Authentic Chile Verde Recipe Tomatillos

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TOMATILLO SALSA VERDE

This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!

Provided by Kimberly Binning

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 25m

Yield 8

Number Of Ingredients 9



Tomatillo Salsa Verde image

Steps:

  • Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  • Using a blender, carefully puree the tomatillos and water in batches until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g

1 pound tomatillos, husked
½ cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
1 ½ teaspoons salt, or to taste
2 cups water

AUTHENTIC RESTAURANT CHILI VERDE

When I told my daughter that I had joined "Just A Pinch", she told me that I really needed to submit my Chili Verde recipe, which I obtained (through much persuasion) from a small Mexican restaurant in my home town. Most chili verde recipes call for tomatillos; this one doesn't use them, it uses long green chilis and jalapenos. I...

Provided by Martha Price

Categories     Pork

Time 3h30m

Number Of Ingredients 6



Authentic Restaurant Chili Verde image

Steps:

  • 1. Cut aneheim chilis into 2-inch pieces; cut jalepenos into thin slices. Put into large pot; cover with water. Bring to a boil. Add cumin seed (about 1 teaspoon). Turn down to a simmer; let simmer for about 1/2 hour - to take "green taste" out of chilis.
  • 2. Meanwhile, chop onion and garlic. Cut pork into bite-sized pieces - do not remove the fat; it really adds to the flavor!
  • 3. Brown pork in batches in oil or lard in skillet. In last batch, add onion and garlic, to lightly brown. Do not drain off the grease - I didn't say this was particularly healthy - just good!
  • 4. Remove peppers from water with slotted spoon; try to include as much cumin seed as possible. Save cooking water.
  • 5. Process peppers in a blender until liquified; add a bit of cooking water if needed to thin sauce - although do keep in mind that the sauce will thin while cooking with pork.
  • 6. Put browned pork back in skillet (or large pot) along with the garlic and onions. Stir in the chili sauce. Bring to a boil; then turn down to a slow simmer. Cook at a slow simmer (barely breaking bubbles) for 2 to 3 hours, or until tender.
  • 7. If desired, serve with flour tortillas, Mexican rice and refried beans. Makes great chili verde burritos!

1 and 1/2 1 and 1/2 to 2 lbs long green chili peppers (aneheim)
4 jalapeno peppers (more or less, depending on hotness)
2 - 4 clove garlic, minced
cumin seed, or ground cumin - a few sprinkles to taste
1 small onion, sliced (optional)
3 - 4 lb pork roast, marbled with fat

CHILE VERDE STEW WITH PORK AND TOMATILLOS

This chile verde pork stew uses spicy peppers and fresh tomatillos for delicious flavor and texture.

Provided by Sharky

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h50m

Yield 8

Number Of Ingredients 15



Chile Verde Stew with Pork and Tomatillos image

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Dust pork cubes in flour and season with salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown pork in the hot oil, about 5 minutes. Set aside. Place tomatillos and garlic cloves into a baking pan.
  • Broil tomatillos and garlic in the preheated oven for 7 minutes. Turn off the broiler and let rest in the oven for 15 minutes. Remove from the oven and let cool enough to handle, about 10 minutes. Mince roasted garlic.
  • Heat remaining tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add browned pork, chicken broth, minced garlic, cumin, oregano, and bay leaf; reduce heat to low and let simmer.
  • Mix roasted tomatillos, serrano peppers, green chile peppers, and jalapeno pepper together in a bowl. Add to the pot. Continue to simmer over low heat until pork is tender and an instant-read thermometer inserted into the center of a cube reads at least 145 degrees F (63 degrees C), about 20 minutes. Stir in cilantro and remove bay leaf before serving.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 16.7 g, Cholesterol 87.4 mg, Fat 8.5 g, Fiber 3 g, Protein 33.9 g, SaturatedFat 2 g, Sodium 385.2 mg, Sugar 5.7 g

3 ½ pounds pork tenderloin, cut into 1/2-inch cubes
½ cup all-purpose flour, or as needed
salt and ground black pepper to taste
2 tablespoons olive oil, divided
¾ pound fresh tomatillos, husks removed and halved
4 cloves garlic, minced
2 medium onion, chopped
2 cups chicken broth
½ tablespoon ground cumin
½ teaspoon chopped fresh oregano
1 bay leaf
½ pound serrano chile peppers, seeded and chopped
½ pound green chile peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
⅛ cup chopped fresh cilantro

AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)

This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.

Provided by Johnney

Categories     Stew

Time 2h

Yield 20 serving(s)

Number Of Ingredients 13



Authentic Chili Verde (Pork and Green Tomatillo Stew) image

Steps:

  • In a large stock pot over high heat sear the pork in the vegetable oil until browned.
  • Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
  • Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
  • Add the cumin, then stir in pork and chicken stock.
  • Simmer for 1/2 hour.
  • Add in poblanos, jalapenos and bell peppers.
  • Puree the tomatillos and cilantro in a blender, and add them to the pot.
  • Cook for an additional 30 to 45 minutes.
  • Serve with Mexican/Spanish rice and refried beans.

Nutrition Facts : Calories 372.4, Fat 22, SaturatedFat 6.8, Cholesterol 85.8, Sodium 1092.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 32.8

6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaf, coarsely chopped

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