Green Chile Chile Verde Recipes

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GREEN CHILI - CHICKEN CHILI VERDE



Green Chili - Chicken Chili Verde image

Chicken Chile Verde, or Green Chili as I prefer to call it is a tangy and hearty chicken and white beans stew which gets it's signature green color from green tomatillos. With warmth of spices, heat of chilies, creamy beans and moist chicken.. this Green Chili Recipe will be your perfect companion on a Chilly Night! Gluten free, and can also be dairy-free if you don't serve with yogurt/cream. Since first time I made it for Vishal, I'm often asked to include this recipe in our weekly dinner menu. The secret to my recipe and delicious flavors is Roasted tomatillos! I take a few extra minutes and roast tomatillos and chilies on open flame/broiler. This makes tomatillos sweeter and improves the flavor of chilies. Plus the natural smokey flavor it gives to the chili is simply irresistible.Oh, before we head to the recipe.. I must tell you that this recipe can be easily made in slow cooker. In-fact, I have included the instructions in notes for how to make Chicken Chile Verde in Slow Cooker! So, next time you crave for a Chicken Chile Verde dinner? Don't think twice! Just bring home some tomatiolls, chilies, dig few spices from pantry, grab a pot or slow cooker.. and serve homemade Green Chili dinner!Let's learn how!Chicken Chili Verde is a Mexican version of American chili. It is known by name of Green Chili in States like Colorado. Actually, Colorado version of this chili does not have white beans. It is down-to-heart meat chili made with red meat, spices, tomatillos, chilies, and peppers. Often anahiem peppers, poblano, or jalapenos are used for chili flavor and cumin, coriander, oregano in spices. The tang come from tomatiolls and green color from tomatiolls, cilantro, and a bit from chilies. You see, everything works in harmony to make this a one pot Green spiced healthy hearty stew!!In my home, however, there is no Chili without white beans. Plus 90% of the time, we like to add chicken in chilies instead of meat. I use chicken thighs because meat stays more moist and juicy compared to breast. That being said, if you prefer white meat that should be fine too. In this preparation, the acidity of tomatillos and spices tenderize chicken and keep it moist. To balance the heat of spices and make a meal-size hearty portion.. I also like to add some potatoes along with white beans in my Green Chili. Potatoes may not be a traditional ingredient in Chili Verde but these give creamy thick texture to chili without using any starch or thickeners.To prepare Green Chili, I start preparing the ingredients. First, I roast the tomatillos and chilies until skin is charred blistered all over. Once these are off heat and sweat.. I collect rest of spices, dice chicken into bite size pieces, rinse beans, and dice potatoes. The signature green sauce, tomatillos with chilies and cilantro stems is ready in 5 minute. That's all you need to do in prep work.When preparing Chile Verde in pot or dutch oven, I like to saute chicken with spices and salt until it is no longer pink from outside. This seals in lots of flavor in chicken and also flavors the broth. It is important that a good quality chicken stock is used for broth. Or you can follow my trick of adding 2 bone-in chicken legs while chili is simmering. This simple step makes chilie verde taste delicious and adds amazing depth of flavor.I simmer chili on stove for at-least 30-40 minutes on low or until chicken is cooked, fall apart-tender, and potatoes are soft and almost melting.....making Chicken Chili Verde in slow cooker is even easier!! Follow the instructions in recipe notes. I still recommend making your own roasted tomatillos green sauce because it makes a lot of difference in the taste of this green chili! If you are one pot Chicken Dinner fan, I recommend trying these recipes:Pressure Cooker Chicken Noodle SoupLemon Chicken and Rice SoupCurry Chicken RiceFriends, my Chicken Chili Verde recipe will sure be hit in your kitchen. If you feeling the chill of cold weather then this green chili is ready to warm things up! Add some potatoes, white beans, use good quality chicken and serve a hearty homemade meal tonight! (check notes to make broth more flavorful)Wish you a wonderful day!-Savita

