Ok, here's the last Chile Verde recipe... at least for now. ;o)
This recipe is from http://www.chilicookoff.com/Recipe/Recipe_Detail.asp?RecipeID=122&Champ=0
Sun of Nikki Chili Verda
World Champion 2007
Source: Kimberly Mallory
Submitted By: ICS
Ingredients:
included in Instructions
Instructions:
Heat 2 tbsp Wesson oil
Brown 3 lbs cubed port loin
Add 1/2 diced Vidalia onion
Add 1 can chicken broth
Add 3 tbsp chicken base
Add 1 tbsp hot Italian sausage mix
Bring to a boil - cook for 45 minutes
Dice one 27 oz. can of green chili peppers
Then add 1/3 of green peppers with the following ingredients:
1/2 lb tomatillos diced
5 serrano diced
2 packets of sugar
1.5 tsp garlic granules
1 tsp celery salt
1/2 tsp mexican oregano
1 tbsp cumin
4 jalapenos diced
1 can green enchilada sauce
6 tbsp goya recaito sauce
Continue to cook for 1 hour then add the following ingredients:
1/3 of green peppers
1 tsp of hot green chili powder
1 tsp of mild green chili powder
2 tsp cumin
30 minutes later add the following ingredients:
2 tsp cumin
1 dash of hot green chili powder
Add 1/3 chopped green peppers
Salt to taste
Cook additional 15-20 minutes
Ready to Serve!
Saturday, October 24, 2009
Chili Verde
Are we getting bored with Chili Verde recipes, yet? Only a couple more!
This recipe is from http://www.chilicookoff.com/Recipe/Recipe_Detail.asp?RecipeID=134&Champ=0
Chili Verde - Gambler's Chili
World Champion 2008
Source: Lauren Ray
Ingredients:
2 lbs. pork tenderloin cut in small cubes
1 cup onion – medium chopped
14 oz. chicken broth (Swanson)
10 oz green salsa (canned or bottled)
20 oz. canned whole green chiles – seeded and chopped
Spice Mix Ingredients:
3 tsp garlic (minced or mashed)
2 ½ Tbsp chicken base
1 tsp celery salt
1Tbsp flour
2 tsp oregano
1 Tbsp cumin
3 Tbsp jalapeno pepper - diced
1 Tbsp dried cilantro (Pendries powder or 3 Tbsp fresh finely chopped)
1 Tbsp green chili powder*
Tabasco (green)
*Salt
Instructions:
Brown pork and drain
Add onion & broth
Simmer 1 hour - stir often to avoid sticking
Add spice mix ingredients and 10 oz of green chili salsa
Simmer 1 hour
Add 20 oz. chopped green chiles
Salt to taste
Add dash of green Tabasco.
Continue to simmer for another hour
This recipe is from http://www.chilicookoff.com/Recipe/Recipe_Detail.asp?RecipeID=134&Champ=0
Chili Verde - Gambler's Chili
World Champion 2008
Source: Lauren Ray
Ingredients:
2 lbs. pork tenderloin cut in small cubes
1 cup onion – medium chopped
14 oz. chicken broth (Swanson)
10 oz green salsa (canned or bottled)
20 oz. canned whole green chiles – seeded and chopped
Spice Mix Ingredients:
3 tsp garlic (minced or mashed)
2 ½ Tbsp chicken base
1 tsp celery salt
1Tbsp flour
2 tsp oregano
1 Tbsp cumin
3 Tbsp jalapeno pepper - diced
1 Tbsp dried cilantro (Pendries powder or 3 Tbsp fresh finely chopped)
1 Tbsp green chili powder*
Tabasco (green)
*Salt
Instructions:
Brown pork and drain
Add onion & broth
Simmer 1 hour - stir often to avoid sticking
Add spice mix ingredients and 10 oz of green chili salsa
Simmer 1 hour
Add 20 oz. chopped green chiles
Salt to taste
Add dash of green Tabasco.
Continue to simmer for another hour
Chile Verde
More on the search for a perfect Chile Verde...
This recipe is from http://mexicanfood.about.com/od/deliciousmaindishes/r/ChileVerde.htm
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.
Prep Time: :15
Cook Time: 7:
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. Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.
This recipe is from http://mexicanfood.about.com/od/deliciousmaindishes/r/ChileVerde.htm
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.
Prep Time: :15
Cook Time: 7:
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. Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.
Chile Verde
I found a little market owned by a Hispanic couple and they have the most incredible prices for their meat. They also have pre-marinated meats for Carne Asada and Chili Verde. I bought both. When I got home I realized that I didn't really have a recipe for Chili Verde... So now I'm on a mission.
Walk into almost any taqueria in this country and you will find chile verde on the menu. The chile will likely be made with chunks of pork shoulder, slow cooked in a green chile sauce of jalapeno chiles, garlic, and tomatillos. It's a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas. Many recipes call for puréeing raw tomatillos and adding them to the pork to cook. In this recipe we roast the tomatillos first, browning their skins, to bring out more flavor. I recently begged this recipe from my Acapulco friend, Arturo Vargas who was surprised I wanted it. "But Elise, it's so easy, anyone can make chile verde." Gracias, Arturo. We loved it.
