GREEN CHILI CHOPS WITH SWEET POTATOES
It takes only a few minutes to combine the ingredients in a slow cooker, and you'll have a filling, healthy dinner waiting for you at the end of the day. We like to serve it with fresh-baked garlic bread. -Marina Ashworth, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. slow cooker, combine sweet potatoes, onion, green pepper, corn, salt and pepper. Top with pork chops. In a small bowl, mix enchilada sauce, sour cream and teriyaki sauce; pour over meat., Cook, covered, on low until meat is tender, 6-8 hours.
Nutrition Facts : Calories 495 calories, Fat 17g fat (7g saturated fat), Cholesterol 102mg cholesterol, Sodium 909mg sodium, Carbohydrate 45g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
BRAISED PORK WITH GREEN CHILE SAUCE OF CHILE VERDE
My DD makes this chile verde whenever we get together for Mexican dinners. It is a family favorite. The recipe is from a Sunset Mexican Cookbook,from 1977. Mild canned California green chiles season this meaty pork stew. Serve it with rice or as a burrito filling. For Burritos, spoon pork into warm, soft flour tortillas, add sour cream, tomato wedges, and a squeeze of lime juice and fold to enclose. We also serve this Chile Verde with Tamales. This chile Verde is also good served with scrambled eggs, Enjoy!
Provided by Barb G.
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
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.
BRAISED SHORT RIBS ON GARLIC MASHED POTATOES WITH GREEN BEANS AND POACHED TOMATOES
Provided by Chuck Hughes
Categories main-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 39
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside.
- Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated.
- In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside.
- In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water.
- Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else.
- Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.
- Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow.
- Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour.
- Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot.
- Add the butter and cream to the potatoes, and mash well.
- Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir in. The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired.
- In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs.
- Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite.
- Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired.
- Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes.
CHILI-BRAISED PORK WITH GREEN BEANS AND MASHED SWEET POTATOES
Boneless country-style pork ribs can vary in size and shape. Keep in mind that the thicker the pork is, the longer it will take to cook and become tender.
Provided by Martha Stewart
Categories Pork Recipes
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 776 g, Fat 48 g, Fiber 8 g, Protein 45 g, SaturatedFat 19 g
BRAISED PORK GREEN CHILI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 8 portions
Number Of Ingredients 8
Steps:
- Over medium heat in a medium saucepan, heat the butter until melted. Then reduce the heat to low and slowly whisk in the flour to create a roux. Continue to cook until the butter has been absorbed into the flour and is a smooth consistency.
- Once the roux has cooked, return the mixture to medium-high heat. Add the stock and allow to simmer, whisking throughout the cooking process. Once simmered and thickened, 8 to 10 minutes, add the pork, chiles, spice and parsley. Allow this to cook for an additional 20 minutes, with reduced heat to medium-low. Finally, add the tomatoes and cook for a final 10 minutes. Taste and adjust spice to preference.
ALL DAY PORK LOIN CHILI
Provided by The Hearty Boys
Time 3h45m
Yield 14 to 16 servings
Number Of Ingredients 22
Steps:
- Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
- Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
- Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.
SWEET POTATO CHILI
A delectable, southern winter dish that warms the heart and fills the tummy! Garnish with chopped avocado if desired.
Provided by salt&light
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 6h30m
Yield 8
Number Of Ingredients 18
Steps:
- Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.
- Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 32.5 g, Cholesterol 38.3 mg, Fat 7.4 g, Fiber 7.3 g, Protein 16 g, SaturatedFat 2.4 g, Sodium 620.9 mg, Sugar 8.8 g
BRAISED GREEN BEANS POTATOES AND PORK CHOPS
Green Beans,Youkon Gold Potatoes and Pork Chops are brasied in Ham Stock to enhance flavor into the Green Beans.
Provided by Potagekempcc
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Rub chops with 2-tablespoons olive oil. Season with 1-teaspoon salt, 1-teaspoon black pepper and rub garlic over both sides.
- Place pork chops in a braising pan and sear both sides 1-2 minutes or until browned. Do not over crowd the pan. Remove chops and place on a plate.
- Add onion and saute' for 2-3 minutes.
- Add Zinfandel wine and reduce by one-half.
- Add ham stock, pork chops, green beans and potatoes. Season with salt and pepper.
- Place bay leaves, peppercorns, juniper berries, fresh herbs in cheesecloth, tie-off with string and place Sachet in pan.
- Bring to a full-boil, reduce to a simmer covered for 30-35 minutes, or until beans are tender.
- Serve Brasied Green Beans in warm bowls.
- Garnished with fresh chopped parsley.
Nutrition Facts : Calories 923.9, Fat 44.7, SaturatedFat 13.2, Cholesterol 183.7, Sodium 1349.2, Carbohydrate 58.9, Fiber 8.3, Sugar 7.4, Protein 71.1
MEXICAN MASHED POTATOES WITH GREEN CHILES
Make and share this Mexican Mashed Potatoes With Green Chiles recipe from Food.com.
Provided by Charmie777
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in salted water until tender. Drain.
- Transfer potatoes to a bowl and mash.
- Mix in remaining ingredients.
- Season to taste with salt.
- If needed, add in a little more milk.
- Feel free to adjust the cheese and cilantro level to your liking!
Nutrition Facts : Calories 204.6, Fat 10.6, SaturatedFat 6.7, Cholesterol 30.4, Sodium 394.6, Carbohydrate 21.6, Fiber 2.7, Sugar 1.4, Protein 6.6
PORK CHOPS WITH GREEN BEANS AND POTATOES
Recipe my mom got from a neighbor about 40 years ago. The neighbor doesn't make it anymore, but my family still loves it.
Provided by Nancy I.
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- -Pre-heat oven to 400 degrees.
- -Heat about 1/2" oil in a 12" skillet.
- -Brown pork chops in oil; about 5 minutes per side.
- -Use 2 corning ware dishes: Between the 2 dishes divide 1/4 teaspoons salt and 1/4 tsp pepper.
- -Put 3 pork chops in each dish.
- -Add potatoes, green beans, onions and oil from skillet.
- -Add more salt and pepper on top of everything. Probably 1/4 tsp salt and 1/4 tsp pepper.
- -Cover with aluminum foil. Bake for 1 hour.
Nutrition Facts : Calories 603.4, Fat 25.6, SaturatedFat 9.3, Cholesterol 151.5, Sodium 505, Carbohydrate 33.2, Fiber 6.7, Sugar 3.2, Protein 57.5
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