Provided by Savita

Categories     Soup     Main Course

Time 1h

Number Of Ingredients 16

1 lbs Tomatillo, husk removed
1 lbs Chicken, **boneless skinless chicken thigh, cut into small pieces
1 Cup Cannellini Beans, 8 ounce can of low-sodium white beans
1 Poblano Pepper
1 Jalapeno
2 Lime, juice of one, wedges of one for serving
1 tsp Oregano
1 tsp Cumin Powder, toasted seeds and ground
1/2 Cup Yellow Onion, or white onion, small diced
4-5 tsp Garlic, cloves, minced
2 Bay Leaf
2 tbsp Olive Oil
1 Potatoes, yellow, medium, peeled and small diced, optional
1 tsp Salt
1 Bunch Cilantro, fresh small bunch
4 Cup Chicken Stock

Steps:

  • Remove husk of tomatillos. Roast tomatillos and chilies on open flame until nicely charred from all sides. Put chilies in a plastic bag (or container with lid) and let sweat. Once cooled, scrape off skin as much as possible, and remove seeds. Rough dice and add chilies, tomatillos, cilantro stems and half of leaves into food processor. Process until puréed. Set aside.
  • Heat oil in a heavy bottom deep pan. Add onion and garlic with bay leaf. Sauté until onions are soft. (3-4 minutes)
  • Add diced chicken, season with salt and black pepper with cumin power, oregano and sauté until chicken no longer pink and spices are fragrant. (2-3 minutes)
  • Add puréed tomatillos-chilies mixture with 1/2 tsp of salt, diced potatoes (if using) with chicken stock. Mix well, bring to boil. Cover. Reduce heat and simmer for 30-40 minutes or until liquid has reduced, chili thickened, potatoes and chicken are fully cooked and tender. Remove and discard bay leaf. Taste and adjust lime juice and salt.
  • To serve, laddle soup into serving bowls, add fresh cilantro, dollop of sour cream or yogurt. Serve lime wedges and tortillas chips on side. Enjoy!

CHILI VERDE - RECIPE



Chili Verde - Recipe image

This chili verde recipe is made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich verde sauce made from roasted tomatillos, poblanos and jalapeno peppers.

Provided by Mike Hultquist

Categories     Main Course

Time 2h45m

Number Of Ingredients 15

2 pounds tomatillos (husked and rinsed)
2 poblano peppers (stemmed and sliced in half lengthwise)
3-4 jalapeno peppers (stemmed and sliced in half lengthwise)
2 tablespoons olive oil
3 pound boneless pork shoulder (cubed (do bite sized cubes))
2 tablespoon ancho chili powder (optional)
1 teaspoon cumin (optional)
Salt and pepper to taste
1 large onion (chopped (white or yellow))
4 cloves garlic (chopped)
1 tablespoon Mexican oregano
½ - 1 cup chicken stock
½ cup chopped cilantro
Juice from 1 large lime
Extra limes (sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes)

Steps:

  • Make your verde sauce first. Preheat your oven to broil.
  • Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.
  • Place the peppers on a separate lightly oiled baking sheet skin sides up.
  • Bake the peppers and tomatillos about 12-15 minutes until skin side is blistering on both the tomatillos and peppers. Rotate the baking sheets if needed. You may need up to 20 minutes, depending on your proximity to the heat element.
  • Remove from heat and cool slightly. Peel off the pepper skins and discard them. You can peel off the tomatillos skins if you'd like, but I leave them on.
  • Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now.

Nutrition Facts : Calories 306 kcal, Carbohydrate 11 g, Protein 40 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 128 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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

HATCH CHILE VERDE



Hatch Chile Verde image

Hubby and I are Hatch chile fanatics. We buy 50 pounds of roasted Hatch chiles when they are in season. We portion them out and freeze them so they are readily available. This chile verde does not call for tomatillos because I wanted the chiles to be the star of the recipe.

Provided by Yoly

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

Time 2h50m

Yield 8

Number Of Ingredients 12

8 each Hatch chile peppers, or more as needed
2 pounds pork butt, cut into 1-inch chunks
½ cup water
½ teaspoon salt
1 tablespoon oil, or as needed
1 onion, diced
6 cloves garlic, pressed
1 tablespoon ground cumin
¼ cup all-purpose flour
4 cups chicken broth, or more as needed
1 (14.5 ounce) can diced tomatoes
1 pinch salt and ground black pepper to taste

Steps:

  • Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
  • Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.
  • Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.
  • Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 13.4 g, Cholesterol 51.5 mg, Fat 11 g, Fiber 2.3 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 862 mg, Sugar 5.4 g

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

NEW MEXICO CHILE VERDE (GREEN CHILI)



New Mexico Chile Verde (Green Chili) image

New Mexico Chile Verde (Green Chili) - This New Mexico Chile Verde AKA Green Chili recipe is savory and bold with tomatillos and poblano peppers, and is perfect for spicy chili lovers!

