chile verde

Green chili chicken is a fast and easy weeknight meal, loaded with peppers, onions, and chunks of tender chicken.

Green Chili Chicken Pressure Cooker Recipe

chicken

tomatillos, quartered, husks discarded (about 4 tomatillos)

Anaheim

Serrano

white onion, roughly chopped (about 1 medium)

garlic, peeled

whole cumin seed, toasted and ground

Kosher salt

cilantro

Asian fish sauce,

Fresh corn tortillas and lime wedges,

Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.

Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.

This deliciously simple slow cooker beef chile verde is the perfect slow cooker main dish to feed a crowd!

Slow Cooker Beef Chile Verde

beef chuck

(12-16 oz) salsa verde

green chiles

Salt & pepper –

onion, garlic

For serving: Mexican quick-pickled

Season the beef chuck all over with salt and pepper and place in the slow cooker.

If using onions, slice into wedges and arrange around the beef in the slow cooker along with the minced garlic.

Add the salsa verde or green enchilada sauce and the diced green chilis to the slow cooker, pouring them over the beef and onions to distribute evenly.

Cover and cook over LOW heat for 8-12 hours until super tender.

Shred the beef with two forks and serves as is, or in a number of ways: in quesadillas, as tacos, on nachos, or with eggs for breakfast!

A deeply flavored chile verde that requires only 15 minutes of hands-on work. Really.

Easy Pressure Cooker Pork Chile Verde Recipe

(1.9kg) boneless pork shoulder,

tomatillos (about 4 tomatillos; 350 grams), quartered, husks discarded

peppers

serrano

white onion

(15 grams) whole cumin seed, toasted and ground

cilantro leaves

(15 milliliters) Asian fish sauce,

In a pressure cooker, combine pork, tomatillos, Poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure.

Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine. Serve immediately with tortillas and lime wedges.

Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good!

Chile Verde

tomatillos

garlic cloves, not peeled

jalapeños, seeds and ribs removed, chopped

Anaheim or Poblano chiles (optional)

cilantro leaves,

pork

Salt

black pepper

Extra virgin olive oil

yellow onions, chopped

garlic cloves,

oregano oregano

chicken stock

cloves

Flour or corn tortillas

Spanish rice

"We can't get tomatillos up here, will it work with regular tomatoes as well?"

Roast the tomatillos, garlic: 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 chilies 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.

Purée tomatillos with garlic, jalapeño, cilantro: 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.

Sear pork on all sides: Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides.
 
Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

Sauté onions and garlic: Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes.

Add pork, oregano, tomatillo sauce, stock, ground cloves: If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan.
 
Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

Simmer 2-3 hours: Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

"This is a wonderful recipe, so delicious!\r\nI was wondering after bringing to a boil could i transfer it to the oven for a few hours on 325?"

"I make this exact same recipe except I don’t purée everything in the blender, after I brown my pork I take it out and cook the jalapeños, onions and garlic for a few minutes and then I just chop the tomatillos in fairly large pieces and add that  and the pork back in the pan.  After it cooks for a couple of hours the tomatillos and onions  cook down To a consistency just as if they were puréed. there’s no need to do the extra step."

"It's my favorite mexican meal along with Fajatia's. Love it."

https://www.simplyrecipes.com/video_src?vid=5978370635001

New Mexico Chile Verde (Green Chili) - This New Mexico Chile Verde AKA Green Chili recipe is savory and bold with tomatillos and poblano peppers, and is perfect for spicy chili lovers!

New Mexico Chile Verde (Green Chili)

pork butt,

onions,

cumin

coriander

oregano

garlic, (minced)

Hatch peppers, (chopped (or Anaheims))

Poblano peppers, (chopped)

jalapeno peppers, (seeded and diced)

tomatillos ((peeled and cleaned), chopped)

bay leaves

cilantro ((large), chopped)

masa ((corn flour))

water (or chicken stock)

salt, (divided)

Lime wedges (for garnish)

Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.

Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.

Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.

Take 2 forks and break the pork up even more. Salt and pepper to taste.

Can you make great chile verde without Hatch chilies? Yep.

Chile Verde With Pork Recipe

pork shoulder,

poblano peppers

cubanelle peppers

tomatillos (about 15 medium), husks removed

garlic

jalapeño peppers, stems removed, split

vegetable oil

large onion, finely diced (about 1 1/2 cups)

In large bowl, toss pork with 2 tablespoons salt until thoroughly coated. Set aside at room temperature for 1 hour.

Meanwhile, roast poblano and cubanelle peppers by placing them directly over the flame of a gas stove until deeply charred on all surfaces, about 10 minutes total. If you don't have a gas burner, you can achieve similar results under the broiler, or on an outdoor grill. Place peppers in a bowl and cover with a large plate. Let steam for 5 minutes, then peel under cool running water. Dry chilies, discard seeds and stems, and roughly chop. Transfer to bowl of food processor.

