HATCH PORK GREEN CHILI
Hatch Pork Green Chili is a savory pork stew featuring Hatch green chile peppers. A spicy soup from the southwest. Gluten free and keto low carb. Great for fall cold weather and game day food. Serve in a bowl or smothered on Mexican food.
Provided by Kim
Categories Soup
Time 1h30m
Number Of Ingredients 13
Steps:
- In a large pot (cast iron preferably), cook pork over medium heat until browned. Reserve two tablespoons of the fat. Drain the remaining fat and remove pork. Set aside.
- Return the two tablespoons of pork drippings to the pot. Over medium heat, cook onion until translucent, approximately 5 minutes.
- Add all of the dried spices: garlic powder, green chili powder, celery salt, dried oregano, and cumin. Stir. Saute to toast herbs for approximately 3 minutes.
- Add the chicken stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles. Add the pork back in.
- Cook, over medium low heat, for at least one hour, preferably three hours. Stir occasionally. If the chili becomes too thick, add some more stock a cup at a time. *You want the chili to thicken in this step. Continue cooking until the thickness is to your liking. You can turn up the heat a little if it is taking too long.
- Finish off the chili with hot sauce for more of a kick as needed, or use as a mix-in. Serve with your favorite toppings or sides.
Nutrition Facts : ServingSize 1 serving, Calories 321 kcal, Carbohydrate 30 g, Protein 26 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 66 mg, Sodium 2632 mg, Fiber 6 g, Sugar 13 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.
HATCH CHILE VERDE
Hubby and I are Hatch chile fanatics. We buy 50 pounds of roasted Hatch chiles when they are in season. We portion them out and freeze them so they are readily available. This chile verde does not call for tomatillos because I wanted the chiles to be the star of the recipe.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
- Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.
- Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.
- Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 13.4 g, Cholesterol 51.5 mg, Fat 11 g, Fiber 2.3 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 862 mg, Sugar 5.4 g
HATCH CHILI
I've been making this Hatch green chili for years and it never fails to please!
Provided by james
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 4h50m
Yield 8
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
- Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
- Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 35.5 g, Cholesterol 60.5 mg, Fat 12.5 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 3164.6 mg, Sugar 3.8 g
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.
HATCH CHILI PORK STEW
There is NOTHING like a Hatch Chili . . . and this dish gives it an opportunity to 'shine'. For this classic we're keeping it simple, using only the freshest of ingredients. Traditionally, green-chile pork is served like a stew, with a side of corn or flour tortillas, but it easily doubles as filling for burritos and enchiladas. To serve as left-overs, add some hominy to change the texture and taste!
Provided by Galley Wench
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Roasting Hatch Chiles:.
- Medium or mild chiles are better suited than hot, which can ruin the harmony and smother other flavors.
- Begin by washing and drying well.
- Place chiles on a hot grill and roast about 3 minutes until the skin begins to blister, turn with tongs and blister the other side. The key is blistering the skin without cooking the chile. Continue until the chiles are generously blistered on all sides.
- Place in a plastic bag (or covered cassarole dish), seal and allow to sweat for about 5 minutes. Sweating loosens the blistered skin.
- Ignore advice to place chiles under running water to peel. Although easy, the water also washes away the smoky flavor. Simply use your fingers to remove the skin and seeds.
- Slice into strips instead of small pieces, which provide more color and bolder flavor.
- STEW:.
- Season the pork with salt and pepper.
- Heat a large skillet or Dutch oven on high.
- Add a thin layer of canola or vegetable oil, but not olive oil, which conflicts with the green chiles.
- When oil is hot, on the brink of smoking, add a small batch of pork chunks.
- Do not crowd. And if you add the pork too early, it will absorb too much of the oil.
- Allow pork to saute for a few minutes before turning with tongs to prevent the meat from sticking to the pan.
- Properly searing the meat seals in the juices and flavors.
- Once the first batch is done, remove with a slotted spoon.
- Add more oil, if necessary, then put in the remaining pork.
- After all the pieces are properly seared, remove from pan, drain excess oil and set aside.
- Add small amount of oil to frying pan and saute garlic and onions until tender, about 5 minutes.
- Fill a large pot with about 1 quart water and add boullion cube.
- Bring to a boil.
- Add tomatillos and cilantro.
- Boil about 5 minutes, or until tomatillos are soft.
- Drain off the water (saving 1 cup for stew).
- Using blender or food processor, puree the vegetables. Aim for a consistency similar to a light gravy.
- Add pork and onion mixture to puree, and bring to a boil.
- Reduce heat to medium-low, add the roasted chiles and simmer for 45 minutes to allow the flavors to meld and the pork is tender. Add the saved water as needed.
- Do not cook in the oven; which causes the pork to dry out and shred. The chunks of pork should remain intact.
- Spoon stew into bowls and top with a light sprinkling of shredded cheese, and serve with lime slices and tortillas.