Provided by Sommer Collier

Categories     Main Course     Soup

Time 4h

Number Of Ingredients 17

1/4 cup oil
4 pounds pork butt, (trimmed and cut into 1 1/2-inch cubes)
2 large onions, (peeled and chopped)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon oregano
4 cloves garlic, (minced)
2 Hatch peppers, (chopped (or Anaheims) )
2 Poblano peppers, (chopped)
1-2 jalapeno peppers, (seeded and diced)
1 pound tomatillos ((peeled and cleaned), chopped)
2 bay leaves
1 bunch cilantro ((large), chopped)
3 tablespoons masa ((corn flour))
4 cups water (or chicken stock)
1 tablespoon salt, (divided)
Lime wedges (for garnish)

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.
  • Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.
  • Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.
  • Take 2 forks and break the pork up even more. Salt and pepper to taste.

Nutrition Facts : ServingSize 1 cup, Calories 626 kcal, Carbohydrate 23 g, Protein 63 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 186 mg, Sodium 1657 mg, Fiber 5 g, Sugar 8 g

FAY'S GREEN CHILE STEW (CHILE VERDE)



Fay's Green Chile Stew (Chile Verde) image

This is a recipe that I got from a Mexican cookbook but the name escapes me. I do know that I have made it for many years and it only gets better. It doubles and triples and freezes well. Chunks of pork, green chilies, mixed together with onions and savory seasonings will have you going for seconds!

Provided by FLUFFSTER

Categories     Stew

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs boneless pork, cut into bite size pieces (I use pork butt)
2 tablespoons vegetable oil
1 large onion, roughly chopped
1 -2 garlic clove, minced
2 teaspoons all-purpose flour
1 (28 ounce) can tomatoes, broken up by hand
2 (7 ounce) cans green chilies, roughly chopped
1 teaspoon cumin (to taste)
salt and pepper

Steps:

  • Trim off any fat and cut pork into 1" size cubes.
  • Heat oil in large pot or dutch oven.
  • Add pork and cook till browned.
  • Add onion and garlic and cook till tender.
  • Sprinkle flour over all, mix thoroughly and stir for 1-2 minute.
  • Add tomatoes and chilies with juices.
  • Add cumin, salt and pepper to taste. Cover and simmer gently for 1/2 hrs., or until pork is tender.
  • This is great alone, or with a side dish of hot refried beans, a crisp salad with avocados and tomatoes, and warmed flour tortillas. Add a frosty cold beer and you've got it made! Be sure to double or triple in case the neighbors stop by. This recipe is fantastic as leftovers.Place a big spoonful into a warmed flour tortilla, add beans and cheese and you've got a great burrito! Enjoy!

Nutrition Facts : Calories 648.6, Fat 41.5, SaturatedFat 13, Cholesterol 152, Sodium 144.3, Carbohydrate 22.2, Fiber 4.6, Sugar 12, Protein 47.4

SPEEDY CHILI VERDE



Speedy Chili Verde image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18

2 cups long-grain rice
2 tablespoons olive oil
2 tablespoons salted butter
4 cloves garlic, minced
2 large poblano chiles, diced
1 large onion, diced
1 jalapeno pepper, seeded and diced small
2 pounds spicy Italian sausage
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Two 15-ounce cans green enchilada sauce
One 16-ounce jar salsa verde
One 4-ounce can diced green chiles
1 lime, juiced
1 cup sour cream
1/2 cup thinly sliced radish
1/4 cup fresh cilantro leaves
Hot sauce, to taste

Steps:

  • Cook the rice according to the package instructions.
  • Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
  • Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
  • Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.

GREEN CHILE CHICKEN SOUP RECIPE



Green Chile Chicken Soup Recipe image

Turn up the heat with hearty Green Chile Chicken Soup! Simple to make and bursting with vibrant Mexican flavors, this recipe is a keeper.

