Chileverdegreenchilesauce Recipes

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COLORADO GREEN CHILI (CHILE VERDE)



Colorado Green Chili (Chile Verde) image

My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.

Provided by ROSIE55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 ½ pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 ½ cups tomatillo salsa
5 cups chicken broth
½ teaspoon dried oregano
1 pinch ground cloves

Steps:

  • Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  • After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Nutrition Facts : Calories 323 calories, Carbohydrate 12 g, Cholesterol 67.9 mg, Fat 19.2 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 6.2 g, Sodium 887.8 mg, Sugar 6.3 g

GREEN CHILE (CHILE VERDE)



Green Chile (Chile Verde) image

Provided by Food Network

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 10

3 pounds pork butt, cut into 2-inch cubes
1/4 cup salt
8 cloves garlic
4 serrano chile peppers, stemmed and cut in half
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 medium onion, cut into quarters
8 Anaheim peppers, stemmed; 4 chopped into 2-inch pieces and 4 left whole
2 cups chopped fresh cilantro
15 tomatillos, halved

Steps:

  • Combine pork butt, salt and 2 cups water in an 8-quart stockpot over high heat and bring to a boil. Turn down to a simmer and cook until pork is tender, 1 hour and 30 minutes.
  • Meanwhile, combine garlic cloves, serranos, cumin, black peppercorns, onion quarters, the chopped Anaheims and 2 cups water in a blender. Blend well until mixture is liquid, then slowly add cilantro. Continue to blend until mixture is completely liquid, then add mixture to stockpot (at whatever point the stockpot is at). Bring stockpot back to a boil, then, reduce heat back to a simmer.
  • Combine tomatillos and 1 cup water in blender and blend well until mixture becomes liquid, about 5 minutes. Add to stockpot and bring mixture to a boil again, then reduce the heat to medium.
  • Preheat the broiler.
  • Roast remaining whole Anaheim peppers in broiler, turning occasionally, until charred. Remove skin under cool running water and slice thin. Add to the stockpot in the last 30 minutes of cooking time.

CHILE VERDE (GREEN CHILE SAUCE)



Chile Verde (Green Chile Sauce) image

spicy traditional sauce straight from the Land of Enchantment. I found this recipe online a few years ago and I use it often.

Provided by tornadoes three

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 7

1 tablespoon shortening
1/2 cup chopped onion
2 tablespoons flour
1 cup chopped green chili, to taste
1 cup chicken broth or 2 cups tomatoes, with liquid
1/4 teaspoon garlic powder or 1 -2 garlic clove
3/4 teaspoon salt

Steps:

  • Heat shortening in medium-sized skillet on medium heat.
  • Saute the onions in shortening.
  • Add flour and cook for 1 minute.
  • Add all remaining ingredients and simmer for 20 minutes.

Nutrition Facts : Calories 152.2, Fat 7.3, SaturatedFat 1.8, Sodium 1260.3, Carbohydrate 17.8, Fiber 1.9, Sugar 6, Protein 5.2

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