Best Chili Verde Authentic Recipes

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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

AUTHENTIC RESTAURANT CHILI VERDE



Authentic Restaurant Chili Verde image

When I told my daughter that I had joined "Just A Pinch", she told me that I really needed to submit my Chili Verde recipe, which I obtained (through much persuasion) from a small Mexican restaurant in my home town. Most chili verde recipes call for tomatillos; this one doesn't use them, it uses long green chilis and jalapenos. I...

Provided by Martha Price

Categories     Pork

Time 3h30m

Number Of Ingredients 6

1 and 1/2 1 and 1/2 to 2 lbs long green chili peppers (aneheim)
4 jalapeno peppers (more or less, depending on hotness)
2 - 4 clove garlic, minced
cumin seed, or ground cumin - a few sprinkles to taste
1 small onion, sliced (optional)
3 - 4 lb pork roast, marbled with fat

Steps:

  • 1. Cut aneheim chilis into 2-inch pieces; cut jalepenos into thin slices. Put into large pot; cover with water. Bring to a boil. Add cumin seed (about 1 teaspoon). Turn down to a simmer; let simmer for about 1/2 hour - to take "green taste" out of chilis.
  • 2. Meanwhile, chop onion and garlic. Cut pork into bite-sized pieces - do not remove the fat; it really adds to the flavor!
  • 3. Brown pork in batches in oil or lard in skillet. In last batch, add onion and garlic, to lightly brown. Do not drain off the grease - I didn't say this was particularly healthy - just good!
  • 4. Remove peppers from water with slotted spoon; try to include as much cumin seed as possible. Save cooking water.
  • 5. Process peppers in a blender until liquified; add a bit of cooking water if needed to thin sauce - although do keep in mind that the sauce will thin while cooking with pork.
  • 6. Put browned pork back in skillet (or large pot) along with the garlic and onions. Stir in the chili sauce. Bring to a boil; then turn down to a slow simmer. Cook at a slow simmer (barely breaking bubbles) for 2 to 3 hours, or until tender.
  • 7. If desired, serve with flour tortillas, Mexican rice and refried beans. Makes great chili verde burritos!

CHILI VERDE, AUTHENTIC RECIPE



Chili Verde, Authentic Recipe image

How to make Chili Verde, Authentic Recipe

Provided by @MakeItYours

Number Of Ingredients 25

2 1/2 to 3lbs. pork loin ( 1/2in. cube )
1 tbsp. salt
1 1/2 teas. pepper
1 teas. garlic powder
2 teas. chili powder
1/4 teas. cumin
4 tbsp. olive oil
2 1/2 cups water (Not part of the marinade)
Ingredients: Chili Verde (Green Sauce) Second half of ingrediants
Tomatillos
1 1/2 lbs. fresh tomatillos
1 big onion
2 green or Anaheim chili's or pablanos
4 cloves fresh garlic ( peeled )
1/2 teas. salt
1/4 teas. pepper
1/4 teas. dry Mexican oregano
1/4 teas. sugar
Ingredients: Cilantro and Onions/Lettuce/Avocado Third part of ingredients
1 cup fresh cilantro ( chopped )
1/2 onion ( small dice )
1 tbsp. fresh lemon juice
salt and pepper to taste
1/4 head lettuce ( shredded )
2 avocados ( 1/2 in. dice )

Steps:

  • Start by cutting your pork into 1/2 inch cubes and add to a large ziplock bag. Add the salt, pepper, garlic powder, chili powder, cumin and olive oil to your bag. (Do not add the water) Close the bag leaving a little bit of air in it and "smoosh" it around to thoroughly mix the seasoning into the pork. Reopen the bag and remove as much air as you can and close. Set this aside to marinate for at least 30 minutes.
  • While your pork is marinating, Peel the outer shell of the tomatillos off and wash them to remove the sticky residue, cut them in half. Slice the onion into 8 equal size pieces. Slice your chili's in half, remove the stems and de-seed them. Transfer your tomatillos, onion and chili's along with the 4 cloves of garlic into a baking dish and bake in a preheated 350 degree oven for 1 hour to 1:15. Remove from the oven and let it cool slightly. Add to a blender along with the salt, pepper, oregano, garlic powder and sugar. Start your blender on pulse to get it started and then to blend making sure that everything gets blended. You might have to do this in a few batches. Set this aside until your pork is ready for it.
  • After your pork has marinated, add it to a large deep skillet preheated to high. You will want a pan big enough to hold the pork and the sauce. A good way to know if your pan is hot enough is to add a few drops of olive oil to it and when it starts to smoke, it's ready. Sear your pork on all sides, stirring often, this will take about 20 minutes or so. Once the pork has seared, stir in your sauce along with about 2 1/2 cups of water and bring to the boil. Reduce heat to the lowest possible setting and cover. Your looking for a very low simmer, it should barely even bubble. Cook for about 1 1/2 hours stirring occasionally. You could also transfer your covered pan to a 300 degree oven and bake for about an hour, provided your pan and lid are oven proof. Everybody's stove is a little different so try a piece of the meat, it should be tender, if not cook it a little longer.
  • Method: Cilantro and Onions/Lettuce/Avocado
  • While your pork is cooking, add your cilantro and onions to a bowl. Drizzle with lemon and sprinkle with a pinch of salt and pepper and give it a good stir to mix. The lettuce just needs to be shredded and the avocado diced.

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