Provided by Becky Hardin

Categories     Soup

Time 40m

Number Of Ingredients 11

2 tablespoons olive oil
½ onion (diced)
4 cloves cloves (minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
4 ounces diced green chiles (1 can)
29 ounces white beans (drained and rinsed (2 cans))
15 ounces green enchilada sauce (1 can)
3 cups cooked shredded chicken
4 cups low-sodium chicken broth
Cilantro, shredded cheese, avocado, sour cream, lime, and pickled red onions (for serving)

Steps:

  • Heat the oil in a large Dutch oven. Add the onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes.
  • Add the cumin and coriander and continue to cook for 2 more minutes.
  • Add the chiles, beans, enchilada sauce, chicken, and chicken broth.
  • Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Serve with your favorite toppings.

Nutrition Facts : Calories 413 kcal, Carbohydrate 45 g, Protein 36 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 53 mg, Sodium 727 mg, Fiber 11 g, Sugar 6 g, UnsaturatedFat 8 g, ServingSize 1 serving

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 RELLENO WITH CHORIZO, BLACK BEANS, SALSA VERDE AND LIME CREMA



Chile Relleno with Chorizo, Black Beans, Salsa Verde and Lime Crema image

Provided by Anne Burrell

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

5 tomatillos
1 jalapeño, stem removed
1 onion, half sliced into rounds and the other half diced
4 cloves garlic, minced
1 small bunch cilantro, stems separated and minced and leaves coarsely chopped
Juice and zest of 3 limes
Kosher salt
2 tablespoons extra-virgin olive oil
4 links fresh chorizo, casing removed
One 15-ounce can black beans, drained and rinsed
2 cups grated pepper jack cheese
3 large eggs
4 poblano peppers
2 cups all-purpose flour
Canola oil, for frying
1/2 cup Mexican crema
2 tablespoons grated cotija cheese

Steps:

  • To make the sauce, preheat a large cast-iron pan over medium-high heat. Add the tomatillos, jalapeño and sliced onions and cook, turning occasionally, until softened and blistered on all sides but not completely charred, 15 to 20 minutes. Remove from the pan and wipe out any charred pieces that may have stuck to the bottom of the pan; reserve the pan. Coarsely chop the tomatillos, jalapeño and onions and add to a blender along with half of the garlic, the cilantro leaves and the zest and juice of 2 limes. Blend the sauce until smooth. Season with salt.
  • Heat a large saute pan with the olive oil over medium-high heat. Add the diced onions and saute until translucent, about 5 minutes. Add the other half of the garlic and the cilantro stems and saute until slightly softened and fragrant, 1 to 2 minutes. Add the chorizo and break it up with a spoon. Cook until browned, stirring occasionally, 5 to 7 minutes. Transfer to a large bowl and allow to cool slightly. Add the black beans, pepper jack cheese, 1 egg and salt to taste. Mix to combine.
  • Place the poblanos on an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Remove the skin from the pepper and wipe off any excess black char. Make a small slit lengthwise down the center of one side of the poblanos, being careful not to cut all the way through. Remove the seeds and ribs. Stuff each pepper with some of the filling, being careful not to overfill the peppers or else they will burst while frying. Close up the pepper by securing it with toothpicks.
  • Separate the remaining 2 eggs into two large bowls. Add a pinch of salt into each bowl. Whip the egg whites with a hand mixer until stiff peaks form, 2 to 3 minutes. Beat the egg yolks for about 30 seconds until well incorporated, then pour the yolks into the bowl with the egg whites and continue to beat until combined for another minute. To a third bowl, add the flour. Dip the stuffed poblanos into the egg mixture first, and then into the flour. If you feel like the stuffed poblano is not well coated, you can do a double dredge.
  • Fill the reserved cast-iron pan with 2 inches of canola oil. Heat over medium-high heat until the oil shimmers. Test the oil with a little flour and, if it sizzles, it's ready. Gently lay a dredged poblano into the oil and fry on the first side until golden brown and crispy, 3 to 4 minutes. Flip, then fry for another 3 to 4 minutes. Remove to a paper-towel-lined plate, season immediately with salt and allow to drain. Transfer to a sheet tray lined with a rack so they don't get soggy. Remove the toothpicks before serving.
  • Mix together the crema and juice and zest of the remaining lime in a small bowl. Set aside.
  • To serve, spoon some of the green chile sauce onto the bottom of the plate. Lay the fried poblano over the top of the sauce. Garnish with the cotija cheese. Spoon some of the lime crema alongside the fried chile.

