nd pepper to taste. The chile verde may be made up to
In a 10-inch skillet heat Salsa de Chile Verde over medium heat until bubbly.
Pour beaten eggs over sauce in skillet.
Cook without stirring over low head for 1 to 1 1/2 minutes or until mixture begins to set on bottom.
Lift and fold eggs with spatula so uncooked part runs to bottom.
Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist.
Pass sour cream to spoon on top.
n small bowl (except Salsa Verde).
Mix Beef Boulion with
nchilada sauce, tomatoes and salsa verde together well in a large
Into a large, heavy pot, add the onion, garlic, salsa verde, broth or beer, and the meatballs.
Simmer on low for 30 minutes, stirring occasionally; add the ground cumin and simmer for 15 minutes more.
Serve with sour cream for garnish, along with rice and beans and tortillas (the sauce goes nicely on other items, too).
Note: you can also make this in your crockpot on low for 4 hours, adding in the cumin in the last 30 minutes.
hrs to thicken. If chile verde sauce is not thick enough
In large pot with lid, heat oil over medium heat.
Saute onion and chiles for 5 minutes, stirring occasionally.
Add 4 cups broth and all of barley.
Bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
Stir in remaining broth, hominy, salsa and cumin.
Cook for 20 minutes longer.
Ladle soup into bowls and top with shredded cheese, if desired.
it, add in the salsa verde, diced green chiles and El
Spread flour into a shallow bowl. Dredge pork cubes in flour to coat.
Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until fragrant, 3 to 5 minutes. Add pork; cook and stir until pork is browned on all sides, 5 to 7 minutes.
Transfer pork-and-onion mixture to a slow cooker. Stir salsa verde, diced tomatoes with green chile peppers, diced jalapeno peppers, diced green chiles, garlic, oregano, and cumin into the pork mixture.
Cook on Low for 6 hours.
he onion, green peppers, poblano chile, jalapeno peppers and oregano and
Trim off fat; cut pork into cubes.
Heat oil in heavy pan or Dutch oven.
Add pork; cook until brown.
Add onion and garlic; cook until tender.
Stir in flour.
Cook and stir 1 to 2 minutes. Add stewed tomatoes, chopped chilies and Mexican tomatoes with hot chilies.
Season to taste with salt and pepper.
Cover; cook for 1 to 1 1/2 hours.
Can wrap in flour tortillas and top with grated cheese.
chicken broth, enchilada sauce, salsa Verde and all dry ingredients. Cook
nd dredge lightly in Red Chile Crust. Cook on oiled flat
In a 3-1/2 quart crockpot, combine the pork, potatoes, onions, green chiles, and corn kernels.
In a bowl, combine the sugar, cumin or chili powder, oregano and salsa verde. Mix well to combine and pour over contents of crockpot. Mix entire contents by stirring gently.
Cover crockpot and cook until tender on LO heat for 6-8 hours. Or cook on HI heat for 4-5 hours.
Serve stew over hot cooked rice and garnish with chopped cilantro.
Mix everything together in a pan except the cheese.
Simmer over low heat for about 20 minutes, then add cheese.
Let it stand a few minutes so cheese can melt.
0 minutes.
Add cilantro, chile verde and jalapeno juice.
Cook
he bean burritos with the chile verde pork, and garnish with chopped
OTE: You may make your chile verde as spicy or as mild
s best to freeze the chile verde in a flat surface, like
Heat oil in large nonstick skillet over medium-high heat.
Combine cornmeal and chile powder in a medium bowl. Add pork, tossing to coat.
Remove pork from bowl, reserving any remaining cornmeal mixture.
Add pork to pan; saute 5 minutes or until browned. Stir in remaining cornmeal mixture; cook 30 seconds, stirring constantly.
Stir in tomatillos, broth, chiles, and jalapeno; bring to a simmer over medium low heat.
Cook 8 minutes or until tomatillos are tender. Stir in onions and remaining ingredients; simmer 1 minute.