Trying to find a recipe for green chili verde?

Question

I used to eat it all the time when I lived in Arizona. I live in kentucky now. My dad is mexican and owns a restaurant, but never taught me how to make this dish.

Answer 1

CHILI VERDE (Green Chili)

1 sm. onion, chopped
2 tbsp. oil
1 c. beef bouillon
1/2 c. tomatoes, chopped and seeded
8 oz. green chilies, chopped
1 tsp. salt
9 (5 1/2 inch) corn tortillas
3 c. Monterey Jack cheese, shredded (3/4 lb.)

Saute onion in oil until tender but not brown in fry pan. Add next 4 ingredients and simmer 10 minutes.
Mix 1 tablespoon flour with a little water to make paste. Thicken sauce.

Cut tortillas into 8 wedges. Fry in oil until crisp but not brown. Drain on paper towels.

Grease large casserole. Alternate layers 3 times: tortillas (24 wedges each layer), sauce, cheese, ending with cheese. Bake 350 degrees 25 minutes, no cover. Serves 4.

Answer 2

This is my own recipe for Pork Chili Verde. I've had alot of people request this dish from me. Its so easy I can't imagine why people don't make Chili Verde more often.

I roast my own Anaheim peppers on a grill- about 3 lbs until blackened. Put them in a brown paper bag. That will loosen the skin. Then skin them and seed them. Cut up a pork shoulder into cubes. Make sure to cut out the fat. A little is okay .. but over do it.

I brown the meat, season with kosher salt and pepper. Throw in the skinned roasted peppers, add water. Sometimes if I am in a hurry I will add a can of medium green pepper enchilada sauce for a base. Bring it to a boil then let it simmer. I add water let it cook down. I repeat that process for about 3 hours. Then I thicken the sauce with a roux or a starch slurry.

It's a very simple dish ... yet I get rave reviews all the time from my client. Sometimes I also throw in some tomatillos.

Answer 3

I'm guessing Verde is "Pork." So start with green chili. Go to the "Bueno Chili" web site and order/ship some from Albq. NM. Once obtained It's just a matter of grinding up the chili and adding garlic, cilantro, minced onion, chopped tomato's and water. Soak the meat in this mixture over night. The next day take a portion of the same mixture (minus water) and add to it a blend of cheeses - - Cheddar with Velveeta. Heat the mixture until melted and runny. Pour this mixture over the Verde while it slowly cooks (low heat).

Answer 4

i could not find green but i did find this.

Chili Verde

INGREDIENTS
3 tablespoons Worcestershire sauce
1 tablespoon garlic pepper
3 pounds pork picnic roast
1 large onion, diced
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans diced green chilies, drained
3 (7 ounce) cans green salsa
2 (15.5 ounce) cans great Northern beans, drained (optional)

DIRECTIONS
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.

Answer 5

Are you talking about the Chili Verde Salsa or Chili Verde Pork????

Specific because I know the recipe for both.

Answer 6

Isn't that tautology cos like green and verde are the same?

Answer 7

This is a good recipe. Try it!

http://www.cdkitchen.com/recipes/recs/15/Great_Chile_Verde47078.shtml