Quickdeliciousporkchileverde Recipes

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PORK CHILE VERDE



Pork Chile Verde image

This is not a traditional Chile Verde, but it is very easy.This recipe was inspired by one I found on the back of can of enchilada sauce. In my hometown, chile verde was usually made with pork, not beef, so that's what I use. I've used cubed pork shoulder roast instead of the tenderloin, and couldn't tell the difference. You can substitute a 4oz can of diced green chiles for the mild Anaheim pepper. Or if you like things a bit hotter, use a spicier pepper.

Provided by TigerJo

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb pork tenderloin, cut into 1 inch cubes
1 tablespoon olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 anaheim chili, minced
6 cloves garlic, minced or chopped (or to taste)
1 (19 ounce) can green enchilada sauce
hot cooked rice
sour cream (optional)
fresh cilantro (optional)
tortilla (optional)

Steps:

  • Heat oil in a Dutch oven or large non-stick skillet over medium-high heat; saute pork until it begins to brown.
  • Add onion, peppers and garlic; cook until vegetables are tender.
  • Stir in enchilada sauce; cover and simmer for at least 40 minutes (or, at this point you can turn into a crock pot and cook on low for about 5 hours).
  • Serve over hot cooked rice; offer with sour cream, cilantro, and tortillas if desired.

PORK CHILE VERDE



Pork Chile Verde image

Chile Verde is always what I order at a Mexican restaurant but sometime I'm dissatisfied when the food was brought out. So I determined to make this at home. I didn't have a clue, but this is what I came up with. The spice level can be changed to your liking just leave some of the serrano peppers out.You can use any kind of peppers you like, just to be sure have some spicy and some just for flavor. Serve with warm tortillas and rice and beans for a Mexican dinner. Hope you like it as much as my family!

Provided by MomEof3

Categories     One Dish Meal

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 14

20 -25 tomatillos
2 serrano peppers
2 pasilla chiles
1 anaheim chili
1 onion, chunked
1/2 bunch cilantro
3 -4 chopped garlic cloves
1 1/2 tablespoons ground cumin
1/2 teaspoon cayenne powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 -5 lbs pork shoulder
1 (10 1/2 ounce) can chicken stock
2 tablespoons extra virgin olive oil

Steps:

  • Husk and remove stems and rinse tomatillos.
  • Remove stems and rinse all peppers and slice in half. Depending on your taste you can either leave the seeds in or take them out.
  • Boil tomatillos and peppers together until the tomatillos are a light yellow and are soft to the touch. Don't over cook. You don't want the tomatillos to break open.
  • I use a ladle to pull out the tomatillos and peppers.
  • Place them in a blender.
  • Roughly chop cilantro leaves and add them to the blender. Blend well.
  • I leave the peppers in the blender while I brown the pork in the pot that I will simmer everything inches.
  • Brown chunked pork in olive oil and all the seasonings. Add onion. Add the garlic last so it doesn't burn.
  • Combine blended peppers with with pork and chicken stock. Simmer on low for 2 hours.
  • This is how I freeze it. I find it is best to freeze the chile verde in a flat surface, like a 9x13 pan. Spray with Pam first.cover and freeze. When completely frozen take out and you can cut to any size to fit your families needs. I take the cut sections and seal them into our foodsaver bags.
  • To reheat place sections in to a pan on low and bring to a simmer. Then enjoy.
  • You and even put the sections into a crock pot set on low and enjoy after a day of work.

Nutrition Facts : Calories 493.1, Fat 35.9, SaturatedFat 11.3, Cholesterol 121.9, Sodium 315.5, Carbohydrate 10.2, Fiber 2.6, Sugar 4.9, Protein 31.8

PORK CHILI VERDE (GREEN PORK CHILI)



Pork Chili Verde (Green Pork Chili) image

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

2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 yellow onion, diced
2 teaspoons kosher salt, or to taste, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
10 fresh tomatillos
3 jalapeno chile peppers, seeded
1 poblano chile pepper, seeded
6 cloves peeled garlic
½ cup packed cilantro leaves
1 bay leaf
2 ½ cups chicken stock, or as needed
1 ½ pounds Yukon Gold potatoes, quartered
freshly ground black pepper
¼ cup sour cream
pickled red onions (optional)
1 tablespoon chopped fresh cilantro

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

PORK CHILE VERDE



Pork Chile Verde image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 17

4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon freshly ground black pepper
Flour for dredging
1/4 cup vegetable oil
3 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes
2-3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 pounds tomatillos, roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups chicken stock

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.

