Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do you make green chile?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make green chile?),it will help you,my kids.
I need a really good recipe for green chile, any and all help is greatly apreciated.
Answers:
Green Chili Recipe
Serves/Makes: 10
Ingredients:
1 tablespoon Oil
2 pounds Chicken breasts boneless - or Pork Shoulder Roast
2 Onions
2 teaspoons Minced garlic
1 teaspoon Oregano
1 teaspoon Cumin powder
2 teaspoons Ground red chili
1 tablespoon Red chili flakes
1 Tomato
1 can Tomatillos
4 pounds Green chilies
4 cups Wyler's chicken boullion
3 tablespoons Cornstarch
Directions:
Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chilies, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan.
Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chili, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chilies, and chicken broth.
Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tablespoon cornstarch mixed with water prior to serving to thicken as desired.
for more recipes like this:
http://fooddownunder.com/cgi-bin/search.cgi?q=green+chile
Other Answers:
Here's my Chili Verde...
3 c. chopped tomatillas
3 c. ground turkey
6 cloves garlic
2 medium yellow onions
6 serrano chilis
6 ancho chilis
3 habanero chilis
1 tbsp olive oil
2 tbsp flour
2 tbsp butter or margarine
2 c. chicken broth
1/2 c. white vinegar
2 c. sugar
1 tbsp cumin
Roast chilis until skin starts to burn, remove skin put in blender. Use gloves with habeneros. Add vinegar, chopped tomatillos, and sugar. Puree.
Mince garlic and saute in large skillet with ground turkey in olive oil - chop onions and saute with turkey after turkey has browned.
Add broth, puree, and cumin to skillet simmer.
In seperate pan, brown flour in butter. Add to large skillet.
Simmer covered for 15-30 minutes. Pork can be substituted for ground turkey. To make it more mild, remote chili seeds prior to puree. PORK CUTLETS WITH GREEN CHILIES
1 1/2 lbs. thin sliced pork cutlets, pounded and cut into 1 inch pieces
1/2 med. Maui onion, coarsely chopped
1 tsp. wine vinegar
1 can Ortega whole green chilies
1 tbsp. chili powder
1 sm. can sliced mushrooms
2 tbsp. butter
Approximately 1 c. water
In a heavy frying pan, over medium heat, cook the onions in 1 tablespoon butter. As the butter starts to sizzle, sprinkle the onions with 1 teaspoon wine vinegar. (This makes the onions sweeter.) Cook until the onions are translucent, not browned, and remove from the pan. Add 1 tablespoon butter to the pan and cook the pork until it is nicely browned. Remove the pork from the pan and add water to deglaze the pan.
Add chili powder and stir. Return the onions and the pork to the pan, reduce heat to low and cook for about one hour, adding more water if needed. Seed and wash the green chilies and cut into one inch squares. Add the chilies and mushrooms to pan and cook until the liquid is the consistency of gravy. (About 15 minutes). Serve with steamed rice. Serves 4.
EASY CHILI VERDE
4 lbs. lean pork roast (boneless)
2 jars green chili salsa
1 cup water
Cut roast into one inch pieces, brown lightly drain off grease. Put into pre-heated crock pot along with the salsa and water. Cook on high until meat is fork tender.
Pour over cooked rise or egg noodles. Makes great tacos and burritos.
Put this on before you go to work, dinner will be ready when you return home.
CHILI
1 1/2 lbs. ground beef
1 1/2 lbs. pork
3 lg. onions, chopped
1 lg. green pepper, chopped
1/2 c. celery, chopped
1/2 tsp. garlic powder
4 (16 oz.) cans tomatoes, mashed
Salt (to taste)
Pepper (to taste)
Chili powder (to taste)
3 (16 oz.) cans chili beans
Brown ground beef and pork in a cast iron skillet; drain fat. Add 1 tablespoon chili powder to meat. Add chopped onions, green pepper and celery. Add garlic powder and black pepper. Cook until tender. Then add tomatoes; cook until tender, but not falling apart. Add chili beans and stir. Let simmer over low heat, stirring constantly. Will stick easily. Add salt, pepper and chili powder to your taste. Serve with rice, if desired.
for the details.http://www.cooks.com/rec/doc/0,1649,146183-229195,00.html Here is my recipe. It is simple. And always remember, fresh chilies are so much better than canned. But depending on your region, can be harder to find. I suggest using pork as well. You won't find anyplace around the southwest region (where I am!) that serves chile with beef or turkey.
2-3 lbs diced pork
1 medium onion, chopped
5 cloves garlic, minced
10-12 green chilies, chopped (preferable Pueblo Chilies or Anaheims) or 4 cans hot green chilies or mild green chilies
1/2 teaspoon oregano
1 1/2 teaspoons garlic salt
3 over ripe tomatoes or 1 (28 ounce) can tomatoes, diced
5 tablespoons flour
Brown pork in frying pan with little oil.
Mix meat and flour. Stir until well coated.
Next add onion, fresh garlic, green chile, and tomatoes into pan. Mix together. Add enough water to cover all ingredients. Let simmer on medium low heat about several hours. About 10 minutes before finished, add garlic salt and oregano.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
PRE: How do you make grilled chicken that isn't dry? NEXT: NONE
Kitty said: Yes.how do you make green chile?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make green chile?),it will help you,my kids.
