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Chile Verde..? Looking for a real good chile verde recipe...home cooked, tried and true! Thanks!!

Erika replied: "my fav! Pork Chili Verde c.1997, M.S. Milliken & S. Feniger, all rights reserved 6 pounds lean pork 1/4 cup vegetable oil or lard 2 large yellow onions, chopped 6 large cloves garlic, minced 1 tablespoon sea salt Freshly ground black pepper, to taste 1 tablespoon cumin 8 medium poblano chiles, seeded and chopped 4 large jalapenos, seeded and minced 2 large yellow bell peppers, seeded and chopped 4 1/2 quarts chicken stock 3 pounds fresh tomatillos, husks removed 1 bunch cilantro leaves, chopped Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour. Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese. Recipe Summary Difficulty: Easy Yield: 16 to 20 servings"

Desi Chef replied: "CHILE VERDE Ingredients: 1 1/2 lbs. each boneless beef chuck and boneless, lean pork shoulder, cut in 1-inch cubes 3 tbsp. olive oil or salad oil 1 med. sized green bell pepper, seeded and coarsely chopped 1 lg. clove garlic, minced or mashed 2 (1 lb. 12 oz.) cans tomatoes 1 (7 oz.) can green chiles, seeded and chopped 1/3 c. chopped parsley 1/2 tsp. sugar 1/4 tsp. ground cloves 2 tsp. ground cumin, or 1 tbsp. whole cumin seed crushed 1 c. dry red wine, or 1/4 c. lemon juice and 3/4 c. beef broth Salt METHOD: Brown about a quarter of the meat at a time on all sides in heated oil. Remove with slotted spoon and reserve. In pan drippings saute bell pepper and garlic until soft; add a little more oil if needed. In a large pan (at least 5 quarts), combine tomatoes and their liquid, green chiles, parsley, seasonings, and wine. Bring tomato mixture to a boil, then reduce heat to a simmer. Add browned meats, their juices, and sauteed vegetables. Cover and simmer for 2 hours, stirring occasionally. Remove cover; simmer about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender. Taste and add salt. Makes 6-8 servings. Verde means "green" in Spanish. The verde in this meaty stew is supplied by both fresh bell pepper and canned green chiles, plus chopped parsley. Make this dish ahead and reheat it at mealtime if you like. Serve it in bowls or as a sauce over rice."

Gartenzwerg replied: "I wont give out my recipe.only because it took me years to perfect it, and I never measure anything. But I'll give you a hint. It is NOT made with bell peppers as the main ingredient. The main base for the sauce is tomatillos.( a green looking tomato with a paper husk) Find a recipe you like for Salsa Verde then add chunks of pre cooked pork loin and let simmer so the meat absorbs the sauce.Don't use anything canned to make it. Then adjust it to your liking One more tip. after you remove the husk from your tomatillos you will notice they are rather dirty and oily-sticky, just wash them under very warm water and rub to clean them."

vini j replied: "check this link its good ."

soxrcat replied: "I like short cuts: brown beef stew or pork cubes in oil, add onions and garlic and cook until soft. Toss in a large can LaVictoria green enchilada sauce, and some corn meal or masa to thicken. Allow to cook, (Good way to use your crock pot.) until the meat is very tender and falls apart. Season to taste with salt, pepper, and cumin. (Cumin is the spice that makes Mexican food smell like Mexican food.) We eat it with refried beans, Spanish rice, some sour cream or queso fresco, and hot, large flour tortillas to wrap it all up. Enjoy!"

Any recipes for Chile Verde? I need a really good recipe for Chile Verde...anyone know of any?

shortnsweet replied: "go it ivillage.com they have any recipe you need for any dish.... it's a great site.."

