How To make Green Chili Con Carne
2 1/2 lb Boneless pork loin
3 tb Safflower oil
2 1/2 c Cored, seeded green peppers
Cut into 1-in. cubes 1 tb Garlic, minced
3 c Drained, canned mexican
Green tomatoes, or use Peeled, seeded and chopped Ripe tomatoes 6 oz Can chopped green chilies
2 tb Cumin
1/4 ts Ground cloves
2 tb Fresh chopped coriander
1 c Dry white wine
1. Cut the meat into 1 1/2-in. cubes 2. Heat the oil in a pressure cooker.
When it is quite hot, add about 1/3 of the meat cubes. Cook, stirring, until nicely browned. 3. Using a slotted spoon, transfer the cubes to a platter. Add another third of the meat cubes and brown them. Transfer them to the platter. Brown the remaining meat cubes and transfer them to the platter. 4. Add the green peppers to the fat remaining in the cooker and cook until wilted. Add the garlic and cook about 5 sec., stirring. 5. Return the meat cubes to the cooker. Add the remaining ingredients and mix well. Cover with the lid and add the pressure regulator. Cook 20 min. 6. Remove the lid according to the manufacturer's instructions. Cook down, uncovered, about 10 min. or until the sauce is reduced slightly. Serve with cumin rice.
How To make Green Chili Con Carne's Videos
PICADILLO CHILE VERDE, Quick and Easy Recipe to TRY if you love BIRRIA VERDE
Hello & welcome to views on the road! It’s chili cook-off season, and I’m here to share an easy and delicious green chili recipe that will have you winning even if you choose not to compete. ⬇️ Now go ahead and get your cup of WATER while we prepare this delicious recipe. Thank you for allowing us to cook and entertain you today. Please subscribe, comment, and like if you haven’t, and don’t forget to share us with your loved ones. Lots of love, Steph, and Cloud ????
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Ingredients
1 tbsp olive oil
2 tbsp butter
2 pounds of ground beef
1 1/2 tsp ground cumin
1 medium onion, chopped
1 jalapeño, chopped (removed veins and seeds for less spice)
2 green onions
4 garlic cloves
3- 4oz can of hatch green chili (mild)
4 Tbsp chicken bouillon (adjust to taste)
1/2 tsp ground cinnamon
1 Tbsp onion powder
1 Tbsp garlic powder
Optional- 1 tbsp hatch chili powder
1/4 tsp ground clove
1 tsp black pepper
1 tbsp of sugar
1 tsp salt
1 tbsp Mexican oregano or marjoram
2 tbsp white vinegar
1 tbsp soy sauce
5 cups of water (for thicker chili use 3 1/2 cups)
2 tbsp instant corn masa (maseca) + 2 tbsp water
Optional for extra spice
Topping Oaxaca (melty cheese), white onion, cilantro, chiltepines (for spice), lime, and corn tortillas or corn chips
- My boys love when I add corn kernels to this chili.
Tip‼️
Have a lot of fun when making this recipe ????
Remove bay leaves when you’re done cooking
Freeze for an easy meal, make sure to allow chili to cool before storing in the freezer
Make all recipes comfortable for your home
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The Best Chili Verde/ Pork Green Chili Family Recipe!❤️
Hey guys! Thank you for coming to my channel! I hope that you and your family treasure this recipe as much as my family does. This video will show you step by step how my Dad taught me how to make his delicious chili verde. This dish was always requested by so many people and was made for special occasions. I pray this recipe blesses you like it did my family! Please if you use this recipe don’t forget to tag me in it because this is a one of a kind recipe that was made with lots of love and hard work. Thank you and have a beautiful blessed day!
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Musician: @iksonmusic
Recipe:
5 lbs. pork butt bone in
8 c. Water
10-12 New Mexico chilies
14 garlic
1 1/8 c. Tomatillo
1 1/2 Tbsp. + 1/4 tsp. Dried chicken bullion
1 1/2 Tbsp. Avacado oil ( or flavorless oil)
1 1/4 tsp. Cumin
1/2 tsp. Salt
3 1/2 Tbsp. Flour
(See video for complete instructions )
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Carne de Puerco en Salsa Verde de Tomatillo Pork in Green Chili
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I am excited to showcase a mouth-watering recipe for carne de cerdo en salsa verde ???? This easy-to-follow recipe is perfect for any occasion. The meat is so juicy and tender, you have to try this recipe. If you enjoy this recipe please don’t forget to give me a big thumbs up and if you are not subscribed, please subscribe to become part of our family ????
CARNE DE PUERCO EN SALSA VERDE INGREDIENTS:
► 1 1/2 lbs of pork loin filet
► Salt and pepper
► 6 tomatillos
► 2 jalapeño pepper
► 1/4 of a white onion
► 2 garlic cloves
► 6 chiles de arbol
► 2 tsp chicken bouillon
► 1 tsp oregano
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How to Make Chile Verde con Cerdo with Julia Collin Davison
Host Julia Collin Davison makes a foolproof recipe for Chile Verde con Cerdo (Green Chili with Pork).
Get the recipe for Chile Verde con Cerdo (Green Chili with Pork):
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Pork Green Chili Recipe (New Mexico Chile Verde)
Pork Green Chili Recipe (New Mexico Chile Verde)
This New Mexico Chile Verde AKA Green Chili recipe is savory and bold. Made with tomatillos and poblano peppers, it is perfect for spicy chili lovers!
GET THE RECIPE by clicking the link below:
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Green Chili Recipe - Hatch Green Chili Recipe - Green Chile
Green Chili is one of my sons favorite dishes. The best green chili's come from Hatch New Mexico, so I always use them when I'm making green chili. I generally use fresh green chili's, but I went through all of them that I had on hand, so I won't get any more until next harvest which is usually in September. The frozen green chili's that I used are an excellent alternative. They sell them in mild and hot.
This recipe calls for chicken stock. I used homemade chicken stock which is preferred, but any chicken stock will be fine.
I personally add my roux after everything comes together in the pot. There are other recipes that call for it being added to the pork in the beginning. I feel that you can control the thickness better doing it this way. I like to freeze my leftover roux to be used for later, so I generally make big batches of it.
Ingredients for 2 quarts of Green Chili:
1 pound Diced pork or Chicken
16 ounces Green chili's Diced (1/2 to be blended, 1/2 to remain chopped)
8 Cups Chicken Stock
2 Roasted jalapeno's (Optional)
1 Carrot (Optional)
1 1/2 cloves Garlic
1 1/2 Diced onions
1 habanero pepper ( Optional)
Oregano 1 1/2 Tbsp Cumin
1 1/2 Tbsp Cumin
1/2 bunch Cilantro chopped
1 cup diced tomatoes (More or less can be added)
Salt to taste
The Roux (Thickener)
1/2 Cup canola or vegetable oil (butter, lard or bacon grease can be used)
1/2 Cup flour
***All of the roux may not be needed to reach desired thickness
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