Anyone have a good green chilli recipe?

Answer 1

Chili Verde

1 1/2 Lb. tomatillas
1 1/2 Lb. pork
4 Cloves garlic
1/4 Tbsp. granulated -- (1/4 to 1/2) garlic
1 Medium sized onion
1 Can diced green chiles -- (6 oz. mid-heat range)
1/2 C. peanut oil
3 medium-sized jalapeno chili
peppers
4 Tbsp. flour
4 C. chicken broth
1 Tsp. cumin or to taste

* If you do not have fresh tomatillos available you can
substitute any of the green taco sauces which are made from
tomatillos. Fresh tomatillos are best. Be careful not to use
too much of the prepared green chili sauce as it is generally
hot and will detract from the flavor of the chili verde.
Cut pork into bite-size pieces and saute on low heat
until browned in 1/4 cup peanut oil. In processor blend
tomatillas, onion, garlic cloves, 1/4 cup oil, jalapeno peppers
and diced green chilies until smooth. (Note: deseed the
jalapeno peppers unless you desire extremely hot chili.) Add
chicken broth to pork and continue to simmer over medium heat.
Add tomatillo/chili mixture to broth and pork. When chili
verde mixture has simmered for approximately 1 hour at medium
heat (just enough to bubble, but not boil), add flour thickener
mixture and blend well. (Note: Flour thickener may be made
with 1 cup of water, add flour and mix well to dissolve lumps
or use roux mixture if available.)
If mixture has condensed (not enough chili sauce) add
more water or chicken broth to desired consistency. If mixture
does not “set up,” add cornstarch, 1 teaspoon to 1/4 cup water
at a time until mixture is of desired consistency. Fifteen
minutes prior to serving, add garlic granules, salt, black or
white pepper and cumin to taste.
Bon Appetit, Amigos!!!!

Answer 2

Coriander Dip Recipe courtesy Jamie Oliver





4 fluid ounces (400 milliliters) plain yogurt
1 bunch fresh coriander leaves
2 to 3 cloves garlic
1/2 thumb sized piece of ginger
2 green chillies, seeds removed
1/2 lime, juiced
Salt

Place all the ingredients in a food processor, blend until smooth. This will keep in an airtight container for 2 to 3 days.

Answer 3

Fresh Corn Chowder with Green Chiles and Monterey Jack

Makes 8 servings

Ingredients:

6 ears of corn, shucked
1 cup heavy cream
2 slices bacon, minced
1-1/4 cups minced onion
1 cup minced red bell pepper
1/2 cup minced celery
1/2 teaspoon minced garlic clove
6 cups chicken broth
3 cups diced yellow or white potatoes
3 cups chopped tomatoes, peeled and seeded
one 4-ounce can green chiles, drained and chopped
1 cup grated Monterey Jack cheese
salt as needed
freshly ground black pepper as needed
Tabasco sauce as needed
1 cup corn tortilla strips, toasted (optional)

Preparation:

Cut the corn kernels from the cobs with a sharp knife, capturing as much of the juice as possible. Reserve 3/4 cup of the corn kernels for later use. Purée the remaining corn kernels with the heavy cream in a food processor or blender, set aside.

Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes. Add the onion, pepper, celery and garlic. Reduce the heat to low and cover.

Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Add the broth, potatoes and tomatoes. Bring to a simmer and cook, covered, until the potatoes are tender, about 20 minutes. Skim any fat from the surface of the soup and discard.

Add the puréed corn and cream, the reserved corn kernels, chiles and cheese. Cook on low heat just until the corn is warmed, about 5 minutes. Season to taste with salt, pepper and Tabasco. Serve in heated bowls, garnished with tortilla strips.




Baked Rice with Green Chiles

Ingredients

(8 servings)

3 c Rice; Cooked
1 c Dairy Sour Cream
1/2 c MontereyJack Cheese;Shredded
1/2 c Cheddar Cheese; Shredded
Red Chiles; Ground, To Taste
8 oz Green Chiles; Chopped, *


Instructions

* Use 2 4-oz cans of chopped green chiles which have been drained. ------------------- Heat the oven to 350 degrees F. Mix all the ingredients in an ungreased 2-quart casserole. Bake, uncovered, for 30 minutes, or until done

Answer 4

INGREDIENTS
1 tablespoon butter
1/2 cup finely diced onion
1 teaspoon minced garlic
1/2 cup chopped fresh green chile peppers
1 (5 ounce) can chunk chicken
1 1/2 teaspoons ground cumin
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups half-and-half cream
1 cup shredded Cheddar cheese
1/4 cup sour cream
DIRECTIONS
Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.