More about "green chile chile verde recipes"

CHILE VERDE RECIPE - HOW TO MAKE PORK CHILE VERDE | …
chile-verde-recipe-how-to-make-pork-chile-verde image
2018-02-26 Chile verde or green chili is slightly lighter, zippier version of regular chili. Unlike regular chili, however, it is almost always made with pork, …
From honest-food.net
4.8/5 (19)
Total Time 3 hrs
Category Main Course
Calories 1032 per serving
  • Keep the pork or wild boar in large pieces -- cut them only small enough to fit into your Dutch oven or other heavy, lidded pot. Salt the meat well and brown it in the pot in the lard over medium-high heat. When the pork has browned, remove it and add the onions. Cook the onions until they get a little brown on the edges. Return the pork to the pot, add the bay leaves, stock and as much water as you need to come halfway up the sides of the meat. Cover pot and cook over low heat until the meat falls apart -- about 3 hours for a wild boar shoulder.
  • To prep the sauce, slice the tomatillos in half and arrange, cut side down, on a foil-lined baking sheet. Put the garlic cloves on the sheet, too and set under the broiler. Remove when they are a little charred, but not burned to a crisp, about 8 to 10 minutes.
  • While the tomatillos are broiling, set the jalapenos and the pasilla or Anaheim chiles directly on your gas burner or over your grill. If you have an electric stove, add them to the broiler as well. Blacken the skins of the peppers, turning them as needed. Once the skins are black, put the chiles in a paper bag. Close the bag to let the peppers steam themselves for 20 minutes. When they've steamed, take them out of the bag and remove the skins. Do this in the sink to minimize the mess. Remove all the seeds and the stems of the peppers, too. (Note: If you've ever been burned working with chiles, you might want to wear gloves for this. Working with the roasted jalapenos might irritate your skin.)
  • Put the tomatillos and the roasted chiles into a food processor. Peel the garlic and put the garlic in, too. Add the 1/2 cup of cilantro and a healthy pinch of salt. Buzz until everything is combined but there are still some little chunks; you want texture to the sauce. Mix in the oregano and cumin and set the sauce aside. Fry this sauce in the lard, stirring often, for about 5 minutes. Turn off the heat.


BEST CHILE VERDE RECIPE (GREEN CHILI)
best-chile-verde-recipe-green-chili image
2020-12-13 Chile Verde (Green Chili) Chile Verde or Green Chili is a delicious Mexican stew made by cooking pork or chicken in salsa verde.In this …
From norecipes.com
4.4/5 (5)
Calories 340 per serving
Category Entree, Soups & Stews
  • Sprinkle the salt, cumin, and cinnamon evenly over the pork, and then drizzle on the vegetable oil. Mix this together to distribute evenly and let the pork marinate while you prepare the green chili sauce.
  • To make the Chile Verde Sauce, line up the Poblanos, Jalapeños, onions, and garlic in a single layer on a baking sheet and poke holes in the peppers with a knife or skewer.
  • Roast the chilies on one side until the skin is blistered and starting to char (about 6 minutes). Flip the chilies over and continue to roast them until the second side starts to char. Set these aside to cool.


CHILE VERDE RECIPE (GREEN CHILI) - BEST MEXICAN RECIPES
chile-verde-recipe-green-chili-best-mexican image
2017-12-24 Chile Verde is a comforting Mexican-American stew with melt-in-your-mouth tender chunks of pork in a savory green sauce made from smoky …
From norecipes.com
4/5 (119)
Estimated Reading Time 5 mins


CHILI VERDE (COLORADO GREEN CHILI) : RECIPES : COOKING ...
chili-verde-colorado-green-chili-recipes-cooking image
2012-05-22 Chile Verde - a favorite in Colorado - gains its rich green color from small, firm and tart tomatillos. Pork shoulder is slowly cooked until tender in …
From cookingchanneltv.com
4/5 (3)
Category Main-Dish
Cuisine American
Total Time 2 hrs