Nutrition Facts : Calories 536.9, Fat 29.3, SaturatedFat 5.9, Cholesterol 143.1, Sodium 290.5, Carbohydrate 17.6, Fiber 4, Sugar 9.7, Protein 51.1
More about "hatch green chili braised pork food"
HATCH GREEN CHILI BRAISED PORK - ROCKY MOUNTAIN …
From rockymountaincooking.com
5/5 (1)Total Time 3 hrs 15 minsCategory Main Course
- In a small bowl mix together the chili powder, cumin, coriander, salt and, pepper. Set aside until ready to use.
- Liberally pat the dry rub on all sides of the pork. You will have about 1 tablespoon left over for the braise. Set aside.
HATCH CHILE CHOPPED PORK - GARLIC & ZEST
From garlicandzest.com
HATCH GREEN CHILE RECIPES - COOKING ON THE RANCH
From highlandsranchfoodie.com
OVEN-BAKED HATCH GREEN CHILE HOT HONEY CHICKEN - I …
From iamafoodblog.com
CHILE VERDE WITH PORK RECIPE - SERIOUS EATS
From seriouseats.com
PORK CHILI RECIPE WITH ROASTED HATCH CHILES
From chilipeppermadness.com
HATCH GREEN CHILE PORK STEW - MY TEXAS KITCHEN
From mytxkitchen.com
Cuisine AmericanCategory Main CourseServings 6Total Time 3 hrs
BRAISED PORK CHILE VERDE RECIPE | TRAEGER GRILLS
From traeger.com
HATCH GREEN CHILI RIBS - WHAT'S GABY COOKING
From whatsgabycooking.com
HATCH GREEN CHILE RECIPES PORK | DEPORECIPE.CO
From deporecipe.co
BEER BRAISED PORK SHOULDER WITH HATCH GREEN CHILES
From apleasantlittlekitchen.com
PORK GREEN CHILI - FOODIE WITH FAMILY
From foodiewithfamily.com
HOW TO MAKE HATCH GREEN CHILI COLORADO WITH PORK
From highlandsranchfoodie.com
PORK CHILI WITH TOMATILLO AND GREEN CHILIES - GLEBE KITCHEN
From glebekitchen.com
HATCH GREEN CHILE – GOING MY WAYZ
From goingmywayz.com
HATCH GREEN CHILE AND PORK STEW - SILVER CUISINE
From silvercuisine.com
GREEN CHILE & PORK CHILI - ANDREW ZIMMERN
From andrewzimmern.com
EASY HATCH GREEN CHILE SAUCE - GARLIC & ZEST
From garlicandzest.com
HATCH GREEN CHILI, COLORADO STYLE WITH PORK | RECIPE - PINTEREST
From pinterest.com
HATCH GREEN CHILE CHILI WITH PORK AND BLACK-EYED PEAS
From coconutandlime.com
HATCH CHILE COMPANY
From hatchchileco.com
ROASTED HATCH GREEN CHILE PORK STEW - FLAVOR MOSAIC
From flavormosaic.com
HATCH GREEN CHILE CHILI WITH PORK AND WHITE BEANS
From bitchinfrommelanieskitchen.com
HATCH GREEN CHILI BRAISED PORK - PINTEREST
From pinterest.com
PULLED PORK WITH HATCH GREEN CHILE RICE - CATHERYN GRIVNA
From catheryngrivna.com
SMOTHERED HATCH GREEN CHILE PORK CHOPS – FRESH CHILE
From freshchileco.com
PORK GREEN CHILE SMOTHERED BURRITO - FRESH CHILE
From freshchileco.com
GREEN CHILE PORK CORNBREAD SKILLET. BEST EVER SKILLET DINNER.
From rbandmindy.com
16 BEST HATCH CHILE RECIPES - COOKING CHAT
From cookingchatfood.com
HATCH PORK CHILE VERDE - FOUR TO COOK FOR
From fourtocookfor.com
TRADITIONAL HATCH GREEN CHILE SAUCE - BUENO FOODS
From buenofoods.com
HATCH GREEN CHILE & PORK STEW RECIPE - BISTROMD
From bistromd.com
HATCH CHILE VERDE WITH PORK | RECIPE | THE FRESH MARKET
From thefreshmarket.com
BRAISED PORK GREEN CHILI RECIPE - FOOD NEWS
From foodnewsnews.com
HOW-TO BROIL HATCH GREEN CHILES - A PLEASANT LITTLE KITCHEN
From apleasantlittlekitchen.com
SLOW COOKER PORK CHILE VERDE - FOODIECRUSH .COM
From foodiecrush.com
PORK AND HATCH GREEN CHILE STEW • BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
THE BEST GREEN CHILI WITH PORK RIBS AND HATCH CHILE
From alittleandalot.com
HATCH GREEN CHILE PULLED PORK SIRLOIN IN SLOW COOKER
From thefitfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love