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Old 09-27-2009, 08:22 AM
 
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Can anyone help me with a good green chili and/or mole sauce recipe? The kind of green chili recipe I used to have was for a thicker type sauce that was more of a beige slightly orange color than clear like you sometimes see. No chicken ingredients please. The best green chili I ever had was at a restaurant in Greeley, Colorado called Casa Verde but they went out of business a long time ago. I dream of finding their recipe.
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Old 09-27-2009, 11:23 AM
 
Location: SoCal desert
8,092 posts, read 13,980,998 times
Reputation: 14917
Both of these are TNT.

Chili Verde
Recipe By : Nat. Pork Producers Council
Serving Size : 8
2 pounds boneless pork butt (shoulder) - cubed & dusted with flour seasoned with black pepper
2 tablespoons bacon drippings, or oil
3 cups chopped onion
3 cloves garlic - minced
1 tablespoon oregano
2 tablespoons ground cumin
2 teaspoons salt - or less **
24 ounces green chiles - diced (can used canned, drain first)
5 cups chicken broth - up to 5-1/2 cups
1 teaspoon Tabasco (hot pepper sauce) - more or less to taste

** If I use home-made broth, I add salt. If I use canned broth, I don't add salt
Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides.
Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes.
Stir in remaining ingredients and bring all to a boil. (Note - can put it in a crock pot at this point, but it usually doesn't thicken up)
If you don't put it in a crock pot - lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened. Serve immediately. Or pour it all into a crock pot and serve at parties.

___________________
(This is the easiest Molé recipe I know. I would suppose if you don't use alcohol, you could replace it with chicken broth. I always use the tequila.)
Tequila Molé
Recipe By :© Chef Brent Beavers
Yield: 3 pints
3 ounces garlic cloves - chopped
2 pounds onions - chopped
2 1/2 pounds poblano peppers ** (not dried) - chopped
2 ounces olive oil
2 tablespoons silver tequila (can use gold, it's a taste thing with me)
4 ounces chocolate syrup
2 ounces cocoa powder (not the sugary drink kind)
3 tablespoons five-spice powder

**Can use Anaheim peppers if you can't find Poblano.
Sweat the garlic, onions and poblanos in the oil until tender.
Add the tequila and cook for 1 minute.
Add the chocolate syrup and cocoa and mix well.
Add the five-spice powder and remove from the heat.
Puree in a food processor or blender until very smooth, thinning with a little chicken broth or water if necessary.
For parties, add already cooked chunks of chicken or pork to your crock pot. Pour molé over it. Set on buffet table :-)
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