PORK POSOLE
Provided by Ina Garten
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons olive oil in a medium (11-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the pork and saute for 5 to 10 minutes, until lightly browned on all sides. Transfer the pork and any liquid to a bowl and set aside. Heat 2 tablespoons oil in the pot, add the onions, and saute over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, chili powder, and oregano and cook for one minute. Return the pork and its juices to the pot.
- Add the chicken stock and salsa verde and bring to a simmer. Stir in the hominy, black beans, corn chips, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and simmer, partially covered, for 30 minutes, stirring occasionally. Add 1 teaspoon salt, depending on the saltiness of the chicken stock and the chips.
- To serve, ladle the posole into large soup bowls. Garnish with a squeeze of lime and top with avocado, scallions, radishes, tortilla chips, Cheddar, and sour cream. Serve hot.
PORK AND POBLANO STEW
Categories Pepper Pork Sauté Quick & Easy Dinner Casserole/Gratin Winter Healthy
Yield 4 people
Number Of Ingredients 11
Steps:
- Toss pork with chili powder. In pan with oil , cook pork about 4 min. or until browned. Remove with slotted spoon Add remaining oil to pan. Add peppers and onion. Cook until veggies are tender Add tomatoes, broth , cinnamon. Bring to boil, reduce heat. Simmer for 10 min. Add pork and oj. Simmer uncovered for another 5 minutes Remove cinnamon before serving
PORK AND HOMINY STEW
This pork hominy stew, also known as pozole, is a delicious southwestern delicacy. I moved it to the slow cooker so it can simmer away on its own. The rich, brothy soup is delicious, much like a tamale in a bowl. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth. , Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 257 calories, Fat 10g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1005mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 22g protein.
POBLANO PORK STEW
Fresh poblano peppers are pretty mild in flavor but are delicious. This is an uncomplicated stew recipe that can cook all day in your slow-cooker.
Provided by ratherbeswimmin
Categories Stew
Time 10h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a big skillet, brown the pork in hot oil (do this in batches if necessary); drain well.
- Add the potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon to a 4 quart slow-cooker.
- Add the meat.
- In a mixing bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano, and black pepper; pour over ingredients in the slow-cooker.
- Cover and cook on LOW for 8-10 hours.
- Discard cinnamon stick.
- Add in cilantro; stir.
- Adjust seasoning to taste, if necessary.
- Add hot cooked rice to individual soup bowls; ladle hot stew over rice; serve.
Nutrition Facts : Calories 322.1, Fat 17.5, SaturatedFat 5.3, Cholesterol 53.7, Sodium 466.1, Carbohydrate 23.2, Fiber 4.6, Sugar 4.9, Protein 18.9
PORK AND POBLANO GREEN CHILI POT
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
- Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
- To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
- For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.
ROASTED POBLANO BEEF STEW
I like to keep my son's heritage alive through cooking, and this recipe reflects my wife's Hispanic background. The first time I made it, she gave me high praise. Try serving it in flour tortillas. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Broil poblano peppers 4 in. from the 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 poblanos in a small bowl; cover and let stand for 20 minutes. , Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos., In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. , Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.
Nutrition Facts : Calories 337 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 808mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
SLOW-COOKER PORK STEW WITH POBLANO PEPPERS
Warm up tonight with a bowl of Slow-Cooker Pork Stew with Poblano Peppers! Enjoying this tasty slow-cooker pork stew is a perfect way to end a long day.
Provided by My Food and Family
Categories Home
Time 7h25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in large skillet on medium heat. Add meat, onions and garlic; cook 4 to 5 min. or until meat is evenly browned, stirring occasionally. Spoon meat into slow cooker sprayed with cooking spray, reserving drippings in skillet. Top meat with onions and garlic.
- Add 1 cup broth to drippings in skillet; cook 1 min., stirring constantly to scrape browned bits from bottom of skillet. Pour over ingredients in slow cooker. Add remaining ingredients, including remaining broth; mix well.
- Cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours).
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
SLOW-COOKER ARIZONA POBLANO PORK
Steps:
- Sprinkle roast with 2 tablespoons fajita seasoning. In a large skillet, heat oil over medium heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. In a large bowl, combine the next 8 ingredients and remaining 1 tablespoon fajita seasoning; pour over meat. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, about 3 hours., Remove roast; cool slightly. Cut pork into 1-in. cubes; return to slow cooker. Heat through. If desired, serve pork with rice and hot sauce., Freeze option: Place cubed pork in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 274 calories, Fat 10g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 588mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 34g protein.
PORK STEW
I always made this stew with beef,but pork is so much better.I made this according to my husband's likes. It is good with jean's Recipe #65340
Provided by out of here
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large Dutch oven pan, put the butter and the cubed pork. Cook until all the pork is browned, about 30 minutes.
- Add the onion,and the chicken bouillon and a little chicken stock. Let this simmer until tender (this is how you get good gravy on the stew).
- When pork is done, add the vegetables.
- Stir all together and add the chicken broth and enough water to cover the vegetables.
- Simmer until the vegetables are done.
- To thicken the gravy, I use the peppered gravy mix in a 1/2 cup water.
Nutrition Facts : Calories 637.3, Fat 20.2, SaturatedFat 8.7, Cholesterol 139.5, Sodium 2469.2, Carbohydrate 62.3, Fiber 9.1, Sugar 12.4, Protein 50.8
More about "poblano pork stew recipes"
PORK AND POBLANO STEW - BETTER HOMES & GARDENS
From bhg.com
4.3/5 (61)Total Time 39 minsServings 4Calories 300 per serving
- In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until cooked through, stirring occasionally. Remove pork from saucepan; set aside.
- Add remaining oil to saucepan. Add poblano pepper, sweet pepper, and onion to saucepan. Cook over medium-high heat until vegetables are just tender, about 5 minutes. Add tomatoes, broth, and cinnamon stick. Bring to boiling. Reduce heat. Cover and simmer over medium-low heat for 10 minutes. Uncover and add reserved pork and orange juice. Return to a simmer for 5 minutes more. Stir in orange peel.
LATIN PORK TOMATILLO STEW RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
PORK AND POBLANO PEPPER RECIPE: MADE AS A ZESTY STEW …
From oldwomaninavan.com
RECIPE: PORK, POBLANO, AND PUMPKIN STEW | KITCHN
From thekitchn.com
PORK STEW {HEARTY AND TENDER} - SPEND WITH PENNIES
From spendwithpennies.com
PORK STEW {THICK + HEARTY!} GONNA WANT SECONDS
From gonnawantseconds.com
HEARTY POBLANO BEEF STEW RECIPE | LITTLE SPICE JAR
From littlespicejar.com
HOW TO MAKE REALLY GOOD CHILE VERDE STEW IN THE SLOW COOKER
From thekitchn.com
GREEN CHILI PORK STEW OVER TOMATILLO RICE - HOSTESS AT HEART
From hostessatheart.com
PORK AND POBLANO STEW RECIPE | 96 CALORIES | HAPPY FORKS
From happyforks.com
PORK AND TOMATILLO STEW WITH POBLANO PEPPERS RECIPES
From similarrecipe.com
PORK AND POBLANO STEW | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #main-dish #pork #vegetables #stews #crock-pot-slow-cooker #dietary #low-sodium #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #meat #peppers #equipment
You'll also love