PORK CHILI VERDE (GREEN PORK CHILI)
This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h25m
Yield 4
Number Of Ingredients 20
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.
Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g
SLOW COOKER PORK CHILE VERDE
I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.
Provided by Squirrel Beebz
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 7h45m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g
SLOW COOKER PORK CHILI VERDE
This is easily the BEST chili verde that I have EVER had! The pork is tender and full of amazing flavor and is made right in the slow cooker!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 8h15m
Number Of Ingredients 12
Steps:
- In a medium sized skillet, add olive oil and heat over medium high heat. Brown the sides of the pork and add them to the slow cooker.
- In a food processor add the tomatillos and blend until smooth. Add it to the slow cooker alone with chopped onion, garlic, green enchilada sauce, salsa verde, green chilies, cumin, dried oregano, and salt.
- Cook on low for 6 hours or on high for 4. An hour before serving, take out 1 cup of juice from slow cooker and whisk it with the cornstarch. Add it back to the slow cooker and allow to thicken and cook for about 1 more hour.
Nutrition Facts : Calories 399 kcal, Carbohydrate 17 g, Protein 53 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 136 mg, Sodium 1255 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
PORK CHILI VERDE
Even though this is Lisa's cheating version of a traditional Pork Chili Verde it still packs a punch of great flavor. The green enchilada sauce gives this dish a nice tanginess and the salsa verde adds a bit of spice. The flavors really come together to give the pork a great taste while keeping the pork nice and moist. We just...
Provided by Lisa Kudek
Categories Pork
Time 1h55m
Number Of Ingredients 8
Steps:
- 1. Cut roast into large cubed pieces and sprinkle the dry mixture of garlic salt, cumin, and oregano over all pieces of meat. Cut onion in eighths and arrange on top of cubed pork. Place in oven at 350 degrees for 45 minutes in uncovered baking dish 9x11(or similar).
- 2. In a medium bowl mix the enchilada sauce and verde salsa together and pour over meat and onions and cook for another 45 minutes uncovered until meat is tender.
- 3. Garnish with chopped cilantro and serve with Spanish rice and refried beans.
AWESOMELY EASY CHILE VERDE
I love Chile Verde recipes and a good friend of mine used to make a variation of this recipe in college. I tried to doctor it up and give it a better taste profile and think I accomplished it. I made this for my boyfriend and I, four days ago and we've been eating it slowly, as it's so delicious we don't want it to be over! Hope you enjoy it as much as we have been :)
Provided by Chez Shonna
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut your pork roast into bite-sized cubes while your oil is heating in a large saute pan.
- While the pork is browning, dice your celery and onion.
- Once the pork is browned, add in the onion and celery.
- After your onion, celery and pork have cooked down a bit, add in the salsa verde, diced green chiles and El Pato (I use the jalapeno version for this recipe. It's the one that comes in the green can). Add as much of this as you'd like,but take heed that it's warmer than the other salsas.
- Stir together and let simmer.
- Juice the lime into the mix, season with the celery salt, add the cumin and mix.
- I love to serve this with sour cream, diced cilantro and shaved cabbage (red or green works great). It also goes well with these tortillas:http://www.recipezaar.com/65491.
- YUMMY! Delicious left overs for a few days too :).
Nutrition Facts : Calories 285.7, Fat 13.3, SaturatedFat 3, Cholesterol 71.4, Sodium 2921.4, Carbohydrate 13.9, Fiber 2.4, Sugar 5.9, Protein 27.8
INSTANT POT PORK CHILE VERDE (PRESSURE COOKER RECIPE)
This easy dump-and-go Instant Pot Pork Chile Verde is so versatile. Made with onions, garlic, tomatillos, jalapeno, green pepper, green salsa, green chiles, and seasonings. Serve it as tacos, enchilada filling, or even on a salad for a delicious and healthy meal.
Provided by Camille
Categories Dinner
Yield 8
Number Of Ingredients 10
Steps:
- Place your roast in the bottom of the Instant Pot.
- Add all remaining ingredients on top of roast.
- Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
- Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
- Add pork back into Instant Pot and mix with all the flavorful liquid.
- Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.
Nutrition Facts : Servingsize 1 serving, Calories 2674 kcal, Fat 154 g, SaturatedFat 33 g, Cholesterol 789 mg, Sodium 1140 mg, Carbohydrate 29 g, Sugar 14 g, Protein 281 mg
PORK CHILE VERDE
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
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- Heat vegetable oil in a pot over high heat until it's very hot. Add the pork cubes, leaving space between the cubes and in a single layer. Sear pork for three to five minutes, turning with tongs to brown on the other side. Work in batches until all pork is browned.
- With all the browned pork in the pan, add onion and ½ teaspoon salt. Cook until onions are soft and translucent, about three to five minutes, Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant then reduce the heat to low.
- Remove the paper husk from all of the tomatillos. Rinse any sticky residue from the tomatillos and cut into quarters. Into the blender or food processor add garlic, jalapeno, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down and you can blend until liquified.
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- Trim large chunks of fat from the pork roast. Season roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat and brown the roast on all sides (about 2 minutes per side). If your slow cooker has a browning function, use that.
- Place roast in the slow cooker and pour verde salsa all around. Cover and cook on low for 8-10 hours (recommended) or high 4-6 hours. Shred the meat in the slow cooker. Peel the potatoes and cut into large chunks each. Then place them in the slow cooker, making sure that they are at least partly submerged in the liquid. Replace the lid and turn the machine to high if it isn't already. Cook for another hour.
- Remove the potatoes from the pot and transfer to a serving bowl. Using a fork or a potato masher, mash the potatoes until smooth. Add butter, milk or sour cream to taste if desired.
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