QUICK PORK CHILI VERDE



Quick Pork Chili Verde image

Make and share this Quick Pork Chili Verde recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs ground lean pork
1 large onion, chopped
2 garlic cloves, minced
3/4 teaspoon dried oregano
1 1/2 tablespoons flour
1 (15 ounce) can chicken broth
1 (4 ounce) can chopped green chilies
1 tablespoon minced jalapeno pepper
1/4 cup chopped fresh parsley
1/4 teaspoon salt

Steps:

  • In a medium saucepan, combine pork and onion over high heat, stirring, until meat loses its pink color and begins to brown.
  • Add garlic and oregano, stirring, 1 minutes.
  • Add flour and cook, stirring, for 1 minute longer.
  • Gradually stir in chicken broth and bring to a boil, stirring.
  • Add green chiles, jalepenos, parsley and salt. Cook, uncovered over medium heat for 6-8 minutes.

Nutrition Facts : Calories 433.3, Fat 30.9, SaturatedFat 11.4, Cholesterol 102.2, Sodium 580.9, Carbohydrate 9.8, Fiber 1.4, Sugar 3.5, Protein 27.8

ULTIMATE PORK CHILE VERDE



Ultimate Pork Chile Verde image

The one and only time my dad cooks each year is to make this for my birthday! I can't even express how good it is. I finally snatched the recipe with all the secret touches and served it for a dinner party. Just as I had hoped it was a huge hit, everyone went wide eyed and back for seconds. It seems like a lot of steps because I don't want to leave out the tips that make this great. Really it's pretty easy, read through instructions before you begin. This recipe feeds an army so I always put leftovers in ziploc bags and freeze for later or put on top of nachos the next day!

Provided by Amber C.

Categories     For Large Groups

Time 3h45m

Yield 20 serving(s)

Number Of Ingredients 15

5 -6 lbs picnic pork roast, shredded or cubed (I usually cook in crock pot, see below)
2 tablespoons vegetable oil
2 large yellow onions, chopped
6 garlic cloves, minced
1 tablespoon sea salt or 1 tablespoon kosher salt
1 tablespoon ground cumin
5 (14 ounce) cans chicken broth
8 poblano chiles
4 jalapeno peppers
2 yellow bell peppers
3 lbs tomatillos, husks removed
1 bunch cilantro leaf, coarsely chopped no stems
pepper
20 flour tortillas
2 lbs monterey jack cheese, shredded

Steps:

  • You can cook your roast however you like, I always use my crock pot. Slice 1 large onion in rings, put on bottom of pot, add roast then 3/4 c water mixed with 2 Tbs reduced sodium soy sauce, cut small slits on top of roast and fill with 1 clove minced garlic. Cook on low 6-7 hours. If not fully cooked don't worry it will cook through when simmered later on.
  • Bring chicken broth in a large stock pot to a boil add tomatillos and boil until they just start to soften and skins start splitting open.
  • Leaving broth in pot take out tomatillos and put in a blender or food processor along with chopped cilantro leaves, puree. Set aside.
  • Meanwhile arrange poblano, yellow and jalapeno peppers on a large greased sheet pan, put under broiler in oven until they start getting dark, soft and bubbly, turn and repeat on other side until done.
  • Seed and chop poblano and yellow peppers, seed and dice jalapenos, leave one jalapeno with seeds (if you like it really spicy adjust jalapenos to your taste).
  • In a frying pan add veg oil, cook chopped onion and garlic. Season with sea salt and a little pepper, cook until onions are tender. Add cumin.
  • Add onion mix to chicken stock
  • Stir in pork, you may not need to use the full 5-6 lbs. Some roasts have more meat than others. I have used the full roast before and half a roast that produced the same amount of meat. Add half and go from there.
  • Add peppers and tomatillo/cilantro puree.
  • Simmer for 3-4 hrs to thicken. If chile verde sauce is not thick enough add a little instant mashed potatoes until desired thickness is reached.
  • On a flour tortilla add shredded cheese and a spoonful of chile verde, roll and smother top with more chile verde and lots of cheese.
  • Put under broiler in oven to melt cheese and serve!
  • *I usually make the day before and put in fridge (it tastes better the second day) then just heat, put on tortillas and serve!*.

Nutrition Facts : Calories 494.5, Fat 24.6, SaturatedFat 11.7, Cholesterol 111.9, Sodium 1195.7, Carbohydrate 25.1, Fiber 3, Sugar 5.5, Protein 42.2

EASY PORK CHILE VERDE



Easy Pork Chile Verde image

This recipe came from the "Slow Cookers" section of the cookbook "365 Easy One-Dish Meals". It's so good and a great meal to come home to at the end of a long day!

