MEXICAN CHILE VERDE
This Authentic Chile Verde Recipe is made from tender pork that is slowly cooked in a savory salsa verde sauce. So tasty and full of amazing Mexican flavors.
Provided by Maggie Unzueta
Categories Dinner
Time 1h25m
Number Of Ingredients 10
Steps:
- In a large stock pot, heat 3 tablespoons of oil.
- Season the pork with salt and pepper.
- Add the pork to the stock pot.
- Sear on all sides.
- Stirring occasionally.
- Meanwhile preheat the broiler on high.
- Place the tomatillos, ½ onion (chopped), 2 garlic cloves, and 2-3 serrano chiles on a sheet pan.
- Note: if you like it spicy, use 4 to 5 serrano chiles.
- Drizzle 1 tablespoon of oil over all the ingredients and mix well.
- Add salt over everything.
- Place the sheet pan inside the oven.
- Broil for 4-5 minutes until the tomatillos are black and charred.
- Add all the tomatillos and cilantro into a blender.
- Blend until smooth.
- If there is excess fat, remove the seared pork from the pot.
- Drain any excess fat.
- Place the remaining 1/2 onion chopped and 1 finely minced garlic into the pot.
- Stir and cook for 1 minute.
- Return the pork to the pot.
- Add the salsa verde from the blender.
- Add 1 cup of chicken broth to the blender to get any remaining salsa verde.
- Add the liquid from the blender and remaining chicken broth to the pot.
- Stir to combine.
- Cover with a lid.
- Cook for 1 hour on low.
- Taste for salt.Note: If using potatoes, add 30 minutes before turning off the heat.
- Serve with Mexican rice and beans.
Nutrition Facts : Calories 398 kcal, Carbohydrate 5 g, Protein 52 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 2352 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHILI VERDE - RECIPE
This chili verde recipe is made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich verde sauce made from roasted tomatillos, poblanos and jalapeno peppers.
Provided by Mike Hultquist
Categories Main Course
Time 2h45m
Number Of Ingredients 15
Steps:
- Make your verde sauce first. Preheat your oven to broil.
- Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.
- Place the peppers on a separate lightly oiled baking sheet skin sides up.
- Bake the peppers and tomatillos about 12-15 minutes until skin side is blistering on both the tomatillos and peppers. Rotate the baking sheets if needed. You may need up to 20 minutes, depending on your proximity to the heat element.
- Remove from heat and cool slightly. Peel off the pepper skins and discard them. You can peel off the tomatillos skins if you'd like, but I leave them on.
- Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now.
Nutrition Facts : Calories 306 kcal, Carbohydrate 11 g, Protein 40 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 128 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
EASY CHILE VERDE
If you order a bowl of authentic Mexican chile verde in the Southwest, you'll find hunks of juicy, tender pork shoulder that have been braised for hours in a tart tomatillo-chile sauce. While the original is worthy of a special weekend project, we wanted a recipe that we could make on any lazy Sunday and still be delicious. By using storebought ingredients that bring maximum flavor with the minimal amount of fuss, we created a hearty and warming chile verde that is practically hands-off. In a rush? Try the pressure-cooker version of this recipe, instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h25m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Season pork with salt and pepper. Heat a medium Dutch oven (6 to 8 quarts) over medium-high. Swirl in 2 tablespoons oil. Working in batches, brown pork all over, 16 to 20 minutes total (adding remaining oil when needed). Let pork cool slightly, then cut into 1-inch chunks.
- Return Dutch oven to medium-high heat. Add onion, season with salt and pepper, and sauté until translucent, about 3 minutes. Return pork to Dutch oven along with canned chiles, salsa, and 1/2 cup water. Bring to a boil, then cover and transfer to oven. Roast until pork is very tender, about 2 1/2 hours.
- Let stand 10 minutes; skim fat with a spoon and serve with various accompaniments on the side.
SPEEDY CHILI VERDE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Cook the rice according to the package instructions.
- Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
- Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
- Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.
EMERIL'S CHILI
Provided by Emeril Lagasse
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
- Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.
CHILI VERDE
Store-bought green salsa makes a bright flavor base for this stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h10m
Number Of Ingredients 6
Steps:
- Season pork with salt and pepper. In a large Dutch oven or other heavy-bottomed pot, add pork, onion, salsa, and broth. Bring to a boil, then cover and reduce heat to medium-low. Simmer until pork pulls apart easily, 1 1/2 to 2 hours. Skim fat off top. Season with salt and pepper. Top with cilantro and limes to serve.
