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Old 01-05-2009, 03:10 PM   #1
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Chili Verde?

Is this any different than Salsa Verde? Or more like a stew that includes meat? I did a quickie search on one site, and got hits for versions that include beef, some with pork, and others with chicken. Anybody have any ideas?

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Old 01-05-2009, 04:05 PM   #2
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A quote taken from Chile Verde Recipe | Simply Recipes

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.

I might try this, thanks for the idea.
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Old 01-05-2009, 04:13 PM   #3
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Sounds great, but also sounds very hot? As long as it doesn't burn the roof of my mouth, count me in! LOL.
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Old 01-05-2009, 04:24 PM   #4
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I make chile verde often, and that is almost exactly how I make it. It is a great taco filling and I've also used it for tamales. I don't usually add poblano chiles, but they would certainly be a good addition to almost anything. And I don't use jalapenos; I use serranos, because they are the most widely available at the markets here. I'll use 4-5 (they are smaller) and I don't seed or devein them. They seem to have a little more flavor than jalapenos.
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Old 01-05-2009, 04:28 PM   #5
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Mexico Karen, can I substitute pork loin for the shoulder, I rarely buy the shoulder? Or is there another piece of meat I can substitute for the shoulder.
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Old 01-05-2009, 04:36 PM   #6
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mmm Lefty, the recipe in your link sounds wonderful (except for that evil cilantro!)

Copied and pasted! Thanks!

Lee
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Old 01-05-2009, 04:38 PM   #7
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Originally Posted by QSis View Post
mmm Lefty, the recipe in your link sounds wonderful (except for that evil cilantro!)

Copied and pasted! Thanks!

Lee
I am the same way, only itty bitty amounts of cilantro cause that is about all I can handle. They put em in the tacos at the taquerias here and I always have to ask them to only put a small amount on or leave it off.

Now, I just need to know how hot this dish is?? I like hot and spicy as does the wife, but the kids are more along the medium level.
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Old 01-05-2009, 04:42 PM   #8
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Quote:
Originally Posted by AllenOK View Post
Is this any different than Salsa Verde? Or more like a stew that includes meat? I did a quickie search on one site, and got hits for versions that include beef, some with pork, and others with chicken. Anybody have any ideas?
Chile verde = green chile.

Green chile is the cornerstone of New Mexican cuisine. Google "green chile" and you'll get an abundance of information, recipes and sources.

Here in New Mexico, green chiles are roasted and frozen for use throughout the year. They are used in stews, soups, casseroles, omelets etc etc etc. They are stuffed, used as a pizza topping and you've never had a burger until you've had a Green Chile Cheeseburger!

Spend a few minutes and check out some of the many websites with green chile information. You'll get quite an education.
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Old 01-05-2009, 04:46 PM   #9
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That sounds like a good meal right now. I have never tried Chile Verde... so now it is on my list of things to try!
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Old 01-05-2009, 04:56 PM   #10
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Lefty, the reason they use pork shoulder is because it is not too lean, and it stands up well to the long cooking process. I don't think pork loin would handle the long cooking without becoming stringy. You could try a pork loin roast (not tenderloin) and cut the cooking by a bit, I think. And Buddy - two jalapenos that are seeded and deveined probably wouldn't be too hot, but if you want chile flavor and no heat for the kids, use a couple of poblanos instead.
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