CONTEST-WINNING GREEN CHILI PORK STEW
Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.
Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 17g protein.
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.
GREEN CHILI PORK STEW
This is a fairly simple but tasty stew. It is based loosely on a recipe from TOH. I've modified it to use leftover "Mean Chef Pulled Pork" (sans sauce). Hope you enjoy!
Provided by Tamaretta
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Note: To peel poblano peppers, either broil in the oven or using skewers roast over gas flames until skin is blackened, put into brown paper sack and close lid - Leave for appx 10 mins to steam - While waiting for the peppers to cool, peel and dice potatoes, open tomatoes, measure spices, etc.- Once peppers are cool enough to handle, skin should slip off (I usually do about 12 peppers at a time and freeze what I don't use).
- In a large soup pot, add all ingredients except for cooked meat. (More water may be needed to cover potatoes).
- Cover and simmer for 35 minutes.
- Taste, adjust any seasonings, add pork and simmer for an additional 10 minutes or until potatoes are done and meat is hot.
- Great with cornbread!
Nutrition Facts : Calories 349.1, Fat 11.9, SaturatedFat 4.2, Cholesterol 62, Sodium 344.9, Carbohydrate 36.4, Fiber 6.2, Sugar 6, Protein 25.1
GREEN PORK CHILI
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
- Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
- While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour 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.
GREEN CHILE PORK STEW
This is one of those "stick-to-your-ribs" chilly-weather meals. I got this from a friend who is famous for her crockpot concoctions. Because of the nature of a crockpot, cooking time actually may range from 4 to 10 hours (depending on the cook's schedule).
Provided by Muffin Goddess
Categories Stew
Time 10h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix flour, cumin, pepper, salt, and sage in a gallon-size zipper bag.
- Add meat cubes and shake to coat thoroughly.
- Heat oil in a large skillet.
- Brown pork in batches (meat will be crispier that way); remove from skillet when browned and place in the crock of a 4-6 quart slow cooker.
- With the heat still on, add the vinegar to the skillet and quickly scrape up the browned bits left in the pan (the vinegar will reduce quite rapidly).
- Add the vinegar reduction to the meat in the crock.
- Add onions, potatoes, salsa, broth, and brown sugar to the crock and stir well.
- Cook on low for 8-10 hours (or high for 4-5 hours, if you can't wait that long).
- If you would like the stew to be a bit thicker, mash a few of the potatoes.
- Serve with slabs of warm cornbread (such as my recipe for Mexican Cornbread).
GREEN CHILE AND TOMATILLO PORK STEW
This is a very versatile dish; it can be cooked in advance, in the oven or in a slow cooker. If you use a slow cooker, brown pork on stovetop first then transfer to slow cooker with the onion-pepper puree and seasonings. Allow 8-10 hours cook time, until pork is tender and falling apart.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Combine tomatillos, jalapenos, and 1/4 cup of chicken stock in a saucepan. Bring to a simmer over medium heat and cook until the tomatillo begins to break down and get soft. Remove from heat.
- Heat a large, oven-safe Dutch oven over medium-high heat and add grape seed oil. Add pork to hot pan and brown well on all sides. Remove pork from pan and pour off most of the oil and fat. Reserve some fat in pan.
- Add tomatillo, jalapeno, onion, and garlic to food processor and puree until smooth. Return pork pan to medium heat and add puree to the reserved fat in pan. Add cumin and salt, and heat through.
- Add the rest of chicken stock into pot with puree and stir to combine.
- Nestle pork back into the pot of puree and stock. The pork should be covered about 3/4 of the way. Add more stock if needed. Cover and put in preheated oven for about 3-4 hours, until pork is tender and falling apart. Turn the pork at least once halfway through the cook time. Using two forks, shred the pork a bit and mix it through the sauce to get the flavor incorporated into all the pork. Taste and add salt and pepper if needed.
- Serve pork stew right out of the pot and top with garnishes (cilantro, queso fresco, pepitas, and hot sauce). Serve heated corn tortillas on the side for dipping and scooping.
GREEN CHILE STEW WITH PORK
Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
- Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
- Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.
Nutrition Facts : Calories 462 calories, Carbohydrate 9 g, Cholesterol 102.1 mg, Fat 29.8 g, Fiber 1.9 g, Protein 37.6 g, SaturatedFat 9.3 g, Sodium 602.7 mg, Sugar 4.8 g
MEXICAN PORK AND GREEN CHILE STEW
Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice.
Provided by Seanzilla
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large Dutch oven or large pot over medium heat.
- Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
- Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
- Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
- Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 25.5 g, Cholesterol 81.8 mg, Fat 19.2 g, Fiber 2.2 g, Protein 32.4 g, SaturatedFat 8.4 g, Sodium 436.2 mg, Sugar 4 g
PORK GREEN CHILE STEW
from www.laurasbestrecipes.com My husband and I love our Harleys and like nothing more than stopping during our ride to try Green Chili in Colorado and New Mexico. I've made green chile many times, and I believe this to be the best method. It's my own recipe as I've removed unneeded seasonings or non-fresh ingredients... If you use chiles roasted from New Mexico and good quality pork shoulder, you don't need dried seasonings. I also believe these quantities of ingredients work best. I don't believe the nutritional values calculated by RecipeZaar are correct for this posting... so keep that in mind. Enjoy!
Provided by lauradlevy
Categories Pork
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- • Dredge pork cubes in Masa Flour in plastic bag until all pieces are coated.
- • Brown in oil in large Dutch oven or pot - set aside.
- • Add butter to same pan, lightly cook onion until slightly colored (not browned) - then add garlic cook 1-2 minutes until aromatic.
- • Add small amount of chicken stock to browned bottom of pot/dutch oven - as stock heats up, scrape browned bits off of the pan to create a roux. After all bits are scraped, add remaining stock to pan.
- • Add remaining ingredients to same pan (except green chiles and added Masa). Bring to slow boil, then cover, reduce to simmer for about 30 minutes -- then add green chiles and cook until pork is tender - a little over an hour is usually good - too long and the meat will toughen. Make sure it NEVER BOILS as it will cook too fast. Sometimes I turn the stove off after about 40 minutes to make sure it cooks slowly.
- • Add salt/pepper to taste.
- • After 45 minutes, check consistency - if it needs to be thicker slowly add a small amount of Masa at a time and stir until thick - shouldn't be more than 2 tablespoons The chiles will breakdown into the roux while cooking. Taste for heat - if you like it spicy, add a couple of diced serrano chiles. Garnish with sour cream and cilantro. Serve with corn bread or homemade tortillas -- and several Tecate's or margaritas!
- Do not add beer like other recipes suggest - it will dilute the chile flavor and can add a bitterness. NEVER used canned chiles as they don't have much flavor. New Mexican chiles (Big Jims) are the best -- you can buy them online already roasted and peeled (www.newmexicanconnection.com) Otherwise use fresh Anaheims or Big Jims and roast on the grill until skins turn brown/black - place in a brown paper bag to steam the skins off. Do not rinse them under water as it removes the flavorful oils. Organic chicken stock is fine, but don't use low sodium.
Nutrition Facts : Calories 411.1, Fat 25.8, SaturatedFat 8.9, Cholesterol 87.9, Sodium 201.9, Carbohydrate 20.8, Fiber 2.2, Sugar 4.7, Protein 23.8
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
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