Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.recipe, please, for chili verde?-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(recipe, please, for chili verde?),it will help you,my kids.
Answers:
HOT SAUCE:
1 (3 oz.) can stewed tomatoes, shredded
1 (4 oz.) can diced jalapenos
1 (4 oz.) can diced green chilies
1 med. onion, chopped medium to fine
Dash or two of garlic salt
Salt and pepper (don't taste too hot)
Mix all ingredients, stir well.
CHILI VERDE:
4 lb. pork butt shoulder roast, cut into 1/2 inch cubes
2 med. onions, diced medium to fine
Salt, pepper, garlic salt
2 (8 oz.) can tomato sauce
Mix meat, onions and seasonings well. Cook over medium heat until meat looks chalky (not browned) and onions are weeping. Add approximately 2 large spoonfuls of hot sauce. Simmer 5 minutes. Add tomato sauce. Cover and simmer until sauce thickens slightly, about 1 to 2 hours. Serve with warm tortillas and remainder of hot sauce.
Other Answers:
tons of recipe's
google search string [ "chili verde" recipe ]
---------------------
Mexican Chili Verde
10 fresh Anaheim (also called New Mexico) chiles
1/4 cup olive oil
1 large onion, peeled, coarsely chopped
4 large cloves garlic, peeled, pressed or mashed in a mortar
2 pounds lean boneless pork shoulder or butt, trimmed of as much fat as possible and cut into 1-inch cubes
Masa harina (corn flour) for dredging
1 bottle (12 ounces) lager
1 teaspoon ground cumin
1 to 3 tablespoons chipotle chile paste, to your taste
1 bay leaf
1 tablespoon dried oregano
2 teaspoons salt
2 teaspoons freshly ground black pepper
1/2 cup chopped fresh cilantro
Preheat the oven to 450 degrees.
Place the chiles on a baking sheet and roast them until the skins blister and turn black, 25 to 30 minutes. Remove the chiles and place them in a paper bag to steam for 10 minutes. When cool enough to handle, peel, stem, seed and cut the peppers into strips.
In a Dutch oven or casserole, heat 2 tablespoons of the oil over medium heat, then cook the onion and garlic until they are translucent, stirring, about 8 minutes. Remove the solids with a slotted spoon and set them aside.
Add 1 tablespoon of the oil to the Dutch oven and let it heat up. Dredge the pork in the masa harina, tapping off any excess.
Brown the pork on all sides over medium heat, cooking in two batches if necessary so the pieces of meat don't touch each other, turning them with tongs, about 12 minutes for each batch. Use the remaining 1 tablespoon of olive oil for the second batch. Set the meat aside.
Deglaze the bottom of the Dutch oven by pouring in about a quarter of the beer, scraping up the browned bits on the bottom with a wooden spoon. Once all the crust is picked up, add the remaining beer.
Return the onion, garlic and pork to the Dutch oven. Add the cumin and cook for 10 minutes.
Add the Anaheim chiles, chipotle chile paste, bay leaf, oregano, salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and cook until the pork is very tender, stirring occasionally, about 45 minutes.
Add the cilantro leaves and cook another 10 minutes, then turn off the heat and let the dish sit 5 minutes. Remove the bay leaf and serve.
Makes 6 servings. From "Real Stew" by Clifford Wright
--------------
Chili Verde
World Champion 2001
Source: Karen Ray
Submitted By: www.chilicookoff.com
Ingredients:
1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
3 tablespoons green chile powder
19 oz can green enchilada sauce
32 ounces canned tomatillos with their liquid
7 oz can hat salsa verde
3 1/2 pounds pork sirloin, cubed
Lard or oil as needed to brown
2 cups onions, finely minced
1 1/2 tablespoons fresh garlic, pressed
2 pounds diced green chiles, fresh or frozen
2 cups mixed fresh green peppers, very finely minced
1 teaspoon lime juice
1/2 cup finely chopped cilantro leaves
Salt to taste
Instructions:
Combine powders. Combine enchilada sauce, tomatillos and salsa verde in a chili pot. Press tomatillos against the side of the pot to crush. Add powders to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
Brown meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.
After 2 hours, add half of finely minced green peppers. Add salt as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin as needed. After 2 3/4 hours adjust salt and other seasonings as needed.
Just before turn-in add lime juice and cilantro.
Source(s):
http://www.thatsmyhome.com/texmex/soups/chilive.htm
http://ks.essortment.com/recipecrockpot_rqms.htm
http://www.chilicookoff.com/Recipe/Recipe_Detail.asp?RecipeID=59&Champ=1 1. tomatios (they look like little green tamatoes)
2. 1 onion
3. jalpenos, (few chile serranos)
4. a sprinkle of oregano
5. chicken breast or pork
6. 1 red tamatoe
7. in a large dutch pan brown the meet
8. in a blender peel the tamatios cut the ends of the chilies put those in and blend those
Source(s):
go online to food network and type in chili verde
they will give you the full recipe :) For the green sauce you will need about 1lb of tomatillos (they are small green tomatoes that come covered in a brownish leaf), half an onion, some jalape?os (2 or 3 depending on how hot you want it), and one large tomato. You will cook all this in aboiling water until the tomato and tomatillos look like they are about to explode (the skin starts to separate). Put them in a blender, add salt and oregano to taste, and you're ready to add it to your pork, enchiladas, chicken, or whatever it is you want to use it with :o)
I didn't add the meat part of the recipe because you asked for salsa verde only :o) If you want me to add on to this, type it up in your comment box or add details to your question :o)
Source(s):
I'm mexican, I make it all the time.
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.