Provided by loof751

Categories     Meat

Time 10h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 (7 ounce) cans green chili salsa
1 (7 ounce) can diced green chilies
1 1/2 lbs boneless pork shoulder
1 lb fresh tomatillo
9 garlic cloves
2 carrots
1 large potato
1 large onion
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 medium tomatoes
1/2 cup chopped fresh parsley
1/2 cup sour cream
12 flour tortillas

Steps:

  • Turn on a 4-6 quart crock pot to high heat setting while preparing the ingredients.
  • Cut the pork int 1/2" cubes. Peel the papery skins from the tomatillos and cut in half. Mash the garlic. Cut the carrots and potatoes into 1/4" chunks. Halve the onion and cut into 1/4" slices.
  • Add the salsa, chilis, pork, tomatillos, garlic, carrots, potato, and onion to the crock pot. Mix thoroughly.
  • Cover and reduce heat setting to low. Cook 10 hours without removing the lid.
  • Stir in salt and cayenne pepper. Serve with chopped tomatoes, parsley, sour cream, and warm tortillas.

Nutrition Facts : Calories 972.7, Fat 49.2, SaturatedFat 17.6, Cholesterol 133.5, Sodium 2270.6, Carbohydrate 91.4, Fiber 11.9, Sugar 16.6, Protein 43.7

AUTHENTIC MEXICAN PORK CHILE VERDE



Authentic Mexican Pork Chile Verde image

Make and share this Authentic Mexican Pork Chile Verde recipe from Food.com.

Provided by Love to Eat

Categories     Pork

Time 3h30m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 19

1 tablespoon kosher salt
2 teaspoons pure chile powder
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon ground cumin
4 -5 lbs pork shoulder, bone in, trimmed of excess surface fat
8 medium tomatillos, husked and rinsed
1 (7 ounce) can chopped green chilies (with liquid)
4 medium garlic cloves
1 small onion, roughly chopped
2 teaspoons dried oregano
3/4 cup dark Mexican beer
1/4 cup finely chopped fresh cilantro
1 teaspoon TABASCO® brand Chipotle Pepper Sauce
kosher salt
fresh ground black pepper
2 cups white rice, steamed
1 cup sour cream
1 lime, cut into eighths

Steps:

  • Pre-heat oven to 500 degrees. In a small bowl mix the salt, chili powder, oregano, granulated garlic, and cumin. Coat the pork on all sides with the rub, massaging the spices into the meat. Let the pork sit at room temperature for 20 to 30 before browning.
  • In a food processor or blender, purée the tomatillos, canned chiles, garlic, onion, oregano, and beer.
  • Brown the roast on a roasting pan for 30 minutes in the oven.
  • Remove the pork from the oven and reduce temperature to 250 degrees. Place the pork in a 13x9-inch heavy-duty disposable drip pan. Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so. Seal the pan tightly with foil, and place the pan in the center of the oven. Cook the pork until the internal temperature of the meat reaches 190°F and the meat is so tender that it tears easily with a fork, 2 1/2 to 3 1/2 hours.
  • When the pork is fully cooked, carefully remove the pan from the oven. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into 1/2-inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, as well as salt and pepper to taste. The chile verde may be made up to this point 1 day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.
  • Serve the chile verde warm in bowls with steamed rice. Pass the sour cream, limes wedges, and a bottle of Tabasco.

Nutrition Facts : Calories 1083.8, Fat 63.6, SaturatedFat 24.1, Cholesterol 231.6, Sodium 1403.7, Carbohydrate 63.3, Fiber 4.3, Sugar 4.5, Protein 59.3

QUICK & DELICIOUS PORK CHILE VERDE



Quick & Delicious Pork Chile Verde image

This is a quick version of chile verde, but it doesn't skimp on any of the flavor. I make it with white rice and salad, with warm tortillas on the side. But it's great as a filling for burritos too!!!

Provided by Charmie777

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 lb boneless pork chops or 1 lb pork tenderloin, cut into small cubes
1 tablespoon cornmeal, to taste
3/4 teaspoon ground cumin
1 cup chopped green onion
1 cup canned chicken broth, to taste
1/4 cup canned diced green chiles
1/4 cup chopped fresh cilantro

Steps:

  • Heat oil in heavy medium saucepan over high.
  • heat.
  • Add pork, saute until just golden, about.
  • 2-4 minutes.
  • Reduce heat to medium.
  • Sprinkle.
  • cornmeal and cumin over pork and stir 1 minute.
  • Add green onions and stir just until fragrant, about 2 minutes.
  • Add 2 cup broth and chilies.
  • and simmer until chile thickens, about 5 minutes.
  • Thin with additional broth if necessary.
  • Mix.
  • in cilantro.
  • Serve over rice.

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