Best Easy Green Chilie Chile Verde Oamc Recipes

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EASY GREEN CHILIE ( CHILE VERDE) OAMC



Easy Green Chilie ( Chile Verde) OAMC image

I love, love, love green chilies! This is my simple and GREAT tasting green chilie. I use ingredients that most everyone should be able to find in their hometown grocery stores. You can use this in so many different dishes. I like to eat is as just a soup on cold days. I also freeze any left overs to use in any Mexican dish that calls for salsa. Great over pork or chicken enchiladas, chimichangas, or you can melt with cheese to make a great dip. I do not use any oil in this recipe and you never even miss it.

Provided by Huskergirl

Categories     Mexican

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 lb pork, cut into small bite size pieces (I buy the cheaper center cut pork chops that come in econo packs for about 4 dollars)
1 onion, chopped
1 (14 ounce) can whole green chilies
1 (4 ounce) can jalapenos
3 cups chicken stock
1 cup water
1 (10 ounce) can diced tomatoes with green chilies
1/2 teaspoon cumin
1/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In a non stick soup pot cook pork pieces, until browned.
  • Add onions cook until start to turns transparent.
  • Dice green chilies put half in soup pot and 1/2 in blender.
  • Add jalapeno and water.
  • Blend until smooth add back to pot.
  • Add tomatoes, chicken stock and seasonings.
  • Cook over med low heat for 1 hour. If soup starts to thicken up add more water or stock.

CHILI VERDE (OAMC)



Chili Verde (OAMC) image

This is a make ahead (Once a Month Cooking) recipe that is bound to help those working families out there who want a home made meal in 30 minutes. You just need to set aside a bit of time on a weekend or evening to do a few meals and you definitely won't regret it! Served with corn tortillas, it is also Gluten Free!

Provided by TishT

Categories     One Dish Meal

Time 9h30m

Yield 5 serving(s)

Number Of Ingredients 14

8 ounces dry pinto beans (1 1/4 cups)
1 lb boneless skinless chicken breast
1 (4 ounce) can chopped green chilies
1 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 teaspoon minced garlic
1 teaspoon salt
2/3 cup onion, finely chopped
1 cup grated low-fat monterey jack cheese
1 dozen corn tortilla
1 (11 1/2 ounce) jar salsa

Steps:

  • Rinse pinto beans, soak them in cold water overnight, then drain.
  • Cut chicken into 1" cubes; cook until no longer pink in small amount of water.
  • Combine chicken with chilies and seasonings; refrigerate until needed.
  • At the same time, combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to a boil.
  • Reduce heat and simmer until beans are soft, about 1 hours.
  • Add more water if necessary.
  • Combine chicken and spices with beans; simmer 10 more minutes.
  • cool and freeze.
  • Grate cheese, put in a 1 qt bag, and attach it to the freezer container with the chili.
  • To serve, thaw chili and cheese.
  • Simmer chili 30 minutes, stirring occasionally.
  • Top chili with salsa and grated cheese; serve on warmed corn tortillas.

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.

EASY CHILI VERDE



Easy Chili Verde image

I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. -Julie Rowland, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 7

1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch pieces
3 cans (10 ounces each) green enchilada sauce
1 cup salsa verde
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
Hot cooked rice
Sour cream, optional

Steps:

  • In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream.

Nutrition Facts : Calories 287 calories, Fat 17g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 729mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein.

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