CHILE VERDE SAUCE WITH PORK/ CHILE VERDE CON CERDO
Chile Verde Sauce with Pork, is cooked with the pork simmered in the sauce for a few hours until tender. On some occasions I use thick pork chops I brown the chops and then cook them in the chile verde sauce for a few hours. The secret are the plump tomatillos, poblanos, onions, jalapenos, all pre roasted for that delicous...
Provided by Juliann Esquivel
Categories Other Sauces
Time 2h30m
Number Of Ingredients 17
Steps:
- 1. Start by cutting your pork loin into 1/2 inch bite sized pieces. Nest season the pork meat with salt, pepper, cumin powder, oregano, garlic powder, and the oil. Put into a large freezer bag squeeze out as much air as possible and seal. Then mush bag real well making sure to mix the meat real good with the seasonings. Put into the fridge overnight for the best flavor. If you are pressed for time leave like this for at least two hours.
- 2. Next day remove papery husk from your tomatillos rinse under cool water removing the outer residue, cut them in half. Slice the onion in quarters, leave your poblanos whole just rinse first. Slice your jalapenos in half lengthwise remove seeds and membranes. Peel the garlic cloves. Next rub a little oil on a large cookie sheet or large baking pan put tomatillos cut side down place the onions alongside on the sheet pan. Place both the poblanos on the sheet and the cloves of garlic. Place the jalapenos cut side down as well. Place pan under the broiler and char everthing lightly about 5 minutes. When the tomatillos, and the onions start to brown lightly turn the onions only. You can remove the tomatillos as soon as the turn a little brown you do not want the tomatillos to turn real black, just a light char do the same with the garlic brown evenly on all sides do the same with the onion. Turn your jalapenos over so the inside will brown a little too. You will remove all the veggies except the poblanos as soon as the veggies turn a little brown. Keep turning the poblanos until they char black on all sides. Remove them when all charred and place in a freezer bag and seal for about 15 minutes. After 15 minutes have passed remove poblano peppers one at a time and rub so thet the charred skin comes off. Do both poblanos this way. Then remove the core and the seeds. Next place all the roasted veggies in the blender and blend along with a the fresh cilantro, and a little more salt, pepper, garlic powder, cumin powder, and the sugar. Start the blender on pulse to get started then go to blend making sure all the ingredients get well blended. You might have to do this in a few batches until all your veggies are well blended. Now set this all aside and go back to your pork meat.
- 3. Take out the pork from the refrigerator. In a deep heavy pot add 1/2 cup oil and heat until hot start to sear your pork meat in batches make sure your sear on all sides then remove to a different pan as you finish searing the rest of the meat. When done add a little more oil wait until it heats up and add your blended veggies to the hot pan, stir real good cook for about two minutes and add the chicken broth and mix real well. Taste the sauce to see if you have it seasoned well enough. Next add the meat back into the pot; cover lower the heat to slow simmer and cook for two hours.
- 4. After the meat has cooked for two hours take 1/4 cup cool water and add four or five tablespoons of corn starch. Make a slurry mixing well the corn starch in the water until all is disolved. Mix the slurry into the hot broth, Keep stirring until the broth has thickend and cooked for about 5 or 6 minutes. Remove from heat and serve along side my Mexican rice and refried beans. Recipes are posted. Don't forget to serve the warm tortillas with this recipe. My kids love to put a a few spoonfuls of chile verde pork meat with rice in a tortilla and roll it up and eat as a taco. either way they are delicious. To make the chile verde sauce hotter just add more jalapenos. In the recipe I only show one jalapeno some people do not like to much heat in their chile verde sauce. If you are using beef cubes sear add the sauce and slow cook for three hours. If using chicken brown chicken add the sauce and cook for about one hour and 15 minutes. Enjoy
- 5. I will post my picture this weekend
CHILE VERDE CON CERDO (GREEN CHILI WITH PORK)
I have been working on this recipe for a number of years now and it does tend to change now and then. I promise you that any changes I make to it only makes it better. Try it over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tortillas. I make a huge pot of this so I can freeze some for later. Can be transfered to the crock pot for all day simmering on low. Adjust chilies, jalapeños and spices, tasting as you cook. I have never measured before when making this so please let me know if something doesn't work. Take liberties with this recipe to suit your own tastes. I won't mind in the least. It is what I would do if this recipe was posted by you. Pork can be left out for our vegetarian friends. 2/21/13..I am raising 3 young grandsons (1-5) now and find time to be a premium commodity. Being a purist is not affordable at the moment. Try a large can of green enchilada sauce instead of tomatillos if you find yourself short of time and energy.
