ANDY'S SPICY GREEN CHILE PORK
Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc. We crave this pork, and you will too.
Provided by andympls
Categories World Cuisine Recipes Latin American Mexican
Time 8h10m
Yield 8
Number Of Ingredients 6
Steps:
- Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
- Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
- Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.4 g, Cholesterol 55.8 mg, Fat 8.4 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 3 g, Sodium 234.4 mg, Sugar 2.6 g
PORK SHOULDER GREEN CHILI
Tender pork shoulder in an awesome tasting green chili sauce. Another great cool-evening meal. One of my favorite dishes that mom would make. Serve with tortillas.
Provided by Sharon
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Dredge meat in flour until evenly coated, shaking off excess.
- Melt shortening in a large, deep skillet over medium-high heat. Add meat and cook until thoroughly browned on all sides, 5 to 6 minutes. Add onion and garlic and cook until onion is soft, about 5 minutes. Add water, tomatoes, green chiles, salt, and oregano.
- Cover, and simmer, stirring occasionally, until meat is tender, 1 to 2 hours. Remove cover and simmer until green chili sauce reaches desired consistency, 5 to 10 minutes more.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 14.6 g, Cholesterol 4 mg, Fat 7.2 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 1898 mg, Sugar 6.6 g
GREEN CHILI PORK STEW
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat the broiler and line a baking sheet with foil.
- Put the tomatillos, poblanos, jalapeno and serrano pepper on the prepared baking sheet and toss with the olive oil. Place under the broiler and cook, carefully removing the baking sheet and flipping once halfway, until the peppers are blistered and charred all over, 5 to 6 minutes. Allow to cool while you prepare the pork.
- Season the pork with 1 tablespoon salt and 1 teaspoon pepper. Sprinkle over the flour and toss to coat. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add half the pork and cook until browned on all sides, 3 to 4 minutes; remove to a plate. Repeat with the remaining pork.
- Lower the heat to medium and stir in the garlic, carrots, onions, oregano and chile powder. Cook, stirring occasionally, until the onions have softened, 4 to 5 minutes. Season with salt and pepper.
- Meanwhile, peel and seed the poblanos. Chop the poblanos, jalapeno, serrano and tomatillos. Stir into the pot with the vegetables. Add the stock and bay leaves and return the seared pork. Bring to a boil, then lower to a gentle simmer. Cover and cook until the pork is extremely tender, about 1 hour. Check the pot occasionally, making sure there is enough liquid. Add a little more stock or water as needed.
- Remove the bay leaves and stir in the cilantro and lime juice. Taste and adjust the seasoning as needed.
- If serving immediately, spoon into bowls and top with the grated cheese, sour cream and cilantro. Serve with lime wedges and warmed tortillas
- To freeze, allow the stew to cool completely. Transfer to a deep 9-by-13-inch foil pan and wrap tightly with foil and plastic wrap. Put the grated cheese in a labeled quart-size resealable plastic bag. Put the stew, cheese and a pack of tortillas onto a baking sheet and freeze.
- To serve, remove the meal kit from the freezer. Preheat the oven to 375 degrees F.
- Remove the foil and plastic wrap from the stew, then return the foil. Bake until heated through, 50 to 55 minutes. Let the tortillas and cheese thaw while the stew reheats, then remove the tortillas from the pack, wrap in foil and warm in the oven for the last 10 minutes while the stew is cooking.
- Serve the stew in bowls with the fixins -- cheese, cilantro and tortillas alongside some sour cream and lime wedges.
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.
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.
BOLD BEAN AND PORK CHILI
This tempting chili is big on flavor and really very simple to prepare. Sometimes on a Sunday, I'll get a good start on it-up to where it's time to add the beans. Then the next day, I'll take it out of the fridge and finish it off in just a few minutes. Viola-dinner is quickly served! -Natercia Yailaian Somerville, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.
Nutrition Facts : Calories 364 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1585mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 8g fiber), Protein 28g protein.
PORK CHILI
I searched all over for a pork chili using minced (ground) pork, but couldn't find one (or one to suit) so came up with my own version. Russell thought it was an actual recipe and gave it 5 stars ;-) This doesn't make a huge pot of chili like some recipes I see, but is enough for 4 hearty eaters. We like our chili over rice.
Provided by JustJanS
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil over medium heat and fry onion and garlic gently until softened (about 10 minutes).
- Add pork and chorizo sausage and cook unti pordk changes colour.
- Add the spices, sugar, cocoa, stock powder and sugar and stir cooking for about 1 minute.
- Add the tomato paste to the pan and cook it for a few minutes-I think this takes away the "raw" taste.
- Add the water and tomatoes and simmer for about 1 1/2 hours and until it is a nice thick consistency (add more water if it gets too thick).
- About 15 minutes before serving, add the kidney beans to the chili.
- We like to eat our chili topped with sour cream, grated cheese and pickled jalapenos and sometimes guacomale.
Nutrition Facts : Calories 680.1, Fat 41.2, SaturatedFat 13.2, Cholesterol 103.2, Sodium 644.3, Carbohydrate 43.9, Fiber 13.1, Sugar 12, Protein 37.3
CONTEST-WINNING GREEN CHILI PORK STEW
Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.
Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 17g protein.
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- Pre-heat oven to 400'°. While the oven is heating line a baking sheet with tin foil. Then arrange your tomatillos and peppers on the tray. Drizzle with the oil and toss to coat. Then bake for 20-25 minutes at 400'°. Halfway thru flip everything to allow browning on the opposite side.
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