CHILE VERDE PORK
This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.
Provided by Lauren Allen
Categories Main Course
Time 2h50m
Number Of Ingredients 12
Steps:
- Season pork pieces on all sides with salt and pepper.
- Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
- Remove the pork from the pot. Add a little additional oil to pan, if needed.
- Add onion and saute until tender. Add garlic and cook for 30 seconds.
- Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
- Reduce heat to medium-low, cover, and simmer for 2-4 hours.
- Meanwhile, make the sauce.
- Place rack on second to top level of oven and turn the oven to high broil.
- Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
- Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
- Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
- Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
- Add the peppers, tomatillos and cilantro to a blender and puree.
- Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
- Serve with tortillas, and a side of Mexican rice and beans.
Nutrition Facts : Calories 240 kcal, Carbohydrate 11 g, Protein 22 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 301 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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
PORK CHILI VERDE
Provided by Food Network
Time 4h
Yield Serves 6 to 8
Number Of Ingredients 19
Steps:
- Preheat the broiler and place the poblano chiles in a skillet or on a baking sheet. Broil the chiles for about 5 minutes per side. Immediately place the chiles in a paper sack or plastic food-storage bag, close it tightly, and let the chiles steam for 20 minutes. To peel the chiles, remove them from the bag and gently rub off the skins. Remove the seeds, dice them and set them aside.
- In a large soup pot or Dutch oven, heat 1 tablespoon of the bacon grease over medium-low heat. Lightly salt and pepper the pork and add to the pot, browning on each side, 2 to 5 minutes per side. You may have to do this in batches. Once browned, transfer the pork to a large bowl, pouring the pan juices into the bowl.
- Return the pot to the stove and heat the remaining 1 tablespoon of bacon grease over medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more.
- Return the pork and its juices to the pot. Add the poblano chiles, jalapeno chiles, tomatillos, chicken broth, Mexican lager, cumin, oregano, allspice, cay enne, and 1/2 cup of the cilantro. Turn the heat to high and bring to a boil; then turn the heat down to low and gently simmer, uncovered, for 2 hours, stirring occasionally and skimming any fat from the surface.
- Taste and adjust the seasonings, adding salt and pepper to taste. Continue to cook, uncovered, until the pork is tender, anywhere from 30 to 60 minutes more. To thicken the chili, in a bowl mix together the masa harina with 2 table spoons of the chili liquid. Stir this back into the pot, along with the remaining 1/2 cup cilantro and the lime juice. Cook until the chili has thickened, 10 more minutes. Serve with sour cream and shredded Monterey Jack cheese.
PORK CHILE VERDE
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.
Nutrition Facts : Calories 345 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
PORK CHILI VERDE (GREEN PORK CHILI)
This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
- Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
- Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.
Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g
MEXICAN PORK CHILI (CHILE VERDE)
This Mexican pork chili (chile verde) is cooked with the low and slow method in the oven, adding a real depth of flavor that makes the pork fall-apart tender.
Provided by Big D
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 4h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
- Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
- While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
- Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
- Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 5.7 g, Cholesterol 48 mg, Fat 15.6 g, Fiber 1.6 g, Protein 12.7 g, SaturatedFat 5.4 g, Sodium 508 mg, Sugar 3.1 g
FIREHOUSE CHILI
Steps:
- In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours.
Nutrition Facts : Calories 354 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 657mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 31g protein. Diabetic Exchanges
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.
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 CHILI VERDE
This place has the best chili verde ever! If you ever get a chance to go there compare this recipe with theirs and see if you think it is at least very close. So yummy. It is from La Frontera in Salt Lake City, Utah. I wish I had this place where I live. They also make their own tortillas. Very large and thick ones, I believe that by doing this it makes the dish! So go the extra mile and make your flour tortilla's .
Provided by Renee N.
Categories One Dish Meal
Time 7h
Yield 12 Burritoes, 12 serving(s)
Number Of Ingredients 19
Steps:
- Cut the pork into small chunks. You can use pork roast, pork loin, or Boston butt.
- Husk the tomatillos, de-stem them, and cut them into large chunks.
- Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks.
- Put tomatillos and peppers and cilantro in a food processor, puree them all.
