Salsa De Chili Verde Recipes

CHILE VERDE PORK

Chile Verde Pork image

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

Time 2h50m

Number Of Ingredients 12

Ingredients

3 pounds pork loin or pork shoulder (, trimmed of fat and cut into 1'' pieces)
salt and freshly ground black pepper
2 Tablespoons oil ((vegetable or canola oil))
1 large yellow onion (, chopped)
3 cloves garlic (, minced)
1/2 Tablespoon ground cumin
1/2 Tablespoon dried oregano leaves
2 cups low-sodium chicken broth
4 fresh poblano chiles (, seeded and sliced in half)
2 fresh jalapeño peppers (, seeded and sliced in half (*see note))
1.5 pounds fresh tomatillos (, husks removed)
1/2 cup fresh cilantro (, coarsely chopped)

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

SALSA DE CHILI VERDE

Salsa de Chili Verde image

Provided by Marian Burros

Categories condiments, dips and spreads

Time 10m

Yield 2 cups

Number Of Ingredients 9

Ingredients

2 cloves garlic, mashed
6 ripe tomatoes, chopped
6 mild green chilies, chopped
1 medium white onion, chopped
Salt to taste (optional)
Freshly ground pepper to taste
4 teaspoons white vinegar
4 teaspoons canola oil
1 bunch cilantro, chopped

Steps:

Combine ingredients and serve. Without the tomatoes the salsa can be refrigerated for several hours. Add the tomatoes just before serving.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 10 grams, TransFat 0 grams

TOMATILLO SALSA VERDE

Tomatillo Salsa Verde image

This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!

Provided by Kimberly Binning

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 25m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound tomatillos, husked
½ cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
1 ½ teaspoons salt, or to taste
2 cups water

Steps:

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g

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