Lola P replied: "1 1/2 lbs. each boneless beef chuck and boneless, lean pork shoulder, cut in 1-inch cubes 3 tbsp. olive oil or salad oil 1 med. sized green bell pepper, seeded and coarsely chopped 1 lg. clove garlic, minced or mashed 2 (1 lb. 12 oz.) cans tomatoes 1 (7 oz.) can green chiles, seeded and chopped 1/3 c. chopped parsley 1/2 tsp. sugar 1/4 tsp. ground cloves 2 tsp. ground cumin, or 1 tbsp. whole cumin seed crushed 1 c. dry red wine, or 1/4 c. lemon juice and 3/4 c. beef broth Salt Brown about a quarter of the meat at a time on all sides in heated oil. Remove with slotted spoon and reserve. In pan drippings saute bell pepper and garlic until soft; add a little more oil if needed. In a large pan (at least 5 quarts), combine tomatoes and their liquid, green chiles, parsley, seasonings, and wine. Bring tomato mixture to a boil, then reduce heat to a simmer. Add browned meats, their juices, and sauteed vegetables. Cover and simmer for 2 hours, stirring occasionally. Remove cover; simmer about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender. Taste and add salt."

Auntiem115 replied: "Chili Verde 4 lbs pork shoulder 1 lb pork soup bones 44 ounces tomatoes 23 ounces tomato sauce 1 tablespoon garlic 3 1/2 cups hot water, use juice from tomatoes as part of water 21 ounces ortega whole green chilies diced ortega hot peppers 1 tablespoon sugar 1 1/2 tablespoons salt lean out the roast, should leave about 2 1/2 lb meat to cut into 1/2 " pieces. Fry pork & bones over low until browned and meat slightly dry, drain off all grease Strain tomatoes with colander & coursely chop tomatoes, saving juice to use as part of water. Combine Tomatoes, tomatoes sauce, garlic, hot water, pork and bones in same sauce pan, bring to a boil & boil for 20 minutes. Add spices, chopped hot peppers to taste and chopped chili strips, continue to boil for another 20 minutes. Finish by cooking on med until desired thickness, usually about another 20 minutes. Remove bones and serve."

scrappykins replied: "Authentic Chili Verde 2 pounds lean pork, cubed 2 Tbsp. vegetable oil 1 large onion, chopped 1 large can California green chilies chopped 2 cloves garlic, minced 1-1/2 cups tomatillos, peeled and chopped 1 tsp. marjoram 1 tsp. salt 1/4 cup minced fresh cilantro 1/2 cup water, see cook's notes Optional garnish; chopped fresh cilantro and sour cream Cook's notes: If you have left-over gravy from a pork roast or poultry, use instead of the water. Procedure: In a large skillet, brown pork in oil, then push aside. Saute onion; then add remaining ingredients. Cover and simmer 1 hour or until tender. Serving suggestion: Serve over rice, top with sour cream and chopped cilantro. Also makes a great filling for burritos."

lou replied: "go to cooks.com!"

Anybody know any good Chile Verde recipes? I am looking for all kinds of recipes, not just chile verde, I mean, fettucine alfredo, different meals that are quick and easy, anything!!!! Let me know please!? Thank you!

*coco* replied: "CHILE VERDE 1 1/2 lbs. each boneless beef chuck and boneless, lean pork shoulder, cut in 1-inch cubes 3 tbsp. olive oil or salad oil 1 med. sized green bell pepper, seeded and coarsely chopped 1 lg. clove garlic, minced or mashed 2 (1 lb. 12 oz.) cans tomatoes 1 (7 oz.) can green chiles, seeded and chopped 1/3 c. chopped parsley 1/2 tsp. sugar 1/4 tsp. ground cloves 2 tsp. ground cumin, or 1 tbsp. whole cumin seed crushed 1 c. dry red wine, or 1/4 c. lemon juice and 3/4 c. beef broth Salt Brown about a quarter of the meat at a time on all sides in heated oil. Remove with slotted spoon and reserve. In pan drippings saute bell pepper and garlic until soft; add a little more oil if needed. In a large pan (at least 5 quarts), combine tomatoes and their liquid, green chiles, parsley, seasonings, and wine. Bring tomato mixture to a boil, then reduce heat to a simmer. Add browned meats, their juices, and sauteed vegetables. Cover and simmer for 2 hours, stirring occasionally. Remove cover; simmer about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender. Taste and add salt. Makes 6-8 servings. Verde means "green" in Spanish. The verde in this meaty stew is supplied by both fresh bell pepper and canned green chiles, plus chopped parsley. Make this dish ahead and reheat it at mealtime if you like. Serve it in bowls or as a sauce over rice."

