Anyone have a recepie for chili verde?!
Show: Food Network Challenge
Episode: The Chili Competition
1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
3 tablespoons green chile powder
1 (19-ounce) can green enchilada sauce
32 ounces canned tomatillos with their liquid
1 (7-ounce) can hot salsa verde
3 1/2 pounds pork sirloin, cubed
Lard or oil, as needed, to brown
2 cups finely minced onions
1 1/2 tablespoons pressed fresh garlic
2 pounds diced green chiles, fresh or frozen
2 cups very finely minced mixed fresh green peppers
1 teaspoon lime juice
1/2 cup finely chopped cilantro leaves
Salt
In a small bowl, combine oregano, cumin, and chile powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
Brown the meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.
After 2 hours, add half of finely minced green peppers. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed.
Just before serving, add lime juice and cilantro.
Answers: Chili Verde Recipe courtesy Karen Ray 2001 Chili Verde Champion
Show: Food Network Challenge
Episode: The Chili Competition
1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
3 tablespoons green chile powder
1 (19-ounce) can green enchilada sauce
32 ounces canned tomatillos with their liquid
1 (7-ounce) can hot salsa verde
3 1/2 pounds pork sirloin, cubed
Lard or oil, as needed, to brown
2 cups finely minced onions
1 1/2 tablespoons pressed fresh garlic
2 pounds diced green chiles, fresh or frozen
2 cups very finely minced mixed fresh green peppers
1 teaspoon lime juice
1/2 cup finely chopped cilantro leaves
Salt
In a small bowl, combine oregano, cumin, and chile powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
Brown the meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.
After 2 hours, add half of finely minced green peppers. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed.
Just before serving, add lime juice and cilantro.
Here's 3 different recipes for "Chili Verde"...hope you like one of these!!
REAL HOMEMADE CHILI VERDE
1 lb pork-cubed
5 tomatillos
3 chiles serranos
1 med white onion
1/3 of a cilantro bunch
4 cloves of garlic
Cook the pork and brown it. Drain fat if you prefer. Meanwhile, wrap the green tomatoes, chiles and garlic wrap in tin foil and place them in a pot. Cover and heat on medium high until the tomatoes are soft. Stir occasionally to heat evenly. It is ok if they are a little burnt or if they liquify (if just makes it tastier).
Once veggies are soft, blend (in food processor or blender) with the onion and cilantro. Pour the sauce over the meat and simmer for about 10 to 15 minutes on medium low (the longer the better).
After about 5 minutes throw a sprig or two of cilantro and cover to continue simmering.
This recipe is great because nothing has to be exact. Add more chiles if you like it spicier. Three chiles is about medium hot.
If you love garlic, add some more. If you're not big on cilantro, use less.
Enjoy with some homemade white corn tortillas and sopa de aroz.
EASY CHILI VERDE
4 lbs. lean pork roast (boneless)
2 jars green chili salsa
1 cup water
Cut roast into one inch pieces, brown lightly drain off grease. Put into pre-heated crock pot along with the salsa and water. Cook on high until meat is fork tender.
Pour over cooked rise or egg noodles. Makes great tacos and burritos.
Put this on before you go to work, dinner will be ready when you return home.
CHILI VERDE
1 lg. can green chilies
2 lbs. boneless pork
1 to 2 tsp. bacon drippings
1 onion, chopped
2 cloves garlic, minced
3 tbsp. flour
1 bottle, 10 oz. green taco sauce
2 c. beef stock (consomme)
1/2 tsp. oregano
Cilantro
Cut pork in bite size pieces not fat. Cook bacon and remove. Add meat to drippings and brown. Add onion and garlic, cook until tender. Stir in flour and cook until bubbly. Add chilies, sauce, beef stock and oregano. Salt and pepper to taste. Cover and simmer until pork is tender. About 1 1/2 hours.
Serve with flour tortillas (the longer the chili verde sits, the better).
******PORK CHILE VERDE
1 lg. pork butt roast
12 Anaheim chilies (long, green, skinny ones)
1 sm. can "whole" Jalapeno chilies
Directions for pork: Cut pork butt into large chunks. Put chunks into large crock pot, season with garlic salt and onion salt. Cook on "low" overnight in crock pot.
Next day directions for chile and pork: 1. Boil chilies in large pan (approximately 30 minutes or until chilies turn color and are soft..) 2. Add 4 Anaheim chilies and 3 Jalapeno chiles (or more Jalapeno depending on how brave you are) remove stem. In blender with 1/2 cup of water used for boiling the chilies, blend. Repeat until all Anaheim chilies are blended. 3. Drain fat from meat, put meat back into the crock pot. 4. Add chilie mixture to meat mixture; season with salt and cook on "high" in crock pot for approzimately 1/2 hour or until mixture "bubbles". 5. You can either eat immediately or put mixture into a large Corning Ware bowl with cover and take to pot luck the next day. If you take to a pot luck; warm in microwave for approximately 3 1/2 minutes before leaving home (or until warm); warm approximately 1/2 hour before serving at pot luck.
********CHILI VERDE
2 lb. lean pork - cut into cubes (leave some fat on for flavor)
2 cloves garlic, crushed
Salt and pepper to taste
1 lg. onion, chopped
6 fresh tomatillos (depending on size)
1/2 tsp. cumin seed, crushed
1/2 tsp. cilantro seed, crushed (also known as coriander)
1 lg. can green chiles, roasted (Ortega brand is good), chopped
6 fresh peppers (mild, medium or hot)
Place meat, onion, salt and pepper into pan and brown lightly. Transfer all (including juice) to slow cooker on high heat and add green roasted chiles.
Crush seeds and garlic and soak in 1 tablespoon hot water for 1/2 hour, then place in cooker.
Prepare tomatillos by removing husks, washing and cutting into quarters. Chop fresh chili peppers and place tomatillos and peppers into blender and reduce to a sauce.
Put half of the sauce in the cooker and retain the rest for spreading over the burritos.
Turn cooker to low heat and cook until met is tender. To serve - use fresh flour tortillas and use as a filling, or serve as a stew.
1 1/2 lb. each beef chuck and lean pork, cut into 1 inch cubes
3 tbsp. olive oil
1 med. bell pepper, chopped
1 lg. clove garlic, mashed
2 (1 lb. 12 oz.) cans tomatoes
1 (7 oz.) can green chilies, chopped
1/3 c. chopped parsley
1/4 c. lemon juice
1/2 c. flour
3 tsp. ground cumin
Salt to taste
Using a 5 quart pot, brown about 1 quarter of meat at a time on all sides. Remove meat with a slotted spoon. In pan drippings, saute bell pepper and garlic until soft. Add meat. Sprinkle slightly with the flour until the meat is all covered with flour. Add enough hot water to cover meat. Combine tomatoes and 1/2 the liquid, green chilies, parsley, cumin, and lemon juice. Bring to a boil. Reduce heat to simmer and simmer 2 hours, stirring occasionally.