ROASTED PORK WITH RED-CHILI CORN BREAD
Provided by Christine Muhlke
Categories dinner, main course
Time 6h
Yield Serves 6
Number Of Ingredients 31
Steps:
- Make the corn bread: Preheat oven to 400 degrees. Butter a 9-inch cast-iron skillet or deep pie dish. In a large bowl, sift together the dry ingredients. In a medium bowl, combine remaining ingredients. Add liquid mixture to the dry one and stir until just combined. Pour into skillet and bake for 20 to 25 minutes.
- Meanwhile, trim the pork of excess fat. In a small bowl, combine all spices and sugar. Rub meat all over with minced garlic and the spice mixture, pressing firmly. Place on a rack set over a foil-lined baking sheet. When corn bread is done, lower oven to 325. Roast pork undisturbed for 4½ hours, or 45 minutes for each pound of meat.
- While pork is roasting, make the bacon broth. Combine all ingredients in a medium saucepan. Bring to a boil, lower heat and cook at a bare simmer for 1 hour. Strain and discard solids. Refrigerate until fat has solidified and is easily removed.
- Bring a large pot of water to a boil. Remove fava beans from their pods. Boil beans for 5 minutes. Drain and plunge into an ice-water bath. Once cool, drain and gently peel off and discard the skins. Set beans aside.
- When pork has reached an internal temperature of at least 160 degrees, remove from oven to rest for 30 minutes. Carefully cut around the bone and pull out. Slice pork into 6-to-8-ounce slabs, each with some crispy skin. Warm the bacon broth. In each of 6 shallow bowls, add about â..." cup bacon broth and a mound of favas. Place a wedge of corn bread atop the favas. Top with a slice of pork.
BRAISED PORK WITH RED CHILI SAUCE
"I got this recipe from my mom," Kara de la Vega of Suisun City, California notes. "It's really good with rice and a green salad...or scooped into tortillas."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown pork in oil. Remove and keep warm. In the same skillet, saute the onion, garlic, chili powder, oregano and cumin for 2-3 minutes or until onion is tender., Stir in the pork, water, tomato paste, sugar and salt. Bring to a boil; cover and simmer for 18-20 minutes or until pork is tender. Stir in the cream; bring to a boil, stirring constantly.
Nutrition Facts : Calories 414 calories, Fat 24g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 409mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 37g protein.
CROWN ROAST OF PORK WITH CORNBREAD HOMINY STUFFING AND CHILI GRAVY
Steps:
- Crush fennel seeds, cumin seeds, salt, garlic, allspice, thyme and peppercorns in mortar and pestle. Fold double thick layer of foil into 4 inch square. Poke 4 small holes in foil. Push foil through roast to bottom to cover opening so stuffing will not fall out later (holes let steam escape). Place roast on rack in large roasting pan. Rub spice mixture over meat. Cover and refrigerate overnight.
- Preheat oven to 450 degrees F. Place pork in oven and reduce oven temperature to 325 degrees F. Roast pork 1 hour 30 minutes. Fill cavity with enough stuffing to mound in center. Continue roasting until thermometer inserted into center of meat registers 160 degrees F, about 1 hour 20 minutes.
- Meanwhile, boil chicken stock until reduced by half. Remove from heat. Add chilies. Cover and let stand until chilies are softened. Puree mixture in processor.
- Carefully transfer pork to platter. Add oil to roasting pan and set over medium heat. Add onions and stir until onion is tender. Add flour and stir until golden brown. Gradually add stock, whisk until blended. Boil until thickened to gravy consistency. Stir in honey. Season to taste with salt and pepper.
- Preheat oven to 325 degrees F. Arrange cornbread on baking sheet and bake until slightly dry. Transfer to very large bowl. Melt butter in heavy large skillet over medium high heat. Add onion, and jalapenos and saute until onion is tender. Add garlic and saute 1 minute. Remove from heat. Transfer to bowl with cornbread. Add sage, oregano, cilantro and hominy and stir to blend. Stir in eggs and enough stock to moisten. Season to taste with salt and pepper.
- Spoon any stuffing not used in crown roast into butter baking dish. Bake alongside pork until heated through, about 40 minutes. Uncover and bake until top begins to brown.
GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER
When you take something classic like skillet corn bread, and mix it with the true American Hatch green chile, you get something special. The crisped slow-cooked pork and spicy sweet melted butter don't hurt, either.
Provided by Eric Greenspan
Categories appetizer
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
- Coat a 9-inch cast-iron skillet with oil.
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
- Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
- For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
- Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
- For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
- Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.
