Chili Verde Recipe

[Meat-O-Rama]

It's that simple. I'm looking for a great chili verde recipe, and I know that a number of you here probably have one.

Let's here it!

 

[CF74]

Ok I'll start it off. 1st you get you sum green chiles...

 

[Hostile]

I got one for a crock pot. I love crock pots.

Cube pork shoulder. I'd say about 3 pounds is good.

1 large can of green enchilada sauce or 2 small cans.

Chopped onions and chopped green chilis.

1 can of diced jalapenos if you just want a kick, 2 if you like a KICK.

2 cloves of garlic.

Crushed cilantro if you like it.



Okay, I like to brown the pork shoulder in a large skillet first. I use olive oil and I throw in the onions and garlic while browning the meat.


When done I pour the whole mixture into the crock pot and add the enchilada sauce, diced jalapenos and diced green chilis.

I cook it on high for about 6 hours or on low for about 8. I like it with sour cream and cheese and I prefer corn tortillas to flour for chili verde unless I am making burritos.

 

[CowboyMike]

I got one for a crock pot. I love crock pots.

Cube pork shoulder. I'd say about 3 pounds is good.

1 large can of green enchilada sauce or 2 small cans.

Chopped onions and chopped green chilis.

1 can of diced jalapenos if you just want a kick, 2 if you like a KICK.
....

Sometimes canned green enchi sauce has a fake/artificial taste. If you're going to use Hos's recipe, I'd suggest upping it a bit and make your own green chili sauce.

2 tablespoons cooking oil (Olive if you want to stay semi healthy)
3-4 onions, chopped
3 garlic cloves, chopped
1/2 green bell pepper, chopped
1 green chili, roasted (most stores can do it for you, if not then roast it yourself on home either on the grill or on a frying pan with oil until the skin is browned and slightly peeling), then chopped
2 tablespoons jalapenos, chopped (remove the ribs if you want to keep the heat down)
1 can tomatillos, crushed
1 can chicken stock

Heat the oil in a saucepan and saute the onions and garlic until they're caramelized.

Add everything else, allowing it to reduce and simmer together until you have the desired texture. You may also blend it all together if you wish.

Season to taste with salt, pepper, coriander, and/or chili powder.

 

[Meat-O-Rama]

I got one for a crock pot. I love crock pots.
.

Thanks. I like my crock pot. I LOVE my dutch oven.

 

[YosemiteSam]

Thanks. I like my crock pot. I LOVE my dutch oven.

I bet your wife hates it when you do that to her.

 

[Meat-O-Rama]

I bet your wife hates it when you do that to her.

She does, which makes me love it all the more...

 

[rash]

I got one for a crock pot. I love crock pots.

Cube pork shoulder. I'd say about 3 pounds is good.

1 large can of green enchilada sauce or 2 small cans.

Chopped onions and chopped green chilis.

1 can of diced jalapenos if you just want a kick, 2 if you like a KICK.

2 cloves of garlic.

Crushed cilantro if you like it.



Okay, I like to brown the pork shoulder in a large skillet first. I use olive oil and I throw in the onions and garlic while browning the meat.


When done I pour the whole mixture into the crock pot and add the enchilada sauce, diced jalapenos and diced green chilis.

I cook it on high for about 6 hours or on low for about 8. I like it with sour cream and cheese and I prefer corn tortillas to flour for chili verde unless I am making burritos.

yo Hos I don't eat much pork but I think imunna try this out with a different type of meat. thanks for the write up

sergio rashmos

 

[Meat-O-Rama]

yo Hos I don't eat much pork but I think imunna try this out with a different type of meat. thanks for the write up

sergio rashmos

Not a bad idea. If not pork, I'd go chicken.

edited to say chicken instead of beef...my hands were on autopilot.

 

[Hostile]

yo Hos I don't eat much pork but I think imunna try this out with a different type of meat. thanks for the write up

sergio rashmos

Beef would be okay, but nothing beats the pork shoulder man. With green chili it is a great combo.

 

[Meat-O-Rama]

So here's what I did, and it turned out pretty good.

Normally I would use pork shoulder for something like this, but I had a pork roast which is what gave me the idea in the first place.

I bought about ten or twelve fresh tomatillos, cut the stems off and put them in the food processor to make them into a sauce. I added a can of jalapenos to that as well.

I cut the pork into little 1/2 inch cubes and tossed it in some white pepper, ground cumin, kosher salt and onion powder.

I chopped up one large yellow onion, minced several cloves of garlic and tossed these and the pork into the dutch oven with some olive oil to get a nice brown on the pork.

Mixed in the tomatillo sauce, diced up a large can of green chilies and added that, and put it in the oven at 250 for about 3.5 hours.

It came out nice and tender, but a bit soupy. Maybe less tomatillos and green chili juice next time. It's got a decent kick. I got some serranos and a jar of Mrs. Renfro's green salsa. I'll light a few lumps of charcoal and roast the serranos over that, then add it to the salsa and puree it to give it a little extra smokey kick.

By the time it was done it was too late for dinner, so I'll be giving it a serous go for dinner tomorrow.