Mexican food

Chile Verde

/ krby4 / Leave a comment

Ingredients

  • 2 lbs Chicken or Pork Loin or Butt
  • 1.5 lbs tomatillos
  • 2 green bell peppers
  • 2 jalepenos
  • 2 serranos
  • 2 yellow chile peppers
  • 1 large white onion
  • 2 tbsp crushed garlic
  • Salt and Pepper to taste

Tools

  • One large dutch oven or instant pot
  • One large stockpot
  • Blender
  • Strainer (optional)

Method

  • An alternative to making this sauce is to make a batch of my Picante Verde and use that
  • Chop your meat into 1″ cubes, season with salt and pepper
  • Brown the meat in your dutch oven or another pan in batches.
  • If you are using the dutch oven, remove one batch and set aside in a bowl, if you are using another pan, put all cooked meat into your dutch oven or instant pot
  • While browning your meat, cut the onion and peppers in half, deseed your peppers, and peel your tomatillos
  • Boil all of your vegetables in the large stockpot until tomatillos are done (about 8 minutes of a rolling boil)
  • Take all of the vegetables and place in blender, add in ~1tbsp of salt as well as the 2 tbsp of crushed garlic to the blender
  • Blend until smooth, this may take a few batches
  • Optionally, strain your sauce mixture to remove seeds. This does not impact flavor as much as appearance and I hardly ever do it
  • Add the sauce to your meat. If using instant pot, put on stew setting for 1.5 hours. If using dutch oven, cook on low for at least 3 hours
  • Serve over rice and our homemade beans, or put in burritos or even over scrambled eggs

Chile Colorado

/ knsbruce / Leave a comment

Chile Colorado

Ingredients

  • 1 (one) 2 lb.-2.5 lb. Chuck Roast
  • 1 tsp Salt
  • 1 tsp fresh ground black pepper
  • 10-12 dried chile de arboles
  • 1 (one) 7oz. can of Chile in Adobo
  • 1 (one) 12oz can of Diced Tomatoes
    • or 4-6 Roma Tomatoes
  • 2 cups water and 1.5 Tbsp Beef Bullion
    • OR 2 cups Beef Broth
  • 1-2 Tbsp crushed garlic
  • Salt and Pepper to taste
  • 1-3 Tbsp cornstarch mixed with double the amount of water

Tools

  • Cast iron dutch oven
    • OR large pan and Instant Pot
  • Blender

Method

  • Steep the chile de arboles in boiling water for at least 30 minutes.
  • While the peppers are steeping, cut the beef into 3/4″-1″ squares.
  • Toss the beef with 1tsp salt, 1tsp pepper, and flour to coat.
  • Brown beef on both sides in batches. Make sure not to overcrowd the pan or you won’t get a good sear.
    • If you are using a cast iron Dutch oven, set beef aside as you will need to brown all the beef before putting it back in the Dutch Oven.
    • If you are using an Instant Pot, you can go ahead and just put it straight in the pot.
  • Either while browning the meat or afterwards, throw the steeped peppers, tomatoes, and can of chile in adobo into your blender along with the broth.
    • Blend until smooth.
  • There will likely still be some chunks of chile de arbol. You can leave these in or put your sauce mixture through a sive.
  • Put your mixture into your cooking pot. If cooking in an Instant Pot, put it on the “Meat/Stew” setting for an hour and a half. If you are using a Dutch oven, heat on low anywhere from 2-6 hours.
  • Serve with Spanish rice, beans, and tortillas.