Chile Verde Recipes

Steps:

• In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. , Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas. Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Steps:

• In a small bowl, combine oregano, cumin, and chile powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
• Brown the meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.
• After 2 hours, add half of finely minced green peppers. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed.
• Just before serving, add lime juice and cilantro.

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.

Steps:

• Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
• Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Steps:

• Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover, and cook on Low for 8 to 10 hours.
• When the roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup or over chimichangas.

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.

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
• Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
• Meanwhile, place the Anaheim peppers on a sheet pan.
• Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
• Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
• Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
• Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
• In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
• Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.

Steps:

• Cook the rice according to the package instructions.
• Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
• Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
• Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.

Steps:

• Roast chiles under a broiler, turning every 5 minutes or so, until blackened on all sides.
• Put the chiles into a paper bag or covered bowl and let them steam for a couple of minutes.
• Peel the skin off of the chiles, remove the seeds, and cut them into 1" square strips. Finely chop the Jalapeño.
• [Optional] Cut the tomatillos in half and dry roast them in a skillet until they start to pick up some dark spots (about 5 min).
• Coat Pork in flour, salt and pepper. Brown and set aside.
• Add onions and garlic to pan, cook until onions are golden brown.
• Add chiles, tomatillos, and tomatoes. Fry for about 10min.
• Add pork and chicken stock. Simmer for 1-2 hours (until tender/falling apart).
• Season to taste with salt and pepper.
• [Optional] For an extra layer of flavor and texture, add half an onion, cut into a large dice, 20 min before the end of cooking.
• [Variation] For a quicker prep time, brown the onion first, add the meat, scatter on some flour, salt, and pepper, and stir until it colors a bit, and then continue with the remaining instructions.

Steps:

• Fire-roast the peppers and tomatillos. You can do this on the grill, over a gas burner, or under your broiler turned on high. The goal is to char the skin of the vegetable. ROASTING THE PEPPERS AND TOMATILLOS ADDS TONS OF FLAVOR TO THEM! IT IS WORK BUT DO NOT SKIP THIS STEP!
• Place the charred vegetables in a large heat proof bowl or pan and cover with foil. The steam from the vegetables will help the charred skin come off easily. Let sit covered 15-20 minutes and then the charred skin will easily peel off the peppers and tomatillos.
• In a large (6 to 8 quart) stock pot, over high heat, brown the bacon reserving the bacon drippings.
• Next, trim off any excess fat from the pork and cut into 1 inch squares. Liberally season the pork with salt and pepper and toss with flour to coat evenly.
• DO NOT SKIP THIS STEP! THIS IS WHAT ADDS THE MOST FLAVOR TO THE CHILI VERDE! Brown the seasoned pork in small batches, in the bacon drippings, being careful not to overcrowd the pot. Remove the pork from the pot and pour off the fat drippings, leaving two tablespoons of fat. Caramelizing the meat to a rich golden-brown is a key flavor step!
• In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent, scraping up any browned bits. Add the cumin, pork, and chicken stock, and cook simmering over medium-low heat for 1 hour.
• Place half of the peppers, one bunch of cilantro, and half of the tomatillos in to a blender or the bowl of a food processor and pulse for a chunky puree. Add the puree to the pot with the pork and stir to combine, cooking on medium-low for an additional 30 minutes.
• Roughly chop the remaining tomatillos, peppers, and cilantro. Add them to the pot, stir, and simmer for an additional 30 minutes, for a total cooking time of two hours.
• Add the lime juice and adjust seasoning to taste with salt and pepper.

Steps:

• In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream.