PORK SHOULDER GREEN CHILI
Tender pork shoulder in an awesome tasting green chili sauce. Another great cool-evening meal. One of my favorite dishes that mom would make. Serve with tortillas.
Provided by Sharon
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Dredge meat in flour until evenly coated, shaking off excess.
- Melt shortening in a large, deep skillet over medium-high heat. Add meat and cook until thoroughly browned on all sides, 5 to 6 minutes. Add onion and garlic and cook until onion is soft, about 5 minutes. Add water, tomatoes, green chiles, salt, and oregano.
- Cover, and simmer, stirring occasionally, until meat is tender, 1 to 2 hours. Remove cover and simmer until green chili sauce reaches desired consistency, 5 to 10 minutes more.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 14.6 g, Cholesterol 4 mg, Fat 7.2 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 1898 mg, Sugar 6.6 g
PORK 'N' GREEN CHILI TORTILLAS
This tortilla recipe is a big hit with my family. I'm often asked to make it for special occasions.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper; add the pork. Seal bag and toss to coat. , In a large skillet, cook pork over medium heat in oil until no longer pink. Add chilies and salsa. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender. , Spoon 1/2 cup pork mixture down the center of each tortilla. Sprinkle with cheese; roll up.
Nutrition Facts : Calories 697 calories, Fat 34g fat (15g saturated fat), Cholesterol 102mg cholesterol, Sodium 1430mg sodium, Carbohydrate 60g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.
PORK AND GREEN CHILE CASSEROLE
I work at a local hospital and another job part time, so I'm always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.
Nutrition Facts : Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 814mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein.
PORK AND GREEN CHILI CHIMICHANGAS
These pork chimichangas are delicious and easy to make. I have been perfecting this recipe for the past 15 years. They are baked, instead of deep fried. This recipe makes 10 entree size or 18 lunch sized chimis. They are also an economical choice with only 7 common ingredients. You will love the flavor of these.
Provided by MissKathy1
Categories Pork
Time 1h35m
Yield 18 Chimichangas, 10-18 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork butt into 1" cubes. Place cut pork into large dutch oven, cover and cook over medium heat for 10 minutes. Uncover, stir and continue cooking until meat is well browned and juices are almost gone. This will take about 10-15 minutes.
- Then add water to pan, enough to cover meat completely. Turn heat up to high and cook until water boils, then cover and reduce heat to simmer. Cook for 1 hour and 15 minutes.
- While meat is cooking, prepare the flour tortillas. Spread a light amount of butter on both sides of each tortilla, set aside in a pile. When you are done buttering them, cover with the plastic bag they came in, so they will remain pliable.
- Spray a 13" x 9" baking dish with non-stick spray. Set aside.
- When timer is done for the pork, uncover and turn heat up to high. Cook over high heat until all the water is gone from the pan. When that is done, reduce heat to low and add crushed oregano leaves, cumin, salt, pepper, vinegar and diced green chiles. Stir well and then turn heat off.
- Shred the meat using to large forks.
- Set your oven to 500 degrees.
- To assemble each chimichanga: Place 3-4 tablespoons of meat mixture on lower 3rd of tortilla, spoon meat mixture to within a 1/2″ of each side of tortilla. Then take left side and fold over meat, do the same on right side, like the top flap of an envelope. Then roll up towards 12 o'clock while keeping sides overlapping the filling just slightly.
- Depending on the size of your tortillas it may take two turns, set them seam side down on a baking sheet. Once they are all in the pan, spread butter on the tops of the chimichangas.
- Then bake in oven on middle rack at 500 degree for 6-8 minutes.
- Depending on your oven, start checking the chimi's after 6 minutes. You want them golden brown and delicious.
- Remove from oven and serve with freshly made guacamole, sour cream and pico de gallo.
- Cooks Notes: Depending on the size of your flour tortillas and whether you want to make 'Entree' or 'Lunch' size chimichangas, this recipe will make up to 18 chimi's. If you use 3 tablespoons of filling in each you will get 18 smaller, or skinnier, chimichangas.
INSTANT POT GREEN CHILE PORK TACOS RECIPE
These green chili shredded pork Instant Pot tacos are bursting with flavor and so simple to make, perfect for a Instant Pot newbie!
Provided by Kendra Murdock
Categories Main Course
Time 1h40m
Number Of Ingredients 6
Steps:
- Place roast in Instant Pot.
- In a mixing bowl, mix together chilies, taco seasoning, and cumin. Spoon green chile mixture over pork.
- Put your lid on the pot and put the VALVE on sealing (not venting). Press the MANUAL (or PRESSURE COOK) button and set timer for 60 minutes (or 20-25 minutes per pound of your roast).
- When timer is finished, let pressure do a NATURAL RELEASE (it will take at least 20 minutes - I prefer to let it sit in my Instant Pot on the "keep warm" setting for a couple of hours and it will literally fall apart).
- Shred or slice roast (it should fall apart pretty easily) and serve on top of tortillas with your favorite toppings.
Nutrition Facts : Calories 128 kcal, Carbohydrate 24 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Sodium 474 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
GREEN ENCHILADA PORK CHILI
A delicious, Mexican-inspired green pork chili. When garnished with fresh tomatoes, avocado, sour cream, and tortilla chips this is a hearty meal with a tangy and spicy finish.
Provided by Jason N - Home Chef
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- In a 4 quart pot, heat 2 tablespoons olive oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the browned pork and jalapenos from the pot and set aside.
- In the same pot used to cook the meat, add the remaining 2 tablespoons olive oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute.
- Reduce the heat to low. Sprinkle the flour over the onion and garlic. Cook, stirring for three minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water.
- Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the soup to a boil. When the soup boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in chopped cilantro and lime juice.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 15.6 g, Cholesterol 58.8 mg, Fat 22.6 g, Fiber 2.4 g, Protein 12.8 g, SaturatedFat 8.3 g, Sodium 379.3 mg, Sugar 1.7 g
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