GREEN CHILE BEEF STEW RECIPE RECIPES

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SLOW COOKER GREEN CHILE CHICKEN RECIPE | ALLRECIPES



Slow Cooker Green Chile Chicken Recipe | Allrecipes image

Wholesome version of chicken chile made in a slow cooker! Slow cooker green chile chicken is hearty with tomatillos and a hint of spice. Serve over brown rice and garnish with chopped cilantro, pico de gallo, avocado, and cheese, or wrap in a tortilla!

Provided by Bites of Flavor

Categories     Mexican Recipes

Total Time 9 hours 25 minutes

Prep Time 30 minutes

Cook Time 8 hours 40 minutes

Yield 6 servings

Number Of Ingredients 21

1 bunch fresh cilantro, stems removed
1 ½ pounds boneless chicken thighs
4 cups water
1 onion, quartered
2 cloves garlic, peeled
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ground black pepper
1 teaspoon salt
cooking spray
1 pound fresh tomatillos, husks removed, halved
½ jalapeno pepper, seeded and minced
1 tablespoon canola oil
1 (4 ounce) can chopped green chilies
2 tablespoons white vinegar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon honey
1 tablespoon ground black pepper
2 teaspoons kosher salt
1 cup great Northern beans, rinsed and drained

Steps:

  • Remove stems from cilantro and tie together; save leaves for sauce.
  • Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
  • Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
  • Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
  • Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
  • Roast in the preheated oven for 25 minutes.
  • Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
  • Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.
  • Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.

Nutrition Facts : Calories 326.4 calories, CarbohydrateContent 25.4 g, CholesterolContent 63.8 mg, FatContent 15.6 g, FiberContent 6.5 g, ProteinContent 23.4 g, SaturatedFatContent 3.6 g, SodiumContent 1344.9 mg, SugarContent 8.4 g

CHILE VERDE CON CARNE (BEEF GREEN CHILI) | HOMESICK TEXAN



Chile verde con carne (beef green chili) | Homesick Texan image

Provided by Lisa Fain

Prep Time 30 minutes

Cook Time 210 minutes

Yield 8

Number Of Ingredients 21

1 pound (about 7) Anaheim or Hatch chiles
1/2 pound about 3 poblano chiles
2 jalapeño chiles
3 pounds chuck roast, cut into 1-inch cubes
2 teaspoons kosher salt
2 teaspoons black pepper
1 tablespoon bacon grease or vegetable oil
1 medium yellow onion, diced
6 cloves garlic, minced
4 cups chicken broth (3 cups if using a slow cooker)
1/2 pound fresh tomatillos, husks removed and cut in half
1 cup chopped cilantro
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon ground allspice
2 tablespoons masa harina
1 tablespoon freshly squeezed lime juice
Sour cream, for serving
Cilantro, for serving
Warm tortillas, for serving
Tortilla chips, for serving

Steps:

  • Roast the Anaheim, poblano, and jalapeños chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. When done, take the chiles out of the bag and gently rub off the skin of each chile. Remove the stems and seeds, and then dice.
  • Meanwhile, sprinkle the beef with the salt and pepper. Heat the bacon grease or oil on medium-low in a large heavy pot, such as a Dutch oven, and then working in batches brown the beef on all sides. This should take about 5-7 minutes per batch. If using a slow cooker, after the beef has browned, remove it from the pot and place in the slow cooker. If using the Dutch oven, place the browned beef into a large mixing bowl.
  • Once the beef has been browned, leaving the heat on medium-low, add the onions to the pot and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds.
  • If using the large pot to cook the beef green chili, pour into the pot the chicken broth, and then scrap the bottom of the pot to incorporate all the cooked bits into the broth. Add the chopped chiles, the cooked beef, the tomatillos, half of the chopped cilantro, cumin, oregano, and allspice to the pot.
  • Bring to a boil and then turn the heat down to low and simmer uncovered for 3 hours or until the beef is fork tender. At this time, add the remaining cilantro and then taste and adjust seasonings. Mix the masa harina with 1/4 cup of water and then stir into the pot until well combined. Continue to cook for 30 more minutes and then add the lime juice. Serve warm with sour cream, cilantro, warm tortillas and/or tortilla chips.
  • If using a slow cooker, transfer the onions and garlic from the pot into the slow cooker. Leaving on the heat, pour into the Dutch oven the chicken broth, and then scrape the bottom of the pot to incorporate all the cooked bits into the broth. Pour the broth into the slow cooker and add the chopped chiles, the tomatillos, half of the chopped cilantro, cumin, oregano, and allspice. Cover the slow cooker and cook on high for 4 hours or low for 6.
  • After it’s cooked on high for 4 hours or low for 6, remove the lid from the slow cooker and stir in the remaining cilantro. Taste and adjust seasonings. Mix the masa harina with 2 tablespoons of water and then stir into the pot until well combined. Continue to cook 30 more minutes uncovered and then stir in the lime juice. Serve warm with sour cream, cilantro, warm tortillas and/or tortilla chips.

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