Preheat broiler to high. Toss tomatillos, garlic, and jalapeños with 1 tablespoon vegetable oil and 1 teaspoon kosher salt. Transfer to rimmed baking sheet lined with foil. Broil until charred, blistered, and just softened, turning once halfway through cooking, about 10 minutes total. Transfer to the food processor along with any exuded liquid.

Add 1/2 of cilantro to the food processor and pulse mixture until it is roughly pureed but not smooth, about 8 to 10 one-second pulses. Season to taste with salt and pepper.

Adjust oven rack to middle position and preheat oven to 225°F. Heat remaining oil in large Dutch oven over high heat until smoking. Add half of pork and cook without moving until well browned, about 3 minutes. Stir pot and continue cooking, stirring occasionally, until well browned on all sides. Add remaining pork and onions and cook, stirring frequently and scraping up any browned bits from bottom of pan, until onions are softened, about 4 minutes. Add cumin and cook, stirring constantly until fragrant, about 1 minute.

Add chicken stock and pureed chilies to pot and stir to combine. Bring to a boil, cover, and transfer to oven, leaving lid slightly ajar. Cook until pork shreds easily with a fork, about 3 hours. Remove from oven and return to stovetop.

Skim off and discard any excess fat. Adjust to desired consistency by adding water or boiling and reducing. Stir remaining cilantro into pot and season to taste with more salt. Serve immediately with warm tortillas, diced onions, sour cream, cheese, cilantro, and lime wedges. Chili can be chilled and stored in airtight container in refrigerator for up to 5 days. Flavor will improve with time.

Make this amazing recipe for Mexican Pork Stew (AKA Pork Chile Verde) with very little prep or effort from you - just let the Instant Pot do all the work!

Mexican Pork Stew

pork butt

Tomatillos (husks removed)

Jalapeño Peppers

Garlic

Onion (chopped)

Cumin

Cilantro

Fish Sauce

Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.

Put pork and all sauce ingredients into an Instant Pot, starting with the vegetables at the bottom.

Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.

Sprinkle the pork with the cumin and salt, mix it slightly.

Close and cook on high for 30 minutes with natural release.

Remove pork chunks carefully with tongs. The meat is falling apart at this stage so you have to be a little careful.

Put in cilantro and fish sauce, and using an immersion blender, puree the veggies until there aren&#x27;t any big chunks of veggies left.

Put back the pork and enjoy!

This easy 4-Ingredient Chicken Chile Verde is a weeknight dinner favorite! It is great with rice, quinoa, or served with tortillas. You can also make tacos, burritos, quesadillas, salads, etc!

4-Ingredient Instant Pot Chicken Chile Verde

lbs. chicken thighs or chicken breasts

garlic powder

salsa verde

Salt and black pepper (to taste)

Place the chicken in the Instant Pot or pressure cooker. Add the cumin, garlic powder, and salsa verde.

Set cooker to high pressure for 25 minutes or on the Instant Pot press the poultry button.

When the chicken is done cooking, quick release the pressure and shred the chicken in the pot with two forks. Season with salt and black pepper, to taste. Serve with tortillas, rice, use in burritos, quesadillas, tacos, salads, etc.

Note-if you don't have an Instant Pot you can use a regular pressure cooker. The shredded chicken will keep in the fridge in an airtight container for up to 3 days. The shredded chicken can be frozen for up to 1 month.

This Instant Pot Chicken Chile Verde tastes amazing and is so easy to make. Add a few ingredients into the instant pot and dinner is made in minutes. It doesn&#039;t get much better than that.

Instant Pot Chicken Chile Verde Recipe

chicken thighs

tomatillos (quartered)

poblano peppers (diced)

green chili peppers (1 can)

onion

Tablespoon cumin

salt (to taste)

Worcestershire sauce (dash)

cilantro (roughly chopped)

limes (for serving)

taco size tortillas (for serving)

Place chicken thighs, tomatillos, peppers, onion, garlic, cumin, and salt in an Instant Pot. Saute on high for 5-8 minutes, until chicken is lightly seared. Place lid on Instant Pot, seal, and cook manually on high pressure for 15 minutes. When finished, allow pressure to release naturally.

Remove chicken from pot and shred, then set aside.

Add cilantro and Worcestershire sauce to the remaining ingredients in the Instant Pot. Using an immersion blender (or transferring everything in the Instant Pot to a high-power blender), blend until sauce is smooth. Pour sauce over shredded chicken (as much or as little as you want).

Serve warm topped with cilantro, fresh squeezed lime juice, and tortillas.

