Best 10 Chile Verde Ii Recipes

CHILE VERDE PORK

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.

MEXICAN CHILE VERDE

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.

HATCH CHILE VERDE

Steps:

• Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
• Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.
• Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.
• Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.

CHILI VERDE

Steps:

• In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. , Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas. Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

EASY CHILE VERDE

Steps:

• Preheat oven to 350 degrees. Season pork with salt and pepper. Heat a medium Dutch oven (6 to 8 quarts) over medium-high. Swirl in 2 tablespoons oil. Working in batches, brown pork all over, 16 to 20 minutes total (adding remaining oil when needed). Let pork cool slightly, then cut into 1-inch chunks.
• Return Dutch oven to medium-high heat. Add onion, season with salt and pepper, and sauté until translucent, about 3 minutes. Return pork to Dutch oven along with canned chiles, salsa, and 1/2 cup water. Bring to a boil, then cover and transfer to oven. Roast until pork is very tender, about 2 1/2 hours.
• Let stand 10 minutes; skim fat with a spoon and serve with various accompaniments on the side.

CHILE VERDE

Steps:

• Sauté onions and garlic: Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes.
• Simmer 2-3 hours: Bring 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 Spanish rice and warmed flour tortillas or freshly made corn tortillas. Links: Green chili from Lisa Fain, the Homesick Texan

CHILI VERDE

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
• Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
• Meanwhile, place the Anaheim peppers on a sheet pan.
• Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
• Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
• Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
• Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
• In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
• Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.

EASY CHILI VERDE

Steps:

• In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream.

SLOW COOKER CHILE VERDE

Steps:

• Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
• Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

CHICKEN CHILE VERDE

Steps:

• Season chicken pieces with salt and black pepper on all sides.
• Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
• Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
• Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
• Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
• Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
• Season with salt and pepper to taste; serve garnished with sour cream.