Chile Verde
Ingredients
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
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves
Method
4 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. 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.)
Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.
This recipe is from http://simplyrecipes.com/recipes/chile_verde/
Chile Verde
Posted by Elise on Oct 8, 2007
Posted by Elise on Oct 8, 2007
Walk into almost any taqueria in this country and you will find chile verde on the menu. The chile will likely be made with chunks of pork shoulder, slow cooked in a green chile sauce of jalapeno chiles, garlic, and tomatillos. It's a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas. Many recipes call for puréeing raw tomatillos and adding them to the pork to cook. In this recipe we roast the tomatillos first, browning their skins, to bring out more flavor. I recently begged this recipe from my Acapulco friend, Arturo Vargas who was surprised I wanted it. "But Elise, it's so easy, anyone can make chile verde." Gracias, Arturo. We loved it.
Chile Verde
Ingredients
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
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves
Method
1 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.
2 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.
3 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.
3 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.
4 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. 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.)
5 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.
Serves 8.
Monday, October 19, 2009
Chorizo Beer Chili
This was posted on the TOH site on 01/24/04 by M_Wolverine. I just saw it tonight for the first time and it looks AMAZING!! I can't wait to try it!
As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse
Chorizo Beer Chili
1 pound Chorizo or Italian sausage, cut into 1/2" pieces
3 pounds Beef Stew meat, cut into 1/2" pieces
4 Medium onions, chopped
2 cloves Garlic, minced
28 ounce can Tomatoes, cut up
12 ounce can Beer
2 4 ounce cans Green chili peppers, rinsed, seeded, chopped
6 ounce can Tomato paste
2 teaspoons Salt
1/2 teaspoon Bottled hot pepper sauce
2 16 ounce cans Pinto beans, drained
Shredded cheddar cheese
Instructions:
In 6-quart Dutch oven or kettle brown the sausage on all sides; remove to a large bowl. Cook the beef, onions and garlic in sausage drippings over high heat, half at a time.
Stir mixture often; cook till beef is browned. Return mixture to Dutch oven.
Stir in undrained tomatoes, beer, chili peppers, tomato paste, salt and bottled hot pepper sauce. Bring to boiling; reduce heat.
Cover and simmer for 1 1/2 hours or till meat is done. Skim off fat, if necessary.
Add beans; heat through. Ladle into bowls; garnish each serving with shredded cheese.
Makes 14 Servings
As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse
Chorizo Beer Chili
1 pound Chorizo or Italian sausage, cut into 1/2" pieces
3 pounds Beef Stew meat, cut into 1/2" pieces
4 Medium onions, chopped
2 cloves Garlic, minced
28 ounce can Tomatoes, cut up
12 ounce can Beer
2 4 ounce cans Green chili peppers, rinsed, seeded, chopped
6 ounce can Tomato paste
2 teaspoons Salt
1/2 teaspoon Bottled hot pepper sauce
2 16 ounce cans Pinto beans, drained
Shredded cheddar cheese
Instructions:
In 6-quart Dutch oven or kettle brown the sausage on all sides; remove to a large bowl. Cook the beef, onions and garlic in sausage drippings over high heat, half at a time.
Stir mixture often; cook till beef is browned. Return mixture to Dutch oven.
Stir in undrained tomatoes, beer, chili peppers, tomato paste, salt and bottled hot pepper sauce. Bring to boiling; reduce heat.
Cover and simmer for 1 1/2 hours or till meat is done. Skim off fat, if necessary.
Add beans; heat through. Ladle into bowls; garnish each serving with shredded cheese.
Makes 14 Servings
Tuesday, September 15, 2009
V-6 Juice
I love V-8 Juice. I wish I could have it on hand year round, but it's expensive and there are other priorities... BUT this recipe could make it a bit more possible... if only I knew how to can! ;o)
This recipe comes from the Cook Like Grandma blog
As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse
Friday, September 4, 2009
V-6 juice
Nothing tastes as good as homemade tomato juice and this V-6 juice is one that I make every year. I use it in soup and chili. but mostly I keep a quart of it in my refrigerator to drink for breakfast or any time I want a glass of fresh tasting juice.
V-6 JUICE
22 lbs tomatoes
3/4 cup celery
" " Peppers, green
" " carrots
1/4 cup Parsley
1/2 cup onion
I put my jars and lids and rings in my canner and bring them to a boil to sterilize while i'm preparing my vegs for the juice.
Put tomatoes ( I peel them by dipping them first in boiling water for about 30 seconds and then in ice water to slip the skins right off)and other vegetables into a large stock pot and bring to a boil, simmer until all are soft and then strain through a china cap.
Dip jars out of boiling water and add 1 teaspoon canning salt to quarts, 1/2 teaspoon canning salt to pints. Bring juice back to a boil and fill jars to within 1/2 inch of the top. Set seals and screw rings on tight.
