Best 4 Chili Verde Green Chile Recipes

COLORADO GREEN CHILI (CHILE VERDE)

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

CHILE VERDE (GREEN CHILI WITH PORK) RECIPE - (4/5)

Steps:

• Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). Cool meat enough to handle. Cube cooked pork into bite size pieces. Process 1/2 of the green chilies until smooth. In the same large pan, heat oil. Add onions and garlic; sauté until tender but not brown. Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. Add broth. Cook and stir until mixture comes to boil and is slightly thickened. Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños. Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. Simmer for at least 1 hour, stirring occasionally to prevent it from sticking to the bottom of the pan. If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.

CHILE VERDE CON CERDO (GREEN CHILI WITH PORK) RECIPE - (4/5)

Steps:

• Directions:Prep Time: 1 hr Total Time: 1/2 day 1 Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). 2 Cool meat enough to handle. 3 Cube cooked pork into bite size pieces. 4 Process 1/2 of the green chilies until smooth. 5 In the same large pan, melt the lard or bacon grease (or heat oil). 6 Add onions and garlic; sauté until tender but not brown. 7 Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. 8 Add broth or water. 9 Cook and stir until mixture comes to boil and is slightly thickened. 10 Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first). 11 Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. 12 Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan. 13 If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. 14 Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream. 15 Leave pork out for a vegetarian green chili sauce.

CHILI VERDE (GREEN CHILE)

Steps:

• 1. Cut pork into 1/2 inch squares and with the pork bones fry over low heat until brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or 5 Tbsp. of the grease.
• 2. Using a colander, strain tomatoes into an 8-quart saucepan and coursely chop tomatoes. Combine tomatoes, tomato sauce, garlic, hot water and cooked pork and bones in the same saucepan. Bring to rapid boil and continue boiling for 20 minutes. Add spices, chopped jalapenos and chopped chili strips. Continue boiling another 20 minutes.
• 3. Finish by cooking on medium heat until desired thickness, usually about another 20 minutes. Remove bones and green chili is ready to serve.
• 4. NOTE: May be kept refrigerated for a week or frozen for 3 months. Use to cover burritos, chili rellenos and most anything. Melt an equal amount of grated sharp Cheddar cheese and green chili for a chili con queso dip.