Kitty said: Yes.recipe, please, for chili verde?-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(recipe, please, for chili verde?),it will help you,my kids.
Answers:
HOT SAUCE:
1 (3 oz.) can stewed tomatoes, shredded
1 (4 oz.) can diced jalapenos
1 (4 oz.) can diced green chilies
1 med. onion, chopped medium to fine
Dash or two of garlic salt
Salt and pepper (don't taste too hot)
Mix all ingredients, stir well.
CHILI VERDE:
4 lb. pork butt shoulder roast, cut into 1/2 inch cubes
2 med. onions, diced medium to fine
Salt, pepper, garlic salt
2 (8 oz.) can tomato sauce
Mix meat, onions and seasonings well. Cook over medium heat until meat looks chalky (not browned) and onions are weeping. Add approximately 2 large spoonfuls of hot sauce. Simmer 5 minutes. Add tomato sauce. Cover and simmer until sauce thickens slightly, about 1 to 2 hours. Serve with warm tortillas and remainder of hot sauce.
Other Answers:
tons of recipe's
google search string [ "chili verde" recipe ]
---------------------
Mexican Chili Verde
10 fresh Anaheim (also called New Mexico) chiles
1/4 cup olive oil
1 large onion, peeled, coarsely chopped
4 large cloves garlic, peeled, pressed or mashed in a mortar
2 pounds lean boneless pork shoulder or butt, trimmed of as much fat as possible and cut into 1-inch cubes
Masa harina (corn flour) for dredging
1 bottle (12 ounces) lager
1 teaspoon ground cumin
1 to 3 tablespoons chipotle chile paste, to your taste
1 bay leaf
1 tablespoon dried oregano
2 teaspoons salt
2 teaspoons freshly ground black pepper
1/2 cup chopped fresh cilantro
Preheat the oven to 450 degrees.
Place the chiles on a baking sheet and roast them until the skins blister and turn black, 25 to 30 minutes. Remove the chiles and place them in a paper bag to steam for 10 minutes. When cool enough to handle, peel, stem, seed and cut the peppers into strips.
In a Dutch oven or casserole, heat 2 tablespoons of the oil over medium heat, then cook the onion and garlic until they are translucent, stirring, about 8 minutes. Remove the solids with a slotted spoon and set them aside.
Add 1 tablespoon of the oil to the Dutch oven and let it heat up. Dredge the pork in the masa harina, tapping off any excess.
Brown the pork on all sides over medium heat, cooking in two batches if necessary so the pieces of meat don't touch each other, turning them with tongs, about 12 minutes for each batch. Use the remaining 1 tablespoon of olive oil for the second batch. Set the meat aside.
Deglaze the bottom of the Dutch oven by pouring in about a quarter of the beer, scraping up the browned bits on the bottom with a wooden spoon. Once all the crust is picked up, add the remaining beer.
Return the onion, garlic and pork to the Dutch oven. Add the cumin and cook for 10 minutes.
Add the Anaheim chiles, chipotle chile paste, bay leaf, oregano, salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and cook until the pork is very tender, stirring occasionally, about 45 minutes.
Add the cilantro leaves and cook another 10 minutes, then turn off the heat and let the dish sit 5 minutes. Remove the bay leaf and serve.
Makes 6 servings. From "Real Stew" by Clifford Wright
--------------
Chili Verde
World Champion 2001
Source: Karen Ray
Submitted By: www.chilicookoff.com
Ingredients:
1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
3 tablespoons green chile powder
19 oz can green enchilada sauce
32 ounces canned tomatillos with their liquid
7 oz can hat salsa verde
3 1/2 pounds pork sirloin, cubed
Lard or oil as needed to brown
2 cups onions, finely minced
1 1/2 tablespoons fresh garlic, pressed
2 pounds diced green chiles, fresh or frozen
2 cups mixed fresh green peppers, very finely minced
1 teaspoon lime juice
1/2 cup finely chopped cilantro leaves
Salt to taste
Instructions:
Combine powders. Combine enchilada sauce, tomatillos and salsa verde in a chili pot. Press tomatillos against the side of the pot to crush. Add powders to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
Brown meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.
After 2 hours, add half of finely minced green peppers. Add salt as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin as needed. After 2 3/4 hours adjust salt and other seasonings as needed.
Just before turn-in add lime juice and cilantro.
Source(s):
http://www.thatsmyhome.com/texmex/soups/chilive.htm
http://ks.essortment.com/recipecrockpot_rqms.htm
http://www.chilicookoff.com/Recipe/Recipe_Detail.asp?RecipeID=59&Champ=1 1. tomatios (they look like little green tamatoes)
2. 1 onion
3. jalpenos, (few chile serranos)
4. a sprinkle of oregano
5. chicken breast or pork
6. 1 red tamatoe
7. in a large dutch pan brown the meet
8. in a blender peel the tamatios cut the ends of the chilies put those in and blend those
Source(s):
go online to food network and type in chili verde
they will give you the full recipe :) For the green sauce you will need about 1lb of tomatillos (they are small green tomatoes that come covered in a brownish leaf), half an onion, some jalape?os (2 or 3 depending on how hot you want it), and one large tomato. You will cook all this in aboiling water until the tomato and tomatillos look like they are about to explode (the skin starts to separate). Put them in a blender, add salt and oregano to taste, and you're ready to add it to your pork, enchiladas, chicken, or whatever it is you want to use it with :o)
I didn't add the meat part of the recipe because you asked for salsa verde only :o) If you want me to add on to this, type it up in your comment box or add details to your question :o)
Source(s):
I'm mexican, I make it all the time.
correctness,It's Non-profit and only for informational purposes.
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