Chili Verde recipe needed

[madmax52]

Im looking for a chili verde recipe that uses beef instead of pork and is "mild' for a Texan that grew up on hot food but a little warm for my wife from western Kentucky.'''


Thanks.

[BluDawg]

This is mine you can sub some chuck or Brisket for the Pork

Chile Verde Recipe


Ingredients:

1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder, trimmed of excess fat and cut into 1 to 2-inch cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions, chopped
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves
Method




1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

[Gator]

My verde recipe is very similar but instead of jalapenos, we use serrano chiles.

[madmax52]

Thanks for the help. Im going to work on this sometime this week. I'll let ya know how it turns out.

[dub']

As long as you start with roasted tomatillos
it's hard to go wrong!

dub(in verde veritas)

[TXLNGHRN]

If you are in a pinch for time, get 2 cans of diced green chiles, 1 big can of tomatillos, blend it up, add cumin, cliantro, diced onions, and peppers if you'd like, add to a pot and simmer until you're ready to add your smoked beef or pork.
you can add a little of the meat juice to the mix too.

[Rambo]

Green Chile Crema


2 cups heavy cream

26 ounces fresh, stemmed, seeded, roasted, peeled green Anaheim chiles (about 3 cups) (or two 13-ounce cartons of Bueno Mild Organic Green Chile, available frozen from Whole Foods)

1 tomatillo, papery skin removed, sticky coating rinsed off, stemmed, chopped

2 tablespoons minced garlic

3 green onions, green parts only, chopped

sea salt, to taste


In a medium saucepan, heat the cream and add the chiles, tomatillo, and garlic. Simmer gently for 2-4 minutes and then remove from the heat. Let cool.
Using a blender, pour the cream and chile mixture into the container and liquefy.
Add the green onion and liquefy.
Season with salt to taste.
Pour the crema through a single mesh strainer to remove any remaining coarse particles. The crema should be very smooth.



Incorporate this into your chili

[Scott P]

Look up this thread and substitute Chuck Shoulder for the Pork Shoulder. Very tasty Chilie Verde that wasn't overly spicy.

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