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.
SPICY PORK & GREEN CHILI VERDE
My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. -Anthony Bolton, Bellevue, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place poblano peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers., In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon., In same pan, add red peppers, onion and jalapeno; cook, covered, over medium heat 8-10 minutes or until tender, stirring occasionally. Stir in chili powder, garlic, salt and nutmeg. Add broth, roasted peppers and pork; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until pork is tender. Serve with toppings as desired.
Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 913mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.
SPICY PORK TENDERLOIN GREEN CHILI
A hearty Southwest-style chili that promises to deliver on flavor - diabetes friendly as well. Recipe is from BH& G Diabetes, Eat What You Love.
Provided by DailyInspiration
Categories Stew
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Arrange chile peppers on a baking sheet. Roast for 25 to 30 minutes or until skins are dark, turning once halfway through roasting. Place chile peppers in a bowl; cover with plastic wrap and let stand for 10 minutes. Carefully remove skins and seeds, chop chile peppers. Set aside.
- In a 5-6 quart dutch oven heat oil over medium-high heat. Add pork; cook until browned. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally.
- Stir in broth and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice and chopped chile peppers. Simmer for 5 minutes more. Stir in cilantro and serve.
Nutrition Facts : Calories 278.6, Fat 10.6, SaturatedFat 2.1, Cholesterol 73.7, Sodium 107.5, Carbohydrate 18.9, Fiber 3.8, Sugar 8.4, Protein 28.7
GREEN CHILE SHREDDED PORK
Pork green chili made in the slow cooker always makes my hungry family happy. Getting creative with the leftovers is part of the fun. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred pork with two forks. Return to slow cooker; heat through. Using tongs, serve pork in tortillas with toppings as desired.
Nutrition Facts : Calories 559 calories, Fat 15g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 1032mg sodium, Carbohydrate 62g carbohydrate (5g sugars, Fiber 4g fiber), Protein 42g protein.
SLOW-COOKER SPICY PORK CHILI
Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 6h10m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.
Nutrition Facts : Calories 395 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 1055mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 8g fiber), Protein 39g protein.
SPICY GREEN CHILE VERDE PORK
A Z'Tejas-inspired dish that will make your lips tingle! Serve it with warmed flour tortillas and plenty of sour cream which offsets and compliments the spiciness of this delicious chile verde.
Provided by Debs Recipes
Categories Stew
Time 2h15m
Yield 5 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- Place pork, onions, salt, pepper, cumin, and bay leaves into a large braising pan; cover with water; gently simmer over medium-heat 1 1/2 hours or until pork is tender; drain liquid from pork; remove bay leaves; trim pork into 1/2" pieces.
- NOTE: A portion of the pork may be cooled and frozen at this point, then used for making carnitas later on.
- Wipe braising pan dry; pour in vegetable oil and heat until oil almost smokes; brown pork in oil, stirring occasionally, for approximately 15 minutes.
- While pork is still cooking, prepare the sauce: Remove most of the membranes and most of the seeds from the jalapeno peppers; bring chicken stock to boil in medium saucepan; add tomatillos, jalapenos, and garlic cloves and boil 3 minutes; pour hot contents of saucepan into blender; puree.
- Pour sauce over browned pork; simmer 15 minutes over low heat; thicken, if desired, with a slurry of 3 tablespoons masa harina shaken with 1/4 cup water until smooth.
- NOTE: You may make your chile verde as spicy or as mild as you like by simply increasing or decreasing the amount of jalapeno pepper seeds and membranes included in the sauce.