SIMPLE GREEN CHILI (AKA MIDWESTERN CHILE VERDE) - FIT ...
2020-09-26 This easy green chicken chili is made with roasted poblano peppers, your favorite salsa verde, a can of green chiles, chicken breast, and white beans. We decided to take …
From fitfoodiefinds.com
5/5 (3)
Total Time 1 hr 15 mins
Category Dinner
Calories 446 per serving
  • Then, drizzle on olive oil and salt and toss. Place in the oven and bake for 25 minutes at 400ºF, stirring halfway.
  • Remove stockpot from oven and add green chiles, salsa verde, chicken broth, and chicken breast to the stockpot.


PORK GREEN CHILE STEW, CHILE VERDE - COOKING ON THE RANCH
2018-09-11 Home > Soup, Stews, Chilis > Pork Green Chile Stew, Chile Verde. Pork Green Chile Stew, Chile Verde. Published: Sep 11, 2018 · Modified: Apr 25, 2020 by Lea Ann Brown …
From highlandsranchfoodie.com
5/5 (1)
Total Time 3 hrs 15 mins
Category Soup, Stews And Chilis
Calories 166 per serving
  • Dice the onion. In a large Dutch oven, heat 2 tablespoons of olive oil. When oil is hot, add pieces of pork. Cook in two batches searing until just browned.
  • Remove pork to a plate. Set aside. Add diced onion to the Dutch oven and cook until soft, about 5 minutes.
  • Add pork back into the Dutch oven along with chicken broth, canned tomatoes, chopped chile peppers, cumin, oregano, and chile powder.


CHILI VERDE - JO COOKS
2021-04-11 This Chili Verde with white beans and pork is a favorite and easy chili-style recipe. Pork is slowly cooked with spices and green sauces. ... Contrary to popular belief REAL chili …
From jocooks.com
4.5/5 (52)
Calories 485 per serving
Category Dinner, Main Course
  • Add broth, spices and cook: Add the cubed pork and cook until pork starts to get brown. Add onion, chicken broth, jalapeños, garlic powder, oregano, cumin, chili powder, salt, pepper and stir. Bring to a boil then turn down the heat, cover and simmer for 1 hour.
  • Add beans and sauces: In a small bowl combine the cornstarch with a tbsp of water and mix to make a paste. Stir this in to the pot. Add the white beans, enchilada sauce, tabasco, and green chiles. Stir well and let simmer for another hour, stirring occasionally so that it doesn't stick to the bottom.
  • Garnish and serve: Garnish with cilantro and serve with various toppings like cheddar cheese, sour cream and more sliced jalapeños.


HATCH GREEN CHILE VERDE - OH, THAT'S GOOD!
2020-09-08 Turn heat on medium/medium-high and brown the pork on all sides. Once browned, remove the meat from skillet with a slotted spoon, reserving the oil in the skillet. Set meat …
From ohthatsgood.com
Cuisine Mexican
Category Main Course
Servings 2
Total Time 3 hrs 25 mins
  • Trim excess fat from pork shoulder and cut into 1" cubes. Coat the meat with Posole Seasoning mixing it in well. Note: Posole seasoning is salty. Use more or less per personal preference.
  • In a large skillet, add olive oil. Turn heat on medium/medium-high and brown the pork on all sides. Once browned, remove the meat from skillet with a slotted spoon, reserving the oil in the skillet. Set meat aside.
  • Add in 2 chopped yellow onions to skillet with remaining olive oil and cook over medium heat until translucent. Add in pressed garlic and cook an extra 30 seconds. Watch closely as garlic burns quickly.
  • Transfer onions, garlic, and meat to a braiser or Dutch over with lid and add chicken broth and 3/4 jar of MILD Fresh Chile Co. Pure Green Chile Roast. (If using the chile verde for tacos, reduce the amount of chicken broth to 1 cup) (Tip! You can use a bit of broth to help deglaze the pan that had the meat and onions earlier to include all those flavors in your Chile Verde!) (Save the remaining green chile to add just before serving for that lovely green color!)


