I need a recipe for chili verde!!! (Sonoran?)?!
I need a recipe for chili verde!!! (Sonoran?)?
Please! I need a recipe to feed 50 people chili verde and spanish rice with refried beans of course served with fresh flour tortillas and corn tortillas.. Please, nothing crazy, I had a recipe but lost it. Also, anyone know how to make Horchata?
Answers:
Chili Verde
50 servings 2? hours 1 hour prep
25 lbs boneless pork shoulder, in 1 inch cubes
1 1/2 cup Olive Oil
8 1/3 yellow onions, chopped
8 1/3 green bell peppers, seeded and chopped
25 green onions, sliced thin
41 2/3 cloves garlic, minced
16 2/3 serrano peppers, minced
8 1/3 teaspoons cumin
12 1/2 teaspoons oregano (mexican)
8 1/3 cans green enchilada sauce (Las Palmas)
8 1/3 small green enchilada sauce (Herdz)
6 1/4 cups cilantro, chopped
Boil pork gently for 50 minutes.
Sautee boiled pork in 1 cup olive oil until browned and almost crusty, and set aside.
Sautee onion, in stock pot, in 1/2 cup olive oil, adding green pepper, serano pepper, cumin, oregano, and garlic as you go- in that order.
Add pork.
Then add enchilada sauce and green sauce.
Simmer, covered about 2 hours/
Just before done check for seasonings and add cilantro.
Spanish Rice
50-75 servings
12 1/2 onions, chopped
12 1/2 tomatoes, chopped
12 1/2-25 cloves garlic, minced
12 1/2 cans green chilies, drained
12 1/2 teaspoons bacon drippings, or cooking oil
12 1/2 cups long-grain rice
25 cups water
salt and pepper
Saute rice in bacon drippings until rice is browned.
Add onion, tomato, garlic, green chiles, and water.
Simmer covered until water is absorbed.
Fresh chopped cilantro may be added just before serving.
Refried Beans
50-66 2/3 servings
16 2/3 teaspoons oil
16 2/3 jalapenos, chopped fine
16 2/3 medium onions, chopped medium
33 1/3 cloves garlic, minced (not traditional) (optional)
33 1/3 (14 ounce) cans black beans (or red kidney or pink kidney-black has the most flavor)
8 1/3 cans beer
In a large pan saute the onions and garlic to just translucent.
Add the jalapenos and continue to saute until JUST begining to brown.
Add the beans, 1/2 of the cans rinsed and drained, 1/2 with juice.
Bring to a boil, reduce heat and simmer for around 2 1/2 hours, adding beer as needed.
You don't want the beans to dry out.
If there's any remaining beer left drink it.
Sometimes 2 cans are needed.
Don't add salt until dish is done and taste first.