Best 3 Top Secret Award Winning Chili Verde Recipes

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**Pork Chili Verde: A Taste of Mexico's Culinary Heritage**

Embark on a culinary journey to the heart of Mexican cuisine with our top-secret, award-winning pork chili verde recipe. This mouthwatering dish tantalizes taste buds with its symphony of flavors, featuring tender pork simmered in a zesty tomatillo-based sauce. Each bite is a harmonious blend of tangy, spicy, and earthy notes that will leave you craving more.

Our recipe collection offers variations to suit every palate, from the classic pork chili verde to vegetarian and chicken versions. Whether you prefer a mild or fiery kick, our recipes provide customization options to achieve your desired heat level. Discover the secrets behind this beloved Mexican dish and impress your friends and family with a culinary masterpiece that is sure to become a new favorite.

Here are our top 3 tried and tested recipes!

CHILI VERDE



Chili Verde image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 1 gallon

Number Of Ingredients 16

Olive oil
5 cups diced onion
1/2 cup chopped garlic
1/3 cup chopped serrano peppers
1/3 cup chopped jalapeno peppers
5 pounds cubed pork shoulder
1 quart chicken broth
15 to 20 Anaheim peppers
12 to 15 tomatillos
3 tablespoons garlic powder
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 teaspoon ground coriander
2 teaspoons salt
1/2 cup corn flour

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.

MEXICAN CHILE VERDE



Mexican Chile Verde image

This Authentic Chile Verde Recipe is made from tender pork that is slowly cooked in a savory salsa verde sauce. So tasty and full of amazing Mexican flavors.

Provided by Maggie Unzueta

Categories     Dinner

Time 1h25m

Number Of Ingredients 10

4 tbsp oil (divided)
3 1/2 to 4 lbs pork loin chopped into 1-inch pieces ((not tenderloin))
2 tbsp Salt (Divided)
1 tspn Pepper
10 tomatillos
1 onion (divided)
3 garlic cloves (divided)
2-3 serrano chile ((use 3 if you like it spicy))
1/2 bunch cilantro
2 cups chicken broth ((or water, but taste for salt))

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.

Nutrition Facts : Calories 398 kcal, Carbohydrate 5 g, Protein 52 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 2352 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

TOP SECRET AWARD-WINNING CHILI VERDE



Top Secret Award-Winning Chili Verde image

This recipe was developed by Chef Rachel Bradley. I originally found it on the Castro Valley Patch website. I was looking for anuthentic chili verde recipe for my mom and stumbled across this one. Man am I glad that I did! It is AMAZING. Im not going to lie, its a lot of work but it was SO worth it! Be prepared to be cooking most of the day but please dont let that scare you off! The recipe is VERY simple, just a huge labor of LOVE! Note on PREP TIME and COOKING TIME: I have made this once and it took me 7 hours from the very beginning to putting it on the table. I also have 2 children that I was concentrating on so I set the prep time at 3 hours. Depending on how you roast the peppers and tomatillos and what size pot you use to brown the pork that time will very.

Provided by Lacy S.

Categories     Pork

Time 5h

Yield 10-12 serving(s)

Number Of Ingredients 16

4 lbs boneless pork shoulder, trimmed and cut into 1 inch cubes
1/4 cup all-purpose flour
2 large yellow onions, fire roasted and chopped
4 garlic cloves, minced
1 tablespoon sea salt
black pepper, freshly ground, to taste
1 tablespoon cumin, ground
10 poblano peppers, fire roasted, peeled, seeded, and chopped
6 jalapenos, fire roasted, peeled, seeded, and chopped
3 yellow bell peppers, fire roasted, seeded, peeled, and chopped
6 anaheim chilies, fire roasted, seeded, peeled, and chopped
2 quarts chicken stock
3 lbs tomatillos, husks removed, fire roasted
2 bunches cilantro, stems discarded, leaves chopped
3 large limes, juiced
1/2 lb smoked bacon, diced

Steps:

  • Fire-roast the peppers and tomatillos. You can do this on the grill, over a gas burner, or under your broiler turned on high. The goal is to char the skin of the vegetable. ROASTING THE PEPPERS AND TOMATILLOS ADDS TONS OF FLAVOR TO THEM! IT IS WORK BUT DO NOT SKIP THIS STEP!
  • Place the charred vegetables in a large heat proof bowl or pan and cover with foil. The steam from the vegetables will help the charred skin come off easily. Let sit covered 15-20 minutes and then the charred skin will easily peel off the peppers and tomatillos.
  • In a large (6 to 8 quart) stock pot, over high heat, brown the bacon reserving the bacon drippings.
  • Next, trim off any excess fat from the pork and cut into 1 inch squares. Liberally season the pork with salt and pepper and toss with flour to coat evenly.
  • DO NOT SKIP THIS STEP! THIS IS WHAT ADDS THE MOST FLAVOR TO THE CHILI VERDE! Brown the seasoned pork in small batches, in the bacon drippings, being careful not to overcrowd the pot. Remove the pork from the pot and pour off the fat drippings, leaving two tablespoons of fat. Caramelizing the meat to a rich golden-brown is a key flavor step!
  • In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent, scraping up any browned bits. Add the cumin, pork, and chicken stock, and cook simmering over medium-low heat for 1 hour.
  • Place half of the peppers, one bunch of cilantro, and half of the tomatillos in to a blender or the bowl of a food processor and pulse for a chunky puree. Add the puree to the pot with the pork and stir to combine, cooking on medium-low for an additional 30 minutes.
  • Roughly chop the remaining tomatillos, peppers, and cilantro. Add them to the pot, stir, and simmer for an additional 30 minutes, for a total cooking time of two hours.
  • Add the lime juice and adjust seasoning to taste with salt and pepper.

Tips:

  • Choose the Right Pork: Pork shoulder is the best cut for chili verde, as it's flavorful and tender when cooked slowly. You can also use pork butt or tenderloin, but shoulder is the most traditional choice.
  • Use Fresh Ingredients: Fresh tomatillos, onions, and peppers will give your chili verde the best flavor. If you can, try to find tomatillos that are still firm and green. Avoid using canned tomatillos, as they can be bland and watery.
  • Roast the Tomatillos and Peppers: Roasting the tomatillos and peppers before you add them to the chili verde will give them a smoky, caramelized flavor. This step is essential for creating a truly delicious chili verde.
  • Cook the Pork Slowly: The pork should be cooked slowly over low heat until it is fall-apart tender. This can take several hours, but it's worth the wait. The longer the pork cooks, the more flavorful it will be.
  • Add Spices and Seasonings: Chili verde is a versatile dish that can be seasoned to your liking. Common spices and seasonings used in chili verde include cumin, chili powder, oregano, and garlic. You can also add a bit of heat with cayenne pepper or jalapeños.
  • Serve with your Favorite Toppings: Chili verde is traditionally served with tortillas, rice, and beans. You can also add other toppings such as sour cream, guacamole, or shredded cheese.

Conclusion:

Chili verde is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great meal to serve at a party or potluck, and it's also easy to make ahead of time. With these tips, you can make the best chili verde you've ever tasted!

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