Braised Pork Green Chili Recipes

Steps:

• For the base mix: Preheat the oven to 350 degrees F.
• Shuck and wash the tomatillos, then place on a large baking sheet with the garlic, jalapenos, limes and onion. Sprinkle the coriander, cumin and salt over the veggies, then pour the oil over all of it. Roast until browned, about 45 minutes. Remove the limes and squeeze the juice over the veggies, then pour the ingredients into a food processor. Add the cilantro and blend well. Set base aside.
• For the final dish: Brown the pork in just enough olive oil to coat the bottom of a large stockpot on medium-high heat, stirring frequently, until fully cooked. Add the base mix, beef broth, coriander, cumin and salt. Allow to come to a simmer, then add the lime juice. Garnish with sliced jalapeno, green onion and cilantro.

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.

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.

Steps:

• Trim and discard fat and cut pork in 1-inch cubes.
• In a large frying pan, heat oil over mediun-high heat; add meat a few cubes at a time and cook until very brown.
• Push meat to side of pan and add onion, garlic and bell peppers; saute until limp.
• Stir in chiles, oregano, cumin, salt, cilantro, vinegar, and water.
• Cover and simmer until meat is fork tender(about 1 hour).
• Skim off fat & discard.
• Serve with rice or make burritos or serve in your favorite way.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
• Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
• While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

Steps:

• Grill or saute the chorizo sausage patties in a skillet or on a griddle until browned and cooked through, about 4 minutes per side. Meanwhile, in a wide shallow pan, simmer about 1 1/2 to 2 inches water with white vinegar and salt. Poach the eggs in the water for 3 to 4 minutes for runny yolks. Toast the English muffins while the eggs are poaching. Warm up the Pork Green Chili.
• Top the English muffins with the chorizo sausage patties, poached eggs, then the Pork Green Chili. Serve with your favorite breakfast side. I like hash browns or breakfast potatoes to soak up the green chili, but cheesy grits or fresh fruit are also great options.
• For the braised pulled pork: Preheat the oven to 325 degrees F.
• Combine chicken stock, beer, orange juice, pineapple juice, garlic, onion and cilantro in a pitcher and set aside.
• Place pork shoulder on a wire rack in a large/deep roasting pan, then stab shoulder repeatedly (watch out for the bone!) and pour the liquid over the murdered shoulder. Cover tightly with foil (as airtight as possible) and place in the oven to roast for 5 hours.
• Remove from the oven. Place the shoulder on a half-sheet tray, remove the bone, then roughly chop the meat and place it in the fridge to cool. (Chop the pork while it's hot! It is much easier!)
• For the chili: In a large stockpot over medium-high heat, add oil and saute onions, garlic, green peppers and jalapenos with salt and pepper until soft, about 7 minutes. Add canned green chiles, chicken stock, Worcestershire sauce, fresh tomato and 1 quart pulled pork (save the remainder of the pulled pork for another use), then simmer until peppers are tender, about 30 minutes. Meanwhile, in a small saucepan over medium heat whisk the butter and flour together and cook to make a light brown roux, about 5 minutes. Add the roux to the simmering chili to get to desired thickness (should stick to a ladle). Salt and pepper to taste.

Steps:

• In a 4 quart pot, heat 1/4 cup of the canola oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the pork and jalapenos from the pot to a bowl and set aside. In the same pot used to cook the meat, add the remaining 1/4 cup of the canola 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 and cook, stirring, for 3 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 chili to a boil. When the chili boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in the chopped cilantro and lime juice. The consistency should be thick enough to coat the back of a spoon, if not simmer longer or thicken with a little cornstarch slurry.
• Serve with cooked rice.