Authentic Restaurant Chili Verde Recipes

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

AUTHENTIC RESTAURANT CHILI VERDE

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



Authentic Restaurant Chili Verde image

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!

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

EASY CHILE VERDE

If you order a bowl of authentic Mexican chile verde in the Southwest, you'll find hunks of juicy, tender pork shoulder that have been braised for hours in a tart tomatillo-chile sauce. While the original is worthy of a special weekend project, we wanted a recipe that we could make on any lazy Sunday and still be delicious. By using storebought ingredients that bring maximum flavor with the minimal amount of fuss, we created a hearty and warming chile verde that is practically hands-off. In a rush? Try the pressure-cooker version of this recipe, instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 3h25m

Yield Serves 4 to 6

Number Of Ingredients 7



Easy Chile Verde image

Steps:

  • Preheat oven to 350 degrees. Season pork with salt and pepper. Heat a medium Dutch oven (6 to 8 quarts) over medium-high. Swirl in 2 tablespoons oil. Working in batches, brown pork all over, 16 to 20 minutes total (adding remaining oil when needed). Let pork cool slightly, then cut into 1-inch chunks.
  • Return Dutch oven to medium-high heat. Add onion, season with salt and pepper, and sauté until translucent, about 3 minutes. Return pork to Dutch oven along with canned chiles, salsa, and 1/2 cup water. Bring to a boil, then cover and transfer to oven. Roast until pork is very tender, about 2 1/2 hours.
  • Let stand 10 minutes; skim fat with a spoon and serve with various accompaniments on the side.

3 1/4 pounds pork shoulder, cut into thirds
Kosher salt and freshly ground pepper
2 to 3 tablespoons vegetable oil
1 large onion, thinly sliced
1 can (7 ounces) diced green chiles, such as Goya
1 jar (15 ounces) medium green salsa, such as Xochitl (1 3/4 cups)
Tortilla chips, cilantro, sour cream, cotija cheese, and sliced radishes, serrano or jalapeño chiles, and avocado, for serving

TOP SECRET AWARD-WINNING CHILI VERDE

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



Top Secret Award-Winning Chili Verde image

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.

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

CHILI VERDE

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 1 gallon

Number Of Ingredients 16



Chili Verde image

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
  • Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
  • Meanwhile, place the Anaheim peppers on a sheet pan.
  • Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
  • Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
  • Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
  • Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
  • In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
  • Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.

Olive oil
5 cups diced onion
1/2 cup chopped garlic
1/3 cup chopped serrano peppers
1/3 cup chopped jalapeno peppers
5 pounds cubed pork shoulder
1 quart chicken broth
15 to 20 Anaheim peppers
12 to 15 tomatillos
3 tablespoons garlic powder
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 teaspoon ground coriander
2 teaspoons salt
1/2 cup corn flour

More about "authentic restaurant chili verde recipes"

PORK CHILE VERDE RECIPE - TASTES BETTER FROM SCRATCH
Web Jan 29, 2018 Recipe 4.94 from 264 votes Chile Verde Pork This authentic pork chile verde recipe will rival any you find in a Mexican …
From tastesbetterfromscratch.com
4.9/5 (264)
Calories 240 per serving
Category Main Course
  • Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
pork-chile-verde-recipe-tastes-better-from-scratch image


CHILE VERDE RECIPE - ISABEL EATS
Web Feb 26, 2018 This authentic Mexican Chile Verde recipe is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. …
From isabeleats.com
4.5/5 (326)
Total Time 3 hrs 15 mins
Category Main
Calories 383 per serving
  • Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapenos, poblanos and serrano peppers on the baking sheet and place under broiler. Broil on high for 10 minutes, turning the tomatillos and peppers over halfway through.
  • Heat a large pot or dutch oven over medium-high heat. Add in the cooking oil and then the pork. Season generously with salt and pepper. Sear the meat on all sides until nicely browned.
chile-verde-recipe-isabel-eats image


AUTHENTIC CHILE VERDE (SLOW COOKER OR INSTANT POT)
Web Apr 5, 2023 This authentic Chile Verde recipe made with fresh tomatillos, poblano peppers, jalapenos, onion, garlic, and cilantro takes a little more work than the typical "salsa dump" recipes but is absolutely worth it! …
From slenderkitchen.com
authentic-chile-verde-slow-cooker-or-instant-pot image


CHILE VERDE RECIPE | MEXICAN PLEASE
Web Nov 7, 2018 How To Make Chile Verde Chile Verde is most commonly served with pork, but keep in mind that you've got some leeway on the protein choice as the luscious green sauce is by far the more important …
From mexicanplease.com
chile-verde-recipe-mexican-please image


AWARD WINNING CHILE VERDE | FAVORITE FAMILY RECIPES
Web Sep 30, 2022 Jump to Recipe Chile Verde is an Actual Award Winner! This exact Chile Verde recipe comes from a woman in our church congregation, who brought a pot of the savory soup to a chili cook-off. It …
From favfamilyrecipes.com
award-winning-chile-verde-favorite-family image


