green chili?

Question

what is a good green chilli receipe . I mean pork based mexican green chille.

Answer 1

CHILE VERDE (PORK STEW WITH GREEN
CHILIES)

3 lbs. pork butt, cubed
3 lg. onions, chopped
3 cloves garlic, minced
1 tbsp. oregano, crumbled
1 c. green chilies, chopped
1 to 2 Jalapenos, deseeded & chopped (optional)
3 tbsp. flour
Water
Salt & pepper
Lard or olive oil to saute

Cut away as much fat as possible from the pork and cut into cubes. Brown meat in lard or olive oil. Remove from pan and sprinkle meat with the flour. Brown onions and garlic in frying pan until transparent, but not brown. Add meat, oregano, chilies to onion mixture and add water to cover. Simmer 2 to 3 hours. Add salt and pepper during last 1/2 hour. Cool and degrease stew. Serve rolled inside flour tortillas. Serves 6.

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

From an Old New Mexican Family:

Follow the directions below to make the prepared chile and then you will need equal amounts of prepared green chili, diced pork and corn off the cob.

Roast the green chiles on the grill until the skin is puffy, black and mostly charred. Put them on a platter under a damp cloth to let them steam for at least an hour. Peel the skins off. Rinsing them under running water might make it easier to peel if the skins still stick to the chili. Slice them open. Remove some or all of the insides, your taste. Slice or dice the chilis up and set aside.

In a hot hot fry pan add a little oil. Add the corn and fry until the corn starts to brown a little and stick to the pan. Add just a little water (broth can be exchanged for water at any time during this recipe) to loosen up the bits on the bottom of the pan. Add the pork and stir fry until the pork whitens throughout. Add the green chili, fold into the mix. Add garlic salt and pepper. Cover with water and simmer for 20-30 minutes. Let cool. Pour into glass jars with tight lids.

Serve with almost anything but this 'chiloreo' recipe goes especially well with eggs. My husband and his family eat it with everything. His dad used to go back to Hatch, New Mexico every August and bring back bushels of chili. The whole fam would roast, steam, peel and package to freeze this 'green gold' for use throughout the year.

Of course you can always add to this recipe, but, the taste of this basic recipe is one that brings back good memories to all who were raised in New Mexico. Most of the old timers eat it with homemade tortillas, right out of the bowl.

Answer 4

Green Chili Stew

1 lb pork tenderloin cubed into bite size pieces
1 16 ounce plastic container of Bueno Green Chili (I add more)
2-4 Russett potatoes cubed into bitesize pieces
1/2 of a finely chopped Vadalia onion
1/4 of a handful of cilantro (I use less because of heartburn)
add salt and secret ingrediet (cumin) to taste and flavor

put all of this in a cold crock-pot
add water, i just eyeball it to a level I would like my stew to be

turn on low heat and cook for at least 8-10 hours
keep stirring and tasting so you can add more water, salt, cumin, cilantro, etc.

Butter up a few tortillas and soak them in your stew. Mmmmmm

Answer 5

If you like pork- chop some pork mix with veggies and a bit of cooked rice, Mix cook season with Cajun, once the pork is cooked pour it in the chilly - batter the egg cover it and put it on the pan- you can make a bit of gravy with the juices of the food, serve it over rice!!!!!!!!!!!!!!

Answer 6

Maybe a good Green chile stew... http://soup.allrecipes.com/az/GreenChileStewPork.asp I've never made it before, but that sure sounds good right now. The key is in the ingredients. You'll want some good authentic New Mexico Green Chile.... the BEST! If you try this let me know how it turns out!

Answer 7

IONE THATS GREEN BUT THANKS FOR THE POINTS

Answer 8

http://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/chili-coll.html#14
http://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/chili-coll.html#15
http://www.cooks.com/rec/search/0,1-0,pork_green_chili,FF.html