EASY CHILI VERDE
I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. -Julie Rowland, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 287 calories, Fat 17g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 729mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein.
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.
CHILE VERDE
Found this recipe on the back of the La Victoria jar and it's good. I change my recipe in that my pork is cooked first and instead of cubing it - it is more shreaded. When I make pork butt - this is what I do with my left overs - I make this chile verde recipe!
Provided by Noel Perry
Categories Salsas
Time 2h
Number Of Ingredients 9
Steps:
- 1. Cut pork into 1/2-inch cubes; season cubes with salt and pepper. NOTE: I changed my recipe in that my pork is cooked first and instead of cubing it - it is more shreaded. When I make pork butt - this is what I do with my left overs
- 2. In a large, heavy pan with lid, brown the cubes well in oil and melted butter. If your pork is already cooked - just add it here and skip to step 3
- 3. Add the onion and garlic and sauté for about 5 minutes, then drain the fat from the pan.
- 4. 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.
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.
EASY CHILI VERDE
My DH taught me to make this, over time, I've changed it slightly. But really it's such a simple flavorful dish, it doesn't need much tweaking. This probably makes enough for at least 10 burritos. Another thing about this recipe is, it reminds me of a green chili stew they used to serve at a place in Dallas called Panchos. It was a mexican buffet, and most of their food I didn't care for, but I loved that stew. If you add potatoes to this recipe the result it pretty close to that stew. But, mostly we just make this version, to use for green chili burros.
Provided by lindieb
Categories Meat
Time 31m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork in 1/2 inch cubes and braise in preheated dutch oven. (no need to add oil). (if you are using onion add at this point and cook til translucent). Salt. And generous amounts of ground cumin, and a dash or two of chili powder Add all canned items - do not drain. Bring to a slow boil, then simmer, covered at least 1 hour (til pork is tender).
- To serve:.
- Make burritos.
- Good with refried rice, guacamole etc. Can be covered with queso, or verde sauce if desired. I usually cover mine with salsa, depending on what type we have on hand.
- PS: Best make one burrito and serve, then make one for the next person. If you make a platter full of burritos, they are apt to get soggy. Or you can put all ingredients on the table, and let everyone make their own.
Nutrition Facts : Calories 447.3, Fat 21.2, SaturatedFat 10.2, Cholesterol 125.6, Sodium 1610.8, Carbohydrate 20.1, Fiber 5.3, Sugar 7.2, Protein 43.9
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
CHILE VERDE (CHICKEN OR PORK)
This is an adaptation of a recipe from the Food Network, and is absolutely delicious! Time includes crock pot cook time, but you could also do this on the stove.
Provided by Maito
Categories One Dish Meal
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine all ingredients (except those for serving) and place in a crock pot.
- Cook on high for one hour and then switch to low for an additional 4-6 hours - time could be different depending on how hot your crock pot cooks. (This could easily be cooked on the stove as well).
- At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
- Serve in a bowl with cilantro, yogurt or sour cream and tortillas on the side (and a spoon!).
Nutrition Facts : Calories 235.2, Fat 5.1, SaturatedFat 0.8, Cholesterol 56.6, Sodium 2103.3, Carbohydrate 27.2, Fiber 6.3, Sugar 17.7, Protein 22.4
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