Southwestern Green Chile With Pork Stew Food

GREEN CHILI PORK STEW

Steps:

• In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. , Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with cornbread or tortillas if desired.

CONTEST-WINNING GREEN CHILI PORK STEW

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.

SOUTHWESTERN GREEN CHILE WITH PORK STEW

Steps:

• In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.
• Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.

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.

SOUTHWESTERN GREEN CHILE STEW

Steps:

• 1. In a large stew pot or dutch oven, warm the olive oil over medium-high heat. Add the onions and garlic and stir. Cook until translucent. Add the jalepeño, and cook until softened.
• 2. Add the red bell pepper and tomato and cook until softened.
• 3. Cut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes.
• 4. Add in all the beans and, most importantly, the green chiles. Pour in the vegetable stock until the liquid comes just to the top of the vegetables.
• 5. Bring the stew to a boil and reduce the heat to very low. Cover and allow to gently simmer for at least 30 minutes, but the longer you let it simmer the better.

SOUTHWESTERN GREEN CHILE WITH PORK STEW

Steps:

• In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.
• Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.

HATCH CHILI PORK STEW

Steps:

• Roasting Hatch Chiles:.
• Medium or mild chiles are better suited than hot, which can ruin the harmony and smother other flavors.
• Begin by washing and drying well.
• Place chiles on a hot grill and roast about 3 minutes until the skin begins to blister, turn with tongs and blister the other side. The key is blistering the skin without cooking the chile. Continue until the chiles are generously blistered on all sides.
• Place in a plastic bag (or covered cassarole dish), seal and allow to sweat for about 5 minutes. Sweating loosens the blistered skin.
• Ignore advice to place chiles under running water to peel. Although easy, the water also washes away the smoky flavor. Simply use your fingers to remove the skin and seeds.
• Slice into strips instead of small pieces, which provide more color and bolder flavor.
• STEW:.
• Season the pork with salt and pepper.
• Heat a large skillet or Dutch oven on high.
• Add a thin layer of canola or vegetable oil, but not olive oil, which conflicts with the green chiles.
• When oil is hot, on the brink of smoking, add a small batch of pork chunks.
• Do not crowd. And if you add the pork too early, it will absorb too much of the oil.
• Allow pork to saute for a few minutes before turning with tongs to prevent the meat from sticking to the pan.
• Properly searing the meat seals in the juices and flavors.
• Once the first batch is done, remove with a slotted spoon.
• Add more oil, if necessary, then put in the remaining pork.
• After all the pieces are properly seared, remove from pan, drain excess oil and set aside.
• Add small amount of oil to frying pan and saute garlic and onions until tender, about 5 minutes.
• Fill a large pot with about 1 quart water and add boullion cube.
• Bring to a boil.
• Add tomatillos and cilantro.
• Boil about 5 minutes, or until tomatillos are soft.
• Drain off the water (saving 1 cup for stew).
• Using blender or food processor, puree the vegetables. Aim for a consistency similar to a light gravy.
• Add pork and onion mixture to puree, and bring to a boil.
• Reduce heat to medium-low, add the roasted chiles and simmer for 45 minutes to allow the flavors to meld and the pork is tender. Add the saved water as needed.
• Do not cook in the oven; which causes the pork to dry out and shred. The chunks of pork should remain intact.
• Spoon stew into bowls and top with a light sprinkling of shredded cheese, and serve with lime slices and tortillas.

SOUTHWESTERN PORK STEW

Steps:

• In a large resealable plastic bag, combine the cumin, salt and cayenne. Add pork; shake to coat., In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add the green peppers, onions and garlic; saute for 3 minutes or until vegetables are crisp-tender. Add the potatoes, tomatoes, V8 and water. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Stir in corn; cover and simmer for 10-15 minutes longer or until pork is tender. Garnish with cilantro if desired.

PORK GREEN CHILE STEW

Steps:

• 1. Season the pork meat generously with salt and pepper.
• 2. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Remove pork and put into a large Dutch oven.
• 3. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.
• 4. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
• 5. Add the Sauteed vegetables, pureed tomatillos, dried herbs, RoTel tomatoes, and cilantro to the meat. Cover with the chicken stock, bring to a boil, then reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
• 6. Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

GREEN CHILI STEW WITH PORK

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place bones into a heavy roasting pan and add enough water to cover bottom of pan. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.
• In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.
• Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.

SOUTHWESTERN GREEN CHILE WITH PORK STEW

Steps:

• In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.
• Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.