CHILE INFUSED OIL RECIPES

Name: Homemade chilli oil
Prep time: 30 min
Cook time: 30 min
Yield: Makes 450ml/17fl oz chilli oil
Ingredients: 450ml/17fl oz olive oil (not virgin); 20g/¾oz dried red chilli flakes; 3-4 whole dried red chillies

HOMEMADE CHILLI OIL RECIPE - BBC FOOD

Homemade chilli oil recipe - BBC Food image

Chilli oil is perfect to give as a homemade edible present for use in salad dressings, stir-fries or on pizzas. Make in small amounts, though, as it doesn't keep for long!

Provided by Mari Williams

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 450ml/17fl oz chilli oil

Number Of Ingredients 3

Ingredients

450ml/17fl oz olive oil (not virgin)
20g/¾oz dried red chilli flakes
3-4 whole dried red chillies

Steps:

Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly.
When the oil has cooled, carefully strain it into a sterilised, sealable glass bottle using a funnel. Add dried chillies from the pan and seal the bottle.
Keep the bottle in the refrigerator and use within one week.

PORK CHILE VERDE | ALLRECIPES

Pork Chile Verde | Allrecipes image

This Southwestern-style stew is loaded with tender chunks of pork and a variety of sweet and spicy peppers slowly cooked in a savory mixture of flavor-infused broth, green chiles and fresh cilantro. It's a mouthwatering meal that simply can't be beat!

Provided by Campbell's Kitchen

Categories Swanson®

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
2 pounds boneless pork shoulder, cut into 1-inch pieces
3 tablespoons olive oil
1 onion, cut into 1-inch pieces
2 medium green bell peppers, cut into 1-inch pieces
1 poblano chile, seeded and cut into 1-inch pieces
2 jalapeno peppers, seeded and chopped
½ teaspoon dried oregano leaves, crushed
3 cloves garlic, minced
2 cups Swanson® Mexican Tortilla Flavor Infused Broth
1 (4.5 ounce) can chopped green chiles, undrained
½ cup chopped cilantro
⅓ cup sour cream

Steps:

Stir the flour, salt and black pepper in a large bowl. Add the pork and toss to coat.
Heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat. Add the pork to the saucepan in batches and cook until well browned, stirring occasionally. Remove the pork from the saucepan.
Reduce the heat to medium. Heat the remaining oil in the saucepan. Add the onion, green peppers, poblano chile, jalapeno peppers and oregano and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute.
Stir the broth, green chiles and cilantro in the saucepan. Return the pork to the saucepan. Reduce the heat to medium-low. Cook, uncovered, for 1 hour or until the pork is fork-tender, stirring occasionally. Serve with the sour cream and additional fresh cilantro.

Nutrition Facts : Calories 268.6 calories, CarbohydrateContent 9.4 g, CholesterolContent 62.4 mg, FatContent 16.2 g, FiberContent 2 g, ProteinContent 21.5 g, SaturatedFatContent 4.9 g, SodiumContent 887.9 mg, SugarContent 2.8 g

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