Kuchiki Rukia replied: "Chile Verde Ingredients Serves 5 q 3 lb.'s of lean stew meat q 3 small cans of diced green chili q or 14 oz. Frozen green chili. q 2 tablespoons flour q 2 tablespoons cornstarch q 2 Tablespoons vegetable oil q 1 tablespoon beef bouillon q 1/2 teaspoon garlic powder q 1/2 teaspoon onion salt and some chopped onion if desired. q ½ teaspoon salt q ½ teaspoon pepper q 4 cups Water Brown the stew meat with the spices, in the vegetable oil. When the meat is brown all over, add green chili and the onion. Sauté for a few minutes. Add more cooking oil if necessary. Then add flour, cornstarch, bouillon, salt, garlic powder and onion salt. Stir until well mixed. Add water and cook for at least 1/2 hour over medium low heat stirring often. You may need to keep adding a little water because you don't want it too thick. It will be done when the meat falls apart when pulled with a fork. You can serve like a stew or use as filler in burritos and then ladle over the top too! Top with cheese and you will have Burrito Supreme. Fettuccine Alfredo 8 oz dry fettuccine pasta 1 cup butter, softened 1/2 cup grated Parmesan cheese freshly ground black pepper Cook pasta according to package directions. Drain. Stir in butter or margarine, and toss with grated cheese. Season with freshly ground black pepper. Makes 4 servings. Beef and Mozarella Bake * 1 lb. ground beef * 1 1/4 c. water * 1 t. basil * 1/4 t. pepper * /8 t. garlic powder or 1 clove garlic, minced * 1 can tomato soup * 1 can cream of mushroom soup * 6 oz. mozarella, shredded * 4 c. cooked macaroni Directions - In 10" skillet over medium-high heat, cook beef, basil, pepper and garlic until meat is browned. Stir in soups, water and 1 c. cheese. Add macaroni. Pour into a 2-quart baking dish and cover with remaining cheese. Bake at 400F for 25 minutes. Garlic Chicken Melt * 1 (14 ounce) can diced tomatoes, undrained * 1 envelope Lipton Recipe Secrets Savory Herb With Garlic Soup Mix * 4 boneless, skinless chicken breast halves (about 1 1/2 pounds) * 1 tablespoon olive oil * 1/2 cup shredded mozzarella or Monterey jack cheese Preheat oven to 375 degrees F. Arrange chicken in a 13 x 9-inch roasting pan. Pour soup mix blended with tomatoes and oil over chicken. Bake uncovered for 25 minutes or until chicken is thoroughly cooked. Sprinkle with cheese and bake an additional 2 minutes or until cheese is melted. Serves 4. French omelette (Basic recipe) 3 eggs salt and freshly ground pepper 1 tablespoon water 15 g(1/2 oz) butter Break eggs into a bowl and beat lightly with a fork just to combine the whites with the yolks. It is important not to over-whisk for it makes the omelette tough. Add the seasonings and the water. Melt half the butter in a frying pan and when the foam has subsided pour in the beaten eggs. Using a fork or a metal spatula pull the egg mixture from the edge towards the centre allowing the uncooked mixture to run to the outside. Do this until the eggs have begun to set and the omelette is still quite soft. Flip over one half of the omelette to the centre and flip over again so that the omelette is folded into three. Shake the omelette on to a heated plate. Melt remaining butter in pan and when it is sizzling pour over the omelette. Serve immediately. Serves: 1 Cooking time: 2 minutes"

