CHILI VERDE
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
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
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.
CRYSTAL'S CHILI
Make and share this Crystal's Chili recipe from Food.com.
Provided by trainlover93
Categories Low Cholesterol
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- brown ground beef over medium heat, drain off fat. using fork crumble the beef into pea-size pieces, combine the beef plus all the remaining ingredients and bring to a simmer over low heat. cook, stirring every 15 minutes for 2-3 hours.
Nutrition Facts : Calories 319.8, Fat 12.8, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1231.1, Carbohydrate 29.7, Fiber 8.5, Sugar 7.4, Protein 23
CRYSTAL'S CHILE VERDE
A very easy recipe to make and works well in a crock pot. This is a favorite for my family and great as a potluck meal. I learned this recipe from my husband's aunt I now am told I make it better than she does.
Provided by Nateskawaii
Categories Stew
Time 6h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cut meat into 2 inch pieces
- In a large stock pot or hot crockpot put oil, garlic and onion cook until lightly browned then add enough of the meat to cover bottom and brown the meat on all sides. Remove and do remaining meat as well.
- Return meat to pot after browned and put enough water to JUST cover the meat you do not want a lot of water in the pot.
- In a small frying pan fry the jalapeño until skin is lightly blackened on all sides then wrap in a cold hand towel to sweat the skin. I usually wet a wash cloth and put it in the freezer when I begin frying the jalapeños.
- In a small pot boil the tomatillos for about 20 minutes or until they are very soft, almost watery feeling. The skin should just slide off.
- Remove the skin of the jalapeño and slice open removing the seeds and top. Smash in a mortar stone or in a blender or food processor until it becomes a paste.
- Repeat these steps for the tomatillos, I usually just squish them by hand into the pot since they are so soft after you remove the filmy skin. Only put in the softest parts.
- Add jalapeño and tomatillo to pot. Also add cumin, salt and pepper to taste.
- Cook on medium heat about 4 to 6 hours or in a crock pot.
- Once meat is soft and shreds easily make a thin paste from the flour and pour it into the pot and gently mix into the juices. This will thicken the juices into a thin gravy.
- You can serve this with red rice and refried beans or in burritos with mozzarella cheese.
Nutrition Facts : Calories 281.3, Fat 20.6, SaturatedFat 6.2, Cholesterol 64.4, Sodium 60, Carbohydrate 6.5, Fiber 0.6, Sugar 0.8, Protein 16.5
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