Best 7 Easy La Victoria Chile Verde Recipes

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.

SUPER-EASY CROCK POT CHILE VERDE

Steps:

• Turn the crock pot on to high while you chop the onions and slice the garlic.
• Dump everything in the pot; cut the meat into 2-3 pieces so the sauce covers everything.
• Cover and cook on high for 5-6 hours.
• Degrease the sauce.
• Shred the meat.
• Serve with chopped avocado and a dollop of sour cream, if you like.

AWESOMELY EASY CHILE VERDE

Steps:

• Cut your pork roast into bite-sized cubes while your oil is heating in a large saute pan.
• While the pork is browning, dice your celery and onion.
• Once the pork is browned, add in the onion and celery.
• After your onion, celery and pork have cooked down a bit, add in the salsa verde, diced green chiles and El Pato (I use the jalapeno version for this recipe. It's the one that comes in the green can). Add as much of this as you'd like,but take heed that it's warmer than the other salsas.
• Stir together and let simmer.
• Juice the lime into the mix, season with the celery salt, add the cumin and mix.
• I love to serve this with sour cream, diced cilantro and shaved cabbage (red or green works great). It also goes well with these tortillas:http://www.recipezaar.com/65491.
• YUMMY! Delicious left overs for a few days too :).

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.

CHILE VERDE (LA FRONTERA-STYLE)

Steps:

• In the bowl of a food processor, add the tomatillos, jalapeño, serrano and Anaheim chiles, if using, and cilantro and purée them all. Add the can of green chiles, diced tomatoes and tomato sauce to the food processor. Continue blending until the mixture is a consistent color.
• Pour the mixture into a slow-cooker. Add the chicken broth, oregano, cumin and chili powder.
• Turn the slow-cooker on high heat and cover.
• Meanwhile, dust the pork with flour, salt and pepper.
• In a large frying pan over medium heat, warm the oil. Add the onions and garlic and sauté until the onions are tender, about 5 minutes. Transfer to the slow-cooker.
• Add more oil and add the pork in batches, and cook until browned thoroughly. Transfer to the slow-cooker. Let cook in the in the slow-cooker on high for 2 hours.
• After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
• Thirty minutes before serving, mix the cornstarch with water, and add it to the slow-cooker. Add more if you want to thicken it further.
• Cover the bean burritos with the chile verde pork, and garnish with chopped onions and grated cheese.

CHILE VERDE

Steps:

• 1. Cut pork into 1/2-inch cubes; season cubes with salt and pepper. NOTE: I changed my recipe in that my pork is cooked first and instead of cubing it - it is more shreaded. When I make pork butt - this is what I do with my left overs
• 2. In a large, heavy pan with lid, brown the cubes well in oil and melted butter. If your pork is already cooked - just add it here and skip to step 3
• 3. Add the onion and garlic and sauté for about 5 minutes, then drain the fat from the pan.
• 4. Add the remaining ingredients, cover, and simmer for at least 90 minutes, stirring frequently; add more water (or broth or beer) during cooking if necessary to achieve desired sauce texture.

EASY CHILI VERDE

Steps:

• Cut pork in 1/2 inch cubes and braise in preheated dutch oven. (no need to add oil). (if you are using onion add at this point and cook til translucent). Salt. And generous amounts of ground cumin, and a dash or two of chili powder Add all canned items - do not drain. Bring to a slow boil, then simmer, covered at least 1 hour (til pork is tender).
• To serve:.
• Make burritos.
• Good with refried rice, guacamole etc. Can be covered with queso, or verde sauce if desired. I usually cover mine with salsa, depending on what type we have on hand.
• PS: Best make one burrito and serve, then make one for the next person. If you make a platter full of burritos, they are apt to get soggy. Or you can put all ingredients on the table, and let everyone make their own.