Petes Olgas Chili Verde Recipes

PETE'S & OLGA'S CHILI VERDE

Steps:

• Boil pork gently for 20 minutes.
• Sauté boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside.
• Sauté onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order.
• Add pork.
• Then add enchilada sauce and green sauce.
• Simmer, covered about 45 minutes.
• Just before done check for seasonings and add cilantro.

GRANDMA'S CHILE VERDE

Steps:

• Cut pork in medium size chunks. Brown in olive oil.
• When pork liquid is gone, coat with the flour and stir up with a fork (like when you are making a gravy).
• Pour the water over pork, add all ingredients (salt, cumin, and jalapenos to taste). Stir to make sure everthing is well mixed. Cook over medium heat until boiling, lower to simmer with lid on. Simmer until meat is tender, remove lid while simmering for less sauce.

TOP SECRET AWARD-WINNING CHILI VERDE

Steps:

• Fire-roast the peppers and tomatillos. You can do this on the grill, over a gas burner, or under your broiler turned on high. The goal is to char the skin of the vegetable. ROASTING THE PEPPERS AND TOMATILLOS ADDS TONS OF FLAVOR TO THEM! IT IS WORK BUT DO NOT SKIP THIS STEP!
• Place the charred vegetables in a large heat proof bowl or pan and cover with foil. The steam from the vegetables will help the charred skin come off easily. Let sit covered 15-20 minutes and then the charred skin will easily peel off the peppers and tomatillos.
• In a large (6 to 8 quart) stock pot, over high heat, brown the bacon reserving the bacon drippings.
• Next, trim off any excess fat from the pork and cut into 1 inch squares. Liberally season the pork with salt and pepper and toss with flour to coat evenly.
• DO NOT SKIP THIS STEP! THIS IS WHAT ADDS THE MOST FLAVOR TO THE CHILI VERDE! Brown the seasoned pork in small batches, in the bacon drippings, being careful not to overcrowd the pot. Remove the pork from the pot and pour off the fat drippings, leaving two tablespoons of fat. Caramelizing the meat to a rich golden-brown is a key flavor step!
• In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent, scraping up any browned bits. Add the cumin, pork, and chicken stock, and cook simmering over medium-low heat for 1 hour.
• Place half of the peppers, one bunch of cilantro, and half of the tomatillos in to a blender or the bowl of a food processor and pulse for a chunky puree. Add the puree to the pot with the pork and stir to combine, cooking on medium-low for an additional 30 minutes.
• Roughly chop the remaining tomatillos, peppers, and cilantro. Add them to the pot, stir, and simmer for an additional 30 minutes, for a total cooking time of two hours.
• Add the lime juice and adjust seasoning to taste with salt and pepper.

EN FUEGO CHILI VERDE

Steps:

• Roast poblano chilies over an open flame or a BBQ until skins turn black. Put in a plastic bag and seal to steam. After 15 minutes remove skins and seeds; chop into small pieces and set aside.
• Brown Pork in pan with small amount of oil. Set aside.
• Heat onions and garlic in a large (5 qt) Dutch oven until shiny.
• Add epazote and jalapenos stir until heated through.
• Add pork, cumin, tomatillos and two cups of chicken broth.
• Cook covered on low for two hours, adding broth as needed. (Don't add too much, it will be too thin.
• The last 30 minutes, add poblanos.
• Salt and pepper to taste.
• The longer it cooks on low the better it is.
• Serve by itself with warm buttered tortillas or over rice.
• Great the next day.

CHICKEN CHILI VERDE

Steps:

• Season chicken with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Turn chicken and lightly brown on other sides, about 2 minutes each. Transfer chicken to plate; remove and discard skin.
• While chicken is browning, in food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
• Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add 2/3 minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
• Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees, about 20 minutes.
• Transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
• When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño into chili and return to simmer. Adjust seasonings with salt and pepper and serve.