Authentic Pork Green Chili Recipes

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PORK GREEN CHILI (COLORADO STYLE)



Pork Green Chili (Colorado Style) image

A classic Colorado green chili, with green chiles, tomatoes and thickened with flour.

Provided by Anita Edge

Categories     green chili

Time 4h30m

Yield 5 quarts

Number Of Ingredients 16

2 lbs pork roast
4 tbsp olive oil
8 cups chicken broth (or 4 cans)
2 cups water
2 cups chopped onion
8 cloves garlic, pressed
½ lb tomatillos (about 8 medium), chopped
1-2 serrano chiles, minced
1 14.5 oz can diced tomatoes with juice
2 cups mild diced green chiles
1 cup hot diced green chiles
1½ tbsp ground cumin
½ tsp oregano
½ tsp cayenne pepper
1 cup flour
salt & pepper to taste

Steps:

  • Cut the pork roast in half (to sear more of the surface) and smear with 2 tbsp olive oil. Generously sprinkle salt and fresh ground pepper on all sides. Sear on medium high heat.
  • Put in a crockpot, add the chicken broth and water, and cook on high for 1 hour. Reduce heat to low and cook another 2-3 hours.
  • Meanwhile, sauté onion, garlic, tomatillo, and serrano in 2 tbsp olive oil. Puree 1 cup mild green chiles with ½ cup of the liquid from the crockpot. Set aside.
  • When done (after 3 hours of cooking), fish the pork out of the crockpot and set aside to cool for 15 minutes. Take 3 cups of the broth from the crockpot and set aside to cool for 15 minutes.
  • Meanwhile, add the onion mixture, spices, tomatoes, and all the green chiles (including pureed).
  • Gradually add the broth to the flour, stirring constantly to ensure no lumps. Then pour the flour mixture into the crockpot gradually, stirring constantly to blend in.
  • Shred the pork with a fork and add to crockpot. Cook on low for another hour, stirring occasionally.
  • Serve with tortillas or use as a sauce over eggs, burritos, or whatever!

PORK GREEN CHILE



Pork Green Chile image

A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas, beans and/or fried potatoes. Also delicious with fried eggs (Huevos rancheros). Substitute 4 or 5 chopped roasted chiles for green chiles and jalapenos if you prefer.

Provided by DEONNE1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
1 ½ pounds cubed pork stew meat
2 tablespoons all-purpose flour
1 (4.5 ounce) can diced green chile peppers, drained
½ (3.5 ounce) can chopped jalapeno peppers
½ medium onion, chopped
5 tablespoons tomato sauce
3 ½ cups water
onion salt to taste
garlic salt to taste
salt and black pepper to taste

Steps:

  • Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
  • Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
  • Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

Nutrition Facts : Calories 307.6 calories, Carbohydrate 5 g, Cholesterol 67.9 mg, Fat 21.5 g, Fiber 0.9 g, Protein 22.5 g, SaturatedFat 6.6 g, Sodium 578.2 mg, Sugar 1.8 g

AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)



Authentic Chili Verde (Pork and Green Tomatillo Stew) image

This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.

Provided by Johnney

Categories     Stew

Time 2h

Yield 20 serving(s)

Number Of Ingredients 13

6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaf, coarsely chopped

Steps:

  • In a large stock pot over high heat sear the pork in the vegetable oil until browned.
  • Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
  • Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
  • Add the cumin, then stir in pork and chicken stock.
  • Simmer for 1/2 hour.
  • Add in poblanos, jalapenos and bell peppers.
  • Puree the tomatillos and cilantro in a blender, and add them to the pot.
  • Cook for an additional 30 to 45 minutes.
  • Serve with Mexican/Spanish rice and refried beans.

Nutrition Facts : Calories 372.4, Fat 22, SaturatedFat 6.8, Cholesterol 85.8, Sodium 1092.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 32.8

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