Braised Pork Green Chili Food

WHOLEHEARTED PORK GREEN CHILI

Steps:

• For the base mix: Preheat the oven to 350 degrees F.
• Shuck and wash the tomatillos, then place on a large baking sheet with the garlic, jalapenos, limes and onion. Sprinkle the coriander, cumin and salt over the veggies, then pour the oil over all of it. Roast until browned, about 45 minutes. Remove the limes and squeeze the juice over the veggies, then pour the ingredients into a food processor. Add the cilantro and blend well. Set base aside.
• For the final dish: Brown the pork in just enough olive oil to coat the bottom of a large stockpot on medium-high heat, stirring frequently, until fully cooked. Add the base mix, beef broth, coriander, cumin and salt. Allow to come to a simmer, then add the lime juice. Garnish with sliced jalapeno, green onion and cilantro.

CHILI-BRAISED PORK WITH GREEN BEANS AND MASHED SWEET POTATOES

Steps:

• Season pork with salt and pepper. In a large straight-sided skillet, heat 1 teaspoon oil over medium-high. Add pork and cook until browned on both sides, about 7 minutes total. Whisk together broth, flour, and 1/2 teaspoon chili powder and add to skillet. Bring liquid to a boil; reduce to a rapid simmer, cover, and cook 30 minutes. Uncover and cook until pork is tender and sauce is thickened, about 20 minutes.
• Meanwhile, in a medium pot, bring sweet potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until tender when pierced with a knife, 20 minutes. Drain potatoes and return to pot; mash until fluffy and almost smooth. Stir in sour cream and sugar, season with salt and pepper, and keep warm over low heat.
• In a large skillet, heat 2 teaspoons oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add green beans and 1/4 cup water, cover, and cook 3 minutes. Uncover and cook, stirring occasionally, until crisp-tender and water is evaporated, 2 minutes. Season with salt and pepper and serve with pork, sauce, and sweet potatoes sprinkled with chili powder.

BRAISED PORK WITH GREEN CHILE SAUCE OF CHILE VERDE

Steps:

• Trim and discard fat and cut pork in 1-inch cubes.
• In a large frying pan, heat oil over mediun-high heat; add meat a few cubes at a time and cook until very brown.
• Push meat to side of pan and add onion, garlic and bell peppers; saute until limp.
• Stir in chiles, oregano, cumin, salt, cilantro, vinegar, and water.
• Cover and simmer until meat is fork tender(about 1 hour).
• Skim off fat & discard.
• Serve with rice or make burritos or serve in your favorite way.

CHORIZO BENEDICT WITH PORK GREEN CHILI

Steps:

• Grill or saute the chorizo sausage patties in a skillet or on a griddle until browned and cooked through, about 4 minutes per side. Meanwhile, in a wide shallow pan, simmer about 1 1/2 to 2 inches water with white vinegar and salt. Poach the eggs in the water for 3 to 4 minutes for runny yolks. Toast the English muffins while the eggs are poaching. Warm up the Pork Green Chili.
• Top the English muffins with the chorizo sausage patties, poached eggs, then the Pork Green Chili. Serve with your favorite breakfast side. I like hash browns or breakfast potatoes to soak up the green chili, but cheesy grits or fresh fruit are also great options.
• For the braised pulled pork: Preheat the oven to 325 degrees F.
• Combine chicken stock, beer, orange juice, pineapple juice, garlic, onion and cilantro in a pitcher and set aside.
• Place pork shoulder on a wire rack in a large/deep roasting pan, then stab shoulder repeatedly (watch out for the bone!) and pour the liquid over the murdered shoulder. Cover tightly with foil (as airtight as possible) and place in the oven to roast for 5 hours.
• Remove from the oven. Place the shoulder on a half-sheet tray, remove the bone, then roughly chop the meat and place it in the fridge to cool. (Chop the pork while it's hot! It is much easier!)
• For the chili: In a large stockpot over medium-high heat, add oil and saute onions, garlic, green peppers and jalapenos with salt and pepper until soft, about 7 minutes. Add canned green chiles, chicken stock, Worcestershire sauce, fresh tomato and 1 quart pulled pork (save the remainder of the pulled pork for another use), then simmer until peppers are tender, about 30 minutes. Meanwhile, in a small saucepan over medium heat whisk the butter and flour together and cook to make a light brown roux, about 5 minutes. Add the roux to the simmering chili to get to desired thickness (should stick to a ladle). Salt and pepper to taste.

PORK BRAISED IN GUAJILLO CHILE SAUCE

Steps:

• Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
• Pour in enough cold water to cover the meat by about 2 inches.
• Add 2 tablespoons salt, bay leaf and bring to a boil.
• Boil for one hour, skimming foam off surface as necessary.
• Cut the stems off the guajillo chiles. Tap out the seeds.
• Heat oil in a medium skillet over medium heat.
• Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
• Lift out chiles and repeat with remaining chiles.
• Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
• Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
• After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
• Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
• Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
• Pour the chili sauce into the pot slowly, stir well.
• Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
• Serve hot over white rice or with flour tortillas.