scrappykins replied: "Chili Verde Burritos Makes 10 burritos Ingredients: 3 pounds lean pork, cut into 1/2-inch cubes 1-2/3 cups chicken stock 1/3 cup liquid from coarse purée (see directions) Coarse purée: 1 pound tomatillos 2 medium onions 3 jalapeños, stems removed 8 cloves garlic 2 4.5-ounce cans of chopped green chiles 1 small bunch of cilantro, chopped 1 teaspoon ground cumin 10 large tortillas Preparation: After cutting the pork, you’ll need to soften the tomatillos, so they’ll purée easier. Peel off the outer leaf and discard; put in boiling water for 3 minutes; drain in colander; then put tomatillos in a bowl of cold water (to keep them from continuing to cook). Separately pulse in a mini-food processor: the softened tomatillos, onion, jalapeños and garlic. (I never used a blender for this and I’m afraid it would nearly liquefy the contents. So if you don’t have a food processor, mince by hand.) Don’t liquefy any of the items -- just pulse it enough to be finely chopped. As you finish with each ingredient, put it in a mixing bowl. After all four items have been chopped, add the canned chiles and cilantro. Mix well and drain through a colander, catching the juices in another bowl. Save 1/3 cup of the juices that drain out and discard the rest. Return coarse purée to its own mixing bowl and stir-in the cumin. Brown pork in Dutch oven or stockpot (I use a 5-qt. cast-iron Dutch oven that works great). Drain; return to pot and add chicken stock and 1/3 cup of the purée liquid. Simmer pork in liquid for 1 hour. (Can be made ahead, to this point.) Add coarse purée and simmer for another 20 minutes. Serve in large tortillas, using slotted spoon for filling and a regular spoon to spread liquid on top. As a side dish, I recommend either Mexican rice or refried beans. Mike Rodman is a free-lance writer who lives on Beaver Lake in Northwest Arkansas, where he also fishes, cooks and listens to his stereo. -------------------------------------------------------------------------------- Spicy Shredded Beef Burritos Makes 10-12 servings Ingredients: 4-1/2 pound bone-in chuck roast 7 ounce can diced green chiles 3 tablespoons chili powder 1 teaspoon oregano 4 cloves garlic, minced 8 ounce can tomatoes salt and cayenne pepper to taste Preparation: Place chuck roast on a sheet of aluminum foil, approximately 12 inches x 25 inches. Mix together green chilies, chili powder, oregano and minced garlic. Spread this mixture on the roast and seal the foil all around. Place in a roaster and bake at 300°F. for 4 to 4-1/2 hours. The roast should be very tender and fall apart. Discard the bone and fat. Transfer the drippings to a large pan and stir in the canned tomatoes and shredded beef. Mix well and heat through. Add salt and cayenne pepper to taste. Serve on flour tortillas topped with your choice of condiments, including tomatoes, cheese, lettuce, sour cream, guacamole, etc. Crockpot Chicken Stroganoff Ingredients (4 servings) 6 Boneless Chicken Breasts 16 oz Sour cream 1 cn Cream of Mushroom soup 1 pk Onion Soup mix, Lipton's Instructions Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice. Easy Pork Chops with Dill Ingredients (4 servings) 8 Boneless pork chops; lean (thick ones) 3 tb Dried dillweed 3 tb Spicy mustard; or dijon 4 tb Dark brown sugar 3/4 c White wine Large Lemon; sliced Instructions Remove all visible fat from pork chops. Spray Pam or other veg. spray on bottom of skillet (or you can sprinkle salt on the bottom, if you prefer) Fry pork chops until well-browned on both sides. Blend together brown sugar, mustard and dillweed. Spread brown sugar mixture over top of pork chops. Place slices of lemon on top of each pork chop. Slowly pour in wine. Cover frying pan and simmer for 50-60 minutes. Check every 5 minutes to assure there is enough liquid left in pan after they have cooked about 30 minutes. Serve immediately. Alcohol content of wine will burn off. Easy Beef Bake Ingredients (2 servings) 1 pk Onion and mushroom or beef Flavor mushroom soup mix 1/4 c Water 1 lb Ground beef 1/2 c Soft bread crumbs 1/4 c Ketchup 1 md Egg 3 c Hot mashed potatoes Shredded Cheddar cheese Instructions Preheat oven to 350 degrees.In a medium bowl,combine soup mix, water,beef,bread crumbs,ketchup and egg.Press beef mixture into a 9" pie pan.Bake @ 350 degrees for 40 minutes. Easy Honey-Dijon Chicken 4 boneless chicken breast halves, without skin 1 c. fine unseasoned dry breadcrumbs 1 tsp. plus 2 T. Dijon mustard, divided 3 T. honey (a light one, like wildflower) 2 T. butter (not margarine) Flatten chicken breast halves to about ¼" thickness. In a shallow bowl or pie plate, combine breadcrumbs and 1 tsp. mustard. In another shallow bowl, combine honey and remaining 2 T. mustard. Dip chicken in the honey-mustard mixture, then coat with crumbs. In a nonstick skillet over medium heat, melt butter; cook chicken for about 4 to 5 minutes on each side, until lightly browned and juices run clear. Serves 4"

