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Old 09-02-2014, 11:35 PM   #1
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Please help with this recipe!

Hi All,

My dad has a great recipe for Chile Verde that we have used forever. While I really like this recipe I feel like a few ingredients are missing that would make it great. I will post the full recipe below and please let me know of anything that you think would make this yummy, easy recipe better.

1-2 lb pork roast (cubed),
8-12 diced tomatillos,
Large can of La Victoria green enchilada sauce,
6 cloves of garlic,
Large can of hominy
1 large onion
Salt and Pepper to taste.

Let all of this run in the crockpot on high for 3-4 hours or until the pork is cooked through and the vegetables are softened.

Thanks!

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Old 09-02-2014, 11:49 PM   #2
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Difficult to say if you don't know what's in the canned enchilada sauce. When I make chili verde, I include tomatillos, several different green chiles, onion, garlic, cumin and oregano.

I roast some of the veggies and add some fresh. I sear the pork butt and simmer until the pork is tender.
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Old 09-02-2014, 11:57 PM   #3
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The basic recipe sounds good. I would probably add cumin and oregano. In dishes like this, I also like to have something that provides kind of a smoky element, for example, some fire roasted chiles or a little dried chipotle powder.
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Old 09-03-2014, 12:09 AM   #4
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powdered cumin! add powedered cumin to taste, and taste often. you sometimes need to add more; sometimes less. adding less is tricky if you've added too much already. lol. i guess.

but seriously, freshly ground cumin is from 10 to 100x stronger than a jar that's been sitting around, and since it's really critical in most american style chilies, just add it piecemeal until you get it strong enough to notice but not overtaking everything.

and yup, a hot spice like dried hot peppers willl help. anywhere from just a pinch to a good coupla tbsps.

chipolte has the heat plus added smoke flavour ( it's a smoked, dried jalapeno), so that's nice to grind and add.
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Old 09-03-2014, 12:53 AM   #5
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Cumin is real important, but if you don't have Mexican Oregano it just will not taste how it should. It is very important that it's Mexican Oregano. I add red wine to mine..anything you would drink.
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Old 09-03-2014, 01:21 AM   #6
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Looking back, are you in Chico California? If so, you should be able to find both spices in your local grocery for a fraction of the cost in cellophane packages in your local grocery.
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Old 09-03-2014, 07:27 AM   #7
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Do you brown the pork before it goes in the crock pot? If not, you are missing the opportunity to add some serious flavor. I would skip the canned sauce and use freshly roasted pablano chilis that have been stemmed, skinned, seeded and chopped. If you can get Hatch, even better. These chilis can very from mild to some really good heat, so depending on where you want to go heat wise, you may need to add some fresh serranos (my choice) or other hot chilis. Char off the tomatillos and garlic (skins on) when you roast off the chilis to add some additional smokiness. ALWAYS toast and freshly grind the cumin seed! Use Mexican oregano and be sure to rub it between the palms of your hand when adding it. I add the chilis, tomatillos, garlic, oregano, cumin and enough chicken stock to ease the grinding to a blender and blend to a smooth consistency. At this time you can add salt and pepper to taste and adjust your heat level if needed. You can also 1/4 and roast the onion with skin on, then add it to the blender with the other ingredients, skin removed.
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Old 09-03-2014, 08:38 AM   #8
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Cumin & fresh cilantro.
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Old 09-03-2014, 09:12 AM   #9
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LA VICTORIA® GREEN ENCHILADA SAUCE Ingredients

Water, Green Chiles, Green Tomatoes, Vinegar, Modified Food Starch, Salt, Soybean Oil, Garlic, Sugar, Spices, Dry Onion, Monosodium Glutamate, Onion Powder, Hydrolyzed Soy Protein, Corn Starch, Textured Soya Protein (Soy Flour, Hydrogenated Vegetable Oil, Salt, Nat & Art. Flavors), Natural & Artificial Flavors, Colors (Annatto, Fd&C Yellow #5 and 6), Yeast Extract, Calcium Silicate (Anticaking Agent), Garlic Powder, Disodium Inosinate and Guanylate), Citric Acid. Contains: Soy.
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Old 09-03-2014, 09:27 AM   #10
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Hatch makes a fantastic green enchilada sauce. I would also use Herdez green salsa as an easy extender for my base.
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enchilada sauce, garlic, hominy, pork roast, recipe, tomatillos

Please help with this recipe! Hi All, My dad has a great recipe for Chile Verde that we have used forever. While I really like this recipe I feel like a few ingredients are missing that would make it great. I will post the full recipe below and please let me know of anything that you think would make this yummy, easy recipe better. 1-2 lb pork roast (cubed), 8-12 diced tomatillos, Large can of La Victoria green enchilada sauce, 6 cloves of garlic, Large can of hominy 1 large onion Salt and Pepper to taste. Let all of this run in the crockpot on high for 3-4 hours or until the pork is cooked through and the vegetables are softened. Thanks! 3 stars 1 reviews
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