Zippy Pork Chili Verde Recipes

PORK CHILI VERDE

Steps:

• Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.
• Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. (Mine took a bit longer for the meat to get tender). Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

PORK CHILI VERDE (GREEN PORK CHILI)

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.

PORK CHILE VERDE

Steps:

• Stir the flour, salt and black pepper in a large bowl. Add the pork and toss to coat.
• Heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat. Add the pork to the saucepan in batches and cook until well browned, stirring occasionally. Remove the pork from the saucepan.
• Reduce the heat to medium. Heat the remaining oil in the saucepan. Add the onion, green peppers, poblano chile, jalapeno peppers and oregano and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute.
• Stir the broth, green chiles and cilantro in the saucepan. Return the pork to the saucepan. Reduce the heat to medium-low. Cook, uncovered, for 1 hour or until the pork is fork-tender, stirring occasionally. Serve with the sour cream and additional fresh cilantro.

CHILI VERDE PORK

Steps:

• In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
• Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
• Add pork butt to Dutch oven and cook over high heat until browned on all sides
• Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
• Let simmer for 1 hour.

ZIPPY PORK CHILI

Steps:

• In a Dutch oven, heat canola oil over medium heat. Brown pork in batches until no longer pink. Add onion; cook until tender. Add garlic; cook 1 minute longer., Add beans, tomatoes, water, bouillon and seasonings to taste. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2 hours. If desired, serve with sour cream, tortilla chips and shredded cheese.

CHILE VERDE SAUCE WITH PORK/ CHILE VERDE CON CERDO

Steps:

• 1. Start by cutting your pork loin into 1/2 inch bite sized pieces. Nest season the pork meat with salt, pepper, cumin powder, oregano, garlic powder, and the oil. Put into a large freezer bag squeeze out as much air as possible and seal. Then mush bag real well making sure to mix the meat real good with the seasonings. Put into the fridge overnight for the best flavor. If you are pressed for time leave like this for at least two hours.
• 2. Next day remove papery husk from your tomatillos rinse under cool water removing the outer residue, cut them in half. Slice the onion in quarters, leave your poblanos whole just rinse first. Slice your jalapenos in half lengthwise remove seeds and membranes. Peel the garlic cloves. Next rub a little oil on a large cookie sheet or large baking pan put tomatillos cut side down place the onions alongside on the sheet pan. Place both the poblanos on the sheet and the cloves of garlic. Place the jalapenos cut side down as well. Place pan under the broiler and char everthing lightly about 5 minutes. When the tomatillos, and the onions start to brown lightly turn the onions only. You can remove the tomatillos as soon as the turn a little brown you do not want the tomatillos to turn real black, just a light char do the same with the garlic brown evenly on all sides do the same with the onion. Turn your jalapenos over so the inside will brown a little too. You will remove all the veggies except the poblanos as soon as the veggies turn a little brown. Keep turning the poblanos until they char black on all sides. Remove them when all charred and place in a freezer bag and seal for about 15 minutes. After 15 minutes have passed remove poblano peppers one at a time and rub so thet the charred skin comes off. Do both poblanos this way. Then remove the core and the seeds. Next place all the roasted veggies in the blender and blend along with a the fresh cilantro, and a little more salt, pepper, garlic powder, cumin powder, and the sugar. Start the blender on pulse to get started then go to blend making sure all the ingredients get well blended. You might have to do this in a few batches until all your veggies are well blended. Now set this all aside and go back to your pork meat.
• 3. Take out the pork from the refrigerator. In a deep heavy pot add 1/2 cup oil and heat until hot start to sear your pork meat in batches make sure your sear on all sides then remove to a different pan as you finish searing the rest of the meat. When done add a little more oil wait until it heats up and add your blended veggies to the hot pan, stir real good cook for about two minutes and add the chicken broth and mix real well. Taste the sauce to see if you have it seasoned well enough. Next add the meat back into the pot; cover lower the heat to slow simmer and cook for two hours.
• 4. After the meat has cooked for two hours take 1/4 cup cool water and add four or five tablespoons of corn starch. Make a slurry mixing well the corn starch in the water until all is disolved. Mix the slurry into the hot broth, Keep stirring until the broth has thickend and cooked for about 5 or 6 minutes. Remove from heat and serve along side my Mexican rice and refried beans. Recipes are posted. Don't forget to serve the warm tortillas with this recipe. My kids love to put a a few spoonfuls of chile verde pork meat with rice in a tortilla and roll it up and eat as a taco. either way they are delicious. To make the chile verde sauce hotter just add more jalapenos. In the recipe I only show one jalapeno some people do not like to much heat in their chile verde sauce. If you are using beef cubes sear add the sauce and slow cook for three hours. If using chicken brown chicken add the sauce and cook for about one hour and 15 minutes. Enjoy
• 5. I will post my picture this weekend

PORK CHILE VERDE

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.

CHILE VERDE PORK

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.

ZIPPY PORK CHILI VERDE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through.