Emerald Flame Chili Verde Recipes

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:

• 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 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:

• In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
• Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

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.

Steps:

• Roast poblano chilies over an open flame or a BBQ until skins turn black. Put in a plastic bag and seal to steam. After 15 minutes remove skins and seeds; chop into small pieces and set aside.
• Brown Pork in pan with small amount of oil. Set aside.
• Heat onions and garlic in a large (5 qt) Dutch oven until shiny.
• Add epazote and jalapenos stir until heated through.
• Add pork, cumin, tomatillos and two cups of chicken broth.
• Cook covered on low for two hours, adding broth as needed. (Don't add too much, it will be too thin.
• The last 30 minutes, add poblanos.
• Salt and pepper to taste.
• The longer it cooks on low the better it is.
• Serve by itself with warm buttered tortillas or over rice.
• Great the next day.

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:

• Heat your oven to 450 °F.
• In a large mixing bowl, toss the tomatillos with half of the extra-virgin olive oil. Sprinkle with black pepper and salt (to taste; just a few pinches) and place, cut-side-down, in a roasting dish.
• Separately, take a bulb of garlic, cut off its top (just exposing all of the cloves) and drizzle with a tiny bit of olive oil. Place this, upside-down in the roasting dish on top of the tomatillos.
• Put the roasting dish in the heated oven for 35-45 minutes or until the garlic is soft and the tomatillos are slightly browned.
• Finely dice the jalapeños and Serrano chiles. If you want to reduce the heat, remove the seeds and white membrane, inside. You can also roast the chiles (coated with a small amount of oil) along with the tomatillos. If you want it hot, just finely dice them and don't bother to roast them. Once diced, set aside.
• Finely dice four onions, eight green onions, and the green bell peppers and add them to the bowl with the chiles.
• Dice the chicken (breasts and thighs) into small pieces, just small enough so that two of them would easily fit onto a soup spoon. This would be about a half inch, cubed. Place the chicken into a bowl and set aside.
• In a dry skillet over medium heat, toast the cumin seeds and red chili flakes until they start to give off an aroma. Remove from the heat, let them cool a bit, and grind into a powder. Dust the chicken with half of the total amount of powder along with a teaspoon of salt and a half teaspoon of black pepper; mix the chicken with the spices to coat, thoroughly.
• In a deep-sided pot, heat the remaining half of the oil over medium-high heat. When hot, add the chicken and, stirring, cook it until the surface is white and just starting -barely- to brown.
• Add the diced onions, peppers, and chiles, and stir into the chicken, adding the remainder of the ground cumin spice mixture. Cook until the onions start to become transluscent.
• Add the tomatillos to the pot and squeeze the roasted garlic cloves out of their papery husk into the pot. Stir to incorporate and cover with eight cups of chicken broth and four cups of water. Cover and bring to a low boil.
• Once simmering, allow the liquid to cook and reduce for about 30-45 minutes. The liquid should be about as thick as a thick stew. Taste and season with salt and pepper to taste.
• Finely chop a bunch of fresh cillantro and stir into the chili. Remove from the heat; the extra heat will cook the minced cillantro.
• Serve hot.