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Old 05-25-2011, 05:45 PM   #11
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Kades, I didn't see your recipe in the linked thread.
That's I was being talked at while trying to get this up.Therecipe belongs to Kayellle
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My shortcut Chili Verde
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Old 05-25-2011, 05:50 PM   #12
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That's I was being talked at while trying to get this up.Therecipe belongs to Kayellle
cj


My shortcut Chili Verde

That looks good.
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Old 05-25-2011, 06:17 PM   #13
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Do you think it would hurt the recipe much if I substitute tomatoes for tomatillos? We almost never see tomatillos around here and when we do they are very expensive.
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Old 05-25-2011, 06:23 PM   #14
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Do you think it would hurt the recipe much if I substitute tomatoes for tomatillos? We almost never see tomatillos around here and when we do they are very expensive.

It would change the recipe a lot. Tomatillos are like green tomatoes, so if you had green tomatoes they would be best.

If you want to use red tomatoes, you can, and it would taste good. It would just be a different dish and you could call it call it something else.
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Old 05-25-2011, 10:23 PM   #15
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Originally Posted by Andy M. View Post
It would change the recipe a lot. Tomatillos are like green tomatoes, so if you had green tomatoes they would be best.

If you want to use red tomatoes, you can, and it would taste good. It would just be a different dish and you could call it call it something else.
Green tomatoes, good to know. Thank you. I'm hoping to grow some tomatoes, so I should be able to get green ones.
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Old 05-25-2011, 11:18 PM   #16
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Green tomatoes, good to know. Thank you. I'm hoping to grow some tomatoes, so I should be able to get green ones.
You might also check the Hispanic section of your supermarket or a local Hispanic market for canned tomatillos. They would work.
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Old 05-26-2011, 11:57 AM   #17
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TaxLady--I know where you can get tomatillos and they won't be expensive <g>. However, they are usually not ready until around Labour Day...they freeze well. If you can hold off making this until the fall (and we can connect in Cornwall), I can supply you with tomatillos <g>.

The recipe looks good. I've only made chili verde with chicken. I never thought to use pork.
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Old 05-26-2011, 12:06 PM   #18
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Green tomatoes, good to know. Thank you. I'm hoping to grow some tomatoes, so I should be able to get green ones.
I use canned tomatillios not expensive here and give the recipe a tart taste that is good.'
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Old 05-26-2011, 12:11 PM   #19
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Tomatillos "self seed" and are quite invasive. My DH pulls them as weeds...I use as many as I can, but I can only use so many tomatillos...I would be more than happy to share fresh tomatillos with anyone who lives close <g>.
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Old 05-26-2011, 09:44 PM   #20
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TaxLady--I know where you can get tomatillos and they won't be expensive <g>. However, they are usually not ready until around Labour Day...they freeze well. If you can hold off making this until the fall (and we can connect in Cornwall), I can supply you with tomatillos <g>.

The recipe looks good. I've only made chili verde with chicken. I never thought to use pork.
Sounds good.
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chili, green chiles, recipe

Chili Verde Recipe [CENTER][CENTER][LEFT]I've been wanting to make a chili verde recipe for a while so I accumulated several recipes and used the best parts of each to make this. You can use any combination of fresh green chiles and adjust the amounts to get the heat you want. This recipe has a steady heat and is very tasty. I roasted some of the chiles, garlic and onion and used some fresh (raw) to get different flavors from them. [/LEFT] [B] Chili Verde[/B][/CENTER] [/CENTER] 6-8 Ea Tomatillos ([FONT=PC명]¾[/FONT]-1 Lb) 3 Ea Poblano Peppers 1 Ea Green Jalapeno Pepper 1 Ea Serrano Pepper 1 Ea Onion, halved 2-3 Cl Garlic, unpeeled [U]2 Tb Oil, to coat vegetables[/U] 2 Tb Oil [U]2 Lb Pork Butt, cubed[/U] 1 Ea Poblano Pepper 1 Ea Green Jalapeno Pepper 1 Ea Serrano Pepper 1 Ea Onion, chopped 1 1/2 tsp Cumin [U]1 1/2 tsp Mexican Oregano[/U] 2 C Chicken Stock TT Salt and Pepper [FONT=Arial] [/FONT] Peel the husks from the tomatillos and rinse them. Place them on an oiled sheet pan. Add the poblanos, jalapeno and Serrano, the onion and the garlic to the sheet pan. Coat them all with oil. Broil the vegetables in the oven or grill them until roasted and blackened. Place the chilies into a bowl, cover with plastic wrap and set aside for 20 minutes. Remove the skin, seeds and stems from the peppers. Place the flesh into a food processor. Place the tomatillos in the food processor. Peel the garlic and add it to the food processor. Process until mostly smooth. Heat the oil in a heavy saucepan or Dutch oven. Brown the pork over high heat on all sides, in batches if necessary, and remove to a plate. Remove the stems and seeds from the remaining peppers and chop. Add the peppers and the onion to the pan. Sauté the vegetables until softened and the onion is translucent. Add the cumin and oregano to the pan. Return the meat and any accumulated juices to the pan and add the stock. Bring the pan to a boil; reduce to a simmer and cook, covered, until the meat is very tender, about 2 hours. Adjust the seasonings. Simmer uncovered to thicken as needed. Serve with rice and/or some tortillas. [I]From: And Andy M. Original[/I] 3 stars 1 reviews
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