Chile Verde Ii Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

CHILI VERDE



Chili Verde image

This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 8 servings.

Number Of Ingredients 13

4 tablespoons canola oil
4 pounds boneless pork, cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
1/2 cup minced fresh cilantro
1/2 to 1 cup salsa verde
1 can (14-1/2 ounces) chicken broth
Flour tortillas, warmed
Minced fresh cilantro, opitonal

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.

Nutrition Facts : Calories 404 calories, Fat 20g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 509mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.

CHILE VERDE II



Chile Verde II image

A delicious Mexican dish of pork simmered in tomatillos and chiles. Serve with white beans and rice. Garnish with grated cheddar cheese.

Provided by Clare

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 20

Number Of Ingredients 13

6 pounds cubed pork stew meat
¼ cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon ground cumin
4 ½ quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped

Steps:

  • In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
  • Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

Nutrition Facts : Calories 357.3 calories, Carbohydrate 7.8 g, Cholesterol 81.5 mg, Fat 23.8 g, Fiber 2.5 g, Protein 27.5 g, SaturatedFat 7.5 g, Sodium 325.3 mg, Sugar 4.1 g

CROCK POT CHILE VERDE



Crock Pot Chile Verde image

A favorite for over 30 years in my house! I don't remember where I got the original, but I have altered it for the crock pot. For stove top, simply increase water to 2 cups.

Provided by davianng

Categories     One Dish Meal

Time 4h30m

Yield 6-8 cups, 4-8 serving(s)

Number Of Ingredients 10

1 lb lean pork
2 tablespoons flour
2 tablespoons shortening
1/2 cup onion, chopped
1 garlic clove, minced
16 ounces diced tomatoes
16 ounces canned diced green chiles
1/2 teaspoon oregano
2 1/2 teaspoons salt
1 cup water

Steps:

  • Cut pork in 1/2 inch cubes.
  • Dredge pork in flour.
  • Heat shortening in fry pan, brown pork well.
  • Add onion and garlic, cook until soft.
  • Put pork mixture, tomatoes, chiles, oregano, salt and water in crock pot.
  • Cook on high for 4-6 hours, or until pork will break apart with a fork.
  • Serve in bowls with grated cheddar or Jack cheese on top, or wrap 1/2 Cup with cheese and refried beans in a 10" flour tortilla.

Nutrition Facts : Calories 296.1, Fat 13.4, SaturatedFat 3.9, Cholesterol 66.9, Sodium 2214.2, Carbohydrate 17.7, Fiber 4, Sugar 5.1, Protein 26.7

CHILE VERDE PORK



Chile Verde Pork image

This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.

Provided by Lauren Allen

Categories     Main Course

Time 2h50m

Number Of Ingredients 12

3 pounds pork loin or pork shoulder (, trimmed of fat and cut into 1'' pieces)
salt and freshly ground black pepper
2 Tablespoons oil ((vegetable or canola oil))
1 large yellow onion (, chopped)
3 cloves garlic (, minced)
1/2 Tablespoon ground cumin
1/2 Tablespoon dried oregano leaves
2 cups low-sodium chicken broth
4 fresh poblano chiles (, seeded and sliced in half)
2 fresh jalapeño peppers (, seeded and sliced in half (*see note))
1.5 pounds fresh tomatillos (, husks removed)
1/2 cup fresh cilantro (, coarsely chopped)

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.

Nutrition Facts : Calories 240 kcal, Carbohydrate 11 g, Protein 22 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 301 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

More about "chile verde ii recipes"

CHILE VERDE RECIPE - MEXICAN PLEASE
chile-verde-recipe-mexican-please image
2018-11-07 Chile Verde is a worthy ambassador for all of Mexican cuisine. It has a comforting, otherworldly flavor that people respond to with a Yup, there it is — …
From mexicanplease.com
4/5 (31)
Total Time 3 hrs
Category Main Course
Calories 671 per serving
  • Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them but this is optional. Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F. I usually flip the poblanos over after 15-20 minutes, and if the tomatillos are disintegrating you can take them out of the oven at this point. The poblanos will need about 30 minutes total to fully roast.
  • Once the poblanos and tomatillos are in the oven I usually start working on the meat, but here are the remaining green sauce instructions that you can do while the meat is browning:
  • Add the remaining green sauce ingredients to a blender: 2 peeled onions, 3 de-stemmed jalapenos, 4 peeled garlic cloves, and 1/2 bunch of rinsed cilantro. I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together.
  • Once the poblanos have fully roasted, remove them from the oven and let them cool down for a few minutes. Pull off and discard as much of the skin as you can. De-stem and de-seed them. I find it easiest to cut off the tops and then make a slit lengthwise. Open up the pepper and use the knife to scrape out the veins and seeds.