CHILE VERDE RECIPE - SIMPLY RECIPES
Web Jan 3, 2023 Authentic Mexican pork chile verde! Chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good! By Elise Bauer Updated January 03, 2023 116 ratings …
From simplyrecipes.com
chile-verde-recipe-simply image


CHILE VERDE RECIPE (INCREDIBLY FLAVORFUL ) - COPYKAT RECIPES
Web Sep 17, 2020 How to Make Chili Verde Remove papery husks from tomatillos and rinse well. Slice the tomatillos in half, and place them on a baking sheet with six cloves of garlic. Place sliced and seeded …
From copykat.com
chile-verde-recipe-incredibly-flavorful-copykat image


AWARD WINNING PORK CHILI VERDE | WHIMSY AND WOW
Web Jul 10, 2020 This authentic Chili Verde recipe is made with meaty pork that softens to melt in your mouth – and those are the results you will have with this award-winning chili verde recipe. A combination of peppers – …
From whimsyandwow.com
award-winning-pork-chili-verde-whimsy-and-wow image


CHILI VERDE - RECIPE - CHILI PEPPER MADNESS
Web Oct 7, 2022 Make the Chili Verde. For making the chili verde, heat a large pot to medium-high heat and add a bit of olive oil. I like to use my Dutch oven for this. Sear the Pork Shoulder. Season the pork shoulder …
From chilipeppermadness.com
chili-verde-recipe-chili-pepper-madness image


AUTHENTIC CHILE VERDE RECIPE | HOMEMADE GREEN CHILI
Web Apr 24, 2023 To make the Chile Verde Sauce, line up the Poblanos, Jalapeños, onions, and garlic in a single layer on a baking sheet and poke holes in the peppers with a knife or skewer. Roast the chilies on one side …
From norecipes.com
authentic-chile-verde-recipe-homemade-green-chili image


CHILE VERDE (MEXICAN PORK CHILI) + VIDEO | KEVIN IS …
Web Sep 9, 2021 First, cube and season the pork. Slice all the peppers in half and remove the seeds. Also, remove the outer skin from the tomatillos, onion, and garlic, and cut the onion in half for easier blending. Blend the …
From keviniscooking.com
chile-verde-mexican-pork-chili-video-kevin-is image


A BRIEF HISTORY OF PLANTAINS AND HOW TO ENJOY THE SWEET AND SAVORY ...
Web Canola oil, for frying. Salt. Peel the plantains and cut on the diagonal into ¾-inch thick slices. Line a plate with paper towels. Fill a large (10- or 12-inch) cast-iron skillet with about 1 ...
From arkansasonline.com


FOOTBALL RECIPE CORNER, CHILI DOGS OR VIRGINIA IS FOR HOTDOG LOVERS
Web Oct 7, 2012 Forrest's Ultimate Chili Cheese Dog (based on three Virginia Hotdog Icons) Forrest's Hot dog Chili: ( this is no joke ya'll ) 3 tablespoons Chili Powder 2 teaspoon …
From cookforrestcook.blogspot.com


HOME - BERTUCCI'S
Web Tradition You Can Taste. Let’s eat! Our classic Italian recipes date back to 1981 when Joey Crugnale, inspired by his grandmother’s kitchen in Italy, opened the first Bertucci’s Brick …
From bertuccis.com


RECIPES - TRADER JOE'S
Web Let's Get Together. Crack a Beer. Welcoming. Fire Up The Grill. Chance of Rain. Merry-making. Put An Egg On It. Gild The Lily. Date Night.
From traderjoes.com


AUTHENTIC CHILI VERDE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Web TERLINGUA CHILI COOKOFF WINNING RECIPES.This year at the Terlingua International Chili Championships on Oct. 28-Nov. 1, the cooks and pods One of the chili varieties at …
From stevehacks.com


AUTHENTIC CHILE VERDE | AUTHENTIC CHILE VERDE RECIPE, PORK LOIN …
Web Apr 28, 2022 - This Authentic Chile Verde Recipe is made from tender pork that is slowly cooked in a savory salsa verde sauce. Tasty and full of amazing Mexican flavors.
From pinterest.com


CHILE VERDE CON CARNE (BEEF GREEN CHILI) | HOMESICK TEXAN
Web Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. When done, take the chiles out of the bag and gently rub off the …
From homesicktexan.com


QUICK AND EASY AUTHENTIC CHILE VERDE RECIPE THAT IS SO TENDER
Web Jul 7, 2022 More Variations to this Authentic Chile Verde Recipe. There are a few ways you can variate this authentic chile verde recipe. Here’s how: Add chicken: Make this a …
From bringonthespice.com


Related Search