This chile verde chicken tamale casserole is a quick and easy spin on traditional tamales. It's loaded with flavor and every bit as delicious as the real deal!

Chile Verde Chicken Tamale Casserole Recipe

rotisserie chicken (pulled (about 4 cups))

chicken broth

c. chile verde enchilada sauce

c. chopped cilantro

c. masa harina*

tsp. coarse kosher sea salt

sugar

baking powder

unsalted butter

c. frozen corn (thawed, divided)

poblanos

c. low-sodium chicken broth- more if needed

c. grated monterey jack cheese (divided)

Preheat oven to 400 degrees. Lightly grease or spray a 9x13-inch baking dish, set aside.

In a large skillet set over medium-low heat, add the chicken, broth, sauce, cilantro, and garlic powder. Heat while preparing the remaining ingredients, stirring occasionally.

In the bowl of a food processor, combine the masa, salt, sugar, baking powder, pepper, butter, 2 cups corn, and poblanos. Process or pulse until a coarse meal forms. Add chicken broth and process or pulse until them mixture reaches a thick peanut butter consistency. More broth (or water) may be required. Fold in remaining 1 cup of corn.

Press half of the mixture into the bottom of the prepared pan. Sprinkle with 3/4 cup cheese, then add the chicken filling. Sprinkle with another 3/4 cup cheese. Press the remaining tamale dough over top.

Cover with 1 cup of chile verde sauce and remaining 1 1/2 cups cheese. Place a piece of foil over top and place in the oven to bake for 30 minutes. Uncover and cook for an additional 10 minutes. Top with cilantro, if desired.

Corn, Cheese and Chile Verde Tamales recipe from Pati&#039;s Mexican Table Season 9, Episode 10 &quot;Sabores Norteños&quot;

Corn, Cheese and Chile Verde Tamales

white corn kernels (fresh

evaporated milk

unsalted butter (at room temperature)

flour

baking soda

salt

dried corn husks (plus more for lining the steamer)

cheese

Coarsely puree the corn kernels along with the evaporated milk in a food processor or blender. The mixture should be a bit chunky, not completely smooth.

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat at medium speed until very soft and creamy, about 2 minutes. Scrape down the bowl and beaters.

In a medium bowl, combine the masa harina, the baking soda and 1/2 teaspoon of salt.

Reduce the mixer speed to low and alternate adding the ground corn mixture with the masa harina mixture. Once all is incorporated, add 1 teaspoon of vegetable oil, increase the speed to medium and continue beating until completely amalgamated, creamy and fluffy, about 7 to 8 more minutes.

To make the fresh corn masa:

Heat 1 tablespoon of vegetable oil in a skillet or sauté pan over medium heat. Add the onion and cook, stirring often, until it begins to soften, about 3 to 4 minutes. Stir in the sliced roasted Anaheim chiles, sprinkle with 1/2 teaspoon salt, and continue to cook for another 3 to 4 minutes, stirring often, until the onions are very soft and all of the flavors have combined. Remove from the heat and scrape into a bowl.

To make the filling:

Remove about 30 good size corn husks from the package and place in a large bowl of hot water. Soak for a couple of minutes, or until they are pliable, and drain. One by one, lay out a corn husk with the tapering end towards you. If the husks seem thin, layer a second corn husk on top. Leaving a 1 to 1 1/2-inch space at the bottom, a minimum of 1/2 inch space on the sides and a little more than that at the top, spread about 1/4 cup masa into an approximately 2x3-inch rectangle. The masa layer will be a little thicker than 1/4 inch. Place a very generous tablespoon of the Anaheim and onion filling along with a very generous tablespoon of the grated cheese lengthwise down the middle of the masa.

Pick up the two long sides of the corn husk and bring them together (you will see how the masa swaddles the filling) and fold the joined edges to one side, rolling them around the tamal. Fold up the empty tapering end, from the bottom up. This will form a closed bottom and the top will be left open. If the tamale won’t hold, you can tear strips from unused tamale wrappers and tie them around the bottom. Gently press from the bottom to the top to even the filling out, without squeezing too hard.

If not steaming right away, place on a plate or sheet pan, cover with plastic, and refrigerate. You can assemble them a day ahead of steaming. You can also steam them ahead and reheat (see below).

To prepare the tamalera or steamer: Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. If you want to be reassured that the water hasn’t all evaporated during the long steaming time, place a penny in it so you can hear it dancing around. Line the steamer with one or two layers of soaked corn husks.

To assemble the tamales:

When you have all tamales ready, place them as vertically as you can in the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, cover tightly with a lid, and steam covered for 1 1/2 hours.  Allow the finished tamales to rest for 10 to 15 minutes. You know the tamales are ready when they come away easily from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead and stored for several days in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

To cook the tamales:

This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

Chile Verde Recipe

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