Chili Verde Recipe - Easy Pork & Tomatillo Stew - How to Make Green Chili
Learn how to make a Chili Verde Recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Pork & Tomatillo Stew recipe!
HOW TO MAKE CHILI VERDE (PORK)
Hello guys and welcome to our first video of 2020 Happy New Year to everyone, in today's video we showed you guys on how to make some delicious pork chili verde it's perfect to have in tacos, burritos or even with some yummy mexican rice and some flour tortillas. Hope you guys enjoy :)
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INGREDIENTS:
2 pounds of pork shoulder (cut into 1 to 2 inch cubes)
2 Anaheim peppers
1 poblano pepper
6 tomatillos
2 serranos
1/4 onion
1 garlic clove
1/2 tsp of ground cumin
1/2 tsp of oregano
1/2 bunch of cilantro
1/2 onion (chopped) to sauté
2 garlic cloves (minced) to sauté
salt & black pepper (to taste)
3 cups of chicken broth
1 1/2 to 2 tbsps of chicken bouillon (or to taste)
2 bay leaves
oil
BEST PORK CHILE VERDE WITH POTATOES | Carne De Puerco Con Papas En Salsa Verde ❤
(ALL VIDEOS) RACHEL COOKS WITH LOVE
This PORK CHILE VERDE is a 5 Star winner, stewed in a green tomatillo, Anaheim and assorted pepper sauce until the meat is fall apart tender. This is a true Mexican classic that is packed with flavor and fit for a King. This stew can be served with Mexican rice, beans, avocado and flour tortillas to give you the best hearty meal you could ask for. You can top it with your favorite toppings or you can use it over your burritos as well, there are countless of combinations you can create with this dish, and it freezes well too to be enjoyed enjoyed later. This unique hearty dish is sure to please.
TOTAL INGREDIENTS---------------------
2 &1/2 lbs. Pork Butt (cubed)
2 medium gold potatoes
1 small onion (julienned) (amnt to your liking)
4 Anaheim peppers (seeds and veins removed)
4 tomatillos
2 serrano peppers (optional)
1 jalapeño (optional)
2 bay leaves
4 garlic cloves
1/2 tsp cumin
1/2 tsp peppercorns
6 whole cloves
1 tsp oregano
1/4 tsp salt (for molcajete)
1 C. water
1 tsp onion powder
1 tsp garlic powder
medium bunch cilantro
2 C. chicken broth (as needed)
1 Tbs.kosher salt (as needed)
BROKEN DOWN INGREDIENTS
BLENDER INGREDIENTS-----------------------
2 & 1/2 roasted Anaheim (rest is chopped)
4 roasted TOMATILLOS
2 serrano peppers
1 jalapeño
medium bunch cilantro
1 C. chicken broth (as needed)
MOLCAJETE INGREDIENTS-------------------
1/2 tsp whole cumin
1/2 tsp peppercorns
6 whole cloves
4 garlic cloves
1/4 tsp salt
1 C.water
TO ROAST INGREDIENTS---------------------
4 Anaheim peppers
4 tomatillos
2 serrano peppers
1 jalapeño
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
● HEAT IN THIS DISH CAN BE ADJUSTED ACCORDING TO YOUR TASTE, OR TOTALLY LEFT OUT.
Green Chile Pork Stew
Green Chile Stew is one of my favorite cold weather recipes! It's filling and got just enough bite to light up your tastebuds. If you're looking for a good stew recipe this one needs to be at the top of your list.
Green Chile Pork Stew Recipe
¾ cup all-purpose flour
2 tbsp Red River Ranch Mesquite ( or your favorite all-purpose
1/2 tsp cumin
½ tsp salt
½ tsp black pepper
3 to 4 lbs pork stew meat (shoulder, roast, etc.), trimmed and chopped into bite-sized pieces
¼ - 1/3 cup cooking oil
7 tomatillos, husks removed and cored
½ - 1 serrano pepper
1 yellow onion, sliced
2 garlic cloves, sliced
1 tsp of dried cilantro
1 dried guajillo pepper, diced
3 ¼ cups chicken broth (divided)
3 (4 oz) cans whole green chiles, chopped
-In a bowl, combine the flour, mesquite or favorite seasoning, cumin, salt and pepper. Toss in the pork until well coated.
-Add the oil to a cast iron skillet and warm over medium heat. Add the pork and cook until lightly browned, stirring occasionally. Remove from skillet and set aside.
-Place the tomatillos on a baking sheet and bake at 400 degrees F for 15 – 18 minutes or until tender. Remove from oven and let cool slightly.
