fork tender and starting to shred.
- Serve hot and optionally top with sour cream, minced cilantro or tortilla strips.
Nutrition Facts : Calories 571 kcal, Carbohydrate 21 g, Protein 63 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 186 mg, Sodium 729 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
APACHE GREEN CHILI
A delicious chili to enjoy with family and friends at a reunion or something to just enjoy one night, this was givin to me by my gf whos Tonto Apache:)
Provided by Chef Otaktay
Categories Native American
Time 3h45m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat in a little oil.
- Heat water, add spices, meat, chilies, onion, etc. (all).
- Bring to a slow boil.
- Turn down and simmer 2 to 3 hours. Thicken with flour and water.
- If you desire more "spice" add picante sauce or more chilies and jalapenos.
Nutrition Facts : Calories 565.1, Fat 18.1, SaturatedFat 6.1, Cholesterol 214.3, Sodium 252.4, Carbohydrate 19.5, Fiber 4.6, Sugar 9.9, Protein 78.8
MILE HIGH GREEN CHILI
Green chili is a Colorado favorite, it's always a crowd pleaser when we have out-of-state visitors. Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs.
Provided by chefclaudiesel
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 5h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
- Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
- Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
- About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 8.6 g, Cholesterol 31.6 mg, Fat 12 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 4.8 g, Sodium 210.4 mg, Sugar 3.8 g
TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE
Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".
Provided by Miss Annie
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
- Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
- Stir in the stock and simmer until thick and smooth.
- Stir in the chiles and oregano.
- At this point you may cool, and store in refrigerator, covered, for up to one day.
- To serve, heat thoroughly.
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GREEN CHILI RECIPE WITH CHICKEN - THE GIRL ON BLOOR
From thegirlonbloor.com
4.8/5 (9)Calories 301 per servingCategory Main Course
- Add olive oil to a large pot over med-high heat. Add onion, sauteeing for 2-3 minutes until fragrant. Add in green pepper and anaheim pepper, sauteeing another 2 minutes until softened.
- Toss in garlic, cumin, salt & pepper, sauteeing for 30 seconds. Add remaining ingredients, stirring well and bringing to a boil. Simmer for 25 minutes.
- Remove chicken breasts and shred, then stir back into chili. Serve in large bowls with any ingredients of choice under the Topping Ideas heading. Enjoy!
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