SECRET ILLUMINATI COLORADO GREEN CHILE
Enjoy this recipe of 13 ingredients and 13 steps to sheer bliss! With a proper pantry and pork on sale and green chile's out of the yard/freezer not only is this an inexpensive dish and very versatile but a sure crowd pleaser! This recipe is FOOLPROOF and is great on everything or just as is. PLEASE feel free to take what I have learned and share with family and friends. A few special notes. 1st off you will want to start this in a cast iron dutch oven and then transfer into crock-pot or slow cooker of your choice and allow to finish. This is not required but really does make this dish. I did this recipe side by side browning pork in one batch and the taste is very different! (MUCH, MUCH deeper and richer) I also do not use flour to brown pork nor do I use corn starch but if you feel it necessary its your recipe now!
Provided by Scooter McGee
Categories One Dish Meal
Time 6h20m
Yield 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Peel, seed, and dice (roughly 1/4 inch) roasted green chile's and set aside.
- Peel and dice onion to roughly same as chile's.
- In a 2-4 quart mixing bowl combine onions, chile's, Oregano, Pepper Flakes, Garlic, Hot sauce, and Cumin. Set aside.
- Place Cast Iron Dutch Oven over medium heat.
- Brown Pork in small batches.
- Transfer to Crock-Pot or slow cooker of choice.
- Place Cast Iron BACK on burner (Time to get the goodies off the bottom!).
- Add Bowl of Onions, Chile's, Oregano, Pepper Flakes, Garlic, Hot Sauce, and Cumin to the cast iron.
- Stir, cover and wait 5 minute (DON'T PEEK!).
- Open and add Ro-Tel Tomatoes stir and cover 5 minute more. (DONT PEEK!).
- Open and add Beer, and Chili Powder. Stir, cover, and simmer 5 more minutes.
- Transfer cast iron contents/ingredients at this point to Crock-Pot.
- Cover ingredients with remaining Beer and Chicken Stock and on a cook on LOW setting for 6-8 hours.
AWARD WINNING CHILE VERDE RECIPE
Easy Colorado Green Chile recipe using tasty New Mexico roasted Hatch green chiles, jalapeños, pork, tomatoes and spices; slow cooked to release the best flavors! Rich, thick Colorado Green Chile can be served alone like a chili or soup, used for smothering, in enchiladas, with eggs and potatoes or as a side for any Mexican dish!
Provided by Kathleen Pope
Categories Appetizers Main Course
Time 6h40m
Number Of Ingredients 18
Steps:
- Add a tablespoon or two of oil (vegetable or olive works) to a large frying pan (this is my favorite pan!), over medium-high heat, add pork in batches, don't crowd the pan, you don't want to steam the meat, but get a quick, crisp sear on the outside. Sprinkle with salt and pepper. Set aside.
- In a large soup pot, add a tablespoon of oil and cook the chopped onions until caramelized and translucent; then add minced garlic, cumin and smoked paprika, stirring around for one minute to bloom the spices.
- Add the tomatoes, the green chilies and jalapeños. Bring to a simmer on low, then stir in the browned pork.
- TFC PRO TIP | I used a 26 oz box of diced tomatoes, which tends to overpower the "green" in the chile, but I like tomatoes and thought it will yield a slightly milder flavor. If you want it greener, then add a standard 15 oz can.
- Meanwhile, add the butter to the skillet you browned the pork in (don't wash it, you want all of those flavorful brown bits), over low heat, once butter is melted, add the masa flour to the melted butter, stirring constantly for about 1 minute, until flour is lightly browned. Add chicken stock slowly whisking constantly until thickened. This is a roux, which will thicken the stew.
- Add the roux to the green chile, stirring to combine, and simmer for at least 2-3 hours. See notes below for Oven cooked green chile and Crock Pot versions.
Nutrition Facts : ServingSize 1 ounces, Calories 179 kcal, Carbohydrate 12 g, Protein 11 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 39 mg, Sodium 288 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g
COLORADO GREEN CHILI (CHILE VERDE)
My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.
Provided by ROSIE55
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.
Nutrition Facts : Calories 323 calories, Carbohydrate 12 g, Cholesterol 67.9 mg, Fat 19.2 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 6.2 g, Sodium 887.8 mg, Sugar 6.3 g
COLORADO GREEN CHILE WITH PORK
No need to roast your own chiles with this super easy method, but you can kick it up a notch by doing so. I make a large batch for my best burritos, then freeze the rest in plastic containers.
Provided by Squirrel Gone Wild
Categories Low Cholesterol
Time 4h20m
Yield 2 Gallons, 32 serving(s)
Number Of Ingredients 11
Steps:
- Put the pork roast in a covered casserol and roast at 275 for about 2 or 3 hours until done using your meat thermometer to check. I will often put it in frozen - no real need to thaw it first. As long as the pork is cooked through, it's fine. I don't even put any water in the dish, but you can put a half inch of water if you want to, it won't hurt the roast. When done, remove from oven and let cool. Save the juice! When cool enough to handle, dice the pork and throw away the fatty parts. Save the bone if any.
- In a very large stock pot (at least 2 1/2 gallon capacity), add diced pork and juice from the pork and sprinkle with flour - tossing to coat. Cook on medium low until it gets a little sticky from the flour. Add remaining ingredients and bones. Simmer at least one hour - stirring occaisionally. Do not let the bottom burn. If it seems too thick add water or chicken broth. Remove the bone.
- I use this for so many things! I smother my burritos, huevos, or eat like a soup with tortillas. I also pour it over burgers (see Gourmet Green Chile Burgers).
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- If using freshly roasted green chile, remove the skin, deseed and dice. For frozen green chiles, thaw and dice if they don't come chopped, though most frozen green chiles tend to come diced. You can also used canned green chiles, though fresh or frozen is my preference.
- In skillet, heat olive oil over medium-high heat. Liberally salt and pepper the pork shoulder roast. Once the oil is hot, cook the pork on all sides until it develops a nice crust. This should take about four to five minutes on each side. Remove the pork, add the onion and turn heat down to medium. Cook for about five minutes. Add the garlic and cook for about 30 seconds.
- Put the pork back in the stockpot and add the chiles, cumin, spiced paprika, pepper, chicken broth and potato to pot. Bring to a low boil. Reduce heat to low, cover and simmer until the pork is fork tender, about two to three hours.
- When the pork is tender, remove the roast from the stockpot and shred with two forks once it's cool enough to handle. Discard any bones.
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