Green Chili Pork Mmb Recipes

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.

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:

• 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.

Steps:

• Preheat the broiler and line a baking sheet with foil.
• Put the tomatillos, poblanos, jalapeno and serrano pepper on the prepared baking sheet and toss with the olive oil. Place under the broiler and cook, carefully removing the baking sheet and flipping once halfway, until the peppers are blistered and charred all over, 5 to 6 minutes. Allow to cool while you prepare the pork.
• Season the pork with 1 tablespoon salt and 1 teaspoon pepper. Sprinkle over the flour and toss to coat. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add half the pork and cook until browned on all sides, 3 to 4 minutes; remove to a plate. Repeat with the remaining pork.
• Lower the heat to medium and stir in the garlic, carrots, onions, oregano and chile powder. Cook, stirring occasionally, until the onions have softened, 4 to 5 minutes. Season with salt and pepper.
• Meanwhile, peel and seed the poblanos. Chop the poblanos, jalapeno, serrano and tomatillos. Stir into the pot with the vegetables. Add the stock and bay leaves and return the seared pork. Bring to a boil, then lower to a gentle simmer. Cover and cook until the pork is extremely tender, about 1 hour. Check the pot occasionally, making sure there is enough liquid. Add a little more stock or water as needed.
• Remove the bay leaves and stir in the cilantro and lime juice. Taste and adjust the seasoning as needed.
• If serving immediately, spoon into bowls and top with the grated cheese, sour cream and cilantro. Serve with lime wedges and warmed tortillas
• To freeze, allow the stew to cool completely. Transfer to a deep 9-by-13-inch foil pan and wrap tightly with foil and plastic wrap. Put the grated cheese in a labeled quart-size resealable plastic bag. Put the stew, cheese and a pack of tortillas onto a baking sheet and freeze.
• To serve, remove the meal kit from the freezer. Preheat the oven to 375 degrees F.
• Remove the foil and plastic wrap from the stew, then return the foil. Bake until heated through, 50 to 55 minutes. Let the tortillas and cheese thaw while the stew reheats, then remove the tortillas from the pack, wrap in foil and warm in the oven for the last 10 minutes while the stew is cooking.
• Serve the stew in bowls with the fixins -- cheese, cilantro and tortillas alongside some sour cream and lime wedges.

Steps:

• Peel the outer skin from the tomatillas and rinse in warm water to get the sticky stuff off. Cut tomatillas in half and place cut side down on a sheet pan.
• Cut the onion in pieces and place on the sheet pan also. Turn oven to broil with rack in the middle position. Roast until the tomatillas start to char, about 10-15 minutes. Remove and place into a bowl. The tomatillas will let go of liquid and you want to keep that.
• Place the pablanos on the sheet pan and roast until charred, turning several times. This will take about 10-15 minutes. Wrap the pablanos in a paper towel and place in a zipper bag for 10-15 minutes to sweat. Then remove the blistered peels and the seeds.
• I wanted to add the link to Millie's tutorial on fire roasting peppers. Thanks Millie https://www.justapinch.com/recipes/soup/chili/fire-roasted-chilis-peppers.html
• Seed the jalapenos (I always wear disposable gloves to do this.) Place all the salsa verde ingredients in a blender and let 'er rip. Set this aside until later.
• Trim all visible fat from pork and cut into bite sized cubes.
• Put about 2 T of lard or shortening in an 8 quart pot. Once it gets hot, put a small amount of the pork in the pot to brown. I browned the pork in about 5 batches. If you put all the pork in at once it won't brown. Let it cook for about 4-5 minutes, then stir, then let it brown more- don't keep stirring it or it won't brown.
• Remove the browned pork and add more lard as necessary, you just want a light coat of grease in the pan. Continue until all the meat is browned. Remove the last bit of pork.
• Return the pot to the stove. There should be a nice brown coating of goodness on the bottom of the pan. Pour in the bottle of Guinness and let it deglaze the pan. Give it a few stirs to get up all the yummies.
• Add in the pork and salsa verde. Let it simmer on medium low for about 2 hours. The pork should be tender.

Steps:

• Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred pork with two forks. Return to slow cooker; heat through. Using tongs, serve pork in tortillas with toppings as desired.