SLOW COOKER PORK SHOULDER CORNBREAD CHILI RECIPE BY TASTY
Here's what you need: pork shoulder, seasoned salt, cumin, kidney bean, tomato, onion, red enchilada sauce, cornbread mix, cheddar cheese
Provided by Hannah Williams
Categories Dinner
Yield 5 servings
Number Of Ingredients 9
Steps:
- Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart (6 ½ liters) slow cooker. Mix thoroughly.
- Cook on high for 3 hours.
- Dollop prepared cornbread evenly over mixture. Cook an additional hour.
- Serve and top with cheddar cheese if desired.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 2 grams, Protein 40 grams, Sugar 8 grams
SLOW-COOKER SPICY PORK CHILI
Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 6h10m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.
Nutrition Facts : Calories 395 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 1055mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 8g fiber), Protein 39g protein.
More about "roasted pork with red chili corn bread recipes"
RED CHILI PORK RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (98)Total Time 3 hrs 30 minsCategory Main CourseCalories 57 per serving
- Add pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper to slow cooker. Cover the pork with water and cook on LOW for 8 hours or overnight.
- Remove the stems and seeds from the dried chiles while rinsing them under cold water. Place chiles in a saucepan with 2 cups of broth from the cooked pork. Simmer, uncovered, for 20 minutes, then remove from heat.
PORK RIB CHILI WITH CORN BREAD - BETTER HOMES & GARDENS
From bhg.com
4.3/5 (8)Total Time 11 hrs 10 minsServings 10Calories 495 per serving
- Preheat oven to 425°F. Cut sweet peppers and poblano peppers in half lengthwise;* remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Cut off the top 1/2 inch of garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, in a small ramekin or custard cup; drizzle with 2 teaspoons of the oil. Cover with foil. Roast peppers for 20 to 25 minutes or until charred and very tender. Roast garlic for 25 to 30 minutes or until garlic feels soft when squeezed. Bring foil up around peppers and let stand about 15 minutes or until cool. Remove and discard skins from peppers; chop peppers. Squeeze garlic from individual cloves.
- In an extra-large skillet heat the remaining 4 teaspoons oil over medium-high heat. Cook ribs, half at a time, in hot oil until brown. Drain off fat.
- In a 5- to 6-quart slow cooker combine roasted peppers, roasted garlic, beans, tomatoes, onion, coffee, chili powder, 1 teaspoon salt, cumin, and black pepper. Add ribs to mixture in cooker.
- Cover and cook on low-heat setting for 10 hours or on high-heat setting for 5 hours. Remove ribs. Using two forks, break ribs apart into serving-size pieces. Return ribs to cooker, stirring to combine.
ROASTED PORK WITH RED-CHILI CORN BREAD, SMOKED …
From nytimes.com
RECIPE FOR CARNE ADOVADA (NEW MEXICO RED CHILE PORK …
From thespruceeats.com
PORK CHILI RECIPE WITH ROASTED HATCH CHILES
From chilipeppermadness.com
CARNE ADOVADA (NEW MEXICAN RED CHILE PORK) - A SPICY …
From aspicyperspective.com
5/5 (4)Total Time 2 hrs 50 minsCategory Dinner, Main, Main CoursePublished Oct 11, 2021
SLOW ROAST LEG OF LAMB - CARLSBAD CRAVINGS
From carlsbadcravings.com
10 EASY PORK BELLY RECIPES - HOW TO COOK WITH PORK BELLY
From delish.com
SLOW-COOKER PULLED-PORK CHILI WITH CORNBREAD DUMPLINGS RECIPE
From seriouseats.com
PULLED PORK CHILI WITH CORNBREAD CROUTONS - THE HEALTHY EPICUREAN
From thehealthyepicurean.com
SLOW COOKER RED PORK CHILI RECIPE - JESSICA GAVIN
From jessicagavin.com
ROASTED PORK WITH RED CHILI CORN BREAD RECIPES- WIKIFOODHUB
From wikifoodhub.com
ROASTED PORK WITH RED-CHILI CORN BREAD RECIPE - NYT COOKING
From cooking.nytimes.cf
EASY VEGAN CHILI - MIA KOUPPA, GREEK RECIPES AND MORE
From miakouppa.com
ASADO DE CHILE COLORADO (PORK IN RED CHILE SAUCE) + VIDEO
From muybuenocookbook.com
NEW MEXICAN RED PORK CHILI – LEITE'S CULINARIA
From leitesculinaria.com
CHICKEN ENCHILADAS WITH GREEN SAUCE - THE ROASTED ROOT
From theroastedroot.net
CARNE ADOVADA (NEW MEXICO-STYLE PORK WITH RED CHILES) RECIPE
From seriouseats.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