grdangel replied: "Chile Verde 4 lb pork roast (boneless butt or shoulder), cut in chunks 1 large can Ortega chopped green chiles 1 small can Ortega chopped jalapenos Place pork roast in crock pot. Add green chiles and jalapenos, but no water. Cook on high 8-10 hours. Serve with flour tortillas, beans and mexican rice. Creamy Fettuccini Alfredo 1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed ¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft) ½ cup margarine (I use I Can’t Believe It’s Not Butter Light) ½ cup milk (I use 1% or 2% low fat) 8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one) In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk. Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings. Serving Suggestions: I serve this with chicken Parmesan, salad, and garlic bread. Quick Chicken Parmesan 4 Boneless Chicken Breasts, pounded flat 1 jar Spaghetti Sauce (I use Prego mushroom and garlic) 3 oz. Mozzarella Cheese, grated 2 cups Italian Bread Crumbs 2 oz. Parmesan Cheese 1/2 tsp garlic salt 1 egg, plus 1 tbs water, slightly beaten Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings."

*Think Pink* replied: "Olive Garden's Fettucine Alfredo: Just like the famous restaraunt's dish. 25 min 6 servings 1/2 cup butter 2 tablespoons cream cheese 1 pint heavy cream 1 teaspoon garlic powder salt black pepper 2/3 cup grated parmesan cheese (preferably fresh) 1 lb fettuccine, prepared as directed 1. In a medium saucepan, melt butter. 2. When butter is melted, add cream cheese. 3. When the cream cheese is softened, add heavy cream. 4. Season with garlic powder, salt, and pepper. 5. Simmer for 15-20 minutes over low heat, stirring constantly. 6. Remove from heat and stir in parmesan. 7. Serve over hot fettucine noodles."

Looking for a great "Chile Verde" recipe? I am looking for a great "Chile Verde" recipe. The one that requires pork and tomatillo sauce.Please only respond if your recipe has been frequently requested or if you have had many compliments,Thank you !

blkshadow replied: "Try this recipe it was rated 4.5 out of 5 hope it helps =) "A delicious Mexican dish of pork simmered in tomatillos and chiles. Serve with white beans and rice. Garnish with grated cheddar cheese." Original recipe yield: 20 servings PREP TIME 45 Min COOK TIME 1 Hr 15 Min READY IN 2 Hrs US METRIC SERVINGS About scaling and conversions INGREDIENTS 6 pounds cubed pork stew meat 1/4 cup vegetable oil 2 large yellow onions 6 cloves garlic, minced 1 tablespoon sea salt freshly ground pepper, to taste 1 tablespoon ground cumin 4 1/2 quarts chicken broth 8 fresh poblano chile peppers, seeded and chopped 4 fresh jalapeno peppers, seeded and chopped 2 yellow bell peppers, seeded and chopped 3 pounds fresh tomatillos, husks removed 1 bunch cilantro leaves, coarsely chopped DIRECTIONS In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour. Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes. NUTRITION INFORMATION Servings Per Recipe: 20 Amount Per Serving Calories: 384 Total Fat: 25.6g Cholesterol: 81mg Sodium: 1301mg Total Carbs: 8.6g Dietary Fiber: 2.5g Protein: 29.3g VIEW DETAILED NUTRITION About: Nutrition Info Powered by: ESHA Nutrient Database"

