Roasted Green Chili Con Carne Recipe and Cooking
January's Schnip's Pick is this Chile Con Carne recipe, and it came out fantastic!!! This is the perfect recipe for these intensely cold days we are having in Colorado! Looks like it will warm up slightly soon, but in the meantime, warm up with this delicious chili!
Thanks to Matthew Schniper, Gather Food Studio & Spice Shop & Bristol Brewing Company for this flavorful collaboration.
GREEN CHILE PORK | CROCKPOT RECIPES
Hello my beautiful fam welcome back to my kitchen, today I’m going to share with you how to make a very eat and delicious green chile using a crockpot! I hope you enjoy this recipe and as always if you do please don’t forget to give me a big thumbs up, comment down below what recipe you will like to see next and if you new to my channel please hit that subscribe bottom so you can be part of our family!????????
Ingredients:
3 lbs pork shoulder
6 Anaheim peppers
3 jalapeños
1 white onion
5 garlic
6 tomatillos
2 bay leaves
1/2 tbsp cumin
1/2 tbsp thyme
1/2 tbsp oregano
Salt
Pepper
1 serving of love ????
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How to Make New Mexico Green Chile with Beef
Here's a step by step recipe for those who love New Mexico Green Chile. Full Recipe:
HOW TO MAKE PICADILLO: Easy Recipe with Ground Beef and Hatch Green Chile
If you've ever wanted to learn How to Make Picadillo, then this easy recipe is for you. It starts with ground beef and potatoes, and ends with Hatch green chile. For me, it's the ultimate comfort food. Read on for the recipe, but keep in mind amounts don't have to be exact.
Picadillo
1 lb. ground beef
2-3 potatoes, cubed or sliced
2 roma tomatoes
approx. 6 Hatch green chiles, roasted, peeled & chopped
half an onion, chopped
2 garlic cloves, minced
approx. 2 cups water
1 tsp. chicken bouillon
1 tsp. ground cumin
salt and pepper to taste
Heat a large skillet with enough cooking oil to coat the bottom of the pan, and fry the ground beef in it. When meat is almost cooked, add in the chopped onion and potatoes. Stir and continue cooking a few minutes. Then add in minced garlic, chopped tomatoes, and chopped green chile. Continue to cook a few minutes longer. Add in chicken bouillon, cumin and enough water to just barely cover ingredients in the pan. Mix well and let it come to a boil. Lower the heat, cover, and let simmer until the potatoes are fork tender, approx. 15 minutes. Finally, season with salt and pepper to taste and enjoy!
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Slow Cooker Chile Verde
SLOW COOKER CHILE VERDE
This is one of my dad's favorite meals he always orders when we are out. I had to test it out in the slow cooker so I can make it next time he visits. This recipe has a few steps but no hard to make. I hope you enjoy this recipe.
RECIPE:
INGREDIENTS
3 lbs. pork shoulder, trimmed and cubed
2 Tbsp. cooking oil (approximate amount)
2 Tbsp. all purpose flour
2 poblano peppers
2 Anaheim peppers
2 jalapenos
4 garlic cloves
6 tomatillos, husks removed
1 large white onion, peeled and quartered
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. cumin
1/2 tsp. oregano
1 cup chicken broth
1 bunch cilantro, bulk of stems removed EDIENTS:
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don't overcook. Let cool down a bit before moving on to step 2.
Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
On a baking sheet or in a ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add the enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn't large enough to do all at the same time.
Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir.
Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
Serve over tortillas with desired toppings, enjoy!
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The Magical Slow Cooker
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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