New Mexican Green Chile Sauce | 3 Different Ways
Hey Chile-Heads! Today, I'm going to teach you three different versions of a traditional New Mexican green chile sauce: gluten-free, fresh, and traditional w/ beef. You can use these sauces with your local Hatch green chiles for your enchiladas, in your breakfast burritos, or to spice up your chicken in some flautas. You can decide which version works best for you! You may choose to try all three, or keep them in your recipe box to make throughout the year! You're gonna love these recipes.
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican AND Mexican cuisine. If you have any New Mexican or Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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NM Green Chile Sauce - Gluten-Free
Ingredients:
1 ½ cups chopped NM green chile
1-tablespoon canola oil
2 tablespoons cornstarch water (add cornstarch to ¼-cup water)
½ teaspoon granulated garlic
1 teaspoon salt
Directions:
Add canola oil to a medium-sized pan on medium-high heat; add green chile and cook for approximately 1 minute; now add water or chicken broth and bring to a boil. Once boiling, add cornstarch-water blend and stir continuously, it will thicken quickly. Once boiling add garlic and salt and continue cooking on low for 20 minutes.
NM Green Chile Sauce - Fresh
Ingredients:
1 roma tomato
½ of a white onion
2 garlic cloves
1-cup chopped NM green chile
1-cup chicken broth
½ teaspoon salt
Directions:
Roast tomato, onion, and garlic cloves in a pan until charred slightly. You will take the garlic off after a couple of minutes so it doesn’t burn. You just want it to soften a bit. Add all ingredients to a blender and blend until very smooth. Add the mix to a medium size pan along with the chicken broth and cook on medium to high heat until it starts to boil. Once it is boiling add salt, turn down to low heat and cook for approximately 30 minutes, or until the sauce reduces by half. This sauce can be used for enchiladas, to top burritos, or just served alongside some fresh beans.
NM Green Chile Sauce - Traditional
Ingredients:
1/2 pound ground beef
1 cup chopped New Mexican green chile
2 tablespoons flour
2 ½ cups water
1 large garlic clove minced or pressed
Directions:
Cook ground beef in a medium-size saucepan until browned. Add flour and cook for one minute, stirring constantly. Now add green chile and cook for another minute, add cold water, and bring up to a boil. Once boiling, add your salt and garlic. Let simmer for about 15 - 20 minutes.
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Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
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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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Green Chilli Sauce Recipe
Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link
This is a very hot green chilli sauce made with two types of green chilli - One for heat and one for sweetness and colour.
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There is nothing that will impress your friends more than a really hot homemade chilli sauce and this one is a really fresh, really tangy and really really hot!
Make sure you wear gloves whenever you are making anything like this and wash you hand thoroughly before touching anything.
Ingredients
100g large green chilli (mild)
100g rocket green chilli (hot)
175ml white vinegar
2 tsp cumin seeds
5 cm root ginger
1½ tsp salt
2 pinches asafoetida
3 tbsp oil
Method
Put some kitchen gloves on and wash the green chillies. Remove the stems and cut it into large chunks.
Wash the ginger and cut it into small bits.
Heat oil in a pan then add the cumin seeds and asafoetida until fragrant.
Add the green chillies and ginger to the pan stir in the salt and cook for 2 minutes.
Pour in 70ml water and put the lid on the pan - leave to cook for about 15 minutes on a gentle heat stirring occasionally.
Once soft (after about 15 minutes) take the lid off and leave to reduce for a few minutes then remove from the heat and leave to cool.
Pour into a blender and blitz. Pour in the vinegar a little at a time and blend.
Once ready store the chilli sauce in a clean, dry jar. This will keep for 2-3 months.
How to make The BEST Mexican Chile Verde Pork Stew
Hello & welcome to the Views Kitchen, On today's recipe, we’ll be showing you how to prepare and Easy Chile Verde pork stew. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Cook time: 30 to 35 minutes
Ingredients
1/2 Tbsp oil
1.5 pounds pork butt, cubed
1/2 white or yellow onion, chopped
3 garlic cloves, minced- (I used 6 : )
3 Tbsp Ap Flour
1 1/2 tsp salt (Himalayan)
1 tsp ground cumin
1 tsp black pepper
1 heaping tsp Mexican oregano
4 cups chicken broth
6 Roasted Anaheim peppers ( save and cube 2 for the stew, 4 for the sauce)
1 can hatch chili
2 small jalapeños
small bunch cilantro
For added flavor- add 1/2 Tbsp chicken bouillon (natural knorr chicken bouillon)
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GREEN CHILI PEPPER & PORK BELLY STIR-FRY RECIPE #recipe #cooking #chinesefood #spicyfood #pepper
Beef Chili Verde Recipe ~ My Way ~ Mexican Green Chili
This is my version of chili verde. This beef chili verde recipe is easy, delicious and comforting. Using salsa verde and green enchilada sauce makes this beef chili rich and full of flavor. Come join me in my kitchen and learn how to make this easy beef chili verde. Enjoy.
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Mexican Recipes by Tess Cooks4u
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How to Make Beef Chili verde
INGREDIENTS:
2 pounds cubed beef
2-4 cups beef broth
2 cups salsa verde
1 cup green enchilada sauce
1 large diced onion
1 diced green bell pepper
1 seeded diced jalapeno
1 tbsp. minced garlic
2 tsp. chili powder
1 tsp. oregano
1/2 tsp. smoked paprika
1 tsp. cumin
1 bay leaf
1/4 cup flour
1/4 tsp. salt
1/4 tsp. black pepper
oil
salt and pepper to taste
Coat beef cubes with flour, salt and black pepper.
In a pan on medium high heat add oil and beef cubes. Cook for 3-4 minutes or until brown.
Add onions, bell peppers and jalapeno (optional). Cook and stir for a couple minutes.
Add minced garlic, bay leaf and spices.
Cook and stir for 30 seconds and then add in beef broth, salsa verde and enchilada sauce. Bring up to a simmer, cover and cook for an hour occassionally stirring.
Serve with rice, potatoes or pasta.
Enjoy.
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Old El Paso Mild Green Chile Enchilada Sauce
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McCormick Chili Powder
McCormick Gourmet Collection SMOKED PAPRIKA
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