T replied: "I just do this and it is SOOOOOOOO good 2 pounds tomatillas 1 large onion 2 jalapenas 6 cloves of garlic fresh lime juice tortilla chips Take the tomatillas, onion, garlic and peppers and add them to a pan of water that has boiled and you have turned it to simmer. Let them simmer for 10 to 15 minutes. Cool and then puree in a blender or a food processor. Add the lime juice and chill, you will LOVE this!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!"

abby replied: "1st - Boil your pork with onion, salt and garlic. (drain it), Use some of the broth to boil green tomatillo (the ripe one broke out the cover), jalapeno pepper (the ones that have lines on the surface are the hottest). 2nd blend the above with cilantro, one clove of garlic (medium size) and like 1/4 of an onion. Saute with super small amount of olive oil. Mix everything together and bring it to boiling for about 8 minutes and it is done. Note: Palmero green tomatillo (the small one) has a very unique flavor for salsas. If you are watching your fat intake remove the top layer of broth (is nothing but fat) or refigerate once is only warm and let the fat cake on top and remove it. Your arteries will appreciate that."

scrappykins replied: "Chili Verde Yield: 8 Servings Ingredients 2 lb chicken or pork 1 onion; chopped 1 cn (17-oz) tomatillos 1 cn (7-oz) diced ortega chiles 3 cloves garlic; chopped 1/2 ts cumin seed 1/2 ts mustard seed 1 ts dried cilantro 1 ts dried marjoram 1/2 ts ground black pepper (up to) 2 jalapeno peppers; chopped 3 tb flour 1 ts sage 2 tb cooking oil (up to) 3 c rice 1 salt to taste 1 cn (17-oz) hominy (optional) 1 cn (17-oz) chicken broth -(optional) Add chopped onion, garlic, cumin, black pepper, mustard seed and oil in a deep skillet at medium heat and cook covered untilonion is soft. Stir occasionally to cook evenly. Cut meat into bite size chunks. Put flour and sage into the bag and shake the meat until dusted. Add the meat to the skillet and stir occasionally until the meat is brown(or white for chicken). Chop up tomatillos ans add to pan.Add ortega chilis, jalapeno peppers, cilantro and marjoram to pan. Simmer covered under low heat for about an hour or until meat is tender. Turn off heat and let sit covered until ready to eat or cool enough to put in the refrigerator. If you prepare this the day before you use it, it will taste better the next day. Serve with cooked rice."

hubby replied: "Chicken or Pork Chile Verde A warm, hearty stew that will leave you full and satisfied. If fresh roasted chiles are not available, you can use canned. Omit the sugar for a low-carb version. INGREDIENTS: 1 1/2 pounds chicken or pork boneless and diced to cubes 2 cups chicken broth 1 cup green chile sauce 2 cups tomatillos, husks removed and coarsely chopped 2 roasted green chiles, seeded and diced (Anaheim or Poblano work well) 4 cloves of garlic, peeled and diced 1 medium onion, peeled and diced 1/4 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon cumin 1/2 teaspoon sugar* 3 tablespoons oil 2 cups drinking water PREPARATION: Brown the chicken or pork in a small amount of lard or oil, over high heat. Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat"

