Tag Archives: green chili

Cooking Class – CHILI

You know me, I have to be different and with Fall already here, nothing is better on a cool October night then football, beer and CHILI. Let’s kick it up a bit with non-traditional recipes like, Colorado Green Chili, White Chicken Chili w/Avocado Cream and a Vegetarian Chili you have to eat to believe there’s no meat in it. These recipes would be great to make-ahead and keep in the freezer until you are ready to serve.

The class will be Monday, October 10, 2016, from 6 to 8 PM, at The Girl Can Cook, 315 S. Main Street, Broken Arrow, OK.  

Cost is only $65/person. This two-hour class includes hands-on instruction, all food prepared, recipes, complimentary wine pairings and DELICIOUS FUN!

Chili Verde Recipe

Chili Verde
Serves 6
Write a review
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 min
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 min
564 calories
21 g
148 g
32 g
47 g
8 g
459 g
381 g
8 g
0 g
22 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 564
Calories from Fat 290
% Daily Value *
Total Fat 32g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 148mg
Sodium 381mg
Total Carbohydrates 21g
Dietary Fiber 3g
Sugars 8g
Protein 47g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 Anaheim chiles
  2. 1/4 cup vegetable oil
  3. 2 pounds boneless pork shoulder, cut into rough 1-inch chunks
  4. Kosher salt and freshly ground black pepper
  5. 1 teaspoon whole cumin seeds
  6. 1 medium yellow onion, cut into small dice
  7. 1/2 cup finely chopped fresh cilantro with tender stems
  8. 6 cloves garlic, minced
  9. 1 tablespoon all-purpose flour
  10. 1 pound tomatillos, quartered
  11. 4 cups chicken stock
  12. Tortilla chips and lime wedges, for serving
  1. Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Chop.
  2. Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve over rice or with tortilla chips and lime wedges.
Adapted from The Cooking Channel
Preston Cooks For You http://prestoncooks.com/