Green Chili Stew With Pork Recipes

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 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.

GREEN CHILI STEW RECIPE WITH PORK

Steps:

• Slice the peppers in half lengthwise and set them onto a baking sheet. Bake them at 400 degrees F for 20 minutes, or until their skins blister up. Cool them slightly, then peel off the skins and discard them. Chop the roasted peppers and set them aside.
• While the peppers are roasting, toss the chopped pork shoulder with 2 tablespoon olive oil, chili powder, paprika, cumin and salt and pepper.
• Heat a large pot to medium heat. Add the pork shoulder and brown the pieces on each side, about 5 minutes. Scoop the browned pork shoulder into a bowl and set aside.
• In the same pot, add the onion and cook for 5 minutes, until softened. Add a bit more olive oil if needed.
• Add the garlic and cook another minutes, until you can smell the gorgeous garlic.
• Add the browned pork along with the stock, potatoes, carrots and chopped roasted peppers.
• Bring to a quick boil, then reduce the heat and simmer for at least 90 minutes. You can simmer longer to develop even more flavor.
• When ready to serve, remove from heat and swirl in the cilantro.
• Serve into bowls and garnish with extra cilantro. I like to toss on some fresh pepper slices and spicy chili flakes as well.
• Enjoy!

GREEN CHILI PORK STEW

Steps:

• Preheat the broiler and line a baking sheet with foil.
• Put the tomatillos, poblanos, jalapeno and serrano pepper on the prepared baking sheet and toss with the olive oil. Place under the broiler and cook, carefully removing the baking sheet and flipping once halfway, until the peppers are blistered and charred all over, 5 to 6 minutes. Allow to cool while you prepare the pork.
• Season the pork with 1 tablespoon salt and 1 teaspoon pepper. Sprinkle over the flour and toss to coat. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add half the pork and cook until browned on all sides, 3 to 4 minutes; remove to a plate. Repeat with the remaining pork.
• Lower the heat to medium and stir in the garlic, carrots, onions, oregano and chile powder. Cook, stirring occasionally, until the onions have softened, 4 to 5 minutes. Season with salt and pepper.
• Meanwhile, peel and seed the poblanos. Chop the poblanos, jalapeno, serrano and tomatillos. Stir into the pot with the vegetables. Add the stock and bay leaves and return the seared pork. Bring to a boil, then lower to a gentle simmer. Cover and cook until the pork is extremely tender, about 1 hour. Check the pot occasionally, making sure there is enough liquid. Add a little more stock or water as needed.
• Remove the bay leaves and stir in the cilantro and lime juice. Taste and adjust the seasoning as needed.
• If serving immediately, spoon into bowls and top with the grated cheese, sour cream and cilantro. Serve with lime wedges and warmed tortillas
• To freeze, allow the stew to cool completely. Transfer to a deep 9-by-13-inch foil pan and wrap tightly with foil and plastic wrap. Put the grated cheese in a labeled quart-size resealable plastic bag. Put the stew, cheese and a pack of tortillas onto a baking sheet and freeze.
• To serve, remove the meal kit from the freezer. Preheat the oven to 375 degrees F.
• Remove the foil and plastic wrap from the stew, then return the foil. Bake until heated through, 50 to 55 minutes. Let the tortillas and cheese thaw while the stew reheats, then remove the tortillas from the pack, wrap in foil and warm in the oven for the last 10 minutes while the stew is cooking.
• Serve the stew in bowls with the fixins -- cheese, cilantro and tortillas alongside some sour cream and lime wedges.

GREEN CHILE STEW

Steps:

• In a large stockpot or Dutch oven, brown beef and pork; drain. Add remaining ingredients. Cover and simmer for 45 minutes.

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.

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.

SLOW-COOKER PORK AND GREEN CHILE STEW

Steps:

• Combine the potatoes, poblano, salsa, cilantro and 3/4 cup water in a 6- to 8-quart slow cooker. Tear the tortillas into small pieces and stir into the mixture. Cut the pork in half and season with 3/4 teaspoon salt and a few grinds of pepper. Rub all over with the cumin and coriander. Add the pork to the slow cooker. Cover and cook on low until tender, 7 hours.
• Remove the pork to a plate. Stir the corn into the slow cooker and cover. Shred the pork into bite-size pieces, discarding any large pieces of fat. Return the pork to the slow cooker; season with salt and pepper.
• Divide the stew among bowls and top with the sour cream, pickled jalapenos and more cilantro. Serve with warmed tortillas.

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 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.

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.

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.