- Add the can of green chilis, diced tomatos, and tomato sauce to the food processor.
- Continue blending until the mixture is a consistent color.
- Add the chicken broth, oregano, cumin, and chili powder.
- Turn the crock-pot on high and cover.
- Dust the pork with flour, salt and pepper.
- Heat 2 tablespoons olive oil, shortening, or lard in a frying pan.
- Add the garlic and onions, sauté until the onions are tender.
- Add the pork, brown it thoroughly.
- Pour the entire pan's contents (including drippings) into the crock-pot.
- Cook in the crock-pot on high for 2 hours.
- After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
- 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further.
- Serve over bean burritos. I used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. Bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). Cover them with the chili verde and pork, then garnish (or further smother) with onions and cheese.
PORK CHILI VERDE
I've made several others chili verde recipes, all of which were good, but I changed so many things to suit our own taste (and time constraints) that I figured I'd post my version. Since I roast the poblanos on the grill, I started browning the pork there too, saves time and makes less of a mess than doing it in the pot. Hope you enjoy!
Provided by CHRISSYG
Categories Stew
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Roast, peel, seed and chop poblano pepper (divide in half).
- Over high heat, Grill pork roast to brown on all sides, transfer to plate and cover,.
- In a large pot, add oil, onion, garlic, peppers, coriander, cumin and half of the chopped poblanos - sautee until soft.
- Add reciato salsa chicken broth, half of the lime juice and stir to combine.
- Once the liquid begins to simmer, return the pork roast to the pot.
- Cover and simmer on low, at least 3 hours (the longer the better) You can make this in a crock pot too, works quite well.
- Once pork is falling off bone, remove from pot. remove the bone and any visible fat and shred the meat.
- Return the meat to the pot and stir into the liquids. Add remaining lime juice and fresh cilantro. (turn the heat off).
- spoon into bowls and garnish with more fresh cilantro and lime wedges.
- (you can add drained, rinsed canned white beans to this near the end of the cooking time to really stretch this to feed a HUGE crowd).
Nutrition Facts : Calories 734.7, Fat 41.4, SaturatedFat 13.8, Cholesterol 197.5, Sodium 1369.5, Carbohydrate 17.5, Fiber 3.9, Sugar 4.7, Protein 70.1
AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)
This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.
Provided by Johnney
Categories Stew
Time 2h
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot over high heat sear the pork in the vegetable oil until browned.
- Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
- Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
- Add the cumin, then stir in pork and chicken stock.
- Simmer for 1/2 hour.
- Add in poblanos, jalapenos and bell peppers.
- Puree the tomatillos and cilantro in a blender, and add them to the pot.
- Cook for an additional 30 to 45 minutes.
- Serve with Mexican/Spanish rice and refried beans.
Nutrition Facts : Calories 372.4, Fat 22, SaturatedFat 6.8, Cholesterol 85.8, Sodium 1092.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 32.8
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CHILE VERDE RECIPE - ISABEL EATS {EASY MEXICAN RECIPES}
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4.5/5 (300)Calories 383 per servingCategory Main
- Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapenos, poblanos and serrano peppers on the baking sheet and place under broiler. Broil on high for 10 minutes, turning the tomatillos and peppers over halfway through.
- Heat a large pot or dutch oven over medium-high heat. Add in the cooking oil and then the pork. Season generously with salt and pepper. Sear the meat on all sides until nicely browned.
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4.5/5 (55)Calories 485 per servingCategory Dinner, Main Course
- Add broth, spices and cook: Add the cubed pork and cook until pork starts to get brown. Add onion, chicken broth, jalapeños, garlic powder, oregano, cumin, chili powder, salt, pepper and stir. Bring to a boil then turn down the heat, cover and simmer for 1 hour.
- Add beans and sauces: In a small bowl combine the cornstarch with a tbsp of water and mix to make a paste. Stir this in to the pot. Add the white beans, enchilada sauce, tabasco, and green chiles. Stir well and let simmer for another hour, stirring occasionally so that it doesn't stick to the bottom.
- Garnish and serve: Garnish with cilantro and serve with various toppings like cheddar cheese, sour cream and more sliced jalapeños.
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