mswathi1025 replied: "1. CHILE VERDE 1 1/2 lbs. each boneless beef chuck and boneless, lean pork shoulder, cut in 1-inch cubes 3 tbsp. olive oil or salad oil 1 med. sized green bell pepper, seeded and coarsely chopped 1 lg. clove garlic, minced or mashed 2 (1 lb. 12 oz.) cans tomatoes 1 (7 oz.) can green chiles, seeded and chopped 1/3 c. chopped parsley 1/2 tsp. sugar 1/4 tsp. ground cloves 2 tsp. ground cumin, or 1 tbsp. whole cumin seed crushed 1 c. dry red wine, or 1/4 c. lemon juice and 3/4 c. beef broth Salt Brown about a quarter of the meat at a time on all sides in heated oil. Remove with slotted spoon and reserve. In pan drippings saute bell pepper and garlic until soft; add a little more oil if needed. In a large pan (at least 5 quarts), combine tomatoes and their liquid, green chiles, parsley, seasonings, and wine. Bring tomato mixture to a boil, then reduce heat to a simmer. Add browned meats, their juices, and sauteed vegetables. Cover and simmer for 2 hours, stirring occasionally. Remove cover; simmer about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender. Taste and add salt. Makes 6-8 servings. Verde means "green" in Spanish. The verde in this meaty stew is supplied by both fresh bell pepper and canned green chiles, plus chopped parsley. Make this dish ahead and reheat it at mealtime if you like. Serve it in bowls or as a sauce over rice. **************************************************************** 2.CHILE VERDE 3 lbs. boneless, lean pork shoulder, cut into 1" cubes 3 tbsp. olive or salad oil 1 med. sized green pepper, seeded & coarsely chopped 1 lg. clove garlic, minced or mashed 2 lg. cans (1 lb. 12 oz.) tomatoes 1 lg. can (7 oz.) green chilies, seeded & chopped (Ortega brand) 1/3 c. chopped cilantro 1/2 tsp. sugar 1/4 tsp. ground cloves 2 tsp. ground cumin or 1 tbsp. whole cumin seed, crushed 1/4 c. lemon juice 3/4 c. beef broth Salt Or tomatillos (about 10 tomatillos cut in small chunks). Are better than bell pepper. Brown about a quarter of the meat at a time on all sides in heated oil; remove with a slotted spoon and reserve. In pan drippings saute bell pepper (or tomatillos) and garlic until soft; add a little more oil, if needed. In a large pan (at least 5 quarts) combine tomatoes and their liquid, green chilies, cilantro, seasonings and liquids. Bring this mixture to a boil, then reduce heat to simmer. Add browned meats, their juices and sauteed vegetables. Cover and simmer for 2 hours, stirring occasionally. Remove cover; simmer for about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender. Makes 6 to 8 servings. Serve with fresh flour tortillas, Spanish rice and salad."

Need a good Chile Verde recipe? I have tried dozens of recipes and still have not found the 'right one'. I've visited just about every website I could find, so does anyone have a 'family recipe' they'd be willing to share?

darkandstormyknight replied: "I have an awesome recipe for Chili Verde. You need 4 tomatillos, 2 jalapeño peppers, half a clove of garlic, half a white onion, and a Tbsp of cilantro (plus salt to taste.) Boil your peppers and tomatillos till the skins start to fall off. Then throw them in the blender with a little bit of the boiled water. Shred up the cilantro, chop up the onion, and finely dice the garlic and toss them in, leaving a bit of cilantro out. Then blend on low until you get the consistency you want. Garnish with cilantro and serve hot or cold. The best advice though is to increase or decrease the peppers as desired, you will have to experiment. Be sure you have fresh ingredients, shiny firm veggies, not squishy or wrinkly or underripe. Don't use no wilty cilantro. Use fresh garlic, not powder. Also, peppers, tomatillos, onion, and garlic all vary in size. So if you want your recipe to taste the same every time, be consistent with the sizes."

