Pork N Green Chili Tortillas Food

PORK 'N' GREEN CHILI TORTILLAS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper; add the pork. Seal bag and toss to coat. , In a large skillet, cook pork over medium heat in oil until no longer pink. Add chilies and salsa. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender. , Spoon 1/2 cup pork mixture down the center of each tortilla. Sprinkle with cheese; roll up.

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 GREEN CHILE

Steps:

• Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
• Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
• Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

GREEN ENCHILADA PORK CHILI

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.

PORK-AND-GREEN-CHILI STEW

Steps:

• Put a large, deep skillet or Dutch oven over medium-high heat. When the skillet is hot, add the pork and cook, stirring occasionally to keep it from sticking, just until the meat juices evaporate, about 8 minutes (you're not looking to brown the pork here). Add the onion and a sprinkle of salt and cook, stirring occasionally, until it softens slightly, 4 to 5 minutes.
• Add the garlic, tomatoes and 1 cup water, not quite enough to cover the mixture. Bring to a boil, and let it boil vigorously for 2 to 3 minutes. Add the chilies, a sprinkle of salt and a sprinkle of garlic powder if you're using it. Reduce the heat so the mixture bubbles gently but steadily, and cover partly. Cook until most of the liquid evaporates, 6 to 10 minutes (there should be some juices left in the bottom of the pot, but the mixture shouldn't be soupy). Taste, add a little more salt if necessary and serve with warm flour tortillas or over rice.

PORK CHILI VERDE

Steps:

• Cut the pork into small chunks. You can use pork roast, pork loin, or Boston butt.
• Husk the tomatillos, de-stem them, and cut them into large chunks.
• Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks.
• Put tomatillos and peppers and cilantro in a food processor, puree them all.
• Add the can of green chilis, diced tomatos, and tomato sauce to the food processor.
• Continue blending until the mixture is a consistent color.
• Add the chicken broth, oregano, cumin, and chili powder.
• Turn the crock-pot on high and cover.
• Dust the pork with flour, salt and pepper.
• Heat 2 tablespoons olive oil, shortening, or lard in a frying pan.
• Add the garlic and onions, sauté until the onions are tender.
• Add the pork, brown it thoroughly.
• Pour the entire pan's contents (including drippings) into the crock-pot.
• Cook in the crock-pot on high for 2 hours.
• After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
• 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further.
• Serve over bean burritos. I used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. Bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). Cover them with the chili verde and pork, then garnish (or further smother) with onions and cheese.

GREEN TORTILLA CHILI

Steps:

• Heat oil over medium-high in a heavy pot.
• Add onions, garlic, and jalapeño until soft, approximately 4 minutes.
• Toss in chili powder and cumin, and cook for another minute.
• Stir in the tomatillo salsa, beer and stock.
• Bring to a boil(bubbling) then add the chicken or turkey.
• Simmer for 10-15 minutes.
• While that cooks, grind up 2 handfuls of the chips and the cilantro leaves in your food processor, or chop leaves and crush chips with flat of knife if not available.
• Stir into the chili and continue to cook until it thickens, about 8-10 minutes.
• Remove from heat, add lime juice and spoon into bowls, serve with a side of chips or fresh tortillas.
• Garnish with sour cream and shredded cheese, if desired.
• Enjoy!;).

PORK 'N' GREEN CHILI TORTILLAS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add pork cubes and shake to coat. In a large saucepan or skillet, cook pork in oil over medium heat until no longer pink. Add the chilies and salsa. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender. Spoon 1/2 cup onto each tortilla; sprinkle with cheese and roll up.