CHILI SALT FOR COCKTAILS RECIPES

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CHILI VERDE (COLORADO GREEN CHILI) : RECIPES : COOKING ...



Chili Verde (Colorado Green Chili) : Recipes : Cooking ... image

Chile Verde - a favorite in Colorado - gains its rich green color from small, firm and tart tomatillos. Pork shoulder is slowly cooked until tender in the verdant broth - thinner than some bean-and-beef-based chilis - and has subtle heat thanks to milder Anaheim chiles. Serve the chili with tortilla chips and lime wedges after the flavors have concentrated.

Provided by Cooking Channel

Categories     main-dish

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

3 Anaheim chiles
1/4 cup vegetable oil
2 pounds boneless pork shoulder, cut into rough 1-inch chunks
Kosher salt and freshly ground black pepper
1 teaspoon whole cumin seeds
1 medium yellow onion, cut into small dice
1/2 cup finely chopped fresh cilantro with tender stems
6 cloves garlic, minced
1 tablespoon all-purpose flour
One 16-ounce can crushed tomatillos
4 cups chicken stock
Tortilla chips and lime wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Chop.
  • Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.

EASY VEGETARIAN CHILI RECIPE - HOW TO MAKE BEST ... - DELISH



Easy Vegetarian Chili Recipe - How to Make Best ... - Delish image

An extremely easy and comforting vegetarian chili.

Provided by Makinze Gore

Categories     nut-free    vegetarian    weeknight meals    dinner

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 20

1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
2 carrots, peeled and finely chopped
3 cloves garlic, minced
1 jalapeño, finely chopped
1 tbsp. tomato paste
1 (15.5-oz.) can pinto beans, drained and rinsed
1 (15.5-oz.) can black beans, drained and rinsed
1 (15.5-oz.) can kidney beans, drained and rinsed
1 (28-oz.) can fire roasted tomatoes
3 c. low-sodium vegetable broth
2 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Shredded cheddar, for serving
Sour cream, for serving
Cilantro, for serving

Steps:

  • In a large pot over medium heat, heat olive oil. Add onion, bell pepper, and carrots. Sauté until soft, about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.
  • Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
  • Bring to a boil then reduce heat and let simmer, 30 minutes.
  • Serve with cheese, sour cream, and cilantro.

Nutrition Facts : Calories 290 calories

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CHILI VERDE (COLORADO GREEN CHILI) : RECIPES : COOKING ...
Chile Verde - a favorite in Colorado - gains its rich green color from small, firm and tart tomatillos. Pork shoulder is slowly cooked until tender in the verdant broth - thinner than some bean-and-beef-based chilis - and has subtle heat thanks to milder Anaheim chiles. Serve the chili with tortilla chips and lime wedges after the flavors have concentrated.
From cookingchanneltv.com
Reviews 4
Total Time 2 hours 0 minutes
Category main-dish
Cuisine american
  • Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.
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EASY VEGETARIAN CHILI RECIPE - HOW TO MAKE BEST ... - DELISH
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Reviews 4.9
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Cuisine American
Calories 290 calories per serving
  • Serve with cheese, sour cream, and cilantro.
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EASY VEGETARIAN CHILI RECIPE - HOW TO MAKE BEST ... - DELISH
An extremely easy and comforting vegetarian chili.
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Calories 290 calories per serving
  • Serve with cheese, sour cream, and cilantro.
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