Nutrition Facts : Calories 341 g, Fat 14 g, Protein 47 g, SaturatedFat 5 g
CHILI VERDE
Provided by Pierre Franey
Categories main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the meat into one-and-one-half-inch cubes. 2. Heat the oil in a pressure cooker. When it is quite hot, add about one-third of the cubes of meat. Cook, stirring, until nicely browned.
- Using a slotted spoon, transfer the cubes to a separate platter. Add another third of the remaining cubes to the pressure cooker and cook until nicely browned. Transfer to the platter. Continue cooking the remaining cubes and transferring them to the platter.
- Add the green peppers to the fat remaining in the pressure cooker and cook, stirring, until wilted. Add the garlic and cook about five seconds, stirring.
- Return the meat to the cooker. Add the remaining ingredients. Cover the cooker with the lid and pressure regulator. Cook 20 minutes. Remove the lid from the cooker, following the manufacturer's instructions. Cook down, uncovered, about 10 minutes or until the sauce is reduced slightly. Serve with cumin rice (see recipe).
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 4 grams, Sodium 940 milligrams, Sugar 5 grams, TransFat 0 grams
EMERALD FLAME (CHILI VERDE)
I first made this chili verde in a workplace cook-off and managed to take first prize and win $100 in the process. I love chili and also have a couple red versions that I enjoy making. Yes, some of my chili recipes have beans (I love the texture of a well-cooked pinto bean) and some do not. This recipe does not. Please enjoy!
Provided by David J Rust
Categories Chicken
Time 2h30m
Yield 1 pot, 24 serving(s)
Number Of Ingredients 18
Steps:
- Heat your oven to 450 °F.
- In a large mixing bowl, toss the tomatillos with half of the extra-virgin olive oil. Sprinkle with black pepper and salt (to taste; just a few pinches) and place, cut-side-down, in a roasting dish.
- Separately, take a bulb of garlic, cut off its top (just exposing all of the cloves) and drizzle with a tiny bit of olive oil. Place this, upside-down in the roasting dish on top of the tomatillos.
- Put the roasting dish in the heated oven for 35-45 minutes or until the garlic is soft and the tomatillos are slightly browned.
- Finely dice the jalapeños and Serrano chiles. If you want to reduce the heat, remove the seeds and white membrane, inside. You can also roast the chiles (coated with a small amount of oil) along with the tomatillos. If you want it hot, just finely dice them and don't bother to roast them. Once diced, set aside.
- Finely dice four onions, eight green onions, and the green bell peppers and add them to the bowl with the chiles.
- Dice the chicken (breasts and thighs) into small pieces, just small enough so that two of them would easily fit onto a soup spoon. This would be about a half inch, cubed. Place the chicken into a bowl and set aside.
- In a dry skillet over medium heat, toast the cumin seeds and red chili flakes until they start to give off an aroma. Remove from the heat, let them cool a bit, and grind into a powder. Dust the chicken with half of the total amount of powder along with a teaspoon of salt and a half teaspoon of black pepper; mix the chicken with the spices to coat, thoroughly.
- In a deep-sided pot, heat the remaining half of the oil over medium-high heat. When hot, add the chicken and, stirring, cook it until the surface is white and just starting -barely- to brown.
- Add the diced onions, peppers, and chiles, and stir into the chicken, adding the remainder of the ground cumin spice mixture. Cook until the onions start to become transluscent.
- Add the tomatillos to the pot and squeeze the roasted garlic cloves out of their papery husk into the pot. Stir to incorporate and cover with eight cups of chicken broth and four cups of water. Cover and bring to a low boil.
- Once simmering, allow the liquid to cook and reduce for about 30-45 minutes. The liquid should be about as thick as a thick stew. Taste and season with salt and pepper to taste.
- Finely chop a bunch of fresh cillantro and stir into the chili. Remove from the heat; the extra heat will cook the minced cillantro.
- Serve hot.
Nutrition Facts : Calories 173.3, Fat 9.8, SaturatedFat 2.2, Cholesterol 35, Sodium 386.3, Carbohydrate 9.9, Fiber 2.9, Sugar 5.3, Protein 12.4
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- Sprinkle the salt, cumin, and cinnamon evenly over the pork, and then drizzle on the vegetable oil. Mix this together to distribute evenly and let the pork marinate while you prepare the green chili sauce.
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