RED CHILE PORK CUTLETS, CERVANTES STYLE: CHULETAS DE SERDO EN CHILE ROJO, ESTILLO CERVANTES
Provided by Food Network
Categories main-dish
Time 3h8m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a shallow pan, place the pork cutlets in a single layer. Pour 3/4 of the chile sauce marinade evenly over the meat, cover, and refrigerate at least 2 hours before grilling. For more intense chile flavor, marinate overnight.
- Preheat grill on high. Reduce heat to 375 degrees F and place the marinated pork cutlets on the grill. Reserve the marinade for basting throughout the cooking process. Cook each side 2 to 4 minutes, depending on the thickness of each cutlet. Baste the pork with the marinade on each side before turning.
- Remove pork cutlets from grill and set aside. Ladle about 2 ounces of the ready to serve Red Chile Sauce on each plate. Place the pork in the center of the plate and drizzle additional red chile sauce over the meat. Garnish with a sprig of cilantro and serve with your choice of calabacitas, papitas, pinto beans, or Spanish rice. The pork can also be cut into strips after grilling and wrapped in a warm flour tortilla as a burrito.
- Remove the stems, seeds and white veins of the New Mexico red chile pods. Rinse and place the cleaned pods in a large bowl or saucepan and add enough hot water to cover the red chile pods. Soak for 30 minutes to 1 hour. When the pods are completely reconstituted, they should appear bright red and plump. Remove the chile pods with tongs and place in a blender with the water they were soaking in. Leave about 1-inch space or more in the blender container. Add the oregano, garlic, and salt. Blend for 2 minutes. If sauce is too thick, add more water and blend until mixture is smooth.
PORK CHILE VERDE WITH RED CHILE SALSA
Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous hatch chiles are perfect), and the meat is pork. Tangy tomatillos balance the chiles and coat the slow-cooked pork. To up the regional cred, serve it "Christmas" style-with a combo of green and red chiles. Make it a meal: Serve with warm corn tortillas, avocado and spinach salad with honey-lime vinaigrette, and a dark beer like Negra Modelo (Mexico, $8 per six-pack). If you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesn't have. Look for it at Latin markets.
Provided by Jeanne Kelley
Categories Soup/Stew Pork Potato Super Bowl Dinner Winter Family Reunion Tomatillo Potluck Chile Pepper Bon Appétit One-Pot Meal Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
- Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.
- Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
- Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.
PUERCO PERDIGADO CON CHILE ROJO (BRAISED PORK WITH RED CHILE SAU
This can be served in a burrito or with rice and beans. The meat comes out very tender in a mild sauce. Don't forget the avocado and a cold Mexican Beer. Prep time is an estimate.
Provided by cookiedog
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Trim and discard fat from meat and cut into 1-inch cubes.
- In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
- Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
- Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
- Skim off fat and discard.
- Stir in cream and cook, stirring, until mixture boils.
- Turn into a serving dish and garnish with pumpkin seeds.
- To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.
Nutrition Facts : Calories 651.3, Fat 47.9, SaturatedFat 17.6, Cholesterol 176.9, Sodium 832, Carbohydrate 9.3, Fiber 2.2, Sugar 4, Protein 44.3
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE)
My grandmother called this recipe 'Pork Chili Verde' when she originally told me about it. But...it's red, not green. I'm not sure if she saw a recipe that called for green salsa and she put in the red or if it was really called something else. Whatever the story, I've made it a couple of times now and absolutely love it. It gets better every time! Slow cooking the roast in an oven roasting bag makes the meat so tender! Serve the pork with tortillas or hard taco shells.
Provided by Diyeana
Categories Mexican Recipes
Time 9h15m
Yield 8
Number Of Ingredients 6
Steps:
- Place the pork roast into an oven roasting bag set inside a slow cooker. Sprinkle the chili powder over the roast and arrange onions on top of the roast. Loosely close the top of the bag with a nylon tie. Use scissors to cut 3 vents, 1-inch long in the top of the bag. Pour the water into the bottom of the slow cooker, around the bag, so that it is at least 1 inch deep.
- Cover and cook the pork on Low for 6 to 8 hours.
- Remove the pork and onions from the bag and place in a large Dutch oven; reserve 3/4 cup of liquid from the bag. Shred the pork by pulling it apart using two forks. Stir the salsa, tomatoes, and cooking liquid in with the shredded pork.
- Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 13.4 g, Cholesterol 99.1 mg, Fat 13.9 g, Fiber 3.9 g, Protein 29.2 g, SaturatedFat 5.1 g, Sodium 862.5 mg, Sugar 6.2 g
CHILE ROJO
This is a basic red chile sauce. I usually make this to add into stewed meat recipes for enchiladas or tamales and also as an enchilada sauce.
Provided by cervantesbrandi
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Cover and continue to boil for 15 minutes.
- Drain the water and add the ingredients including the salt to the blender. Add in 1/2 cup fresh water and blend on high for 5 minutes.
