Authentic Mexican Green Chili Recipe??

Question

My gf and her mom and sisters are mexican. I love them all to death. I am very good at cooking so I want to cook them an authentic Mexican dish. What is a good authentic Mexican green chili recipe?

Answer 1

Hello!

I am a huge fan of mexican food and AUTHENTIC mexican food is definately the best!

A  traditional Mexican Chile Verde is a green chile stew without any tomatoes at all; however some people tend to  include some tomatoes ... some "green" chilis use so many the color becomes red and the flavor becomes heavily tomato, but that's definitely overdoing it!

This recipe has just a couple of tomatoes, to lend the richer, smoother flavor they impart, but not so many to adulterate the green chile character

For this recipe try to use fresh green chiles, they  are harvested from August through October. Fresh is always best, but you can roast them, peel them and then freeze them in an airtight container for use all year long.

Fresh green chiles will defiantely bring you the best flavor in this chili recipe, but frozen or canned chiles or sauces will do in a pinch.

Heres a pic for visual-

http://www.culinarychronicles.net/pictur...

"AUTHENTIC GREEN CHILI"

===INGREDIANTS===

2 teaspoons olive oil

1/2 pound pork loin -- cut into 1/2-inch chunks and remove all visible fat

3 small garlic cloves -- finely minced

1 red onion -- finely chopped (optional)

2 tablespoons flour -- preferably masa flour

2 tablespoons cornstarch

4 tablespoons water

28 oz. New Mexican chiles -- roasted, peeled, seeded, and finely chopped

1-2 tablespoons chopped jalapeno pepper -- optional and preferably fresh

1 teaspoon cumin

1/8 teaspoon salt

1/8 teaspoon white pepper

2-3/4 cup chicken broth

2 large fresh tomatoes -- pureed (or peeled and chopped) (optional)

===DIRECTION===

In skillet, heat olive oil over medium-high heat. This green chili is already pretty low-fat, but if you prefer, eliminate or diminish the olive oil when frying your pork, and use non-fat chicken broth. Saute pork until all pink is gone (about 5 minutes). Move meat aside and add garlic and onion. As soon as garlic sizzles, stir together with pork. Put into crockpot on high.

In a small bowl, make thickener by adding water to flour and cornstarch. (Add another tablespoon of cornstarch and a tablespoon of water if you prefer a thicker sauce, but wait until later in the cooking to decide if the texture is what you want, or you may accidentally make it too thick.) Add mixture to crockpot.

Add chiles, spices, chicken broth to crockpot. Bring to a low boil, then reduce heat and add tomatoes. (puree the tomatoes if you like a very smooth sauce; peel and chop 'em if you like more texture). Simmer on very low heat, covered, for at least 1 hour (preferably all day).

(Makes 4 good-sized servings)

Freezes very well.

Serve over plain or mexican rice, burritos, ..It's delicious!

GOOD LUCK!

HOPE YOU GET TO TRY THIS RECIPE!

i'm sure you will be impressed with the flavor and taste of this green chili recipe!

Answer 2

Where exactly are they from. I was born in Colorado, but alot of my family is from Mexico. There is more than one type. You might want to just do a red chile, it's kind of universal for us.

I'll come back and edit when you answer.

________________

Ingredients:

-2 pounds pork, cubed

-1 pound of hot green New Mexico green chiles

(a.k.a.Anaheim or Hatch), roasted and peeled. After you

peel, shred the chile with a fork to clean and cut, by

holding the stem and running the fork lengthwise. If you

want it hot, leave some of the seeds in

-2 ounces of finely chopped garlic

-2 medium tomatoes diced small

-1 1/2 teaspoon cumin

-1 teaspoon oregano

-1/16 of a cup cilantro chopped

-1 Tbsp garlic powder

-Add salt, a little less salt than you like as sauce

will thicken

Instructions: In Large Pot

-Brown meat, then add 4 teaspoons of flour and continue

to stir a few minutes

-Add all other ingredients except chiles, cilantro and

garlic powder.

-Simmer on medium for 10 minutes, stirring moderately

-Add green chiles and garlic, Stir in for

about 5 minutes

-Add cilantro and 4 cups of cold water and simmer for at

least 2-3 hours (no lid on pot)

Serve with your favorite, fresh cooked beans, Mexican

rice and flour or corn tortillas. Good to also have shredded cheese and fresh lime wedges on the side.

Answer 3

the only problem is if you can not get the fresh things to do it it is impossible.

this is the raw version:

20 green tomatillos-peel,cut the little hole that had the stem.

5-7 green chiles fresh-i cut in half take seeds out and de vein-do this  with gloves

big bunch of cilantro-wash throughly

1 small onion

1 colve of garlic

salt to taste

put in blender.will last only 2 days in fridge,cristal bowl,wood or plastic spoon to serve.some people like to add 2 ripe avocados to it,either smashed with a fork  or blended in.

you can do it cooked,say for enchiladas or quesadillas:boil tomatillos,onion-a larger onion,2 cloves garlic,chiles-i´d deveind,de seed too.boil 15 minutes.add cilantro let sit there for 2 minutes,drain save some liquid.place all in blender.add salt and some of the liquid.

this is truly mexican.as you can see with out the fresh ingredients you can not do it.there are no subtitutes.

if someone asked you to make a TYPICAL american turkey dinner and you had the turkey but not the stuffing or trimmings.yams,cranberry sauce,mashed potatoes...yes you can have other trimmings but then it would not be the very traditional meal,would it?