I need a really good recipe for green chile, any and all help is greatly apreciated.
Answers:
Green Chili Recipe
Serves/Makes: 10
Ingredients:
1 tablespoon Oil
2 pounds Chicken breasts boneless - or Pork Shoulder Roast
2 Onions
2 teaspoons Minced garlic
1 teaspoon Oregano
1 teaspoon Cumin powder
2 teaspoons Ground red chili
1 tablespoon Red chili flakes
1 Tomato
1 can Tomatillos
4 pounds Green chilies
4 cups Wyler's chicken boullion
3 tablespoons Cornstarch
Directions:
Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chilies, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan.
Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chili, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chilies, and chicken broth.
Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tablespoon cornstarch mixed with water prior to serving to thicken as desired.
for more recipes like this:
http://fooddownunder.com/cgi-bin/search.cgi?q=green+chile
Other Answers:
Here's my Chili Verde...
3 c. chopped tomatillas
3 c. ground turkey
6 cloves garlic
2 medium yellow onions
6 serrano chilis
6 ancho chilis
3 habanero chilis
1 tbsp olive oil
2 tbsp flour
2 tbsp butter or margarine
2 c. chicken broth
1/2 c. white vinegar
2 c. sugar
1 tbsp cumin
Roast chilis until skin starts to burn, remove skin put in blender. Use gloves with habeneros. Add vinegar, chopped tomatillos, and sugar. Puree.
Mince garlic and saute in large skillet with ground turkey in olive oil - chop onions and saute with turkey after turkey has browned.
Add broth, puree, and cumin to skillet simmer.
In seperate pan, brown flour in butter. Add to large skillet.
Simmer covered for 15-30 minutes. Pork can be substituted for ground turkey. To make it more mild, remote chili seeds prior to puree. PORK CUTLETS WITH GREEN CHILIES
1 1/2 lbs. thin sliced pork cutlets, pounded and cut into 1 inch pieces
1/2 med. Maui onion, coarsely chopped
1 tsp. wine vinegar
1 can Ortega whole green chilies
1 tbsp. chili powder
1 sm. can sliced mushrooms
2 tbsp. butter
Approximately 1 c. water
In a heavy frying pan, over medium heat, cook the onions in 1 tablespoon butter. As the butter starts to sizzle, sprinkle the onions with 1 teaspoon wine vinegar. (This makes the onions sweeter.) Cook until the onions are translucent, not browned, and remove from the pan. Add 1 tablespoon butter to the pan and cook the pork until it is nicely browned. Remove the pork from the pan and add water to deglaze the pan.
Add chili powder and stir. Return the onions and the pork to the pan, reduce heat to low and cook for about one hour, adding more water if needed. Seed and wash the green chilies and cut into one inch squares. Add the chilies and mushrooms to pan and cook until the liquid is the consistency of gravy. (About 15 minutes). Serve with steamed rice. Serves 4.
EASY CHILI VERDE
4 lbs. lean pork roast (boneless)
2 jars green chili salsa
1 cup water
Cut roast into one inch pieces, brown lightly drain off grease. Put into pre-heated crock pot along with the salsa and water. Cook on high until meat is fork tender.
Pour over cooked rise or egg noodles. Makes great tacos and burritos.
Put this on before you go to work, dinner will be ready when you return home.
CHILI
1 1/2 lbs. ground beef
1 1/2 lbs. pork
3 lg. onions, chopped
1 lg. green pepper, chopped
1/2 c. celery, chopped
1/2 tsp. garlic powder
4 (16 oz.) cans tomatoes, mashed
Salt (to taste)
Pepper (to taste)
Chili powder (to taste)
3 (16 oz.) cans chili beans
Brown ground beef and pork in a cast iron skillet; drain fat. Add 1 tablespoon chili powder to meat. Add chopped onions, green pepper and celery. Add garlic powder and black pepper. Cook until tender. Then add tomatoes; cook until tender, but not falling apart. Add chili beans and stir. Let simmer over low heat, stirring constantly. Will stick easily. Add salt, pepper and chili powder to your taste. Serve with rice, if desired.
for the details.http://www.cooks.com/rec/doc/0,1649,146183-229195,00.html Here is my recipe. It is simple. And always remember, fresh chilies are so much better than canned. But depending on your region, can be harder to find. I suggest using pork as well. You won't find anyplace around the southwest region (where I am!) that serves chile with beef or turkey.
2-3 lbs diced pork
1 medium onion, chopped
5 cloves garlic, minced
10-12 green chilies, chopped (preferable Pueblo Chilies or Anaheims) or 4 cans hot green chilies or mild green chilies
1/2 teaspoon oregano
1 1/2 teaspoons garlic salt
3 over ripe tomatoes or 1 (28 ounce) can tomatoes, diced
5 tablespoons flour
Brown pork in frying pan with little oil.
Mix meat and flour. Stir until well coated.
Next add onion, fresh garlic, green chile, and tomatoes into pan. Mix together. Add enough water to cover all ingredients. Let simmer on medium low heat about several hours. About 10 minutes before finished, add garlic salt and oregano.
correctness,It's Non-profit and only for informational purposes.
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