Nutrition Facts : Calories 292.8, Fat 16.6, SaturatedFat 4.1, Cholesterol 87.1, Sodium 437.5, Carbohydrate 5, Fiber 1.3, Sugar 2.8, Protein 29.6
LEFTOVER PORK TENDERLOIN CROCK POT CHILI
This recipe came out of a need to serve leftover pork tenderloin in a completely different way - my kids hate to eat leftovers of the "exact" same thing they ate the night before. I kept it pretty mild for tender palates, but you could certainly add any type of chiles, hot sauce, etc. Also, for the kids I put it into tortillas with cheese for burritos while my husband and I ate it in bowls as chili. The sky's the limit to the variations
Provided by 2hot2handle
Categories Pork
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion and garlic in a large skillet over medium heat until translucent and fragrant. Add the cooked pork cubes and combine. Add all of the spices and stir until the pork, onion and garlic are all coated with spice.
- Pour the pork mixture into a slow cooker. Add the beans, tomatoes with their juice and beef broth or water. Season with pepper, cover, and cook on low for 8 hours.
- Serve over rice, in tortillas or plain in a bowl. Garnish with cilantro, sour cream and/or shredded cheddar cheese if desired.
SPICY PORK TENDERLOIN
A flavorful, fast and easy recipe for grilled pork tenderloin. The spice could also be used on chicken or ribs!
Provided by SRYAN1
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 6
Number Of Ingredients 6
Steps:
- In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
- Preheat grill for medium heat.
- Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.
Nutrition Facts : Calories 189.3 calories, Carbohydrate 1.6 g, Cholesterol 84.4 mg, Fat 7.7 g, Fiber 1 g, Protein 27.1 g, SaturatedFat 2.7 g, Sodium 471.8 mg, Sugar 0.2 g
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GREEN CHILI RECIPE {EASY + HEALTHY VERSION} – …
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4.7/5 (15)Calories 522 per servingCategory Main Course
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with foil or parchment paper and place the poblanos, garlic, jalapeño, and onion in the center. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 20 to 25 minutes, until the peppers and onions are golden brown and soft. Transfer to a cutting board and let cool. Peel the garlic, then further chop the vegetables into small pieces.
- While the vegetables roast, heat a large dutch oven or similar sturdy-bottomed pot with a lid over medium heat. Once the pan is hot, add the remaining 2 tablespoons oil. Then once the oil is hot but not yet smoking, add half of the pork and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir and cook, disturbing the pork as little as possible, until the pork is lightly browned on all sides, about 4 minutes. It will not be cooked all the way through. Remove to a plate and set aside. Repeat with the second half of the pork, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return all of the pork to the pot.
- Sprinkle in the cornmeal, then stir to coat. Stir in the diced tomatoes in their juices, tomatillo salsa, 3 cups chicken broth, oregano, cloves, and chopped roasted vegetables.
- Bring the chili to a simmer over medium-high heat, then reduce heat to medium low, partially cover the pot, and simmer for 20 minutes, stirring occasionally.
SPICY PORK TENDERLOIN GREEN CHILI - EASY RECIPE FOR HOME …
From goingmywayz.com
Estimated Reading Time 2 mins
- Preheat oven to 400 degrees F. Arrange chile peppers on a baking sheet. Roast for 25 to 30 minutes or until skins are dark, turning once halfway through roasting. Place chile peppers in a bowl; cover with plastic wrap and let stand for 10 minutes. Carefully remove skins and seeds; chop chile peppers.* Set aside.
- In a 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add pork; cook until brown. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally.
- Stir in broth and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice, and chopped chile peppers. Simmer for 5 minutes more. Sprinkle with cilantro.
SPICY PORK TENDERLOIN GREEN CHILI - BETTER HOMES
From bhg.com
3.2/5 (5)Total Time 2 hrs 10 minsServings 6Calories 304 per serving
- Preheat oven to 425°F. Cut chile peppers in half lengthwise; remove stems, seeds, and memmbranes.* Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, carefully remove and discard skins; chop chile peppers.
- Meanwhile, trim fat from meat. Cut meat into 3/4-inch pieces. In a 5- to 6-quart Dutch oven cook meat in hot oil over medium-high heat until brown. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally.
- Stir in broth and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice, and chopped chile peppers. Simmer, uncovered, for 5 minutes more.
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