GREEN ENCHILADA PORK CHILI
A delicious, Mexican-inspired green pork chili. When garnished with fresh tomatoes, avocado, sour cream, and tortilla chips this is a hearty meal with a tangy and spicy finish.
Provided by Jason N - Home Chef
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- In a 4 quart pot, heat 2 tablespoons olive oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the browned pork and jalapenos from the pot and set aside.
- In the same pot used to cook the meat, add the remaining 2 tablespoons olive oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute.
- Reduce the heat to low. Sprinkle the flour over the onion and garlic. Cook, stirring for three minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water.
- Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the soup to a boil. When the soup boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in chopped cilantro and lime juice.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 15.6 g, Cholesterol 58.8 mg, Fat 22.6 g, Fiber 2.4 g, Protein 12.8 g, SaturatedFat 8.3 g, Sodium 379.3 mg, Sugar 1.7 g
GREEN ENCHILADA PORK CHILI
Make this Green Enchilada Pork Chili dish for game day. Tasty Tex-Mex flavor makes this Green Enchilada Pork Chili totally touchdown-worthy.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, 1 cup each
Number Of Ingredients 12
Steps:
- Heat dressing in Dutch oven or small stockpot on medium-high heat. Add meat, onions, garlic and 2 Tbsp. cilantro; cook 6 to 8 min. or until meat is done, stirring frequently. Meanwhile, mash half the beans in small bowl.
- Add mashed beans, remaining whole beans, salsa, broth and corn to meat mixture in pan; mix well. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
- Place 1/4 cup chips in each of 8 serving bowls; top with chili, sour cream, cheese and remaining cilantro.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 990 mg, Carbohydrate 27 g, Fiber 7 g, Sugar 5 g, Protein 19 g
GREEN CHILE PORK ENCHILADAS
These cheesy green chile Pork Enchiladas make a yummy weeknight dinner or make them ahead of time and freeze for a later date!
Provided by Lauren's Latest
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large bowl, stir pork, 2 cups cheddar cheese, mozzarella cheese, green chiles and sour cream together until blended. Pour melted butter over top and mix again. Set aside.
- Wet 2-3 paper towels and wring out slightly so it's not dripping wet, but not completely dry either. Open wet paper towels and wrap a stack of corn tortillas in the paper towels. Microwave 1-2 minutes or until tortillas are hot and pliable.
- While tortillas are being warmed, spread about 1/2 cup enchilada sauce into the bottom of a large baking dish.
- Take a hot tortilla and spread about 3 tablespoons of filling down the center.
- Roll into a tight enchilada and place into baking dish. Repeat until no filling remains. Pour enchilada sauce overtop the finished rolled and filled tortillas. Top with remaining 1 cup cheddar cheese.
- Bake 20-30 minutes or until everything is hot and bubbly. Serve hot.
Nutrition Facts : Calories 1060 kcal, Carbohydrate 58 g, Protein 50 g, Fat 70 g, SaturatedFat 34 g, Cholesterol 213 mg, Sodium 1570 mg, Fiber 9 g, Sugar 10 g, ServingSize 1 serving
GREEN CHILE PORK ENCHILADAS
Make and share this Green Chile Pork Enchiladas recipe from Food.com.
Provided by Pinay0618
Categories Pork
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325. Place pork roast in shallow glass baking dish.
- Sprinkle with garlic salt, cumin and oregano. Top with green chiles and onions.
- Add water to baking dish. Cover with foil.
- Bake at 325 for 2 1/2 hours or until pork is very tender. Remove pork and onions from baking dish, reserving liquid.
- Shred pork and mix with about 1/4 cup cooking liquid, roasted peppers, green onions, sour cream and 1 cup of the cheese.
- Spread about 2 teaspoons enchilada sauce on each tortilla; top with about 1/2 cup pork mixture.
- Roll up tortillas and place, seam side down, in sprayed 13 x 9 baking dish.
- Top with remaining enchilada sauce and remaining cheese. Cover and bake 45 to 60 minutes, until enchiladas are thoroughly heated.
Nutrition Facts : Calories 674.7, Fat 43.8, SaturatedFat 19.1, Cholesterol 127.9, Sodium 1179.7, Carbohydrate 37, Fiber 2.7, Sugar 4.6, Protein 32.4
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.
EASY GREEN CHILE ENCHILADAS
Steps:
- In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
- In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
- In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
- To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!
GREEN CHILE ENCHILADAS
This is a very versatile recipe that can be prepared partially in advance. I've always disliked red enchilada sauce thus I created this enchilada recipe using Stokes Green Chile Sauce with Pork. Yes, I created this recipe and submitted it to the Stokes Green Chile recipe site.
Provided by DaleInCO
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare all of the veggies being used, set aside and preheat the oven to 375°F.
- If using fresh pork shoulder steaks: Remove excess fat from 1½ pounds of pork shoulder steaks. Season with salt, garlic powder, cumin powder and onion powder then slowly simmer in oil in a skillet till tender. When the pork has completed cooking set it aside.
- If using shredded pork, leftover chicken, leftover cooked roast beef, leftover cooked steak: shred the meat and set aside. Meanwhile, gently sauté the chopped onions and garlic with oil in a skillet for about 5 minutes and mix into the reserved meat mixture and set aside.
- If using fresh ground beef or turkey, sauté it with the onions, garlic and ground cumin in a frying pan till the beef is brown and no longer pink. Drain off the fat and set aside.
- Moisten six sheets of paper towels, wrap them around the tortillas and microwave them for 45 seconds on high power so to soften them.
- Spoon 1 Tbsp of the reserved enchilada sauce mix over each tortilla, spoon ~ ¼ cup of meat mixture and a little cheese on top and roll up the tortillas. Smear ½ cup of the sauce on the bottom of an 8x11 baking dish and place the rolled tortillas in the dish.
- Add any remaining meat to the bowl of the enchilada sauce and stir well. Pour this mix over the enchiladas. Sprinkle the remainder of the cheese over the enchiladas and bake for 15 - 20 minutes in the preheated oven at 375°F or till the cheese is melted and the sauce is bubbly.
- Remove from the oven and serve with the toppings as described above. I like to serve this with a mixed green salad on the side.
- I like the KISS principle of "keep it simple stupid". For desert, I serve a simplified version of fried ice cream. I roll scoops of vanilla ice cream in crushed frosted corn flakes, add some sliced bananas and squirt a little of chocolate syrup over each serving. Many of you didn't know how to fake a fried ice cream desert, did you?
Nutrition Facts : Calories 447.2, Fat 33.4, SaturatedFat 15.2, Cholesterol 118.4, Sodium 303.8, Carbohydrate 5, Fiber 0.8, Sugar 1.9, Protein 30.6
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