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Chili Verde

 
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Uisce Beatha
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Chili Verde
« on: November 27, 2007, 10:51:45 AM »

I have half a pork roast sitting here begging to be turned into chili verde.  Problem is, I've never had a good recipe.  I've never been able to come up with a high quality end result.

Anyone?
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"If you're darker than a caramel, Reverend Al speaks for you." - Aasif Mandvi
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spacey
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Re: Chili Verde
« Reply #1 on: November 27, 2007, 11:34:01 AM »

We have one at home that I've been pretty pleased with. I'll try to find it and post it later tonight...
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stroh
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Re: Chili Verde
« Reply #2 on: November 27, 2007, 11:50:25 AM »

At our house, if the chili is green, it's time to throw it out.

You know, free up some Tupperware.
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dystopia
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Re: Chili Verde
« Reply #3 on: November 27, 2007, 12:03:02 PM »

I love Chili Verde.  Never thought of trying to make it though.   Thumbs Up
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Blader
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Re: Chili Verde
« Reply #4 on: November 27, 2007, 12:13:28 PM »

The first thing I do is brown the pork in olive oil--I like to use fatty cuts chopped into small little pieces, and dredged in flour seasoned with salt and pepper. If I'm drinking white wine that evening, I'll splash a little in at this point while the meat is  cooking. Once its been lightly browned, I dump in bunch of fresh tomatillos previously blended to a puree in a couple of cans of chicken stock.  I boil this concoction, then simmer it and add some chopped garlic, chopped vidalia (sweet yellow) onions, some green onion tops, a bunch of chopped cilantro and some chili, usually very finely chopped poblano.     Simmer without a lid to reduce the volume in half if you can wait long enough.  If its taking too long to reduce, I'll make a little roux using butter and olive oil (50/50) and a few tablespoons of flour, and stir that in the soup to try to thicken it up a tad. Salt and black pepper to taste.  It's usually not thick enough for a tortilla, so I pretty much serve it as a soup. On the servings I'll sprinkle some fresh cilantro and some finely chopped green onion whites and then finally a white hard cheese, grated or shredded, like asagio, pecorino, gruyere, parmesian, etc---whatever.   I usually just have it with a fresh baguette. 
« Last Edit: November 27, 2007, 12:15:10 PM by Blader » Logged Return to Top
Uisce Beatha
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Re: Chili Verde
« Reply #5 on: November 27, 2007, 12:17:22 PM »

Thanks Blader.   Thumbs Up

Do you roast the tomatillos/chilis before blending?
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"If you're darker than a caramel, Reverend Al speaks for you." - Aasif Mandvi
"Well, you can tell by the way I use my walk, I'm a woman's man: no time to talk." - stroh
Blader
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Re: Chili Verde
« Reply #6 on: November 27, 2007, 12:19:05 PM »

No, not really.  I used to try to roast the onions to try to make them real sweet tasting, but I found they taste sweet enough after a long simmer.
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spacey
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Re: Chili Verde
« Reply #7 on: November 27, 2007, 12:25:39 PM »

spacey's recipe surrenders.
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Aske
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Re: Chili Verde
« Reply #8 on: November 27, 2007, 12:41:54 PM »

why does everyone hate leeks and shallots?

they >>>>>>>>>>>>  onions
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Uisce Beatha
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Re: Chili Verde
« Reply #9 on: November 27, 2007, 12:43:00 PM »

spacey's recipe surrenders.

No, you gotta post it.  I'm interested in hearing all sides.
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"If you're darker than a caramel, Reverend Al speaks for you." - Aasif Mandvi
"Well, you can tell by the way I use my walk, I'm a woman's man: no time to talk." - stroh
Uisce Beatha
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Re: Chili Verde
« Reply #10 on: November 27, 2007, 12:43:38 PM »

why does everyone hate leeks and shallots?

they >>>>>>>>>>>>  onions

You don't look Welsh.   Huh?

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"If you're darker than a caramel, Reverend Al speaks for you." - Aasif Mandvi
"Well, you can tell by the way I use my walk, I'm a woman's man: no time to talk." - stroh
Blader
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Re: Chili Verde
« Reply #11 on: November 27, 2007, 12:51:10 PM »

Oh btw, I've tried it with hotter chili peppers--like jalapeno and those little green and orange buggers that look like micro bell peppers but are as hot as piss.  If you like your chili stuff that hot (I don't necessarily) keep the poblano as something of a mild chili base, but add the hotter stuff about a half hour into the simmer, wait a while, then taste.  If you want it hotter, add more.  If you got it too hot, add a tablespoon or so of brown sugar to balance it.
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Blader
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Re: Chili Verde
« Reply #12 on: November 27, 2007, 12:55:34 PM »

why does everyone hate leeks and shallots?

they >>>>>>>>>>>>  onions

Shallots are fine.  I use them quite a lot, especially for their sweetness.  Substitute shallots for vidalia's.  Won't hurt my feelings.

I used to use them as a garnish in this recipe, but I its one less thing to worry about to just use the green onion base.   
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Aske
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Re: Chili Verde
« Reply #13 on: November 27, 2007, 01:01:09 PM »

orange buggers that look like micro bell peppers but are as hot as piss. 

habaneros  rule !
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Quote
Russia has invaded a sovereign neighboring state and threatens a democratic government elected by its people. Such an action is unacceptable in the 21st century.
--  Chimpy McFlightsuit, CEO of Bu$hco Industries of 'Merka
Aske
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Re: Chili Verde
« Reply #14 on: November 27, 2007, 01:01:48 PM »



Shallots are fine.  I use them quite a lot, especially for their sweetness.  Substitute shallots for vidalia's.  Won't hurt my feelings.


ok then  Cool
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Quote
Russia has invaded a sovereign neighboring state and threatens a democratic government elected by its people. Such an action is unacceptable in the 21st century.
--  Chimpy McFlightsuit, CEO of Bu$hco Industries of 'Merka
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