Chile verde recipe???!
Answers: How do I make this dish. What cut of pork? How do I get it so tender? Can I use my new crock pot??
Authentic Chile Verde Recipe
1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles (optional)
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder (also called pork ****), trimmed of excess fat and cut into 1 to 2-inch cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.
2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalape?o peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.
4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)
5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.
Serves 8.
Chile Verde
3 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups chopped roasted Anaheim or New Mexico chile
1 cup canned crushed tomatoes or 8 ounce tomatillos,
boiled in water until soft, drained and chopped
1 1/2 cups chicken stock
1 teaspoon salt, to taste
If using tomatillos, husk and clean them first. In a heavy saucepan, warm the oil over medium heat. Add onion and saut? until well softened, about 5 minutes.
Stir in garlic and saut? for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes.
Mix in the chile and tomatoes or tomatillos. Pour in the stock and add the salt. Bring the mixture to a boil. Reduce heat to a low simmer and cook for about 15 minutes, until thickened but still pourable.
Serve warm with enchiladas or other dishes. The sauce keeps under refrigeration for about 5 days and freezes well.
Slow cooker Version
1/4 cup vegetable oil, or shortening
1/3-1/2 cup flour
2 pounds pork loin, trimmed of all fat and cut into 1/2" cubes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
2 8 oz. cans mild diced green chilies
1 tablespoon granular chicken bouillon, or 3 chicken bouillon cubes
1 1/2 cups water
Heat the oil or shortening in a small skillet over medium heat; whisk in the flour (enough to make a thick roux) and cook, stirring constantly, until, the mixture is the color of peanut butter. Pour the mixture into a 3 quart slow cooker.
Add the remaining ingredients and stir. Cook on low 6-8 hours or high 4-5 hours, stirring occasionally if you happen to think about it. Taste for seasoning and serve.
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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.
OR
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.
JM
5 Roma Tomatoes
1/2 white onion
1 Jalapeno
Cilantro
1 Lime
Chop the tomatoes and onion. Finely chop the Jalapeno, add to the mix.
Chop a small handful of cilantro and add to the mix.
Squeeze the juice from the lime into mix.
Refrigerate for at least an hour before serving. If you can wait 24 hours it will be better, it allows the flavors to mingle.
Add your favorite meat and cook slowly.
Chile Verde
Ingredients
6 lb cubed pork stew meat
? cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tbsp sea salt
Freshly ground pepper, to taste
1 tbsp ground cumin
4? 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 lb fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped
Directions
In a large stockpot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tbsp 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 ? 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.