Top Rated Chile Verde Recipes

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ttaaccoo
Flavorful chile verde with a myriad of roasted vegetables. Roasting deepens the flavors and creates a pleasing complexity ; and Mr. Meat n potatoes loved it!! Served with homemade cornbread.
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Malo Restaurant
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darekmendoza
The burger form of chile verde, which is a spicy green jalepeno sauce with chunks of pork or chicken. The burger goes perfect next to fries with spicy seasonings
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chef_irish
Pork Chile Verde...is Just Awesome and Can Be Used In Many Dishes, Such As: Burritos, Taco and Enchiladas! Try It You'll Love It!
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~TigerJo~
This is not a traditional Chile Verde, but it is very easy.This recipe was inspired by one I found on the back of can of enchilada sauce. In my hometown, chile verde was usually made with pork, not beef, so that's what I use. I've used cubed pork shoulder roast instead of the tenderloin, and couldn't tell the difference. You can substitute a 4oz can of diced green chiles for the mild Anaheim pepper. Or if you like things a bit hotter, use a spicier pepper.
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Tiny_Toodles
My MIL lives in Veracruz Mexico. She gave me this authentic green chile recipe last weekend. I made it last night and it is delicious and warming. If you do not eat pork you can also make this with shredded chicken. Just leave out the part of frying the meat.
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by
wildheart
Next time, make this with beer!
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by
SonjaK
Ingredients: 10 tomatillos 4 pounds of boneless pork shoulder 2 tbs Olive Oil Corn Tortillas 1 tbs Rosa Blanca or any other Chicken bouillon powder 3 cloves of garlic 1/2 onion 4 jalapeño chilis, more if you like it hot 3 potatoes Pre-cooking: ...
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Traci Des Jardins, Mijita, San Francisco, California, Cooking Light MAY 2005
This vibrant chile is even better the next day after the flavors marry. Make it ahead and store in the refrigerator up to two days. Serve with lime wedges and fresh cilantro. To freeze, let the chile cool to room temperature, then put into an airtight container and freeze up to two months; thaw overnight in the refrigerator.
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Sunset JANUARY 2006
Notes: To peel chiles, remove stems, slice in half lengthwise, then remove veins and seeds. Lay cut side down on a cookie sheet and broil 4 to 5 inches from heat until black and blistered, 5 to 8 minutes. Let cool, then peel. Prep and Cook Time: about 2 1/2 hours.
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by
Miss Zula
By my Auntie Laura...
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Steve Dunham
This is my Chile Verde recipe, which I've developed over the years. I usually serve it with mexican rice, black beans, pico de gallo, and tortillas. (Update: I've corrected the name of the pepper I used, fleshed out the directions a bit, and added a few variations.)
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