Best 3 Top Secret Award Winning Chili Verde Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the ultimate guide to crafting the most delectable and award-winning chili verde! Get ready to tantalize your taste buds with a symphony of flavors that will leave you craving more. In this article, we'll unveil the secrets behind creating a top-secret chili verde that will surely impress your friends and family. From selecting the perfect ingredients to mastering the cooking techniques, we'll take you on a culinary journey that will transform your kitchen into a chili verde haven. So, prepare to embark on a flavorful adventure as we dive into the world of this exceptional dish, uncovering the secrets to creating a top-secret award-winning chili verde.

Let's cook with our recipes!

AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)



Authentic Chili Verde (Pork and Green Tomatillo Stew) image

This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.

Provided by Johnney

Categories     Stew

Time 2h

Yield 20 serving(s)

Number Of Ingredients 13

6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaf, coarsely chopped

Steps:

  • In a large stock pot over high heat sear the pork in the vegetable oil until browned.
  • Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
  • Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
  • Add the cumin, then stir in pork and chicken stock.
  • Simmer for 1/2 hour.
  • Add in poblanos, jalapenos and bell peppers.
  • Puree the tomatillos and cilantro in a blender, and add them to the pot.
  • Cook for an additional 30 to 45 minutes.
  • Serve with Mexican/Spanish rice and refried beans.

Nutrition Facts : Calories 372.4, Fat 22, SaturatedFat 6.8, Cholesterol 85.8, Sodium 1092.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 32.8

CHILI VERDE



Chili Verde image

This is a 'brown sauce' that I have had over chimichangas in Mexican restaurants, and is one of my favorites. When I found I could make it at home, it has become a regular. May be served as soup or over chimis. Top with sour cream and shredded cheese. Enjoy.

Provided by SASSYLUCKYL

Categories     Meat and Poultry Recipes     Pork

Time 8h10m

Yield 12

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 22 g, Cholesterol 81.3 mg, Fat 23.3 g, Fiber 4.1 g, Protein 24.8 g, SaturatedFat 8 g, Sodium 764.2 mg, Sugar 3.5 g

TOP SECRET AWARD-WINNING CHILI VERDE



Top Secret Award-Winning Chili Verde image

This recipe was developed by Chef Rachel Bradley. I originally found it on the Castro Valley Patch website. I was looking for anuthentic chili verde recipe for my mom and stumbled across this one. Man am I glad that I did! It is AMAZING. Im not going to lie, its a lot of work but it was SO worth it! Be prepared to be cooking most of the day but please dont let that scare you off! The recipe is VERY simple, just a huge labor of LOVE! Note on PREP TIME and COOKING TIME: I have made this once and it took me 7 hours from the very beginning to putting it on the table. I also have 2 children that I was concentrating on so I set the prep time at 3 hours. Depending on how you roast the peppers and tomatillos and what size pot you use to brown the pork that time will very.

Provided by Lacy S.

Categories     Pork

Time 5h

Yield 10-12 serving(s)

Number Of Ingredients 16

4 lbs boneless pork shoulder, trimmed and cut into 1 inch cubes
1/4 cup all-purpose flour
2 large yellow onions, fire roasted and chopped
4 garlic cloves, minced
1 tablespoon sea salt
black pepper, freshly ground, to taste
1 tablespoon cumin, ground
10 poblano peppers, fire roasted, peeled, seeded, and chopped
6 jalapenos, fire roasted, peeled, seeded, and chopped
3 yellow bell peppers, fire roasted, seeded, peeled, and chopped
6 anaheim chilies, fire roasted, seeded, peeled, and chopped
2 quarts chicken stock
3 lbs tomatillos, husks removed, fire roasted
2 bunches cilantro, stems discarded, leaves chopped
3 large limes, juiced
1/2 lb smoked bacon, diced

Steps:

  • Fire-roast the peppers and tomatillos. You can do this on the grill, over a gas burner, or under your broiler turned on high. The goal is to char the skin of the vegetable. ROASTING THE PEPPERS AND TOMATILLOS ADDS TONS OF FLAVOR TO THEM! IT IS WORK BUT DO NOT SKIP THIS STEP!
  • Place the charred vegetables in a large heat proof bowl or pan and cover with foil. The steam from the vegetables will help the charred skin come off easily. Let sit covered 15-20 minutes and then the charred skin will easily peel off the peppers and tomatillos.
  • In a large (6 to 8 quart) stock pot, over high heat, brown the bacon reserving the bacon drippings.
  • Next, trim off any excess fat from the pork and cut into 1 inch squares. Liberally season the pork with salt and pepper and toss with flour to coat evenly.
  • DO NOT SKIP THIS STEP! THIS IS WHAT ADDS THE MOST FLAVOR TO THE CHILI VERDE! Brown the seasoned pork in small batches, in the bacon drippings, being careful not to overcrowd the pot. Remove the pork from the pot and pour off the fat drippings, leaving two tablespoons of fat. Caramelizing the meat to a rich golden-brown is a key flavor step!
  • In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent, scraping up any browned bits. Add the cumin, pork, and chicken stock, and cook simmering over medium-low heat for 1 hour.
  • Place half of the peppers, one bunch of cilantro, and half of the tomatillos in to a blender or the bowl of a food processor and pulse for a chunky puree. Add the puree to the pot with the pork and stir to combine, cooking on medium-low for an additional 30 minutes.
  • Roughly chop the remaining tomatillos, peppers, and cilantro. Add them to the pot, stir, and simmer for an additional 30 minutes, for a total cooking time of two hours.
  • Add the lime juice and adjust seasoning to taste with salt and pepper.

Tips:

  • Choose high-quality, flavorful pork. A fatty cut like pork shoulder or butt roast will yield the most tender and flavorful chili verde.
  • Use a variety of chiles to create a complex flavor profile. A combination of New Mexican, Anaheim, and serrano peppers is a good starting point.
  • Roast the chiles before using them to enhance their flavor and smokiness. You can roast them in the oven, on the stovetop, or over an open flame.
  • Use a good quality broth. Chicken or pork broth is a good choice, but you can also use vegetable broth if you prefer.
  • Season the chili verde to taste with salt, pepper, and cumin. You can also add other spices, such as oregano, chili powder, or paprika, to taste.
  • Let the chili verde simmer for at least 1 hour to allow the flavors to meld. The longer you simmer it, the better it will taste.
  • Serve the chili verde with your favorite toppings, such as shredded cheese, sour cream, avocado, or cilantro.

Conclusion:

Pork Chili Verde is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a party or a casual weeknight meal. With its bold flavors and tender pork, Pork Chili Verde is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #course     #main-ingredient     #occasion     #main-dish     #pork     #dinner-party     #chili     #dietary     #spicy     #low-calorie     #comfort-food     #low-carb     #low-in-something     #meat     #taste-mood

Related Topics