- Add 1 tbsp oil into the empty sauce pan you used to boil the chiles. Pour in the red chile and cook on medium heat for 10 minutes stirring occasionally and adjusting salt to taste.
Nutrition Facts : Calories 44.6, Fat 0.4, SaturatedFat 0.1, Sodium 2334.1, Carbohydrate 10, Fiber 2.4, Sugar 4.5, Protein 1.6
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE)
My grandmother called this recipe 'Pork Chili Verde' when she originally told me about it. But...it's red, not green. I'm not sure if she saw a recipe that called for green salsa and she put in the red or if it was really called something else. Whatever the story, I've made it a couple of times now and absolutely love it. It gets better every time! Slow cooking the roast in an oven roasting bag makes the meat so tender! Serve the pork with tortillas or hard taco shells.
Provided by Diyeana
Categories Mexican Recipes
Time 9h15m
Yield 8
Number Of Ingredients 6
Steps:
- Place the pork roast into an oven roasting bag set inside a slow cooker. Sprinkle the chili powder over the roast and arrange onions on top of the roast. Loosely close the top of the bag with a nylon tie. Use scissors to cut 3 vents, 1-inch long in the top of the bag. Pour the water into the bottom of the slow cooker, around the bag, so that it is at least 1 inch deep.
- Cover and cook the pork on Low for 6 to 8 hours.
- Remove the pork and onions from the bag and place in a large Dutch oven; reserve 3/4 cup of liquid from the bag. Shred the pork by pulling it apart using two forks. Stir the salsa, tomatoes, and cooking liquid in with the shredded pork.
- Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 13.4 g, Cholesterol 99.1 mg, Fat 13.9 g, Fiber 3.9 g, Protein 29.2 g, SaturatedFat 5.1 g, Sodium 862.5 mg, Sugar 6.2 g
More about "pork chile rojo pulled pork with red chile sauce food"
PORK CHILE VERDE WITH RED CHILE SALSA RECIPE - BON …
From bonappetit.com
GUISO DE PUERCO CON CHILE ROJO (RED CHILE PORK STEW)
From remcooks.com
10 BEST MEXICAN RED PORK CHILI RECIPES | YUMMLY
From yummly.com
RED CHILI PORK RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE)
From pinterest.ca
ASADO DE CHILE COLORADO (PORK IN RED SAUCE) - MUY BUENO …
From muybuenocookbook.com
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE) - AMERICAN …
From fooddiez.com
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE) - AMERICAN …
From fooddiez.com
ANCESTRAL INHERITANCE MENU PORK CHILE ROJO (PULLED PORK WITH RED …
From angelaberkshire.blogspot.com
AUTHENTIC PORK POZOLE ROJO - ONION RINGS & THINGS
From onionringsandthings.com
CHILE COLORADO WITH PORK - G'DAY SOUFFLé
From gdaysouffle.com
RED-CHILE-BRAISED PORK RECIPE - ALEX STUPAK | FOOD & WINE
From foodandwine.com
SHREDDED PORK ON RED CHILE SAUCE - ADRIANA'S BEST RECIPES
From adrianasbestrecipes.com
RED CHILE PORK (WITH RED CHILE SAUCE) RECIPE - CUISINART.COM
From cuisinart.com
NEW MEXICAN RED PORK CHILI RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
PORK CHILE VERDE WITH RED CHILE SALSA RECIPE - FOOD NEWS
From foodnewsnews.com
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE) RECIPE REVIEWS ...
From redcipes.com
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE) SO TASTY
From grandmapuffy.blogspot.com
HEALTHY MAIN DISHES: PORK CHILE ROJO (PULLED PORK WITH RED CHILE …
From allrecipes103.blogspot.com
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE) RECIPE
From recipetips.com
BRAISED PORK IN RED CHILE SAUCE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
RED CHILE SMOKED PORK POZOLE ROJO — CANDELARIA
From candelariadesign.com
RECIPE: PORK WITH RED CHILE SAUCE | FOX NEWS
From foxnews.com
SLOW COOKER BBQ PULLED PORK RECIPE | BON APPéTIT
From bonappetit.com
INSTANT POT RED CHILE PORK - COOKING WITH CURLS
From cookingwithcurls.com
RED PORK CHILI SAUCE RECIPE - LOS ANGELES TIMES
From latimes.com
THE BEST RECIPES: PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE)
From momy4recipes.blogspot.com
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE)
From pinterest.com
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE) | TATON
From taton.website
PORK CHILI RECIPES – PAGE 4 – REDCIPES
From redcipes.com
RED CHILE PORK ENCHILADAS - PINEAPPLE HOUSE RULES
From pineapplehouserules.com
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE)
From zilla.ml
PORK STEW IN RED CHILE SAUCE RECIPE - DIANA KENNEDY | FOOD & WINE
From foodandwine.com
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE) | RECIPESTY
From recipesty.com
PORK CHILE ROJO (PULLED PORK WITH RED CHILE SAUCE)
From pinterest.ca
GUISO DE PUERCO CON CHILE ROJO (RED CHILE PORK STEW)
From pinterest.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