SLOW-COOKER PORK AND GREEN CHILE STEW
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the potatoes, poblano, salsa, cilantro and 3/4 cup water in a 6- to 8-quart slow cooker. Tear the tortillas into small pieces and stir into the mixture. Cut the pork in half and season with 3/4 teaspoon salt and a few grinds of pepper. Rub all over with the cumin and coriander. Add the pork to the slow cooker. Cover and cook on low until tender, 7 hours.
- Remove the pork to a plate. Stir the corn into the slow cooker and cover. Shred the pork into bite-size pieces, discarding any large pieces of fat. Return the pork to the slow cooker; season with salt and pepper.
- Divide the stew among bowls and top with the sour cream, pickled jalapenos and more cilantro. Serve with warmed tortillas.
PORK AND GREEN CHILE STEW
Steps:
- Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
- Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
- Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
- In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
- Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.
CHILAYO (PORK AND CHILE STEW)
This is a simple pork and chile stew, a popular dish in the Mexican state of Colima. It is usually served on top of a bed of plain rice (morisqueta). A curious and unique ingredient is the tomatillos (or tomate verde) that is put into the stew husks and all. The husks give it a very subtle and different flavor. As mentioned above, this is a simple dish but very delicious!
Provided by Alskann
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the ribs into a large sauce pan and barely cover with water.
- Add salt to taste, and cook, uncovered, over medium heat for 10 minutes.
- Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
- Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
- Remove from heat; let soak 5 minutes.
- Put 1/2 cup of the water in a blender.
- Add garlic, onion, and cumin seed; blend thoroughly.
- Add remaining 1/2 cup of water and some of the chiles. Blend well. Gradually add the remaining chiles, blending well after each addition.
- Add the blender ingredients to the meat.
- Cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
- Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
- The sauce will be quite thick and coat the back of a wooden spoon well.
- Serve over hot rice.
Nutrition Facts : Calories 673.7, Fat 54.3, SaturatedFat 17.2, Cholesterol 181.8, Sodium 190.7, Carbohydrate 8.4, Fiber 2.9, Sugar 2.3, Protein 36.8
CHILAYO
Make and share this Chilayo recipe from Food.com.
Provided by wnddrrwmnn
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the ribs into a large sauce pan and barely cover with water.
- Add salt and cook, uncovered, over medium heat for 10 minutes.
- Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
- Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
- Remove from heat; let soak 5 minutes.
- Put 1/2 cup of the water in a blender.
- Add garlic and cumin seed; blend thoroughly.
- Add remaining 1/2 cup of water and some of the chilies. Blend well. Gradually add the remaining chilies, blending well after each addition.
- Add the blender ingredients to the meat.
- Cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
- Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
- The sauce will be quite thick and coat the back of a wooden spoon well.
- Serve.
Nutrition Facts : Calories 938.7, Fat 69.8, SaturatedFat 25.3, Cholesterol 274.3, Sodium 255.1, Carbohydrate 7.1, Fiber 2.7, Sugar 1.7, Protein 67.3
PORK AND GREEN CHILI STEW
This is a great winter recipe - especially for us Wisconsin-ites! Warms you up...My husband found it on Art Bell's website a few years back - I lost my original copy off the computer,so I can't credit the original chef, but luckily had written it down for a friend,who copied it for me. I've changed it somewhat,like the hominy in it...it's definitely adjustable for those of you who like more "heat" when you eat.
Provided by HEP MEP
Categories Stew
Time 2h
Yield 1 big pot full, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- POTATO SOUP BASE: Heat oil in 2 quart saucepan, add all ingredients, cover and simmer for 5 minutes.
- Set aside.
- PORK Dredge pork chunks in the flour mixture, heat vegetable oil in a sturdy Dutch oven or soup pot, and cook the pork in batches till browned.
- Once you're done, place all the pork back in the pot.
- Add the SOUP BASE, and potatoes,chilies,chicken broth,and hominy.
- Bring to a boil,then simmer for 45 minutes to an hour.
- Creative Additions-- For a richer flavor, add sour cream to the soup base.
- Use shredded Cheddar or Monterey Jack for garnish.
- Serve with tortilla chips or Saltines.
- I sometimes add Frank's Hot Sauce to MY bowl.
Nutrition Facts : Calories 257.7, Fat 5.8, SaturatedFat 1.2, Cholesterol 29.5, Sodium 738.2, Carbohydrate 35.1, Fiber 3.8, Sugar 4.7, Protein 16.4
PORK, POTATO, AND CHILE STEW
This variant of the familiar Chile Verde is actually a stew. Potatoes and corn provide the vegetables which increase the heartiness, and a jalapeno pepper provides heat. Actually you can raise or lower the picante level of this stew to suit yourself. Be sure to wear plastic gloves to deal with the chilies. You might want to substitute tomatillos for the tomatoes. Accompany this meal with tortillas. Recipe from BH&G.
Provided by Lorraine of AZ
Categories Stew
Time 10h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet brown meat in hot oil over medium-high heat. Drain off fat. Set meat aside.
- In a 3-1/2 or 4-quart crockpot combine potato, onion poblano pepper, jalapeno pepper,garlic, and cinnamon. Add meat. Stir in broth, undrained tomatoes, corn, chili powder, oregano and black pepper.
- Cover and cook on LO heat for 8-10 hours or on HI heat for 4-5 hours. Remove cinnamon.
- Before serving, stir in cilantro. If desired, top individual servings with sour cream.
Nutrition Facts : Calories 559.1, Fat 23.6, SaturatedFat 7.4, Cholesterol 67.2, Sodium 517.2, Carbohydrate 63.5, Fiber 8.1, Sugar 10, Protein 26.8
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- Roast the chilacas or other chiles as directed here. Remove the stems and seeds and tear into long strips, You can cut the trips shorter if you want. Set aside.
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- In a large, deep pot, cover the ribs with 10 cups of water and add the salt. Bring to a boil, then cover partially and simmer over low heat until the meat is tender, 1 1/2 hours.
- Transfer the ribs to a large plate; keep warm. Skim off excess fat from the cooking liquid; you should have about 6 cups of liquid. Add the onions, garlic and serranos to the pot and bring to a boil. Simmer over moderately low heat for 20 minutes. Add the poblanos and tortilla pieces; let cool. Working in batches, coarsely puree the cooking liquid.
- Return the liquid to the pot. Add the ribs and simmer over moderately low heat until the stew is slightly thickened, about 15 minutes. Stir in the chopped cilantro and serve with the cheese, radishes, lime wedges and cilantro sprigs.
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