Chile Verde Sauce With Pork Chile Verde Con Cerdo Recipes

SLOW COOKER PORK CHILE VERDE

Steps:

• Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
• Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
• Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
• Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
• Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
• Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

PUERCO CON CHILE VERDE

Steps:

• In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
• In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
• In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

PORK CHILI VERDE (GREEN PORK CHILI)

Steps:

• Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
• Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
• Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.

CHILE VERDE CON CERDO (GREEN CHILI WITH PORK)

Steps:

• Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
• Cool meat enough to handle.
• Cube cooked pork into bite size pieces.
• Process 1/2 of the green chilies and tomatillos until smooth.
• In the same large pan, melt the lard or bacon grease (or heat oil).
• Add onions and garlic; sauté until tender but not brown.
• Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
• Add broth or water.
• Cook and stir until mixture comes to boil and is slightly thickened.
• Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
• Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
• Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
• If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
• Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
• Leave pork out for a vegetarian green chili sauce.

CHILE VERDE SAUCE WITH PORK/ CHILE VERDE CON CERDO

Steps:

• 1. Start by cutting your pork loin into 1/2 inch bite sized pieces. Nest season the pork meat with salt, pepper, cumin powder, oregano, garlic powder, and the oil. Put into a large freezer bag squeeze out as much air as possible and seal. Then mush bag real well making sure to mix the meat real good with the seasonings. Put into the fridge overnight for the best flavor. If you are pressed for time leave like this for at least two hours.
• 2. Next day remove papery husk from your tomatillos rinse under cool water removing the outer residue, cut them in half. Slice the onion in quarters, leave your poblanos whole just rinse first. Slice your jalapenos in half lengthwise remove seeds and membranes. Peel the garlic cloves. Next rub a little oil on a large cookie sheet or large baking pan put tomatillos cut side down place the onions alongside on the sheet pan. Place both the poblanos on the sheet and the cloves of garlic. Place the jalapenos cut side down as well. Place pan under the broiler and char everthing lightly about 5 minutes. When the tomatillos, and the onions start to brown lightly turn the onions only. You can remove the tomatillos as soon as the turn a little brown you do not want the tomatillos to turn real black, just a light char do the same with the garlic brown evenly on all sides do the same with the onion. Turn your jalapenos over so the inside will brown a little too. You will remove all the veggies except the poblanos as soon as the veggies turn a little brown. Keep turning the poblanos until they char black on all sides. Remove them when all charred and place in a freezer bag and seal for about 15 minutes. After 15 minutes have passed remove poblano peppers one at a time and rub so thet the charred skin comes off. Do both poblanos this way. Then remove the core and the seeds. Next place all the roasted veggies in the blender and blend along with a the fresh cilantro, and a little more salt, pepper, garlic powder, cumin powder, and the sugar. Start the blender on pulse to get started then go to blend making sure all the ingredients get well blended. You might have to do this in a few batches until all your veggies are well blended. Now set this all aside and go back to your pork meat.
• 3. Take out the pork from the refrigerator. In a deep heavy pot add 1/2 cup oil and heat until hot start to sear your pork meat in batches make sure your sear on all sides then remove to a different pan as you finish searing the rest of the meat. When done add a little more oil wait until it heats up and add your blended veggies to the hot pan, stir real good cook for about two minutes and add the chicken broth and mix real well. Taste the sauce to see if you have it seasoned well enough. Next add the meat back into the pot; cover lower the heat to slow simmer and cook for two hours.
• 4. After the meat has cooked for two hours take 1/4 cup cool water and add four or five tablespoons of corn starch. Make a slurry mixing well the corn starch in the water until all is disolved. Mix the slurry into the hot broth, Keep stirring until the broth has thickend and cooked for about 5 or 6 minutes. Remove from heat and serve along side my Mexican rice and refried beans. Recipes are posted. Don't forget to serve the warm tortillas with this recipe. My kids love to put a a few spoonfuls of chile verde pork meat with rice in a tortilla and roll it up and eat as a taco. either way they are delicious. To make the chile verde sauce hotter just add more jalapenos. In the recipe I only show one jalapeno some people do not like to much heat in their chile verde sauce. If you are using beef cubes sear add the sauce and slow cook for three hours. If using chicken brown chicken add the sauce and cook for about one hour and 15 minutes. Enjoy
• 5. I will post my picture this weekend

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.

PORK CHILE VERDE

Steps:

• Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
• Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up 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 red rice for a delightful contrast.

CHILE VERDE CON CERDO (GREEN CHILI WITH PORK) RECIPE - (4/5)

Steps:

• Directions:Prep Time: 1 hr Total Time: 1/2 day 1 Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). 2 Cool meat enough to handle. 3 Cube cooked pork into bite size pieces. 4 Process 1/2 of the green chilies until smooth. 5 In the same large pan, melt the lard or bacon grease (or heat oil). 6 Add onions and garlic; sauté until tender but not brown. 7 Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. 8 Add broth or water. 9 Cook and stir until mixture comes to boil and is slightly thickened. 10 Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first). 11 Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. 12 Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan. 13 If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. 14 Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream. 15 Leave pork out for a vegetarian green chili sauce.