amb12246 replied: "CHILI VERDI 1 1/2 lbs each boneless beef chuck and boneless lean pork shoulder, cut into 1" cubes.If its fatty cut some fat off. 3 Tbsps olive oil 1 lge green bell pepper,seeded and coursely chopped 2 lge cloves garlic,minced 2{1lb 12oz cans}tomatoes 1 lge can{7oz} hot green chili{use all but 3 sm. ones},seeded and chopped{you can put some of the seeds in} 1/2 cup chopped parsley 1/2 tsp sugar or honey 1/4 tsp ground cloves 1 tsp ground cumin 1 1/2 cups dry red wine 1 cup beef broth 1/2 tsp salt Brown 1/4 of the meat at a time on all sides in heated oil, remove with a slotted spoon and reserve. In pan drippings,saute bell pepper and garlic until soft,add a little oil,if needed. In a large pot{atleast 5 qts} combine tomatoes and their liquid, green chiles, parsley,seasonings and wine. Bring tomatoe mixture to a boil, reduce heat to a simmer, add browned meat,their juices and sauteed vegetables. Cover and simmer for 2 hours,stirring occasionally.Remove the cover, simmer for about 45 minutes or until sauce is as thick as you like it.Taste and add salt to your liking. Using a large spoon, remove any grease {from the meat} or wait until it is cold. Enjoy!!!"

how to make chile verde the easy way? how can i make some good chile verde with ingredients that i would have in my kitchen already. i don't want anything fancy just regular chile verde

Tom ツ replied: "1 1/2 pounds tomatillos 5 garlic cloves, not peeled 2 jalapenos, seeds and ribs removed, chopped 2 Anaheim or Poblano chiles (optional) 1 bunch cilantro leaves, cleaned and chopped Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle. If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem. Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed."

soy como el chile verde picoso pero sabroso? i have a silver knife that has "soy como el chile verde picoso pero sabroso" written on it. i have the rest of it translated i think. something like: "I am eating the green chili, ______ but tasty." first of what does picoso mean, and second of all, why would that be written on a knife?

Sweetz ♥OFC♥~PAC replied: "It translates to: I am like green chile, spicy but tasty!"

♥Mari♥ replied: "it means------ im like a green chile,spicy but good!!!!lol n i dunno y it would be written on a knife lol"

Erik Van Thienen replied: ""I'm like the green chile, spicy but delicious""

More Resources

Cooks.com - Recipes - Chile Verde
COSTILLAS VERDE (RIBS IN GREEN CHILE) Note: Pork chops or ... CHILE VERDE. Or tomatillos (about 10 tomatillos cut in small chunks) ...

Chile Verde Recipe | Simply Recipes
Mexican pork chile verde recipe, with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce.

Chile Verde's Home Site
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Chili con carne - Wikipedia, the free encyclopedia
(Redirected from Chile verde) Jump to: navigation, search ... 5.4 Chile verde (green chili) 6 Other dishes made with chili. 7 Notes. 8 References ...

How to Make Chile Verde | Hot Sauce Blog
How to Make Chile Verde - Hot Sauce Blog - The Original Hot Sauce Blog. If it's not here, it's not hot enough! Hot sauce reviews, recipes, how to guides, interviews ...

Chile Verde Recipe
A authentic stew made with tomatillos and green chiles. Serve on a chilly day to warm up. ... chile verde. green chiles. green chile sauce. mexican soups ...

Chile Verde II - All Recipes
A delicious Mexican dish of pork simmered in tomatillos and chiles. ... I have never even tasted Chile Verde before, let alone make it myself. ...

Chile Verde Recipes , A Tender Pork Stew
Tender Pork Chile Verde Recipes simmered in mexican spices. Your are going to love this recipe with all it's flavor! ... Chile Verde recipes tend to be full of ...

Easy, Delicious Chile Verde Recipes
Chile Verde freezes beautifully, so you can make a large batch ... Here's My Own Chicken Chile Verde Recipe. Authentic Mexican Recipes from Rick Bayless ...

Cooks.com - Recipe - Chile Verde
CHICKEN ENCHILADA VERDE. GRILLED CHEESE AND APPLE WITH A KICK ... Enter your email to signup for the Cooks.com Recipe Newsletter. CHILE VERDE ...

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