CHILAYO (PORK AND CHILE STEW)
This is a simple pork and chile stew, a popular dish in the Mexican state of Colima. It is usually served on top of a bed of plain rice (morisqueta). A curious and unique ingredient is the tomatillos (or tomate verde) that is put into the stew husks and all. The husks give it a very subtle and different flavor. As mentioned above, this is a simple dish but very delicious!
Provided by Alskann
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the ribs into a large sauce pan and barely cover with water.
- Add salt to taste, and cook, uncovered, over medium heat for 10 minutes.
- Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
- Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
- Remove from heat; let soak 5 minutes.
- Put 1/2 cup of the water in a blender.
- Add garlic, onion, and cumin seed; blend thoroughly.
- Add remaining 1/2 cup of water and some of the chiles. Blend well. Gradually add the remaining chiles, blending well after each addition.
- Add the blender ingredients to the meat.
- Cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
- Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
- The sauce will be quite thick and coat the back of a wooden spoon well.
- Serve over hot rice.
Nutrition Facts : Calories 673.7, Fat 54.3, SaturatedFat 17.2, Cholesterol 181.8, Sodium 190.7, Carbohydrate 8.4, Fiber 2.9, Sugar 2.3, Protein 36.8
PORK AND GREEN CHILE STEW
Steps:
- Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
- Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
- Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
- In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
- Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.
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.
PORK AND RED CHILI STEW
Ready, Set, Cook! Special Edition Contest Entry. This is a real meat and potatoes meal. The filling also makes awesome burritos.
Provided by PaulaG
Categories Potato
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Wash the chili pods removing seeds. Please note that the heat of the chili is found in the seeds and ribs. You may leave in some of the seeds if you want a spicier dish. Place chili pods, sun dried tomatoes and 1 cup of broth in saucepan. Bring to a boil. Turn off heat, cover and allow to steep while browning the onions and meat.
- In a heavy skillet or Dutch Oven, cook bacon until crisp. With a slotted spoon, remove the bacon from fat and set aside to drain. Discard the fat, add in 1 tablespoon olive oi to pan and warm over medium heat. When warm add in chopped onion and garlic. Cook until onions begin to brown. Transfer to crock-pot.
- Cut the pork loin into 1 1/2 to 2 inch cubes. Mix together the flour, salt and pepper. Place pork in container with tight fighting lid, sprinkle with seasoned flour, cover and shake to lightly coat the meat.
- Add another tablespoon of oil to skillet and cook meat in small batches until lightly browned, adding in additional oil as needed. As meat is browned transfer to crock-pot with onions and garlic. De-glaze the pan with a small amount of broth.
- Place the chili pods and sun dried tomatoes in blender container. Add in salt, pepper to taste. Process until smooth adding remaining broth. Pour over meat in crock-pot, stir in ground cumin, oregano and bay leaves. Crumble bacon and stir into mixture. Cover and cook on low for 3 to 4 hours or until meat is fork tender.
- The last 45 to 60 minutes of cooking add in the package of Simply Potatoes and turn up to high. Stew will be thick. Continue to cook until potatoes are tender and cooked through.
- Serve with tortillas of choice or use filling to make burritos.
Nutrition Facts : Calories 449.3, Fat 23.9, SaturatedFat 7, Cholesterol 125.3, Sodium 869.1, Carbohydrate 8.7, Fiber 1, Sugar 2.2, Protein 47.1
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.
PORK, POTATO, AND CHILE STEW
This variant of the familiar Chile Verde is actually a stew. Potatoes and corn provide the vegetables which increase the heartiness, and a jalapeno pepper provides heat. Actually you can raise or lower the picante level of this stew to suit yourself. Be sure to wear plastic gloves to deal with the chilies. You might want to substitute tomatillos for the tomatoes. Accompany this meal with tortillas. Recipe from BH&G.
Provided by Lorraine of AZ
Categories Stew
Time 10h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet brown meat in hot oil over medium-high heat. Drain off fat. Set meat aside.
- In a 3-1/2 or 4-quart crockpot combine potato, onion poblano pepper, jalapeno pepper,garlic, and cinnamon. Add meat. Stir in broth, undrained tomatoes, corn, chili powder, oregano and black pepper.
- Cover and cook on LO heat for 8-10 hours or on HI heat for 4-5 hours. Remove cinnamon.