CHILE VERDE RECIPE (GREEN CHILI) - BEST MEXICAN RECIPES
chile-verde-recipe-green-chili-best-mexican image
2017-12-24 Add the green chili and tomatillo puree to the pot, along with the chicken stock, honey, cinnamon, cumin, oregano, and salt. Scrape up the …
From norecipes.com
4/5 (119)
Estimated Reading Time 5 mins


CHILE VERDE RECIPE - DINNER AT THE ZOO
2020-06-24 For the sauce. Preheat the broiler. Coat a sheet pan with cooking spray. Place the tomatillos, poblano peppers and jalapeno peppers on the sheet pan. Broil for 5-7 minutes or …
From dinneratthezoo.com
5/5 (12)
Calories 221 per serving
Category Main


EL CHARRO SALSA DE CHILI VERDE II RECIPE - COOKEATSHARE
2009-11-11 Mash garlic in a wooden salad bowl. Add in remaining ingredients, including cilantro, if you like, and toss. Refrigeratebefore serving. Yield: 2 c.
From cookeatshare.com
1/5
Calories 77 per serving


EL CHARRO SALSA DE CHILE VERDE II (CHUNKY GREEN SAUCE) RECIPE
2009-11-11 Mash garlic in a wooden salad bowl. Add in remaining ingredients, including cilantro, if you like, and toss. Refrigeratebefore serving. Yield: 2 c. NOTES :
From cookeatshare.com
1/5
Calories 239 per serving


CHILE VERDE II | RECIPE | RECIPES, MEXICAN FOOD RECIPES ...
Chile Verde II. 264 ratings · 2 hours · Gluten free · Serves 20. Allrecipes. 1M followers . Mexican Dishes. Mexican Food Recipes. Recipe For Chile Verde. Cilantro. Pork Stew Meat. Chili Cook Off. Poblano. Dinner Is Served. Pork Ribs. More information.... Ingredients. Meat. 6 lbs Pork stew meat. Produce. 1 bunch Cilantro, leaves. 6 cloves Garlic. 4 Jalapeno peppers, fresh. 8 …
From pinterest.com
4.6/5 (264)
Estimated Reading Time 4 mins
Servings 20
Total Time 2 hrs


CHILE VERDE II - REVIEW BY DEBRA - ALLRECIPES.COM
2008-07-06 Chile Verde II. Reviews: Debra 87 3 July 06, 2008. This was the first time I made this. I read through the reviews and took advantage of everyones experience. I took a little from each person. I put the tomatillos and jalapenos in a pot with a little water (approx 1 cup) and steam/boiled them till they were soft. I also lightly floured the pork before searing in the skillet. …
From allrecipes.com
5/5


CHILE VERDE II RECIPE - CARAVANSONNETCLOSET
2021-08-01 Recent recipes chile verde ii grilled shrimp panzanella chicken noodle soup ii printer friendly chicken with mushrooms, prosciutto, and cream sauce. Source: tastesbetterfromscratch.com. Cut roast into one inch pieces, brown lightly drain off grease. Add garlic, spices, pork and chicken broth to the pot. Source: www.dinneratthezoo.com. 8 fresh …
From caravansonnetcloset.blogspot.com


CHILE VERDE II | RECIPE | RECIPES, MEXICAN DISHES, MEXICAN ...
Aug 8, 2013 - A delicious Mexican dish of pork simmered in tomatillos and chiles.
From pinterest.ca


CHILE VERDE II | RECIPE | MEXICAN DISHES, MEXICAN FOOD ...
Jul 16, 2016 - A delicious Mexican dish of pork simmered in tomatillos and chiles.
From pinterest.ca


CHILE VERDE II RECIPES WITH INGREDIENTS,NUTRITIONS ...
Chile verde ii recipe. Learn how to cook great Chile verde ii . Crecipe.com deliver fine selection of quality Chile verde ii recipes equipped with ratings, reviews and mixing tips. Get one of our Chile verde ii recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 90% Chile Verde II Allrecipes.com A delicious ...
From tfrecipes.com


CHILE VERDE II RECIPE
Chile verde ii recipe. Learn how to cook great Chile verde ii . Crecipe.com deliver fine selection of quality Chile verde ii recipes equipped with ratings, reviews and mixing tips. Get one of our Chile verde ii recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 90% Chile Verde II Allrecipes.com A delicious Mexican dish of pork simmered in …
From crecipe.com


CHILE VERDE II RECIPE - OMNOMALIENSESAT
2021-08-01 Recent recipes chile verde ii grilled shrimp panzanella chicken noodle soup ii printer friendly chicken with mushrooms, prosciutto, and cream sauce. Source: tastesbetterfromscratch.com. Cut roast into one inch pieces, brown lightly drain off grease. Add garlic, spices, pork and chicken broth to the pot. Source: www.dinneratthezoo.com. 8 fresh …
From omnomaliensesat.blogspot.com


CHILE VERDE II - ALLRECIPES.COM RECIPE
Chile verde ii - allrecipes.com recipe. Learn how to cook great Chile verde ii - allrecipes.com . Crecipe.com deliver fine selection of quality Chile verde ii - allrecipes.com recipes equipped with ratings, reviews and mixing tips. Get one of our Chile verde ii - allrecipes.com recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 57% Chile Verde …
From crecipe.com


CHILE VERDE CON PUERCO | FRESH CHILE
2022-02-04 Chile Verde Con Puerco 3 each jalapeño/Serano diced1 each Roma tomato diced1/2 white onion diced3 cloves garlic choppedAbout 1 & a half pounds minced pork small.Add salt, pepper, FCC Hatch Green Chile Spice, Posole Seasoning, and Hatch Spice Blend to taste.Brown the pork in equal parts oil and butter.Add all the veggies and 1/2 a jar Red & …
From freshchileco.com


Related Search