PORK AND POBLANO CHILI RECIPE - (4.7/5)
Provided by á-25010
Number Of Ingredients 11
Steps:
- 1 MAKE-AHEAD: Chili is best made 1 to 3 days before serving, since the flavor builds as it sits. Refrigerate in a covered container and gently reheat when ready to serve. 2 Pulse poblano peppers in a food processor until finely chopped but not puréed; transfer to a large bowl. Pulse onion, bell pepper, jalapeño, and garlic in food processor until finely chopped but not puréed. Strain to remove any excess liquid and combine vegetables with poblano peppers. 3 Heat oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Add pepper mixture, reduce heat to medium, and cook, stirring occasionally, until vegetables are well softened, 10 to 12 minutes. Stir in pork, broth, tomatoes and their liquid, and cumin. 4 Bring to a simmer, partially cover, reduce heat to low, and simmer gently, stirring occasionally, until pork is very tender, about 2 hours. Add beans and cook until heated through, about 10 minutes more. Serve hot or warm. Makes 16 (1 cup) servings
PORK AND POBLANO GREEN CHILI POT
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
- Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
- To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
- For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.
CREAMY POBLANO CHILE PORK SHOULDER RECIPE
Make a tender pork shoulder recipe with a long, slow bake in the oven. Our Creamy Poblano Chile Pork Shoulder Recipe is a great option for the weekend.
Provided by My Food and Family
Categories Home
Time 2h
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Cook meat and garlic in ovenproof Dutch oven or large deep skillet on medium heat 5 to 8 min. or until meat is evenly browned on all sides, turning occasionally. Add broth to pan; cover. Bake 1-1/2 hours or until meat is tender and done 145ºF). Remove meat from pan; discard drippings. Cover; let stand 10 min.
- Meanwhile, blend cream cheese spread, milk and 4 chiles in blender until smooth. Add to saucepan; cook and stir 5 min. or until heated through.
- Cut remaining chiles into strips; place in skillet sprayed with cooking spray. Cook and stir 5 min. or until heated through.
- Slice meat. Serve topped with poblano sauce, poblano strips and pomegranate seeds.
Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 115 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
GRILLED PORK AND POBLANO PEPPERS
My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.
Nutrition Facts : Calories 304 calories, Fat 14g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
PORK WITH POBLANO CHILI, GRAPES AND CRACKED PEPPER
This innovative dish from Susanna Foo, the Philadelphia restaurant that takes its chef-owner's name, combines Asian and southwestern influences. Serve it with rice.
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix pork, 2 tablespoons oil, soy sauce and 3 teaspoons cornstarch in medium bowl. Cover and refrigerate 1 to 3 hours. Mix 1 teaspoon cornstarch, broth and oyster sauce in small bowl.
- Heat 1/3 cup oil in large skillet over high heat until very hot. Add half of pork; stir-fry 3 minutes. Transfer pork to strainer. Repeat stir-frying with remaining pork. Pour off all but 2 tablespoons oil from skillet. Add onions, poblano, bell pepper and garlic to skillet; stir-fry 2 minutes. Add pork, grapes, ground pepper and oyster sauce mixture. Stir until pork is coated with sauce. Serve immediately.
- *Oyster sauce is available at Asian markets and some supermarkets.
- **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
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- Set the oven to broil. Place the poblano peppers on a baking dish, skin sides up. Broil them for 15 to 20 minutes, until the skins blacken and char. Remove them from the heat and let them cool enough to handle. Peel off the puffy skins and discard them. Roughly chop the poblanos and toss them in the slow cooker.
- Heat a large pan to medium heat and add the olive oil. Season the pork with a pinch of salt and pepper. Add the pork and jalapeno peppers to the pan and cook them for about 5 minutes. You want a dark crust to start to form on the pork.
- Add the tomatillos, cannellini beans, chili powder, chicken broth, salt and pepper to the slow cooker. Cook for 6 hours on low. Scoop the chili into bowls and garnish with chopped cilantro, crumbly white cheese, sliced limes, avocado, and sliced jalapenos.
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- In a food processor combine poblano peppers, sweet pepper, and garlic. Cover and process until finely chopped. In a large skillet cook pork and onion over medium heat until meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Add pepper mixture; cook and stir for 2 to 3 minutes more or until peppers are tender.
- Transfer meat mixture to a 3-1/2- or 4-quart slow cooker. Stir in beans, green salsa, broth, and cumin.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours; cool slightly. If desired, mash beans slightly with a potato masher.
- Before serving, stir in snipped cilantro. If desired, top each serving with cilantro leaves, sour cream, and/or red salsa. If desired, serve with Tortilla Strips.
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