Saturday, January 29, 2011

Chile Verde! (A Yankee's Version:@)

Now... I did not grow up on Southwestern cuisine so this is just what this Yankee calls Chile Verde.
Really it's nice and easy and smells great cooking on a cold day:@)
I love beans! Have you ever tried the "no soak" method? It really does work and produces beautiful beans that stay whole (for the most part). In a nut shell: rinse beans, add water to cover by 1 1/2", bring to a boil on the stove, add a lid and bake at 250 degrees for 75 minutes. If they're not tender at that time, check them every 15 minutes until they are tender.

So I thought I'd take it one step further and make Chile Verde. Here's my idea of mis en place:
I followed the instructions above and set the timer for 1 hour 15 minutes. I'll check it at 45 minutes to make sure the water level is ok, if it looks too dry I'll add more water.

Out of the oven:
Hope you love it if you try it:@)
Chile Verde
3 big pablano peppers, half inch to an inch dice (roasted and skinned would be best, I didn't)
1 green pepper, small dice (roasted and skinned would be best, I didn't)
1 medium onion, diced
2 cloves garlic, diced
1 carrot, sliced thick
2 boneless pork chops, half inch dice (browned would be great, I didn't)
1 can Rotel with juice, store brand is fine
1 C dried beans, sorted and rinsed, I used Great Northern
1 tsp ground cumin
Salt and pepper to taste
1 (14oz) can chicken broth, plus one half can of water
*1 (7oz) can of chopped chiles, drained and processed till smooth. I decided to add this for color after cooking.
-Mix all in a 5-6 quart dutch oven, bring to a boil, add lid, bake at 250 degrees for 75 minutes.

My notes:
-I needed an additional 15 minutes of baking time, I left the lid off for this 15 minutes.
-*Also, the can of chopped chiles can be added at the beginning or left out altogether, you can mash up some of  the cooked peppers in the pot if you'd like.
-Peppers have skins, I don't mind them, but I'd definitely roast the peppers and remove the skins for company.
-This freezes very well.
-This recipe is easily doubled to use a whole bag of beans, it would still fit in the 5-6 quart dutch oven.

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29 comments:

  1. Hi Lynn, yes I am alive and kicking. Smile. I have not been able to visit because of company but my company leaves in the morning. I trying to visit now even though it is late.
    First, I scrolled down to see what I have missed. That was some snow storm huh? We had a lot too and there is still evidence of snow left on our driveway where it piled up from shoveling it. I love the pie dish you reviewed but I am not changing my pots at this time of my life. I love my cookware. It is heavy stainless with a copper ring around the bottom to conduct heat faster. They are impossible to burn. I have tried. HA!Now your Chili Verde sounds like something we would love. My cousin who has been here for two weeks, just told me the trick of not soaking beans overnight. I haven't tried it yet.

    Stay warm and think spring. I'm tired of winter by now. Sigh!
    Hugs, Jeanne

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  2. I never heard of this method for cooking beans. I will try it.

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  3. Copied and saved! Thanks for sharing a hearty and inexpensive meal.

    Thank you so much for stopping by and your encouraging words. I really appreciate it. It's just so scary right now.
    Enjoy your sunday!
    *hugs*deb

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  4. That dish looks wonderful....and certainly is easily prepared! Thank you for the recipe and the great photos!

    Hope your weekend is a great one!

    dana

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  5. Looks good, L. Dh makes the chili, he takes mine out before he adds the beans. I don't like beans of any kind, except jelly@ :)

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  6. This looks so yummy...and pretty, too! I will have to try this method...a new one for me! I hope you are having a great weekend!...hugs...Debbie

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  7. YUMMY! Looks like a delicious "comfort" food for this cold winter day!

    DD

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  8. This sounds really yummy, Lynn. Great picture of the ingredients! La

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  9. I love chili verde. It's my favorite thing to order at our favorite Mexican restaurant so I know I would enjoy this type of chili!

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  10. Totally a different version of chile verde, Lynn! I'm from northern New Mexico and our chile (whether red or green) doesn't include beans. Chile snobs and purists! LOL

    This bean soup does seem very easy to prepare. Interesting way to do the beans. I usually par-cook them instead of soaking them, but I think I'll try this method next time I make pinto beans. Thanks for the info!
    :-) Sue

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  11. Oink! Oink! Love this recipe and anything we can just stick in the oven is great. Gives us time to do something relaxing. Are you "dug out" yet? Hate to tell you that we've had 50 and 60 degree days in Southern Illinois in this last week. That probably means that our snow storm is coming! Thanks for sharing.

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  12. Looks yummy, but what is a pablanos? It's always hard to find an ingredient when you have no idea what it is :)
    Cindy

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  13. That looks like a very tasty dish...will have to try this sometime.
    Thanks for stopping by!
    Shel

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  14. This looks divine, the perfect one-pot meal. I'm Tweeting about it. XX00

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  15. Ummmm, that looks sooo yummy Ÿ Thanks for the recipe.

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  16. What a lovely chili for a gray Oregon day. It sounds delicious and the tip for the beans is much appreciated. I hope you have a great day. Blessings...Mary

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  17. This looks really good, Lynn and I want to try it but is it spicy? Hubby cannot eat spicy food but I love it...Christine

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  18. The perfect touch to these cold winter days.

    - The Tablescaper

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  19. YUM! My daughter is making chili for Super Bowl Sunday ...i'll send her your recipe!

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  20. This looks really good- a nice change-up from red chili. :)

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  21. I am definitely filing away your tip for hurrying up the beans. We like all kinds, and I cook them often. Your chili looks so delicious.

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  22. This looks delicious! The heat should warm you up from the peppers!
    Sherry

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  23. This looks delicious - especially on this rainy, snowy, sleety Northeast day!

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  24. I've never heard of that method, but I have often used the quick soak method. I love beans too, and even though I didn't grow up eating southwestern cuisine either, I sure do love it!

    :)
    ButterYum

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  25. Last time I made chili Verde it was so hot I couldn't eat it! You just never know how hot those are gonna be! (I gave it to my neighbors, they loved it)
    ~Rainey~
    http://theprojecttable.blogspot.com

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  26. How interesting. This is a new method for me when it comes to bean cooking. I'll have to try this.

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  27. Found this on Google and I’m happy I did. Well written article.

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