- Before serving, stir in cilantro. If desired, top individual servings with sour cream.
Nutrition Facts : Calories 559.1, Fat 23.6, SaturatedFat 7.4, Cholesterol 67.2, Sodium 517.2, Carbohydrate 63.5, Fiber 8.1, Sugar 10, Protein 26.8
PORK, VEGETABLE, AND CHILE STEW
Number Of Ingredients 15
Steps:
- 1. Preheat oven broiler, and roast the chiles on a baking sheet placed on the top shelf of the oven under the broiler. With tongs, turn the chiles until lightly charred all over, 6 to 7 minutes. Put the roasted chiles in a plastic bag to steam 5 to 6 minutes then rinse under cold running water, 1 at a time, and rub or peel off the skins. Cut the chiles open, remove the seeds, and cut into 1/2-inch dice. Set aside. 2. In a large saucepan, heat the oil over medium heat, and stir-fry the onion and garlic, 4 to 5 minutes, until starting to brown. Remove to a bowl. Add the meat, and stir-fry until no longer pink on the surface, 4 to 5 minutes. Return the onion and garlic to the pan. Add the oregano, marjoram, cumin, salt, and pepper. Stir in the broth and the Maggi. Bring to a boil, then reduce the heat, cover, and simmer until the meat is tender, about 25 minutes. 3. Add the carrots, potato, and cilantro. Cook until the vegetables are tender, 15 to 20 minutes. Stir in the reserved chiles. Heat through about 5 minutes and serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BRAISED PORK AND VEGETABLE STEW
This braised pork stew is warming and comforting! Great over mashed potatoes, noodles, or rice.
Provided by Michelle Klingbeil
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium heat. Add pork; cook and stir until browned, 6 to 8 minutes. Remove to a dish.
- Add cabbage, onion, carrots, celery, and garlic to the hot pot; saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.
- Whisk water and cornstarch in a small bowl; pour into the stew. Cook and stir until thickened, about 5 minutes.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 16.4 g, Cholesterol 50 mg, Fat 12.8 g, Fiber 4.6 g, Protein 15.2 g, SaturatedFat 3.8 g, Sodium 1003.6 mg, Sugar 7.4 g
PORK AND GREEN CHILI STEW
This is a great winter recipe - especially for us Wisconsin-ites! Warms you up...My husband found it on Art Bell's website a few years back - I lost my original copy off the computer,so I can't credit the original chef, but luckily had written it down for a friend,who copied it for me. I've changed it somewhat,like the hominy in it...it's definitely adjustable for those of you who like more "heat" when you eat.
Provided by HEP MEP
Categories Stew
Time 2h
Yield 1 big pot full, 10-12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 257.7, Fat 5.8, SaturatedFat 1.2, Cholesterol 29.5, Sodium 738.2, Carbohydrate 35.1, Fiber 3.8, Sugar 4.7, Protein 16.4
MEXICAN PORK AND GREEN CHILE STEW
Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice.
Provided by Seanzilla
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large Dutch oven or large pot over medium heat.
- Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
- Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
- Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
- Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 25.5 g, Cholesterol 81.8 mg, Fat 19.2 g, Fiber 2.2 g, Protein 32.4 g, SaturatedFat 8.4 g, Sodium 436.2 mg, Sugar 4 g
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PORK AND CHILE STEW RECIPE - ROBERT DEL GRANDE - FOOD
From foodandwine.com
5/5 (566)Total Time 2 hrs 15 minsAuthor Robert Del Grande
- In a large, deep pot, cover the ribs with 10 cups of water and add the salt. Bring to a boil, then cover partially and simmer over low heat until the meat is tender, 1 1/2 hours.
- Transfer the ribs to a large plate; keep warm. Skim off excess fat from the cooking liquid; you should have about 6 cups of liquid. Add the onions, garlic and serranos to the pot and bring to a boil. Simmer over moderately low heat for 20 minutes. Add the poblanos and tortilla pieces; let cool. Working in batches, coarsely puree the cooking liquid.
- Return the liquid to the pot. Add the ribs and simmer over moderately low heat until the stew is slightly thickened, about 15 minutes. Stir in the chopped cilantro and serve with the cheese, radishes, lime wedges and cilantro sprigs.
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