Process for 15 minutes in boiling water bath. Remove from canner and let cool.Then listen for them to seal as they cool off.
One of my fondest memories of living with my grandparents was laying in bed and listening to all the jars seal that we had put up that day. Bon Appetit` from The Ocassioanl Cook
This recipe comes from the Cook Like Grandma blog
As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse
Friday, September 4, 2009
V-6 juice
Nothing tastes as good as homemade tomato juice and this V-6 juice is one that I make every year. I use it in soup and chili. but mostly I keep a quart of it in my refrigerator to drink for breakfast or any time I want a glass of fresh tasting juice.
V-6 JUICE
22 lbs tomatoes
3/4 cup celery
" " Peppers, green
" " carrots
1/4 cup Parsley
1/2 cup onion
I put my jars and lids and rings in my canner and bring them to a boil to sterilize while i'm preparing my vegs for the juice.
Put tomatoes ( I peel them by dipping them first in boiling water for about 30 seconds and then in ice water to slip the skins right off)and other vegetables into a large stock pot and bring to a boil, simmer until all are soft and then strain through a china cap.
Dip jars out of boiling water and add 1 teaspoon canning salt to quarts, 1/2 teaspoon canning salt to pints. Bring juice back to a boil and fill jars to within 1/2 inch of the top. Set seals and screw rings on tight.
Process for 15 minutes in boiling water bath. Remove from canner and let cool.Then listen for them to seal as they cool off.
One of my fondest memories of living with my grandparents was laying in bed and listening to all the jars seal that we had put up that day. Bon Appetit` from The Ocassioanl Cook
Thursday, September 3, 2009
Worlds Simplest Cobbler Recipe
I also found this recipe on Hobby Farms, in some kind of forum. It was submitted by a reader. It looks like it could be very good, and definitely simple. I think I might have to give it a try this winter!!
As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse
Worlds Simplest Cobbler Recipe
Ingredients
16 oz fruit pie filling (or 1 can filling or 1 can sweetened fruit)
1 box yellow or white cake mix
1 12 oz can lemon lime soda
Margarine or butter.
In a 2 qt covered casserole dish. Dot bottom with margarine or butter, several pats will do. Pour in fruit filling. Pour in cake mix. Gently level cake mix, doesn't have to be perfect. From a height of 2 to 3 feet, slowly pour soda into cake mix evenly (all over the mix, not in one spot).
The Cake mix is supposed to foam, no worries.
Place in preheated 350 degree oven, bake for about 40 min or until top is golden. Enjoy.
Great with ice cream or whipped topping.
As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse
Worlds Simplest Cobbler Recipe
Ingredients
16 oz fruit pie filling (or 1 can filling or 1 can sweetened fruit)
1 box yellow or white cake mix
1 12 oz can lemon lime soda
Margarine or butter.
In a 2 qt covered casserole dish. Dot bottom with margarine or butter, several pats will do. Pour in fruit filling. Pour in cake mix. Gently level cake mix, doesn't have to be perfect. From a height of 2 to 3 feet, slowly pour soda into cake mix evenly (all over the mix, not in one spot).
The Cake mix is supposed to foam, no worries.
Place in preheated 350 degree oven, bake for about 40 min or until top is golden. Enjoy.
Great with ice cream or whipped topping.
Chilled Blackberry Soup
I accidentally clicked on an ad today while I was doing some things online. When the new window popped up I couldn't get it to close because it was still loading. I went back to my original window and did some other things, completely forgetting about the new window. When I finally came back to the new window it was for something called Hobby Farms. I looked at it and there was a featured recipe... Chilled Blackberry Soup. It sounded so good I had to take a closer look.
As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse
Chilled Blackberry Soup
A favorite summertime treat is chilled black raspberry soup, which takes advantage of the berries that are so plentiful this time of year.
Ingredients
2 cups black raspberries
juice of 1 fresh lemon
1 large container low-fat vanilla yogurt
¾ to 1 cup low-fat sour cream
sprinkling of cinnamon
mint sprigs
Tools
Large bowl
Strainer
Blender
Preparation
Sprinkle berries with lemon juice and let sit for 20 minutes, then process in a blender. Put through a sieve or cheesecloth to remove seeds. Combine berry pulp with remaining ingredients and chill for at least one hour. Serve garnished with mint sprig. Serves 4.
As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse
Chilled Blackberry Soup
A favorite summertime treat is chilled black raspberry soup, which takes advantage of the berries that are so plentiful this time of year.
Ingredients
2 cups black raspberries
juice of 1 fresh lemon
1 large container low-fat vanilla yogurt
¾ to 1 cup low-fat sour cream
sprinkling of cinnamon
mint sprigs
Tools
Large bowl
Strainer
Blender
Preparation
Sprinkle berries with lemon juice and let sit for 20 minutes, then process in a blender. Put through a sieve or cheesecloth to remove seeds. Combine berry pulp with remaining ingredients and chill for at least one hour. Serve garnished with mint sprig. Serves 4.
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