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.
THE BEST PORK ENCHILADAS
Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
- Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
- Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
- Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
- Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
- Arrange a rack in the center of the oven and preheat to 425 degrees F.
- Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
- Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
- Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
- Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.
RED CHILE PORK TAMALES
While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays. Everyone has their favorite filling--chicken, beef and pork are all popular. In our version, the pork shoulder filling is cooked low and slow in a flavorful sauce of dried chiles, aromatics and spices and then wrapped in a fluffy, tender masa dough. Enjoy these tamales on their own, or with a squeeze of fresh lime juice.
Provided by Food Network Kitchen
Time 4h15m
Yield 32 tamales
Number Of Ingredients 21
Steps:
- For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
- Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
- Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
- Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
- For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
- Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.
PORK BRAISED IN GUAJILLO CHILE SAUCE
Daisy Martinez recipe. Guajillo chiles (sometimes spelled "huajillo") can be found at either regular grocery stores in the Mexican food section or Mexican food markets. Most of the cook time is passive.
Provided by Zanna_409104061
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
- Pour in enough cold water to cover the meat by about 2 inches.
- Add 2 tablespoons salt, bay leaf and bring to a boil.
- Boil for one hour, skimming foam off surface as necessary.
- Cut the stems off the guajillo chiles. Tap out the seeds.
- Heat oil in a medium skillet over medium heat.
- Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
- Lift out chiles and repeat with remaining chiles.
- Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
- Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
- After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
- Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
- Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
- Pour the chili sauce into the pot slowly, stir well.
- Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
- Serve hot over white rice or with flour tortillas.
Nutrition Facts : Calories 1370.6, Fat 112.3, SaturatedFat 33.7, Cholesterol 322.3, Sodium 3801.7, Carbohydrate 9.4, Fiber 1.6, Sugar 3.4, Protein 77
BRAISED PORK WITH RED WINE
This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it's cooked alongside. Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
- Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
- Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 25 grams, Carbohydrate 21 grams, Fat 48 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1243 milligrams, Sugar 6 grams, TransFat 0 grams
More about "braised pork in red chile sauce recipes"
CARNE ADOVADA (NEW MEXICO-STYLE PORK WITH RED CHILES) RECIPE
From seriouseats.com
Ratings 27Calories 306 per servingCategory Chili, Mains, Tacos
BRAISED PORK IN RED CHILE SAUCE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (4)Total Time 2 hrs 45 minsCategory MainsCalories 294 per serving
CARNE ADOVADA (PORK BRAISED IN RED CHILE SAUCE) | VILLA …
From villasentieri.com
RECIPE FOR CARNE ADOVADA (NEW MEXICO RED CHILE PORK STEW)
From thespruceeats.com
RECIPE: BRAISED NEW MEXICO-STYLE PORK IN RED CHILE SAUCE (CARNE …
From kcet.org
RED CHILE BRAISED PORK ROAST RECIPE FROM H-E-B
From heb.com
ASADO DE CHILE COLORADO (PORK IN RED CHILE SAUCE) + VIDEO
From muybuenocookbook.com
Ratings 14Calories 293 per servingCategory Entrees
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes. Add salt and garlic and continue cooking until pork is thoroughly cooked, about 10 to 15 minutes.
- Add red chile sauce, tomato sauce, oregano, and cumin. Let mixture come to a boil and add water to desired consistency. Simmer for another 10 minutes to let the flavors come together.
RED-CHILE-BRAISED PORK RECIPE - ALEX STUPAK - FOOD & WINE
From foodandwine.com
4/5 Total Time 3 hrs 30 mins
- Using tongs, briefly toast the guajillo chiles over an open flame or in a cast-iron skillet until fragrant, 5 seconds per side. Transfer the guajillos to a blender. Add 2 cups of hot water and let stand for 15 minutes.
- Add the garlic, chipotles, black pepper, cinnamon and oregano to the blender and puree. Strain the sauce into a large enameled cast-iron casserole, pressing on the solids. Add the pork and 6 cups of hot water to the casserole; bring to a boil. Cover partially and simmer over low heat until the pork is tender, 2 hours.
- Using a slotted spoon, transfer the pork to a bowl and let cool slightly. Boil the sauce until it is reduced to 4 cups, about 20 minutes.
- Shred the pork with 2 forks and return it to the sauce. Simmer uncovered until the sauce is reduced and just coats the pork, about 20 minutes. Season the pork with salt and let cool slightly.
RED CHILI PORK RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BRAISED PORK IN SWEET SOY SAUCE - JO COOKS
From jocooks.com
CHILORIO - MEXICAN PORK IN CHILE SAUCE | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
HONG SHAO ROU (RED BRAISED PORK, 红烧肉) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CHAIRMAN MAO'S RED BRAISED PORK BELLY - THE WOKS OF LIFE
From thewoksoflife.com
BRAISED PORK WITH RED CHILI SAUCE RECIPE: HOW TO MAKE IT
CHILE BRAISED PORK RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
BRAISED NEW MEXICO-STYLE PORK IN RED CHILE SAUCE (CARNE ADOVADA)
From americastestkitchen.com
CARNE ADOVADA RECIPE (NEW MEXICO-STYLE RED CHILE PORK STEW)
From zestfulkitchen.com
BRAISED NEW MEXICO-STYLE PORK IN RED CHILE SAUCE (CARNE ADOVADA)
From americastestkitchen.com
RED CHILE PORK TAMALES – LEITE'S CULINARIA | LEITE'S CULINARIA
From leitesculinaria.com
RED-CHILE BRAISED PORK BELLY WITH GREENS - RICK BAYLESS
From rickbayless.com
You'll also love