Best 2 Chile Verde Guacamole Recipes
Embark on a culinary journey to Mexico with our tantalizing Chile Verde Guacamole, a vibrant and flavorful dip that captures the essence of traditional Mexican cuisine. Prepared with fresh, zesty ingredients, this guacamole is a symphony of textures and flavors that will elevate any gathering. Dive into the delightful combination of ripe avocados, tangy tomatillos, roasted poblano peppers, and a medley of aromatic spices. Our comprehensive guide provides three distinct variations of this delectable dip: a classic Chile Verde Guacamole, a creamy Avocado-Poblano Guacamole, and a zesty Tomatillo-Serrano Guacamole. Each recipe offers a unique twist on the classic, ensuring there's something for every palate. Whether you prefer a mild, moderate, or spicy kick, these recipes have got you covered. Get ready to tantalize your taste buds and impress your guests with this authentic Mexican masterpiece.
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CHILE VERDE GUACAMOLE
Mexicans are split into two camps when it comes to guacamole: those who always add lime juice and those who absolutely do not. Many Sonoran friends shout "Never!" at the mere suggestion. Having grown up in the pro-lime camp in Mexico City, I was filled with skepticism before trying versions from the deep Mexican north, but what a pleasant surprise. The creamy and nutty avocado takes a deserving central role in Sonoran guacamoles. What won me over was the combination of two chiles: roasted Anaheim, with its tart, fresh, peppery flavors, and raw serrano, with its grassy taste and heat. (I hate to admit it, but this guacamole really needs no lime.)
Provided by Pati Jinich
Categories dinner, easy, quick, snack, condiments, dips and spreads, appetizer
Time 30m
Yield About 3 cups (4 to 6 servings)
Number Of Ingredients 6
Steps:
- Place the Anaheim chile on a small baking sheet covered with aluminum foil. Roast it under the broiler, flipping a couple times, until the chile is wilted and its skin is completely charred and wrinkly, 9 to 12 minutes. (Alternatively, you can char the chile directly on a hot comal or a cast-iron pan set over medium heat, or on a grill set to high.)
- Place the charred Anaheim chile in a plastic bag and close it well. Let it steam and sweat for 5 to 10 minutes.
- As the Anaheim chile steams, add the serrano chile, onion, cilantro and salt in a bowl or molcajete, and mash until combined. Add the avocado and continue to mix and mash until you form a chunky purée.
- Once it is cool enough to handle, remove the Anaheim chile from the bag, slip off the charred skin, make a slit down the side and remove the seeds and stem. You could rinse the chile under a thin stream of water, to help remove the seeds, or rinse it off by dipping it into a bowl of water.
- Finely chop the Anaheim chile. Add it to the avocado mixture, and stir to combine. Season to taste with salt.
CHILE VERDE
Steps:
- Peel and crush the roasted Anaheim chiles; set aside.
- Remove the fat from the pork shoulder and cut the fat into small pieces. In a large pan over medium-high heat, fry the fat until crisp, 4 or 5 minutes, and then remove the chunks of fat from the pan.
- Sweat the onions and garlic in the same saute pan, cooking them in the residual pork fat. Cut the pork shoulder into 1/4-inch pieces and add them to the pan and saute until browned. Add the bay leaves, oregano, tomatoes, and Anaheim chiles. Simmer over low heat for about 25 minutes. Add the water, chicken base, and salt, to taste. Bring to a boil and then cover and simmer for 2 hours or until tender.
- Slowly add the flour in small amounts, until the mixture has reached your desired thickness; do not exceed 1/4 cup flour. If desired, return the crispy fat to the mixture to add additional pork flavor. Serve in bowls and garnish with fresh cilantro leaves.
Tips:
- Choose ripe avocados: For the best flavor and texture, select avocados that are ripe but not overly soft. They should yield to gentle pressure when squeezed.
- Use fresh ingredients: Fresh ingredients make all the difference in this guacamole recipe. Use fresh tomatillos, onion, garlic, cilantro, and jalapeno for the best flavor.
- Roast the tomatillos: Roasting the tomatillos gives them a slightly smoky flavor that adds depth to the guacamole. If you don't have time to roast them, you can also use canned tomatillos.
- Use a food processor or blender: A food processor or blender will help you achieve a smooth and creamy guacamole. If you don't have either of these appliances, you can also mash the avocado and other ingredients by hand.
- Season to taste: Don't forget to season the guacamole to taste with salt, pepper, and lime juice. You may also want to add additional spices, such as chipotle powder or cumin, to taste.
Conclusion:
This chile verde guacamole is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover tomatillos. With its creamy texture, smoky flavor, and just the right amount of spice, this guacamole is sure to be a hit with everyone who tries it.
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