My LAZY Go To CHILE VERDE for a busy days | Dump and Go MEXICAN STYLE GREEN CHILI Recipe
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It’s another beautiful day and today I’m going to share with you my lazy dump and go chile verde recipe now let me tell you I can not take full credit of this recipe because this is actually my husband’s ???? when he cooks for us, he don’t like to roast, blend or do much he likes to cook very effortless yet we can not taste it because it tastes as if I made it, it’s really delicious and perfect for those days that you don’t feel like cooking and let me tell you if you are meal prepping this recipe is perfect for you!☺️ ???? ♥️I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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‼️‼️Tip!!! You can also use a crock pot, add the flour which in the mix so when you come home it’s all ready
Ingredients:
5 lbs beef I used 3lbs beef chuck roast and 2lbs tender roast
2 packs of kinders chile verde seasoning
32 oz 505 medium hatch valley green chiles
1 cup beef broth
1/3 cup APF add more if you want it thicker (gravy consistency)
1 serving of love????
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Best Chile Verde Recipe (Green Chili)
This is one of my favorite stews, and after a decade of working on it, I think this is the best Chile Verde recipe because I char-roast the aromatics, green chilies, and tomatillos. The pork gets marinated before being thoroughly browned, and a touch of honey mellows out the tomatillos' sharp acidity. The result is pork that’s melt-in-your-mouth tender draped in a green chili sauce that has the perfect balance of savory, tangy and sweet tastes with a piquant heat that’ll have you craving the next bite.
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SALSA VERDE RECIPE ▶
INDEX:
0:00 Intro
1:04 Ingredients
1:42 What are Tomatillos?
2:08 Ingredients cont.
2:41 Marinate Pork
3:36 How to Make Chile Verde Sauce
8:42 Make Chile Verde
11:21 How to Serve Chile Verde
12:14 Finished Dish
INGREDIENTS:
600 grams Poblano chili peppers (5 large peppers)
140 grams Jalapeño peppers (3 large, to taste)
375 grams onion (2 small onions, peeled and quartered)
40 grams garlic (1 head unpeeled)
1200 grams tomatillos
25 grams cilantro
1800 grams pork shoulder (cut into 2-inch cubes)
2 teaspoons salt
1 teaspoon cumin
1 teaspoon cinnamon
1 tablespoon vegetable oil
4 cups low-sodium chicken stock
2 teaspoons honey
1 teaspoon Mexican oregano
1 bay leaf
Salt to taste
Cilantro (for garnish)
Queso fresco (for garnish)
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The ULTIMATE Chili Verde - Big Bold Flavor!
This is a tender green pork chili that truly stands out from all other chilis. This is THE reason to buy tomatillos! Made with tender pork shoulder cooked low and slow in a rich verde sauce of roasted tomatillos, poblanos, and jalapeno peppers, I LOVE this chili! SO GOOD! I make mine a little spicy. =) Extra chili peppers for me, please.
CHAPTERS:
0:00 Green Sauce Pork Chili
0:40 Make the Verde Sauce
1:05 Prepare the Peppers
2:07 Prepare the Tomatillos
3:02 Broil Peppers and Tomatillos
3:50 Seasoning the Pork
5:06 Roasted Tomatillos and Peppers
5:40 Process
6:49 Sear Pork
8:05 Cook other Ingredients
8:54 Add in Pork & Verde Sauce
10:14 Variations
11:11 Add Cilantro & Lime Juice
12:24 The Taste
12:44 Other Recipes
THINGS YOU’LL NEED:
2 pounds tomatillos husked and rinsed
2 poblano peppers stemmed and sliced in half lengthwise
3-4 jalapeno peppers stemmed and sliced in half lengthwise
FOR THE CHILI
2 tablespoons olive oil
3 pound boneless pork shoulder cubed (do bite-sized cubes)
2 tablespoons ancho chili powder optional
1 teaspoon cumin optional
Salt and pepper to taste
1 large onion chopped (white or yellow)
4 cloves garlic chopped
1 tablespoon Mexican oregano
½ to 1 cup chicken stock
½ cup chopped cilantro
Juice from 1 large lime
FOR SERVING
Extra limes, sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #cookingshow #chili #spicyfood #mexicanfood
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Guy Fieri's Quick Pork Chile Verde | Food Network
Guy uses a pressure cooker to make this warm, rich pork dish with tangy tomatillos and chiles!
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Rapido Pork Chile Verde
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 1 hr 45 min
Active: 45 min
Yield: 8 servings
Ingredients
2 dried pasilla chiles, stems removed
3/4 cup warm water
3 pounds boneless pork butt, cut into 1 1/2-inch cubes, trimmed of fat
Kosher salt and freshly ground black pepper
2 Anaheim chiles, seeded and diced
2 poblano peppers, seeded and diced
1 large sweet onion, diced
6 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup white wine
3 tablespoons white vinegar
2 cups water
2 tablespoons ground cumin
2 tablespoons dried oregano
1 bay leaf
2 pounds tomatillos, husks removed
1/3 cup masa harina
Lime, sliced, for garnish
Freshly chopped cilantro, for garnish
Crispy tortilla strips, for garnish
Cotija cheese, for garnish
Directions
Special equipment: a large pressure cooker
Begin by rehydrating the pasilla chiles. Pour the warm water over the chiles in a small saucepan and let sit for 20 minutes.
Sprinkle the pork with salt and pepper. Add the pork to a large pressure cooker over high heat and cook until browned on all sides, about 8 minutes. Remove the pork and add the Anaheim and poblano peppers, onions and garlic. Saute until translucent, and then return the pork back to the pot. Mix thoroughly, and then deglaze with the chicken stock, white wine and vinegar. Reduce for 5 minutes, and then add the water, cumin, oregano, bay leaf, 1 tablespoon salt and 1 tablespoon pepper.
Grill the husked tomatillos over an open flame (or under a broiler) until lightly charred all over – this will give the finished chile a rich, smoky flavor. Set aside to cool, and then roughly chop and add to the pressure cooker. Tear up the hydrated pasilla chiles and add to the pressure cooker, along with the water used to rehydrate them.
Place a lid on the pressure cooker and cook for 30 minutes. When done, release the pressure, remove the lid and thicken the mixture by whisking in the masa harina. Finish with a squeeze of fresh lime juice. Serve in bowls and garnish with fresh cilantro, crispy tortilla strips and cotija cheese.
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Guy Fieri's Quick Pork Chile Verde | Food Network
Chile Verde Prepared with NM Hatch Chiles
I love preparing Chile Verde the traditional my traditional way with jalapeños, serranos, and tomatillos, but I also love to prepare it using hatch chiles. It gives the chile verde a bold, rich flavor.
I hope you enjoy this one.
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SAVEUR SELECTS Enameled Cast Iron 5-Quart Dutch Oven
Ingredients:
8-10 Hatch Chiles
4-5 Lbs Pork Shoulder
3 Tbsp Vegetable Oil
One Small White Onion
4-5 Garlic Cloves
3 Roma Tomatoes
1 Tbsp Mexican Oregano
1/2 Tsp Cumin
2 Bay Leaves
Salt & Pepper to your taste
4 Cups Vegetable, chicken broth, or Water + 1/4 Cup
Empava Appliances Inc.
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