CHILE VERDE MEXICAN RESTAURANT RECIPES
PUERCO CON CHILE VERDE RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 2 hours 45 minutes
Cook Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
- In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
- In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.
MEXICAN RESTAURANT SALSA RECIPE - MEXICAN FOOD JOURNAL
Authentic Mexican restaurant salsa prepared with fresh plum tomatoes, white onion, cilantro, and serrano peppers just like they make in Mexico. It's simple, fresh-tasting, and easy to make.
Provided by Douglas Cullen
Categories Salsa
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Remove the seeds and veins from the chiles (Leave them in if you want a hotter salsa)
- Roughly chop the tomatoes, onion, chiles, and cilantro
- Add the chopped vegetables to your blender (Do not add extra water unless needed and then add a couple of tablespoons at a time)
- Add ½ teaspoon salt
- Blend the salsa until it has a coarse texture
- Preheat 2 tablespoons of oil in a pan
- Pour the blended salsa in the hot oil
- Bring to a boil and then reduce the heat to low
- Simmer for 15 minutes
- Adjust the salt
Nutrition Facts : ServingSize 1 /4 cup, Calories 60 kcal, CarbohydrateContent 5 g, ProteinContent 1 g, FatContent 5 g, SodiumContent 338 mg, SugarContent 3 g
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From allrecipes.com
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From chileverdecafe.com
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The green salsa still gave the chile plenty of heat. I added 1 tsp. of cumin, 1/4 tsp. of white pepper, and 2 TBSP. of lime juice (I use those in my from scratch recipe). This recipe works well with chicken if you don't have pork on hand (and, yes, I know the chicken isn't "AUTHENTIC." chile verde…
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From allrecipes.com
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From favfamilyrecipes.com
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From tastesbetterfromscratch.com
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From lemonblossoms.com
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From themagicalslowcooker.com
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From sixsistersstuff.com
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From chilipeppermadness.com
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From en.m.wikipedia.org
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From elpollogrill.com
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From salsasmexrestaurants.com
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From pachangacocina.com
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From elpollogrill.com
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From en.m.wikipedia.org
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From tasteofhome.com
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From mexicoinmykitchen.com
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