1849 Chile Verde Recipes

 

1849 Chile Verde Pork Shoulder

 

Ingredients

 

1 lb pork shoulder, cut into chunks
1/2 cup 1849 Chile Verde sauce
1/2 onion, chopped
2 cloves garlic, minced
1/2 tsp cumin
Salt and pepper to taste
1 tbsp vegetable oil
Fresh cilantro for garnish

Instructions

 

• Preheat your oven to 325°F (163°C).
• In a cast iron skillet, heat the vegetable oil over medium-high heat.

• Season the pork with salt and pepper and sear until browned on all sides.
• Add chopped onion and minced garlic, sauté for a few minutes until softened.

• Stir in the 1849 Chile Verde sauce and cumin.

• Cover the skillet with a lid or foil and transfer it to the preheated oven.
• Bake for 1.5 to 2 hours or until the pork is tender and easily shreds with a fork.
• Garnish with fresh cilantro and serve with rice or tortillas.

 

1849 Chile Verde Chicken

 

Ingredients

 

2 boneless, skinless chicken breasts
1/2 cup 1849 Chile Verde sauce
1/2 cup chicken broth
1/2 onion, chopped
1/2 red bell pepper, chopped
1 tsp cumin
Salt and pepper to taste
1 tbsp vegetable oil
Chopped fresh cilantro for garnish

Instructions

 

• Preheat your oven to 375°F (190°C).
• In a cast iron skillet, heat vegetable oil over medium heat.

• Season chicken breasts with salt and pepper, then sear until browned on both sides.
• Add chopped onion and red bell pepper, sauté until softened.
• Pour in the 1849 Chile Verde sauce, chicken broth, and cumin. Stir well.
• Cover the skillet with a lid or foil and transfer it to the preheated oven.
• Bake for 20-25 minutes until the chicken is cooked through.
• Garnish with fresh cilantro and serve with rice or roasted vegetables.

 

1849 Chile Verde Nachos

 

Ingredients

 

2 cups tortilla chips
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup 1849 Chile Verde sauce
1/4 cup diced tomatoes
1/4 cup diced red onion
1/4 cup sliced jalapenos (optional)
Sour cream and guacamole for dipping

Instructions

 

• Preheat your oven to 350°F (175°C).
• Arrange tortilla chips on the bottom of a cast iron skillet.
• Sprinkle shredded cheese evenly over the chips.
• Drizzle 1849 Chile Verde sauce on top of the cheese.
• Add diced tomatoes, red onion, and jalapenos (if desired).
• Bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
• Serve with sour cream and guacamole.

 

1849 Chile Verde Spanish Rice

 

Ingredients

 

1 cup long-grain white rice
1 3/4 cups chicken broth
1/2 cup 1849 Chile Verde sauce
1/4 cup diced bell pepper
1/4 cup diced onion
1/2 tsp cumin
Salt and pepper to taste
Chopped fresh cilantro for garnish

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Instructions

 

• Preheat your oven to 350°F (175°C).
• In a cast iron skillet, sauté diced bell pepper and onion in a bit of oil over medium heat until softened.
• Add rice, cumin, salt, and pepper, and stir for a few minutes until the rice is lightly toasted.
• Pour in the 1849 Chile Verde sauce and chicken broth. Stir well.
• Cover the skillet with a lid or foil and transfer it to the preheated oven.
• Bake for 20-25 minutes until the rice is cooked and the liquid is absorbed.
• Fluff the rice with a fork, garnish with fresh cilantro, and serve as a side dish.

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