GREEN CHILI PORK STEW
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 6 servings
Number Of Ingredients 21
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.
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
Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h25m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 462 calories, Carbohydrate 9 g, Cholesterol 102.1 mg, Fat 29.8 g, Fiber 1.9 g, Protein 37.6 g, SaturatedFat 9.3 g, Sodium 602.7 mg, Sugar 4.8 g
MEXICAN PORK AND GREEN CHILE STEW
Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice.
Provided by Seanzilla
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 25.5 g, Cholesterol 81.8 mg, Fat 19.2 g, Fiber 2.2 g, Protein 32.4 g, SaturatedFat 8.4 g, Sodium 436.2 mg, Sugar 4 g
CONTEST-WINNING GREEN CHILI PORK STEW
Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 17g protein.
PORK AND GREEN CHILE STEW
As an easily adaptable stew, this dish is ready in 4 hours if cooked on high in a slow cooker or in 8 hours if cooked low and slow. -Paul Sedillo, Plainfield, Illinois
Provided by Taste of Home
Categories Dinner
Time 7h40m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 322 calories, Fat 15g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 723mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
PORK-AND-GREEN-CHILI STEW
Provided by Mark Bittman
Categories dinner, weekday, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 580 milligrams, Sugar 5 grams, TransFat 0 grams
PORK & GREEN CHILE STEW, HIGH ALTITUDE
Traditional New Mexican stew, with succulent pork and fiery chiles. Stick to mild-medium green chiles to avoid spontaneous combustion! There are no potatoes (see notes below for adding separately), so extras freeze nicely. Recipe developed at 6500 ft elevation.
Provided by MzMombo
Categories Stew
Time 2h35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from exterior of roast. Cut into slices 1 inch thick; trim and discard excess fat; you will lose about 3/4 lb. to trimmings. Cut trimmed pork into 1-inch cubes.
- Heat oven to 250°F Move top oven rack to lower-middle position.
- In 4-quart or larger Dutch oven, heat 2 tablespoons oil on high until shimmering.
- Add HALF the cubed pork. Brown on all sides, about 8 minutes. Transfer browned pork to a bowl.
- Brown remaining pork, adding 1 tablespoon oil if needed; transfer to bowl.
- Reduce heat to medium-high and add onion. Saute until onion begins to soften, about 4 minutes.
- Add garlic and saute until fragrant, about 30 seconds.
- Add 2 cups water, return heat to high and deglaze pan.
- Add the browned pork, tomatoes, bouillon, black pepper and remaining water.
- Bring to a boil.
- Cover Dutch oven and transfer to oven.
- Bake 1 hour.
- Add green chiles and bake for another hour.
- If potatoes are desired, first separate out any Green Chile Stew that will be frozen. Then add cubed boiling potatoes (1 lb. potatoes for a half recipe) to remaining stew, transfer pan to stovetop and simmer until potatoes are tender.
- Serve potato-free stew over cooked rice.
- Freeze leftovers for up to 6 months.
Nutrition Facts : Calories 362.4, Fat 24.2, SaturatedFat 7.8, Cholesterol 89.8, Sodium 194, Carbohydrate 8.6, Fiber 1.5, Sugar 4.5, Protein 26.9
More about "pork green chile stew high altitude recipes"
GREEN CHILE PORK STEW - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
BEST GREEN CHILI PORK STEW RECIPE - DELISH
From delish.com
THE BEST GREEN CHILE STEW - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
(THE BEST EVER) ROARING FORK’S GREEN CHILI PORK STEW RECIPE
From elevatedtexan.com
MY MAMMA'S PORK GREEN CHILI / CHILE RECIPE AND VIDEO - EAT …
From eatsimplefood.com
GREEN CHILI STEW WITH PORK - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
PORK & GREEN CHILE STEW, HIGH ALTITUDE RECIPE - RECIPEBRIDGE
From recipebridge.com
PORK GREEN CHILE STEW HIGH ALTITUDE RECIPES- RECIPERT
From recipert.com
GREEN CHILE STEW - AUTHENTIC NEW MEXICO PORK STEW - BOULDER …
From boulderlocavore.com
PORK & GREEN CHILE STEW, HIGH ALTITUDE | BOTTOMLESS BITES
From bottomlessbites.com
PORK-AND-GREEN-CHILE STEW RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
PORK & GREEN CHILE STEW - EATINGWELL
From eatingwell.com
PORK GREEN CHILE STEW, CHILE VERDE - COOKING ON THE RANCH
From highlandsranchfoodie.com
GREEN CHILI PORK STEW RECIPE (ONE POT MEAL) - SEEKING GOOD EATS
From seekinggoodeats.com
PORK AND GREEN CHILE STEW RECIPE - LOS ANGELES TIMES
From latimes.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 »
You'll also love