CHILE VERDE (LA FRONTERA-STYLE)
Because you can never have enough chile verde recipes , today we're running Marcus Grymme's recipe for DeeAnn Haroldsen and Bethany Layton and all you other La Puente and La Frontera lovers out there. Grymme used to live in Utah and has spent years sampling chile verdes in other parts of the country and Mexico in an attempt to duplicate the Utah dish until he decided to make his own. After numerous experimental batches, the key, Grymme says, is to use "tomatoes and tomatillos." Grymme thinks this recipe comes pretty close.
Provided by Cook It Up
Categories Mexican
Time 4h30m
Yield 1 Cups, 12 serving(s)
Number Of Ingredients 19
Steps:
- In the bowl of a food processor, add the tomatillos, jalapeño, serrano and Anaheim chiles, if using, and cilantro and purée them all. Add the can of green chiles, diced tomatoes and tomato sauce to the food processor. Continue blending until the mixture is a consistent color.
- Pour the mixture into a slow-cooker. Add the chicken broth, oregano, cumin and chili powder.
- Turn the slow-cooker on high heat and cover.
- Meanwhile, dust the pork with flour, salt and pepper.
- In a large frying pan over medium heat, warm the oil. Add the onions and garlic and sauté until the onions are tender, about 5 minutes. Transfer to the slow-cooker.
- Add more oil and add the pork in batches, and cook until browned thoroughly. Transfer to the slow-cooker. Let cook in the in the slow-cooker on high for 2 hours.
- After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
- Thirty minutes before serving, mix the cornstarch with water, and add it to the slow-cooker. Add more if you want to thicken it further.
- Cover the bean burritos with the chile verde pork, and garnish with chopped onions and grated cheese.
CHILE VERDE (LA FRONTERA STYLE) RECIPE - (4.5/5)
Provided by dkanon
Number Of Ingredients 19
Steps:
- Cut the pork into small chunks. Husk the tomatillos, de-stem them, and cut them into large chunks. Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks. Put tomatillos, peppers, and cilantro in a food processor and puree them. Add the can of green chilis, diced tomatos, and tomato sauce to the food processor. Continue blending until the mixture is a consistant color. Pour the vegetable puree into a crock-pot. Add the chicken broth, oregano, cumin, and chili powder. Turn the crock pot on high and cover. Dust the pork with flour, salt and pepper. Heat 2 T olive oil, shortening, or lard in a frying pan. Add the garlic and onions, saute until the onions are tender. Add the pork, brown it thoroughly. Pour the entire pan's contents (including drippings) into the crock pot. Cook in the crock pot on high for 2 hours. After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours. 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock pot. Add more if you want to thicken it further. Serve over bean burritos.
EASY LA VICTORIA CHILE VERDE
I love chile verde, and I've been impressed by this, the easiest and tastiest recipe I've found. Yes, it cheats a bit by using sauce from a jar (hmmph, you might say!), but sometimes you can achieve really good results from shortcuts. :) This is the recipe I use most often for Chile Verde. Delicious, and folks ask for the recipe.
Provided by Julesong
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork into 1/2-inch cubes; season cubes with salt and pepper.
- In a large, heavy pan with lid, brown the cubes well in oil and melted butter.
- Add the onion and garlic and sauté for about 5 minutes, then drain the fat from the pan.
- Add the remaining ingredients, cover, and simmer for at least 90 minutes, stirring frequently; add more water (or broth or beer) during cooking if necessary to achieve desired sauce texture.
- Makes 4 to 6 servings.
SUPER-EASY CROCK POT CHILE VERDE
Ridiculously simple. Very tasty. This is on the mild side because Mr. Wonderful likes his food a bit tame. You can easily add jalapenos to turn up the heat.
Provided by One Happy Woman
Categories Pork
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Turn the crock pot on to high while you chop the onions and slice the garlic.
- Dump everything in the pot; cut the meat into 2-3 pieces so the sauce covers everything.
- Cover and cook on high for 5-6 hours.
- Degrease the sauce.
- Shred the meat.
- Serve with chopped avocado and a dollop of sour cream, if you like.
Nutrition Facts : Calories 429.5, Fat 30.7, SaturatedFat 10.6, Cholesterol 107.5, Sodium 931.6, Carbohydrate 11.2, Fiber 0.5, Sugar 9.1, Protein 25.7
AWESOMELY EASY CHILE VERDE
I love Chile Verde recipes and a good friend of mine used to make a variation of this recipe in college. I tried to doctor it up and give it a better taste profile and think I accomplished it. I made this for my boyfriend and I, four days ago and we've been eating it slowly, as it's so delicious we don't want it to be over! Hope you enjoy it as much as we have been :)
Provided by Chez Shonna
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut your pork roast into bite-sized cubes while your oil is heating in a large saute pan.
- While the pork is browning, dice your celery and onion.
- Once the pork is browned, add in the onion and celery.
- After your onion, celery and pork have cooked down a bit, add in the salsa verde, diced green chiles and El Pato (I use the jalapeno version for this recipe. It's the one that comes in the green can). Add as much of this as you'd like,but take heed that it's warmer than the other salsas.
- Stir together and let simmer.
- Juice the lime into the mix, season with the celery salt, add the cumin and mix.
- I love to serve this with sour cream, diced cilantro and shaved cabbage (red or green works great). It also goes well with these tortillas:http://www.recipezaar.com/65491.
- YUMMY! Delicious left overs for a few days too :).
Nutrition Facts : Calories 285.7, Fat 13.3, SaturatedFat 3, Cholesterol 71.4, Sodium 2921.4, Carbohydrate 13.9, Fiber 2.4, Sugar 5.9, Protein 27.8
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