Grandmas Chile Verde Recipes

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MEXICAN CHILE VERDE



Mexican Chile Verde image

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

4 tbsp oil (divided)
3 1/2 to 4 lbs pork loin chopped into 1-inch pieces ((not tenderloin))
2 tbsp Salt (Divided)
1 tspn Pepper
10 tomatillos
1 onion (divided)
3 garlic cloves (divided)
2-3 serrano chile ((use 3 if you like it spicy))
1/2 bunch cilantro
2 cups chicken broth ((or water, but taste for salt))

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

GRANDMA'S CHILE VERDE



Grandma's Chile Verde image

This is a recipe that has been in our family for many years. If you love Mexican food, you'll love this! It's almost like a stew but you serve it with a side of beans, rice, and tortillas. Hint: It is best to make a day ahead because all the flavors have time to really come together!

Provided by gracey427

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 large lean pork chops
1 large yellow onion (chopped)
1 large garlic clove (pressed)
1 large yellow wax chili pepper (chopped)
2 (7 ounce) cans green chilies (chopped)
1 jalapeno chile (canned, chopped)
1 medium tomatoes (chopped)
salt (to taste)
cumin (to taste)
2 tablespoons flour
3 tablespoons olive oil
3 cups water

Steps:

  • Cut pork in medium size chunks. Brown in olive oil.
  • When pork liquid is gone, coat with the flour and stir up with a fork (like when you are making a gravy).
  • Pour the water over pork, add all ingredients (salt, cumin, and jalapenos to taste). Stir to make sure everthing is well mixed. Cook over medium heat until boiling, lower to simmer with lid on. Simmer until meat is tender, remove lid while simmering for less sauce.

Nutrition Facts : Calories 557.7, Fat 40.4, SaturatedFat 12.6, Cholesterol 103.2, Sodium 99.1, Carbohydrate 19.3, Fiber 2.9, Sugar 8.5, Protein 30.4

GRANDMA'S CHILI



Grandma's Chili image

Make and share this Grandma's Chili recipe from Food.com.

Provided by Tish Cramer

Categories     Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs ground beef
1 1/2 cups chopped onions
1 cup chopped bell pepper
1 tablespoon Worcestershire sauce
3/4 teaspoon chili powder
6 ounces tomato paste
1/4 teaspoon cinnamon
1 clove garlic, crushed or 1/8 teaspoon garlic powder
salt & pepper
1 (15 ounce) can kidney beans
1 (16 ounce) can peeled & chopped tomatoes
15 ounces tomato sauce

Steps:

  • Brown ground beef and onions together.
  • Add remaining ingredients.
  • Bring to a boil and reduce heat.
  • Simmer on low heat for 2 hours or in the crockpot on low for 6 hours stirring occasionally.

Nutrition Facts : Calories 463.9, Fat 23.6, SaturatedFat 9.1, Cholesterol 102.8, Sodium 949.1, Carbohydrate 28.3, Fiber 8.2, Sugar 12.4, Protein 35.4

CHILI VERDE



Chili Verde image

This is a 'brown sauce' that I have had over chimichangas in Mexican restaurants, and is one of my favorites. When I found I could make it at home, it has become a regular. May be served as soup or over chimis. Top with sour cream and shredded cheese. Enjoy.

Provided by SASSYLUCKYL

Categories     Meat and Poultry Recipes     Pork

Time 8h10m

Yield 12

Number Of Ingredients 8

3 tablespoons Worcestershire sauce
1 tablespoon garlic pepper
3 pounds pork picnic roast
1 large onion, diced
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans diced green chilies, drained
3 (7 ounce) cans green salsa
2 (15.5 ounce) cans great Northern beans, drained

Steps:

  • Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover, and cook on Low for 8 to 10 hours.
  • When the roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup or over chimichangas.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 22 g, Cholesterol 81.3 mg, Fat 23.3 g, Fiber 4.1 g, Protein 24.8 g, SaturatedFat 8 g, Sodium 764.2 mg, Sugar 3.5 g

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