CHILI VERDE PORK
Provided by Guy Fieri
Time 1h40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
- Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
- Add pork butt to Dutch oven and cook over high heat until browned on all sides
- Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
- Let simmer for 1 hour.
GREEN CHILE PORK
Steps:
- For the marinade: Mix pineapple juice, olive oil, soy sauce, jerk seasoning, molasses, granulated onion, jalapenos and poblano together in a gallon resealable plastic bag. Add tenderized pork and refrigerate for at least 6 hours or up to 24 hours.
- For the sandwiches: Mix mayo and Jamaican relish in a bowl.
- Preheat a flat top or griddle on medium-high heat and put on pork to get a good sear, about 2 minutes. Flip and sear the other side, 2 minutes. Don't forget to put some of the peppers from the marinade and the pineapple on to caramelize, 2 to 3 minutes. Melt Swiss cheese on pork!
- Spread buns with Jamaican mayo on tops and bottoms, then add pork and Swiss cheese, caramelized pineapple and peppers and arugula. Close buns for green chile pork sandwiches!
GREEN PORK CHILI
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.
PORK CHILI VERDE (GREEN PORK CHILI)
This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
- Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
- Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.
Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g
QUICK PORK CHILI
A dear neighbor gave me a pot of this delicious chili, and I asked for the recipe. The pork sausage is a nice change from the ground beef many chili recipes call for. -Janice Westmoreland, Brooksville, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook sausage and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring often.
Nutrition Facts : Calories 150 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 596mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
PORK CHILI
My husband usually tries to avoid spending time in the kitchen, but he'll frequently offer to prepare this easy chili. Of course, he always eagerly serves as taste tester! -Linda Temple, St. Joseph, Missouri
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer.
Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 395mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 22g protein.
MEXICAN PORK CHILI (CHILE VERDE)
This Mexican pork chili (chile verde) is cooked with the low and slow method in the oven, adding a real depth of flavor that makes the pork fall-apart tender.
Provided by Big D
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 4h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
- Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
- While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
- Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
- Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 5.7 g, Cholesterol 48 mg, Fat 15.6 g, Fiber 1.6 g, Protein 12.7 g, SaturatedFat 5.4 g, Sodium 508 mg, Sugar 3.1 g
PORK CHILI
I searched all over for a pork chili using minced (ground) pork, but couldn't find one (or one to suit) so came up with my own version. Russell thought it was an actual recipe and gave it 5 stars ;-) This doesn't make a huge pot of chili like some recipes I see, but is enough for 4 hearty eaters. We like our chili over rice.
Provided by JustJanS
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil over medium heat and fry onion and garlic gently until softened (about 10 minutes).
- Add pork and chorizo sausage and cook unti pordk changes colour.
- Add the spices, sugar, cocoa, stock powder and sugar and stir cooking for about 1 minute.
- Add the tomato paste to the pan and cook it for a few minutes-I think this takes away the "raw" taste.
- Add the water and tomatoes and simmer for about 1 1/2 hours and until it is a nice thick consistency (add more water if it gets too thick).
- About 15 minutes before serving, add the kidney beans to the chili.
- We like to eat our chili topped with sour cream, grated cheese and pickled jalapenos and sometimes guacomale.
Nutrition Facts : Calories 680.1, Fat 41.2, SaturatedFat 13.2, Cholesterol 103.2, Sodium 644.3, Carbohydrate 43.9, Fiber 13.1, Sugar 12, Protein 37.3
PORK GREEN CHILE
A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas, beans and/or fried potatoes. Also delicious with fried eggs (Huevos rancheros). Substitute 4 or 5 chopped roasted chiles for green chiles and jalapenos if you prefer.
Provided by DEONNE1
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
- Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
- Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 5 g, Cholesterol 67.9 mg, Fat 21.5 g, Fiber 0.9 g, Protein 22.5 g, SaturatedFat 6.6 g, Sodium 578.2 mg, Sugar 1.8 g
PORK CHILE VERDE
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
- Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
- Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
LELA'S PORK CHILI
An authentic Colorado family chili recipe I grew up eating. Everyone who eats my chili wants my mom's recipe. A flavorful tender pork chili simmered to bring out the flavor. Enjoy the chili with flour tortillas and fried potatoes. Or pour over chicken enchiladas, beef enchiladas, burritos, or tamales. Chili is always better the next day; I like to make this chili the night before so the flavors blend together.
Provided by Lela
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Place flour in a paper bag. Add pork and shake to coat.
- Heat oil in a large pot over medium-high heat for 2 to 3 minutes. Add pork and fry until browned, 5 to 7 minutes.
- Add 1/2 of the chicken stock and bring to a boil. Reduce heat to medium and boil for 15 to 20 minutes.
- Blend diced tomatoes in a blender. Add to the pot along with remaining chicken stock, green chile and jalapeno peppers, garlic, onion powder, garlic powder, garlic salt, cumin, and black pepper. Reduce heat and simmer for 1 hour.
- Serve immediately or, if chili needs to be thicker, blend water and cornstarch in a bowl. Bring chili to a boil, and whisk in cornstarch mixture. Reduce heat and let chili thicken for a few minutes before serving.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 13.5 g, Cholesterol 65.8 mg, Fat 30.4 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 8 g, Sodium 3233.4 mg, Sugar 4 g
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