Chile Verde 🌶🫑
I hope everyone had a wonderful week! We're back for week two with our second chili recipe. It's national chili month and every week throughout the month of October, we're posting one of our favorite chili recipes. For those who have been following our recipe blog, you know that soup season is my absolute fave.😋 I just love the change in seasons and soup is such a hospitable dish to warm the hearts of family and guests for any occasion. We're making it this weekend for some tailgating fun!
We leave you this week with my family's favorite chile verde recipe (also referred to as green chile). Let me tell you that this recipe is special to me because after a couple years of recipe failure, I finally found a green chile recipe that hits the spot. I hope you enjoy it as much as we do!
RECIPE: Chile Verde
Prep Time: 30 minutes
Total Time: 30 minutes prep plus 3 hrs slow cooker
Yield: 8-10 servings
- 15-18 tomatillos sliced in halves (little green tomatoes that I can always find at our neighborhood hispanic grocery store)
- 2 jalapeños
- I recommend adding other chiles as desired to your spicy preference of course (Green Bell Pepper, Serrano, Anaheim, Poblano, etc)
- 1 bunch cilantro leaves
- 6-8 garlic cloves, peeled
- 3 to 4 pounds carnitas cooked (find at any hispanic grocery store meat counter or local Mexican restaurant - trust me, this is THE best way to do the meat unless you are able to smoke or rotisserie your own pork shoulder cut.)
- 2 yellow onions, chopped
- 1-2 tablespoons dried oregano
- 2 1/2 cups chicken stock
- Salt (to taste)
- 1 tsp Ground black pepper (to taste)
- 1 tbsp Paprika
- 2 limes juiced
Toppings or Sides (Optional)
- Queso fresco or cotija cheese (grated)
- Serve with fresh corn tortillas (another local hispanic market item that you won't regret buying!)
- In a broiler roast all tomatillos, peppers, and garlic for 5-10 minutes until they look roasted. Take out of broiler and let cool.
- Sauté yellow onions (important to do before blending with other ingredients)
- Puree tomatillos, peppers, garlic, cilantro, oregano, salt, black pepper, paprika, and juice of two limes in a food processor or blender.
- Add pureed mixture to slow cooker with sautéed onions and chicken stock.
- Cook on medium high for at least 3 hours allowing all ingredients to simmer and infuse together (Reduce slow cooker to low if cooking longer than 4 hours).
- Add your cooked carnitas to the slow cooker for final 30 minutes of cooking before serving.
- Serve in soup bowls with our favorite slow cooker spoon from Spoon Spot!
- Top with grated queso fresco or cotija cheese.
- Serve with side of fresh corn tortillas for dipping.
- Adjust the type and quantity of peppers to your spicy preference. 🌶 🔥
- The secret to delicious chili is slow cooking all the ingredients.
- Chili also makes an incredible leftover dish. 😉
Cheers to a great fall weekend! ☀️