Green Chili Pork Stew Recipes

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.

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.

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.

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 CHILE STEW WITH PORK

Steps:

• In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
• Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
• Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

PORK AND GREEN CHILE STEW

Steps:

• In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker., Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.

MEXICAN PORK AND GREEN CHILE STEW

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.

PORK GREEN CHILE STEW

Steps:

• • Dredge pork cubes in Masa Flour in plastic bag until all pieces are coated.
• • Brown in oil in large Dutch oven or pot - set aside.
• • Add butter to same pan, lightly cook onion until slightly colored (not browned) - then add garlic cook 1-2 minutes until aromatic.
• • Add small amount of chicken stock to browned bottom of pot/dutch oven - as stock heats up, scrape browned bits off of the pan to create a roux. After all bits are scraped, add remaining stock to pan.
• • Add remaining ingredients to same pan (except green chiles and added Masa). Bring to slow boil, then cover, reduce to simmer for about 30 minutes -- then add green chiles and cook until pork is tender - a little over an hour is usually good - too long and the meat will toughen. Make sure it NEVER BOILS as it will cook too fast. Sometimes I turn the stove off after about 40 minutes to make sure it cooks slowly.
• • Add salt/pepper to taste.
• • After 45 minutes, check consistency - if it needs to be thicker slowly add a small amount of Masa at a time and stir until thick - shouldn't be more than 2 tablespoons The chiles will breakdown into the roux while cooking. Taste for heat - if you like it spicy, add a couple of diced serrano chiles. Garnish with sour cream and cilantro. Serve with corn bread or homemade tortillas -- and several Tecate's or margaritas!
• Do not add beer like other recipes suggest - it will dilute the chile flavor and can add a bitterness. NEVER used canned chiles as they don't have much flavor. New Mexican chiles (Big Jims) are the best -- you can buy them online already roasted and peeled (www.newmexicanconnection.com) Otherwise use fresh Anaheims or Big Jims and roast on the grill until skins turn brown/black - place in a brown paper bag to steam the skins off. Do not rinse them under water as it removes the flavorful oils. Organic chicken stock is fine, but don't use low sodium.

GREEN CHILI PORK STEW

Steps:

• Note: To peel poblano peppers, either broil in the oven or using skewers roast over gas flames until skin is blackened, put into brown paper sack and close lid - Leave for appx 10 mins to steam - While waiting for the peppers to cool, peel and dice potatoes, open tomatoes, measure spices, etc.- Once peppers are cool enough to handle, skin should slip off (I usually do about 12 peppers at a time and freeze what I don't use).
• In a large soup pot, add all ingredients except for cooked meat. (More water may be needed to cover potatoes).
• Cover and simmer for 35 minutes.
• Taste, adjust any seasonings, add pork and simmer for an additional 10 minutes or until potatoes are done and meat is hot.
• Great with cornbread!

PORK-AND-GREEN-CHILI STEW

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.