CROCK POT PORK GREEN CHILI (CHILI VERDE RECIPE ...
2019-08-26 Transfer to a slow cooker and repeat with remaining pork. Add all of the cooked pork and any bits and juice to the slow cooker. Pour all of the salsa verde on the pork and cover …
From foodiecrush.com
4.6/5 (53)
Total Time 4 hrs 30 mins
Category Soup
Calories 177 per serving
  • Spray a baking sheet with cooking spray and place the tomatillos, quartered onion and garlic cloves on the baking tray. If using a jalapeño, add it to the baking tray with the other vegetables.
  • Roast the vegetables for 20 minutes flipping the vegetables at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
  • Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the baking sheet to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed. Set aside or place in the refrigerator until .


BEEF WITH GREEN CHILE(CARNE CON CHILE VERDE - LA PIñA EN ...
2021-05-03 Stir to combine and cook for 3-4 minutes. Add the garlic and cook for one more minute. Mix in all of the roasted green chiles, cumin, oregano, water and salsa. Stir well to …
From pinaenlacocina.com
5/5 (2)
Category Main Course
Cuisine Mexican
Total Time 1 hr 55 mins
  • Season to taste with salt and pepper. Stir to combine. I purposely add the beef with the oil cold because I don't really want to sear the meat. Cook the meat gentle just until it browns and releases it juice.
  • Once the beef has browned and there is still moisture in the pot, add the onions and jalapeño. Stir to combine and cook for 3-4 minutes. Add the garlic and cook for one more minute.


CHILE VERDE | FRESH CHILE - THE FRESH CHILE COMPANY
2020-06-03 Transfer onions, garlic, and meat to a cooking pot and add 2 1/2 cups of Chicken Broth and 2 jars of Fresh Chile Co. Pure Green Chile. (Tip! You can use a bit of broth to help deglaze the fond from the pan that had the meat and onions earlier to include all those flavors in your Chile Verde!) Bring to a boil and then simmer for 2 to 3 hours. Can eat with tortillas, over …
From freshchileco.com
Estimated Reading Time 6 mins


MAKE-AHEAD RECIPE: PORK & GREEN CHILE STEW (CHILE VERDE ...
2020-01-29 fresh green chile peppers (See Recipe Notes) 8 ounces. tomatillos, husks removed. 2 tablespoons. bacon grease, lard, or canola oil, for browning. 3 1/2-4 pounds. pork shoulder, excess fat removed, cut into 1/2-inch pieces. 1. large yellow onion, chopped.
From thekitchn.com
Estimated Reading Time 3 mins


CHILE VERDE PORK RECIPE - LEMON BLOSSOMS
2022-01-10 Pork Chile Verde in the Slow Cooker. Follow the recipe instructions as written searing the pork and sautéing the onions, tomatillos and chiles in a large sauté pan or skillet. After blending the sauce, transfer the pork and the green chile sauce to the crockpot. Cook on low for 6-7 hours or on high for 4-5 hours.
From lemonblossoms.com
Category Dinner, Main Course
Calories 346 per serving
Total Time 2 hrs 50 mins


GREEN CHILE CHILE VERDE RECIPES
2015-12-22 · An easy recipe for green chile verde with ground pork, green chiles, and potatoes. Course Main Course Cuisine Mexican Keyword chile verde, green chile, pork chile verde … From newmexicanfoodie.com 3.7/5 (3) Total Time 45 mins Category Main Course Calories 405 per serving. Add olive oil to skillet and warm over medium-high heat. Add in …
From tfrecipes.com


BEEF & BEAN CHILE VERDE RECIPE | EATINGWELL
2022-01-03 Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce. Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, …
From asparagus.recipes.does-it.net


GREEN CHILI VERDE SAUCE RECIPES
Chili Verde - Recipe | Mexican food recipes, Verde recipe Classic chile verde, made by stewing pork with roasted chiles and tomatillos. This dazzling green sauce starts with the freshest tomatillos, tomatoes, hatch chile peppers, serrano peppers, and garlic. Arrange chiles skin side up. Ingredients · 1 ½ pounds tomatillos (about 12 medium), husked and rinsed · 1 to …
From tfrecipes.com


GREEN SALSA VERDE CHICKEN CHILI - ALL INFORMATION ABOUT ...
Chef John's Green Chicken Chili Recipe | Allrecipes best www.allrecipes.com. Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.Step 4 Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the …
From therecipes.info


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