AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)
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
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
CHILE VERDE STEW WITH PORK AND TOMATILLOS
This chile verde pork stew uses spicy peppers and fresh tomatillos for delicious flavor and texture.
Provided by Sharky
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h50m
Yield 8
Number Of Ingredients 15
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Dust pork cubes in flour and season with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown pork in the hot oil, about 5 minutes. Set aside. Place tomatillos and garlic cloves into a baking pan.
- Broil tomatillos and garlic in the preheated oven for 7 minutes. Turn off the broiler and let rest in the oven for 15 minutes. Remove from the oven and let cool enough to handle, about 10 minutes. Mince roasted garlic.
- Heat remaining tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add browned pork, chicken broth, minced garlic, cumin, oregano, and bay leaf; reduce heat to low and let simmer.
- Mix roasted tomatillos, serrano peppers, green chile peppers, and jalapeno pepper together in a bowl. Add to the pot. Continue to simmer over low heat until pork is tender and an instant-read thermometer inserted into the center of a cube reads at least 145 degrees F (63 degrees C), about 20 minutes. Stir in cilantro and remove bay leaf before serving.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 16.7 g, Cholesterol 87.4 mg, Fat 8.5 g, Fiber 3 g, Protein 33.9 g, SaturatedFat 2 g, Sodium 385.2 mg, Sugar 5.7 g
PORK AND TOMATILLO CHILI
I found the original recipe in the LA Times when I was on maternity leave 17 years ago. I have made it many, many times and tweaked it to make it my own. It takes some time prepping all the veggies, but it is worth it. Most of the time, I will double this recipe. It also freezes well. We usually serve it over rice with sour cream and sliced avocado.
Provided by SteelerSue
Categories Pork
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine orange juice, beer and tomatillos in a large Dutch oven. Cook over medium heat about 20 minutes. Set aside.
- Heat peanut oil in large skillet. Add garlic cloves and cook 2 minutes. Add 1/3 of the cubed pork and season to taste with salt and pepper. Brown pork on all sides, remove pork and garlic with slotted spoon and add to tomatillos. Brown remaining pork in 2 batches, seasoning each batch with salt and pepper, adding to tomatillos when finished.
- Add sliced onions to the skillet and lightly brown. Add to tomatillo and pork mixture.
- Mix in tomatoes, jalapeno chilis, crushed red pepper and cilantro. Cover and cook over low heat 2 hours.
- Add drained beans. Cook, uncovered, 1/2 hour more. Adjust seasonings to taste.
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