Hearty Pork Stew With Green Chiles Food

HEARTY GREEN CHILI STEW

Steps:

• In a large skillet, brown beef and onions in oil; drain. Transfer to a 5-qt. slow cooker. , Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt if desired and pepper; pour over beef. Cover and cook on low for 6-8 hours or until beef is tender. Sprinkle with cheese if desired.

GREEN CHILE AND PORK STEW

Steps:

• Mix all ingredients in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting at least 6 to 7 hours, or until pork is tender.

PORK & GREEN CHILE STEW, HIGH ALTITUDE

Steps:

• Trim fat from exterior of roast. Cut into slices 1 inch thick; trim and discard excess fat; you will lose about 3/4 lb. to trimmings. Cut trimmed pork into 1-inch cubes.
• Heat oven to 250°F Move top oven rack to lower-middle position.
• In 4-quart or larger Dutch oven, heat 2 tablespoons oil on high until shimmering.
• Add HALF the cubed pork. Brown on all sides, about 8 minutes. Transfer browned pork to a bowl.
• Brown remaining pork, adding 1 tablespoon oil if needed; transfer to bowl.
• Reduce heat to medium-high and add onion. Saute until onion begins to soften, about 4 minutes.
• Add garlic and saute until fragrant, about 30 seconds.
• Add 2 cups water, return heat to high and deglaze pan.
• Add the browned pork, tomatoes, bouillon, black pepper and remaining water.
• Bring to a boil.
• Cover Dutch oven and transfer to oven.
• Bake 1 hour.
• Add green chiles and bake for another hour.
• If potatoes are desired, first separate out any Green Chile Stew that will be frozen. Then add cubed boiling potatoes (1 lb. potatoes for a half recipe) to remaining stew, transfer pan to stovetop and simmer until potatoes are tender.
• Serve potato-free stew over cooked rice.
• Freeze leftovers for up to 6 months.

HEARTY PORK STEW

Steps:

• In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8-10 hours or until meat is tender. , Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Serve in bowls with noodles. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

HEARTY PORK STEW

Steps:

• Preheat oven to 350°. Sprinkle pork with sage and mint. In a very large.
• oven-going skillet brown pork in 1 tablespoon of the butter over medium-high.
• heat, turning often. Remove pork from skillet. Add mushrooms, onion, and.
• garlic to skillet. Cook and stir until onion is tender. Stir in browned.
• pork, broth, and bay leaf. Bring pork mixture to boiling. Remove from.
• heat; cover. Place skillet in oven. Bake fro 30 minutes. Stir in chopped.
• carrots; cover and bake for 20 minutes more or until carrots are.
• crisp-tender.
• In a small saucepan melt remaining 3 tablespoons butter over medium-low.
• heat. Remove from heat. Stir in flour and Worcestershire sauce. Remove.
• skillet from oven. Return skillet to stovetop; uncover. Stir in flour.
• mixture. Bring pork mixture to boiling over medium heat, stirring.
• occasionally. Reduce heat. Simmer, uncovered, for 2 minutes or until the.
• mixture is slightly thickened. Remove and discard bay leaf. If desired,.
• serve stew over hot cooked noodles.

PORK AND GREEN CHILI STEW

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.

PORK STEW WITH GREEN CHILES

Steps:

• Preheat broiler.
• Place the tomatillos in a shallow pan and broil 2 inches from the heat source until charred on all sides, turning occasionally, about 5 minutes.
• Cool slightly.
• Coarsley chop the tomatillos.
• Set aside.
• Sprinkle pork with salt and black pepper.
• Spread some flour on a plate and dust the pork with the flour, shaking off excess.
• Heat oil in heavy large pot over medium-high heat.
• Working in small batches, add the pork and brown on all sides, about 5 minutes.
• Using a slotted spoon, transfer the pork to a bowl.
• Discard oil from the pot.
• Place the pot over medium heat.
• Add the onions and sauté until soft, about 5 minutes.
• Add the chiles and bell peppers.
• Sauté until fragrant, about 4 minutes.
• Add the garlic and sauté 2 minutes longer.
• Return the pork to the pot.
• Add the tomatillos, oregano, and all remaining ingredients.
• Bring to a boil.
• Reduce the heat to low.
• Simmer gently, uncovered, until the pork is tender when pierced with a fork, about 2 hours.
• Season the stew to taste with salt and black pepper.
• Ladle the stew into warm bowls and serve hot.