Provided by Karen From Colorado
Categories Sauces
Time 9h
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
- Cool meat enough to handle.
- Cube cooked pork into bite size pieces.
- Process 1/2 of the green chilies and tomatillos until smooth.
- In the same large pan, melt the lard or bacon grease (or heat oil).
- Add onions and garlic; sauté until tender but not brown.
- Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
- Add broth or water.
- Cook and stir until mixture comes to boil and is slightly thickened.
- Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
- Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
- Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
- If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
- Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
- Leave pork out for a vegetarian green chili sauce.
Nutrition Facts : Calories 127.9, Fat 4.5, SaturatedFat 0.9, Cholesterol 41.7, Sodium 408.9, Carbohydrate 7.2, Fiber 1.2, Sugar 2.1, Protein 14.6
PUERCO CON CHILE VERDE
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
- In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
- In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.
PORK CHILE VERDE
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
- Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
- Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
PORK CHILE VERDE
This is not a traditional Chile Verde, but it is very easy.This recipe was inspired by one I found on the back of can of enchilada sauce. In my hometown, chile verde was usually made with pork, not beef, so that's what I use. I've used cubed pork shoulder roast instead of the tenderloin, and couldn't tell the difference. You can substitute a 4oz can of diced green chiles for the mild Anaheim pepper. Or if you like things a bit hotter, use a spicier pepper.
Provided by TigerJo
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven or large non-stick skillet over medium-high heat; saute pork until it begins to brown.
- Add onion, peppers and garlic; cook until vegetables are tender.
- Stir in enchilada sauce; cover and simmer for at least 40 minutes (or, at this point you can turn into a crock pot and cook on low for about 5 hours).
- Serve over hot cooked rice; offer with sour cream, cilantro, and tortillas if desired.
CHILE VERDE CON CERDO (GREEN CHILI WITH PORK) RECIPE - (4/5)
Provided by gstark
Number Of Ingredients 13
Steps:
- Directions:Prep Time: 1 hr Total Time: 1/2 day 1 Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). 2 Cool meat enough to handle. 3 Cube cooked pork into bite size pieces. 4 Process 1/2 of the green chilies until smooth. 5 In the same large pan, melt the lard or bacon grease (or heat oil). 6 Add onions and garlic; sauté until tender but not brown. 7 Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. 8 Add broth or water. 9 Cook and stir until mixture comes to boil and is slightly thickened. 10 Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first). 11 Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. 12 Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan. 13 If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. 14 Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream. 15 Leave pork out for a vegetarian green chili sauce.
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- Adjust 1 oven rack to lower-middle position and second rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Place tomatillos, poblanos, onion, garlic, and jalapeño on prepared sheet and drizzle with oil. Arrange chiles skin side up. Broil until chile skins are blackened and vegetables begin to soften, 10 to 13 minutes, rotating sheet halfway through broiling. Transfer poblanos, jalapeño, and garlic to cutting board.
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- Toss pork pieces with 1 tablespoon salt in large bowl. Cover and refrigerate for 1 hour. Meanwhile, chop pork trimmings coarse. Transfer to Dutch oven. Add water and bring to simmer over high heat.
- Adjust 1 oven rack to lower-middle position and second rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil.
- Turn off broiler and heat oven to 325 degrees. Transfer tomatillos, onion, and any accumulated juices to food processor. When poblanos, jalapeño, and garlic are cool enough to handle, remove and discard skins (it’s OK if some small bits of chile skin remain).
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