Authentic Mexican Green Chili Recipe

Keto Green Chile Sauce Step Away From The Carbs

WebSep 21, 2020 · Add the diced chiles (no need to drain) to a small blender or food processor, together with the garlic, onion powder, and ground …

Rating: 5/5(3)
1. Add the diced chiles (no need to drain) to a small blender or food processor, together with the garlic, onion powder, and ground cumin. Blend until smooth.
2. Transfer the mixture to a saucepan and add the chicken broth. Bring to a boil and then reduce to a medium simmer for 5 minutes. Stir in the sour cream.
3. Taste for seasoning and add salt and pepper to taste. If the sauce is too hot, add a little extra sour cream.
4. Let cool then store in the fridge (covered) until required.

Preview

See Also:

Show details

Green Chili Recipe {Easy + Healthy Version} – WellPlated.com

WebFeb 22, 2022 · Add the cornmeal, diced tomatoes, tomatillo salsa, chicken broth, oregano, cloves, and roasted vegetables. Simmer the green chili, partially covered, for 20 …

1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with foil or parchment paper and place the poblanos, garlic, jalapeño, and onion in the center. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 20 to 25 minutes, until the peppers and onions are golden brown and soft. Transfer to a cutting board and let cool. Peel the garlic, then further chop the vegetables into small pieces.
2. While the vegetables roast, heat a large dutch oven or similar sturdy-bottomed pot with a lid over medium heat. Once the pan is hot, add the remaining 2 tablespoons oil. Then once the oil is hot but not yet smoking, add half of the pork and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir and cook, disturbing the pork as little as possible, until the pork is lightly browned on all sides, about 4 minutes. It will not be cooked all the way through. Remove to a plate and set aside. Repeat with the second half of the pork, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return all of the pork to the pot.
3. Sprinkle in the cornmeal, then stir to coat. Stir in the diced tomatoes in their juices, tomatillo salsa, 3 cups chicken broth, oregano, cloves, and chopped roasted vegetables.
4. Bring the chili to a simmer over medium-high heat, then reduce heat to medium low, partially cover the pot, and simmer for 20 minutes, stirring occasionally.

Preview

See Also:

Show details