Tortilla - Could you give me a recipe for Chili Verde?

Could you give me a recipe for Chili Verde?

We had it in California and I'd really like to fix it for my boyfriend now we're back in England. It was beef with a thick sauce of some sort eaten in a flour tortilla - man it was good!!

Public Comments

2 lb pork roast cut into stew meat

2 lb beef roast cut into stew meat

2 big bell peppers, seeded, chopped

6 New Mexico or Anaheim fresh big green chili—seeded and chopped

A big white onion—chopped

3 cloves garlic, minced

1 big can tomatoes—28 oz chopped + juice

1/2 tsp dried red chili flakes

5 or 6 dried, smoked chipolte chili peppers(optional)

2 tsp salt

beef stock

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3 good shakes liquid smoke

1/2 tsp cumin powder

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Meat browned, veggies added. Ready for the beef stock.

In a little oil in a skillet, brown meat rolled in flour—throw in Dutch oven

Add everything in first group to Dutch oven

Add beef stock to barely cover

Put Dutch oven in coals and cook at close to simmer about 2.5 to 3 hours

Add liquid smoke and cumin. Stir. If very juicy, leave lid off Dutch oven and simmer down last 1/2 hour. Thicken with a little corn starch mixed in water if needed.

Serve as you would regular chili. Makes excellent burritos when you add a little fried potato to it.
Chile Verde:

1 pound fresh mild green New Mexico chiles, or Anaheims

1 pound fresh hot green New Mexico (Big Jim) chiles, or anchos or poblanos

2 tablespoons vegetable oil

1/2 cup chopped white onion

2 tablespoons minced garlic

1 tablespoon minced, seeded jalapeno pepper

2 teaspoons dried Mexican oregano

1 teaspoon salt

1 teaspoon ground cumin

2 tablespoons all-purpose flour

3 cups chicken stock, or canned low-sodium chicken broth

1/2 cup chopped fresh cilantro

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.

In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.

Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.
You can use this dish as a main course served with tortillas or as a burrito filling. You can also use ground beef instead of the cut beef.

1 1/2 pounds beef (round or sirloin)

2 cups diced green chile (roasted and peeled, fresh or frozen work best, but canned also are good)

3/4 cup chopped onion

2 cloves garlic, minced

1/2 teaspoon salt

1 tablespoon cornstarch

Cut beef into chunks or strips. Brown the beef in a large frying pan. Add all ingredients except cornstarch. Simmer, covered, for about 30 minutes. (You may need to add a little water so mixture simmers well but don’t add too much water or mixture will get soupy.)

Add cornstarch to small amount of water to make a smooth paste. Add to meat mixture and stir. Cook until cornstarch thickens (about 5 more minutes).
"pete and olgas chili verde" on recipezaar.com
Chile Verde (Green chili Meat)

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.

MEXICAN CHILE VERDE NACHOS

Corn Chips

Shredded Cheese

Chile Verde Sauce

Spanish Rice

Place corn chips on a plate, sprinkle with shredded cheese and rice, smother with chile verde, and microwave on high for approx. 1 minute or until cheese is melted. Serve hot.

MEXICAN CHILE VERDE SAUCE

2 lbs. Diced/ Cooked Pork

1 28 oz. Can Whole Tomatoes

3 Fresh Jalapenos

1 28 oz. Can Diced Green Chiles

5 c. Water

2 T. Salt

Blend tomatoes, jalapenos, and garlic in blender. Place in pan with diced green chiles and water and bring to a boil. Add cooked port, reduce heat, cover and continue to cook for one hour, stirring occasionally. Gradually add thickening to desired thickness.

Thickening: Approx. 1/4 c. vegetable oil and 1/3 c. white flour. Cook until golden brown (smells like popcorn). Let thickener cool slightly before adding to chile verde sauce.

Serve as main dish with rice, beans and tortillas, or smother your favorite burritos or enchiladas with this sauce. It’s even great on eggs!