Toby Trujillos Green Chile Recipes

GREEN CHILE NEW MEXICAN STYLE

Green Chile New Mexican Style image

New Mexican Green Chile, of which I prefer Hatch chiles is amazing. Spicy and fresh roasted this chile can't be beat.

Provided by Abbe Odenwalder

Time 1h

Number Of Ingredients 10

Ingredients

3 T vegetable oil
1 large onion chopped (At least 1 c)
3 garlic cloves minced
2 T flour
1 1/ 2 c chopped mild green chiles or use 2 c of your choice of chile
½ c chopped hot green chili
1/2 t ground cumin
Pinch of Mexican oregano
2 c chicken stock (I make this with Better Than Bouillon) Just mix a good spoonful into the hot water or directly into hot soup.
1 t salt - you may want to test as the bouillon does give it a nice degree of saltiness

Steps:

Heat oil and add onion. Cook about 5 minutes and add garlic.
Cook another minute and stir in flour. Cook for 1-2 minutes stirring so flour doesn't burn and also so that it cooks and you don't get a floury taste.
Add chilies. Pour in stock and seasonings. Taste for salt and adjust if necessary.
Bring to boil over medium heat and cook for about 15 to 30 minutes on a low simmer covered.
If you want it thicker add more broth or water. This can cook for longer if you want your chile a softer texture.

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

Ingredients

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

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