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
Green Chili Stew with Pork - One Pot Wonder
This green chili stew recipe is a delicious green chile sauce with pork shoulder cooked low and slow until perfect. So easy!
CHAPTERS:
0:00 Green Chili Stew
0:40 Browning the Pork
1:33 Garlic & Seasonings
2:34 Potatoes, Carrots & Chili Peppers
3:50 Chicken Stock
4:20 Simmer
4:48 Done!
5:09 Variations
THINGS YOU’LL NEED:
2 pounds green chili peppers of choice I used a variety – see the discussion above
2 tablespoons olive oil + more as needed
1 1/2 pounds pork shoulder cut into bite sized pieces (chuck roast is good, too)
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon cumin
Salt and pepper to taste
1 medium onion chopped
4 cloves garlic chopped
6 cups chicken broth beef broth is good, too
1 pound yellow potatoes cut into small cubes
2 medium carrots peeled and cut into small cubes
1/4 chopped cilantro or to taste (+ more for garnish)
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #recipe #stew #porkrecipe #easyrecipe
Anna Rosacci's Pork Green Chili
Watch as Anna Rosacci (Tony's Grand daughter and our CEO Daniel's daughter) speeds through her delicious Pork Green Chili recipe using Tony's own freshly roasted green chiles! This is an easy meal to make for your family on a busy night (and to impress them!). Talk about Colorado soul food... Check out the video below and find Anna's recipe here:
Daniel Rosacci claims his recipe is better! Try them out and let us know which one is better - Dad's or Daughter's!
Daniel's recipe can be found here:
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.
My Mama's Pork Green Chile Recipe - EatSimpleFood.com
Recipe:
This is my mom's homemade pork green chili recipe ( AKA pork green chile ). This stew is loaded with diced boneless pork chops (or loin), onions, roasted green chiles, canned diced tomatoes, broth, and herbs.
Lastly, the addition of a little cornstarch thickens the green chili.
This pork green chili recipe is good in the fridge for ~ 5 days in an airtight container. Freeze leftover green chili for up to six months.
Pork Green Chili Vs. Pork Green Chile Vs. Pork Chile Verde
Is chili spelled with an i or an e? It can be spelled either way. Traditionally, the Spanish spelling chile is more authentic.
Chili is the American and British spelling. Thus, both spellings have the same meaning.
Conversely, chile verde, which is also a Mexican stew, is made with green chiles and tomatillos. The Spanish word Verde literally translates into green in English.
Serve Pork Green Chili Stew With Garnishes:
-Tortillas for dipping
-Sour cream
-Diced avocado
-Thin sliced radishes
-Sliced green onions
-Cilantro
-Your favorite cheese: cheddar, colby jack, Asadero (melty Mexican cheese), Cotija cheese (crumbly and salty Mexican cheese)
This pork green chile recipe is an amazing addition to nacho or taco night. Keep it as a side dip or pour it directly over the nachos.
Green chile is also fantastic smothered over burritios, eggs, beans, and /or rice.
What Kind Of Pork Is Used For Green Chili Stew?
This green chile recipe uses diced boneless or bone in pork chops. Having said that, diced pork loin can also be used.
Wanna make pork green chili uber rich and thick? Try using boneless pork shoulder.
Pork shoulder will need to cook ~ 1 ½ hours longer, because it needs time to break down to become tender. Throw the whole piece of shoulder or large chunks into the stew, and shred it with a fork when tender.
Use pork chops or pork loin for a lower calorie, lower fat, and lighter pork green chile.
What Kind Of Green Chiles To Use For Pork Green Chiles
My mom uses canned whole green chiles (preferably Hatch brand, which she diced). Having said that, fresh roasted green chiles or pre-diced canned green chiles also work.
Canned green chiles come in mild, medium, hot. Pick your favorite spice level.
Having said that, the brands: Hatch, El Paso, and Ortega are the green chile brands that are most readily available in grocery stores nationwide.
Like spicy pork green chili? Use more jalapeños.
How Do You Thicken Pork Green Chili Stew?
Cornstarch lightens the color of the pork green chili, but more importantly, it also thickens it.
Cornstarch will clump if added directly to the stew. It needs to be mixed with a little bit of liquid and then slowly added to the pot of simmering green chili.
Making A Cornstarch Slurry For Pork Green Chili
Mix the cornstarch with a couple tablespoons of cold water. Usually, a cornstarch slurry is equal parts cornstarch powder to liquid. For example, mix 1 tablespoon cornstarch with 1 tablespoon water. Having said that, add a little more liquid if it's hard to mix.
Lastly, add the cornstarch slurry to the boiling stew, but turn it down promptly to a simmer or just turn the heat off and let it thicken for at least 15 minutes before eating.
Pork green chili will continue to thicken as it cools and will be even thicker the next day. Add a little chicken broth if the cornstarch mixture made the stew too thick.
Serves 7
Ingredients:
-2 lb pork chop or loin; cubed & lightly salted and peppered- bones reserved if applicable
-2 tsp vegetable oil
-1 cup onions, diced
-2 teaspoons garlic, minced
-1 lb canned roasted green chiles, diced
-28 ounces canned diced tomatoes
-½ tsp salt
-1 ½ tsp dried oregano
-2 tsp jalapeno, minced
-5 + cups chicken broth
-3 Tbsp cornstarch
-3 Tbsp water
-6 tortillas - flour or corn
-cheddar cheese - (optional - as garnish)
-sour cream - (optional - as garnish)
Instructions:
-Bring a large pot to medium high heat and add oil to lightly coat the bottom. Add pork and onion and cook ~ 4-5 minutes.
-Add garlic and cook until fragrant (~ 1-2 minutes). Stir in jalapeno and oregano.
-Add chiles, tomatoes, salt, pork bones if applicable, and chicken broth.
-Cover, Bring to a boil, and then reduce heat to a simmer. Cook for ~ 30 minutes.
-Mix 3 tablespoon cornstarch with 3 tablespoon of cold water to make a slurry (look for a thin glue like consistency).
-Add the slurry to simmering pot of pork green chile. The cornstarch will thicken it up.
-Remove from heat and sit for 15 minutes uncovered.
-Warm up tortillas on both sides (1 at a time) in a medium high pan until they are warm, soft, and pliable (~1 minute per side).
-Serve pork green chile with warm tortillas, cheese, sour cream and add salt to taste.
Happy Eating!
Beckie
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