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.
GREEN CHILE STEW
This humble New Mexican dish is Southwestern comfort food at its best!
Provided by Toni Dash
Categories Soup
Time 1h30m
Number Of Ingredients 9
Steps:
- In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature. When the top of the oil is shimmering, add half of the pork. Allow it to sit in the hot pan to develop a sear before stirring; allow to brown. Remove from pan to a plate. Repeat for the second half of the pork.
- Add the onions to the pan and sauté until softened (2-3 minutes). Add the garlic and stir together.
- Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies. Bring to a boil, reduce temperature to allow stew to simmer. Simmer for 1 hour.
- Serve garnished with torn cilantro leaves, diced red pepper and a bit of grated cheese if desired.
Nutrition Facts : Calories 211 kcal, Carbohydrate 12 g, Protein 20 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 437 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ANAHEIM CHILI PORK STEW
Make and share this Anaheim Chili Pork Stew recipe from Food.com.
Provided by foodart
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large stock pot add all of the ingredients into the pot and bring to a rolling boil and reduce heat to a low simmer until the pork is tender.
Nutrition Facts : Calories 568, Fat 25.9, SaturatedFat 8.8, Cholesterol 99.8, Sodium 3223.3, Carbohydrate 44, Fiber 6.7, Sugar 11, Protein 40.6
MEXICAN-INSPIRED PORK STEW
Mexican-inspired pork stew. Serve with rice and warmed tortillas.
Provided by Why not?
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h45m
Yield 6
Number Of Ingredients 17
Steps:
- Combine garlic, brown sugar, salt, lime juice, chili powder, cumin, cayenne, black pepper, and cinnamon in a large zip-top bag. Add cubed pork and toss to coat. Refrigerate for at least 2 hours.
- Heat oil in a large pot over medium-high heat. Add onion and saute until translucent, about 5 minutes. Stir in pork and cook until browned on all sides, 5 to 7 minutes.
- Pour chicken broth into the pot and bring to a boil. Reduce heat and let simmer for 20 minutes. Add tomatillos, Anaheim chiles, and olives. Stir, cover, and let simmer for another 20 minutes. Stir in cabbage; cover and simmer for 20 minutes more.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 16.2 g, Cholesterol 67.2 mg, Fat 9.7 g, Fiber 4.6 g, Protein 28.1 g, SaturatedFat 2.4 g, Sodium 1610.9 mg, Sugar 9.1 g
GREEN CHILI PORK STEW
Meet the Cook: Green chilies are a big favorite here in the Southwest - my family likes anything with them in it. Now that we are "empty nesters" (two married children and two grandchildren), my husband knows that I'm going to spring at least one new recipe on him each week. He's always brave! -Pat Henderson, Deer Park, Texas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 306 calories, Fat 12g fat (0 saturated fat), Cholesterol 60mg cholesterol, Sodium 466mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CRISPY PORK-STUFFED ANAHEIM CHILES
In this dish, Anaheim chile peppers make envelopes for Mexican-style caramelized pork.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Place pork in a large, heavy pot. Sprinkle with salt. Add water to cover. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until pork is brown, about 1 1/2 hours (when water has evaporated, pork will brown in its fat). Set aside.
- Preheat oven to 375 degrees. Place chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning, until skin has charred.) Transfer chiles to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel chiles; discard skins. With stems intact, slit each chile lengthwise; carefully remove seeds and veins. Place, slit side up, on a baking sheet.
- Spread 2 tablespoons cheese in bottom of each chile, then fill with 1/3 cup pork. Sprinkle chiles with remaining 2 cups cheese. Spoon 1 tablespoon tomatillo sauce over top of each chile. Bake 15 minutes. Garnish with cilantro; serve with tortillas and remaining tomatillo sauce.
GREEN CHILE STEW
Peppers give this down-home green chili stew a wonderful rich flavor your family will love. -Mary Spill, Tierra Amarilla, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings. (3 3/4 qt.)
Number Of Ingredients 11
Steps:
- In a large stockpot or Dutch oven, brown beef and pork; drain. Add remaining ingredients. Cover and simmer for 45 minutes.
Nutrition Facts : Calories 276 calories, Fat 12g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 188mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.
PORK-AND-GREEN-CHILI STEW
Provided by Mark Bittman
Categories dinner, weekday, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put a large, deep skillet or Dutch oven over medium-high heat. When the skillet is hot, add the pork and cook, stirring occasionally to keep it from sticking, just until the meat juices evaporate, about 8 minutes (you're not looking to brown the pork here). Add the onion and a sprinkle of salt and cook, stirring occasionally, until it softens slightly, 4 to 5 minutes.
- Add the garlic, tomatoes and 1 cup water, not quite enough to cover the mixture. Bring to a boil, and let it boil vigorously for 2 to 3 minutes. Add the chilies, a sprinkle of salt and a sprinkle of garlic powder if you're using it. Reduce the heat so the mixture bubbles gently but steadily, and cover partly. Cook until most of the liquid evaporates, 6 to 10 minutes (there should be some juices left in the bottom of the pot, but the mixture shouldn't be soupy). Taste, add a little more salt if necessary and serve with warm flour tortillas or over rice.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 580 milligrams, Sugar 5 grams, TransFat 0 grams
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PORK-AND-GREEN-CHILE STEW RECIPE - GRACE PARISI - FOOD …
From foodandwine.com
4/5 Category Dinner, LunchAuthor Grace ParisiTotal Time 45 mins
- In a large enameled cast-iron casserole, heat the olive oil until almost smoking. Season the pork cubes with salt and black pepper and add them to the casserole. Cook the pork over high heat, stirring once or twice, until lightly browned in spots, about 5 minutes. Add the onion, green chiles, serrano chiles and garlic. Cover and cook over high heat, stirring once or twice, until the vegetables are softened, about 5 minutes. Add the chicken broth and bring to a boil. Cover partially and simmer the stew over moderately low heat until the pork is just tender and the broth is reduced by about half, about 20 minutes.
- Stir in the 1/4 cup of cilantro and season with salt and black pepper. Garnish the stew with cilantro and serve with lime wedges, corn tortillas and rice.
PORK, IDAHO® POTATO AND ANAHEIM CHILI PEPPER STEW
From idahopotato.com
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium high heat until hot. Add one third of the pork and cook until beginning to brown on edges, stirring occasionally. Place in slow cooker and repeat process two times.
- Heat 2 teaspoons of the oil over medium high heat until hot, cook the onions and peppers 4 minutes or until onions are translucent, stirring occasionally. Add the garlic and cook 15 seconds, stirring constantly. Add to the pork with the tomatoes, potatoes, broth, sugar, and 1 teaspoon of the cumin.
- Cover and cook on HIGH setting 5 hours or until pork is tender. Stir in the remaining oil, cumin, and salt. Serve topped with cilantro.
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