-In a blender add the tomatillos, serrano pepper (to taste), onion, garlic, cilantro, guajillo pepper, and ¼ cup chicken broth. Blend until smooth.
-In a stock pot, add the remaining 3 cups chicken broth, pork and green chiles. Stir in the tomatillo sauce. Bring to a boil over medium-high heat for 2 -3 minutes. Reduce the heat and simmer, covered, for 45 minutes – 1 hour or until pork is tender. Salt and pepper to taste.
Serve warm with homemade tortillas (
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Colorado Pork Green Chili Recipe | Cook With Me |
Cooking and chatting today! I'm making smothered burritos with homemade
Colorado Pork Green Chili. Around here this is some true comfort food! Serve it in a bowl if you like with tortilla chips on the side of fresh homemade tortillas. Better yet make a slopper! A slopper is something I have never seen anywhere but in Pueblo, Colorado. It's an open-face burger smothered in pork green chili and topped with shredded cheddar cheese, iceberg lettuce, and diced tomatoes. Delicious!
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COLORADO PORK GREEN CHILI RECIPE:
Ingredients:
1.5 lbs of diced pork stew meat
¼ cup lard
½ cup diced sweet or white onion
½ cup all-purpose flour
4-6 cups chicken stock (enough to come ¾ of the way up the pan)
1 cup diced pueblo chiles
Salt and pepper to taste
¼-½ tsp. Chipotle seasoning (OPTIONAL~adds more heat if needed)
1-2 cups diced tomatoes
2 cloves grated garlic
Instructions:
1. Heat the skillet on medium heat. Add lard.
2. When the lard has melted add pork and cook until browned.
3. Add onions and saute until translucent.
4. Sprinkle flour over the pork and onion mixture and stir.
5. Cook the flour until it smells nutty and starts to stick a bit to the pan.
6. Pour in chicken stock and deglaze the pan by scraping up all that brown flavor on the bottom. Stir occasionally until all the brown bits are scraped from the bottom of the pan.
7. Add green chiles, salt, pepper, and chipotle if needed. Simmer for about 20 minutes stirring occasionally until the mixture has thickened.
8. Add about ½ the diced tomatoes and simmer another 5 minutes or so until you have reached the desired thickness.
Enjoy!
HOMEMADE CHIPOTLE SEASONING:
HOMEMADE TACO SEASONING:
WHAT IS THE DIFFERENCE BETWEEN HATCH AND PUEBLO CHILES?:
STAINLESS STEEL & WALNUT FISH SPATULA:
TAKE LIFE WITH A GRAIN OF SALT BAMBOO SALT CROCK:
***I do not, in ANY WAY, recommend the silicone hot handle holders!! In my opinion, they are a waste of money. They don't fit well and slide around which is ridiculously dangerous. Also, they offer almost no heat protection. I am surprised that lodge continues to make them!***
LODGE LEATHER HOT HANDLE HOLDER, SPIRAL STITCHED:
***This handle holder has a spiral stitch around the outside which is different than the handle holder I have. I can't speak to the quality of the stitching. lodgecastiron.com only carries the spiral stitched. :( ***
MORE AFFORDABLE OPTION LEATHER HOT HANDLE HOLDER ON AMAZON! $13.97:
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Tender pork in CHILE VERDE STEW | Puerco en salsa verde | Villa Cocina
#food #mexicanfood #delicious
Chile Verde is a Mexican stew and its name means “green pepper.” This green salsa gets its color from peppers and tomatillos. Then, it's slow cooked with pork until the meat is tender. It's easy, delicious and traditionally loved for generations.
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????️ Beans:
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Chile Verde Recipe
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☞ Green salsa
1 lb tomatillos
4 ea poblano pepper
3 ea jalapeños
1 1/2 cups chicken broth, low sodium :
☞ Brown the meat
3 lbs pork shoulder Boston butt, boneless.
Salt to taste :
Black pepper to taste :
Avocado oil as needed :
1 ea white onion, diced
5 ea garlic cloves, minced
1 tsp Mexican oregano, dry :
1/2 tsp cumin, ground :
1/8 tsp cloves, ground :
1/2 tsp all spice, ground (1/2 tsp whole) :
☞ Additional ingredients
3 ea bay leaves :
10 oz panela cheese
1/2 bunch cilantro, roughly chopped
Salt to taste at the end
☞ When plated
Cilantro, chopped
Lime juice
Pair with Mexican Rice and beans.
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