Any recipes for Chile Verde?

Question

I need a really good recipe for Chile Verde...anyone know of any?

Answer 1

Chili Verde

4 lbs pork shoulder
1 lb pork soup bones
44 ounces tomatoes
23 ounces tomato sauce
1 tablespoon garlic
3 1/2 cups hot water, use juice from tomatoes as part of water
21 ounces ortega whole green chilies
diced ortega hot peppers
1 tablespoon sugar
1 1/2 tablespoons salt

lean out the roast, should leave about 2 1/2 lb meat to cut into 1/2 " pieces.
Fry pork & bones over low until browned and meat slightly dry, drain off all grease
Strain tomatoes with colander & coursely chop tomatoes, saving juice to use as part of water.
Combine Tomatoes, tomatoes sauce, garlic, hot water, pork and bones in same sauce pan, bring to a boil & boil for 20 minutes.
Add spices, chopped hot peppers to taste and chopped chili strips, continue to boil for another 20 minutes.
Finish by cooking on med until desired thickness, usually about another 20 minutes.
Remove bones and serve.

Answer 2

Authentic Chili Verde

2 pounds lean pork, cubed
2 Tbsp. vegetable oil
1 large onion, chopped
1 large can California green chilies chopped
2 cloves garlic, minced
1-1/2 cups tomatillos, peeled and chopped
1 tsp. marjoram
1 tsp. salt
1/4 cup minced fresh cilantro
1/2 cup water, see cook's notes
Optional garnish; chopped fresh
cilantro and sour cream

Cook's notes: If you have left-over gravy from a pork roast or poultry, use instead of the water.

Procedure: In a large skillet, brown pork in oil, then push aside. Saute onion; then add remaining ingredients. Cover and simmer 1 hour or until tender.

Serving suggestion: Serve over rice, top with sour cream and chopped cilantro. Also makes a great filling for burritos.

Answer 3

1 1/2 lbs. each boneless beef chuck and boneless, lean pork shoulder, cut in 1-inch cubes
3 tbsp. olive oil or salad oil
1 med. sized green bell pepper, seeded and coarsely chopped
1 lg. clove garlic, minced or mashed
2 (1 lb. 12 oz.) cans tomatoes
1 (7 oz.) can green chiles, seeded and chopped
1/3 c. chopped parsley
1/2 tsp. sugar
1/4 tsp. ground cloves
2 tsp. ground cumin, or 1 tbsp. whole cumin seed crushed
1 c. dry red wine, or 1/4 c. lemon juice and 3/4 c. beef broth
Salt

Brown about a quarter of the meat at a time on all sides in heated oil. Remove with slotted spoon and reserve. In pan drippings saute bell pepper and garlic until soft; add a little more oil if needed.

In a large pan (at least 5 quarts), combine tomatoes and their liquid, green chiles, parsley, seasonings, and wine. Bring tomato mixture to a boil, then reduce heat to a simmer. Add browned meats, their juices, and sauteed vegetables. Cover and simmer for 2 hours, stirring occasionally.

Remove cover; simmer about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender. Taste and add salt.

Answer 4

go it ivillage.com they have any recipe you need for any dish.... it's a great site..

Answer 5

go to cooks.com!