Chile Verde

Quick Post: I love this dish – seriously it’s one of the best things I make. The house smells amazing right now! It’s not something that can be made quickly, but it is so worth the effort it takes. I thought I posted this recipe here already, but I found out that it has been at least two years since I last made it. I found this recipe about three years ago, but I have combined two different recipes to make this just the way I like it. We enjoyed this over rice that  I cooked with chicken stock instead of water, and these tortillas. Thanks for reading, enjoy!

Chili Verde – loosely adapted from Food Network and For the Love of Cooking

Tomatillo Salsa:

  • 1 pound tomatillos, husked
  • 1 white onion, peeled, sliced, quartered or whole
  • 4 garlic cloves
  • 2 jalapeno
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 cup chopped cilantro leaves
  • 1/2 lime, juiced

Directions –

Preheat oven to 400 degrees F. On a baking tray, roast tomatillos, onion, garlic and jalapeno for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
For the Pork:
  • 1 1/2 to 2 lbs of pork loin (or shoulder), trimmed of excess fat and cut into to 2-inch cubes
  • Sea salt and freshly cracked black pepper, to taste
  • Olive oil
  • 2 yellow onions
  • 3 garlic cloves, peeled and finely chopped
  • 1 Tbsp of dried Mexican oregano
  • 2 1/2 cups chicken stock

Directions –

Season the pork cubes generously with sea salt, freshly cracked pepper and oregano, to taste. Heat olive oil in a large Dutch oven over medium high heat then brown pork chunks on all sides. Remove pork from Dutch oven and set aside. I had just a little grease in the pan so I didn’t add olive oil but if you have no grease, add a bit of olive oil. Place the onions in the Dutch oven and cook until tender, about 4-5 minutes. Add the garlic and cook, stirring constantly, for 60 seconds. Add the pork to the onion mixture then pour your chile verde sauce on top. Add enough chicken stock to cover the meat. Taste and re-season with salt, pepper and oregano to taste. Be careful not to add too much because the chile verde will continue to cook down and concentrate a bit. Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Advertisements

Creamy Chicken Taquitos and Tomatillo Salsa

What do you do when you have lots of leftover roast chicken sitting in your fridge? You can make these for starters. I discovered this one over a year ago at Our Best Bites. They’re quick, easy and delicious and I don’t know why I haven’t shared these with you all before. These have some of my favorite flavors all rolled up in one package. I like to make my own tomatillo salsa for these because it’s so much more fresh and flavorful. It’s simple to make and always cheaper than store bought. I always omit the green onion cause M wouldn’t touch it, and I usually double this recipe because the leftovers are just as tasty.

Verdict: So good – or “yum” as my son put it. We enjoyed these with the leftover tomatillo salsa and our favorite tomato salsa. Oh, I used soft taco sized flour tortillas and we ended up with seven taquitos. Thanks for reading, enjoy!

Tomatillo Salsa – Mom Makes

  • 8 to 10 small tomatillos, husked, rinsed and dried
  • 2 to 3 cloves garlic with paper on
  • 1/2 small onion, paper off and cut into thirds
  • 1 jalapeno, stem cut and sliced in half from top to bottom
  • 1/2 cup loosely packed cilantro leaves
  • 1/2 lime
  • cumin to taste
  • kosher salt to taste
Directions –
Turn on your broiler and while it’s heating, prepare your tomatillos, jalapeno, garlic and onion for roasting. Slice the tomatillos at the equator and place them on a foil lined baking sheet. Add the rest of your prepared vegetables to the baking sheet and place under the broiler – about 5 or 6 inches from the heating element. I roasted mine for about 10 minutes, but if you prefer more char on yours you can leave them in a little longer. Just keep a close eye on them so they don’t burn. Take them out and place the baking sheet on a cooling rack until they’re easier to handle. Take the paper of your garlic cloves in preparation for blending.
Using a food processor or blender, carefully place all the contents – including the juices into the work bowl. Squeeze the juice of half a lime over all, sprinkle your cumin and salt, then add your cleaned cilantro leaves. Place the lid on and pulse until your desired consistency is achieved.

Baked Creamy Chicken Taquitos – adapted from Our Best Bites

  • 1/3 C (3 oz) cream cheese
  • 1/4 C green salsa
  • 1T fresh lime juice
  • 1/2 t cumin
  • 1 t chili powder
  • 1/2 t onion powder
  • 1/4 t granulated garlic, or garlic powder
  • 3 T chopped cilantro
  • 2 T sliced green onions
  • 2 C shredded cooked chicken
  • 1 C grated pepper jack cheese
  • small flour or corn tortillas
  • cooking spray or vegetable oil
  • kosher salt (optional)
Directions –
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, and roll them up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.