Looking for a great "Chile Verde" recipe?

Question

I am looking for a great "Chile Verde" recipe. The one that requires pork and tomatillo sauce.Please only respond if your recipe has been frequently requested or if you have had many compliments,Thank you !

Answer 1

Try this recipe it was rated 4.5 out of 5 hope it helps =)

"A delicious Mexican dish of pork simmered in tomatillos and chiles. Serve with white beans and rice. Garnish with grated cheddar cheese."

Original recipe yield:
20 servings

PREP TIME 45 Min
COOK TIME 1 Hr 15 Min
READY IN 2 Hrs
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
6 pounds cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped
DIRECTIONS
In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

NUTRITION INFORMATION
Servings Per Recipe: 20

Amount Per Serving

Calories: 384

Total Fat: 25.6g
Cholesterol: 81mg
Sodium: 1301mg
Total Carbs: 8.6g
Dietary Fiber: 2.5g
Protein: 29.3g
VIEW DETAILED NUTRITION

About: Nutrition Info

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Answer 2

Chicken or Pork Chile Verde

A warm, hearty stew that will leave you full and satisfied. If fresh roasted chiles are not available, you can use canned. Omit the sugar for a low-carb version.
INGREDIENTS:
1 1/2 pounds chicken or pork boneless and diced to cubes
2 cups chicken broth
1 cup green chile sauce
2 cups tomatillos, husks removed and coarsely chopped
2 roasted green chiles, seeded and diced (Anaheim or Poblano work well)
4 cloves of garlic, peeled and diced
1 medium onion, peeled and diced
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon sugar*
3 tablespoons oil
2 cups drinking water
PREPARATION:
Brown the chicken or pork in a small amount of lard or oil, over high heat.
Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat

Answer 3

Chili Verde
Yield: 8 Servings

Ingredients

2 lb chicken or pork
1 onion; chopped
1 cn (17-oz) tomatillos
1 cn (7-oz) diced ortega chiles
3 cloves garlic; chopped
1/2 ts cumin seed
1/2 ts mustard seed
1 ts dried cilantro
1 ts dried marjoram
1/2 ts ground black pepper (up to)
2 jalapeno peppers; chopped
3 tb flour
1 ts sage
2 tb cooking oil (up to)
3 c rice
1 salt to taste
1 cn (17-oz) hominy (optional)
1 cn (17-oz) chicken broth
-(optional)


Add chopped onion, garlic, cumin, black pepper, mustard seed and oil in a
deep skillet at medium heat and cook covered untilonion is soft. Stir
occasionally to cook evenly. Cut meat into bite size chunks. Put flour and
sage into the bag and shake the meat until dusted. Add the meat to the
skillet and stir occasionally until the meat is brown(or white for
chicken). Chop up tomatillos ans add to pan.Add ortega chilis, jalapeno
peppers, cilantro and marjoram to pan. Simmer covered under low heat for
about an hour or until meat is tender. Turn off heat and let sit covered
until ready to eat or cool enough to put in the refrigerator. If you
prepare this the day before you use it, it will taste better the next day.
Serve with cooked rice.

Answer 4

1st - Boil your pork with onion, salt and garlic. (drain it), Use some of the broth to boil green tomatillo (the ripe one broke out the cover), jalapeno pepper (the ones that have lines on the surface are the hottest).
2nd blend the above with cilantro, one clove of garlic (medium size) and like 1/4 of an onion. Saute with super small amount of olive oil. Mix everything together and bring it to boiling for about 8 minutes and it is done.
Note: Palmero green tomatillo (the small one) has a very unique flavor for salsas. If you are watching your fat intake remove the top layer of broth (is nothing but fat) or refigerate once is only warm and let the fat cake on top and remove it. Your arteries will appreciate that.

Answer 5

Oven Fried Chicken 1 chicken with skin on cut into pieces 2 cups buttermilk about 1/2 box cornflakes crushed into crumbs in a plastic bag 1 cup Bisquick 1 teas each Granulated Garlic, Salt, Paprika and Black pepper. Soak the chicken overnight in the buttermilk in a plastic bag after removing any extra air in the bag. Enzymes and acid in the buttermilk will partially chemically "cook" the chicken and tenderize it. Get another big plastic bag and crunch up the corn flakes to make about one cup of crumbs. Add in flour and spices and shake together. Remove the chicken pieces one at a time and shake in the crumb mix. Partially drain each piece since excess moisture will not help the crumbs mix stick and make the crumbs too wet. Set the shaken pieces onto a heavy casserole dish or baking pan. Put the breasts and heavier pieces to the outside of the pan. Put pieces in skin side down. Turn on oven after shaking all the pieces since letting them sit for a bit helps the coating stick to it. Bake at 350 for about 30 minutes and turn pieces over. When the chicken starts to run clear juices, check the breasts to see if it is cooked by breaking open. If it is not pink in the middle it is done. Total baking time should be about an hour.

Answer 6

1. CHILE VERDE

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.

Makes 6-8 servings.

Verde means "green" in Spanish. The verde in this meaty stew is supplied by both fresh bell pepper and canned green chiles, plus chopped parsley. Make this dish ahead and reheat it at mealtime if you like. Serve it in bowls or as a sauce over rice.

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2.CHILE VERDE

3 lbs. boneless, lean pork shoulder, cut into 1" cubes
3 tbsp. olive or salad oil
1 med. sized green pepper, seeded & coarsely chopped
1 lg. clove garlic, minced or mashed
2 lg. cans (1 lb. 12 oz.) tomatoes
1 lg. can (7 oz.) green chilies, seeded & chopped (Ortega brand)
1/3 c. chopped cilantro
1/2 tsp. sugar
1/4 tsp. ground cloves
2 tsp. ground cumin or 1 tbsp. whole cumin seed, crushed
1/4 c. lemon juice
3/4 c. beef broth
Salt

Or tomatillos (about 10 tomatillos cut in small chunks). Are better than bell pepper.
Brown about a quarter of the meat at a time on all sides in heated oil; remove with a slotted spoon and reserve. In pan drippings saute bell pepper (or tomatillos) 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 chilies, cilantro, seasonings and liquids. Bring this mixture to a boil, then reduce heat to simmer. Add browned meats, their juices and sauteed vegetables. Cover and simmer for 2 hours, stirring occasionally.

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

Makes 6 to 8 servings. Serve with fresh flour tortillas, Spanish rice and salad.

Answer 7

I just do this and it is SOOOOOOOO good

2 pounds tomatillas
1 large onion
2 jalapenas
6 cloves of garlic
fresh lime juice
tortilla chips


Take the tomatillas, onion, garlic and peppers and add them to a pan of water that has boiled and you have turned it to simmer. Let them simmer for 10 to 15 minutes. Cool and then puree in a blender or a food processor. Add the lime juice and chill, you will LOVE this!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!