Pork Roast Strata With Green Chiles And Goat Cheese Food

PORK ROAST STRATA WITH GREEN CHILES AND GOAT CHEESE

Pork Roast Strata with Green Chiles and Goat Cheese image

Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.

Provided by Smithfield(R)

Categories Trusted Brands: Recipes and Tips Smithfield®

Time 1h35m

Yield 8

Number Of Ingredients 9

Ingredients

12 ounces crusty Italian or French bread, cut or torn into 3/4-inch pieces
½ Smithfield® Garlic & Herb or Golden Rotisserie Seasoned Pork Sirloin Roast, cooked and shredded
1 (7 ounce) can chopped green chilies
3 tablespoons chopped fresh sage
4 ounces chevre spreadable goat cheese, well chilled
7 large eggs
3 cups milk
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Coat 13x9x2-inch baking pan with nonstick cooking spray. Arrange half of the bread in bottom of pan. Top with half the meat, half the green chiles and half the sage. Crumble half the goat cheese over top. Repeat layers with remaining ingredients.
Heat oven to 350 degrees F. Whisk together eggs, milk, salt and pepper in large bowl. Pour over casserole, pressing down bread to soak up liquid. Let stand 20 to 30 minutes at room temperature.
Bake casserole at 350 degrees F for 1 hour until knife inserted near center comes out clean. Let stand 10 minutes before cutting to serve.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 29.1 g, Cholesterol 201 mg, Fat 13.4 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 6.3 g, Sodium 1014.6 mg, Sugar 6.1 g

GREEN CHILI WITH PORK AND ROASTED CHILES

Green Chili With Pork and Roasted Chiles image

Make this easy, warming, delicious pork chili recipe with a New Mexico edge for tons of flavor with minimal effort.

Provided by Molly Watson

Categories Entree Dinner

Time 2h25m

Number Of Ingredients 8

Ingredients

12 large mild green chiles
1 large onion
2 tablespoons lard, or vegetable oil
1 1/2 teaspoons fine sea salt
2 pounds pork butt , or shoulder; trimmed of excess fat and cut into bite-sized pieces
2 tablespoons flour
1 cup beer, or broth or water
2 cups low-sodium broth, or water

Steps:

Gather the ingredients.
Position a rack in the center of the oven and heat to 400 F. When oven is hot, roast the green chiles until charred on all sides. Alternatively, use the oven's broiler to char the chiles, turning so all sides are blackened (or char on the open flame of a gas stove, using tongs to turn).
Cover chiles with foil and allow them to steam and cool down for at least 15 minutes.
Pull off chile stems, scrape off and remove peels, remove seeds, and chop into small pieces. Set chiles aside.
Peel and thinly slice onion .
In a heavy-bottomed pot or Dutch oven, heat the lard on medium. When the lard melts, add onions, chiles, and salt. Stir well and cook until onions are soft, about 3 minutes.
Transfer the vegetables to a bowl, leaving as much fat in pot as possible.
Brown pork pieces, working in single layer batches. Repeat process until all pieces are browned. Remove from pot and set aside.
Add flour to remaining fat that's left in the pot and stir rapidly.
Keep stirring until flour smells cooked, about 3 minutes.
Add beer, stir, and scrape up any brown bits from bottom of pot. The mixture should thicken up fairly quickly.
Add broth and return pork and vegetables to the pot. Everything should be covered by liquid - add more broth or water if necessary.
Bring mixture to a boil, then reduce to a simmer, and cook, covered, until the pork is extremely tender, about 1 hour.
If you like a thicker texture, uncover the pot and cook further. Taste for salt and add more if needed.

Nutrition Facts : Calories 648 kcal, Carbohydrate 17 g, Cholesterol 169 mg, Fiber 2 g, Protein 48 g, SaturatedFat 15 g, Sodium 778 mg, Sugar 7 g, Fat 41 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

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