BRAISED PORK WITH TOMATILLOS
A pork braise is a sure way to make people's mouths water. The tomatillos in this dish offer a subtle hint of lightness to the meat. For ultimate flavor, make the dish one day ahead and reheat. -La Boucherie, Matthew Lawrence, Vashon, Washington
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle; set aside., Sprinkle pork with salt and pepper. In an ovenproof Dutch oven, brown roast in oil on all sides. Remove and set aside. Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred. Add the garlic and crushed spices; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in 8 cups broth and return roast to pan. Bring to a boil. Cover and bake at 350° until pork is tender, 3 to 3-1/2 hours., Meanwhile, in a large heavy saucepan, bring broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Serve with pork.
Nutrition Facts : Calories 514 calories, Fat 24g fat (7g saturated fat), Cholesterol 120mg cholesterol, Sodium 1160mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.
PORK CARNITAS WITH CILANTRO TOMATILLO SAUCE
Slow cooking blends the flavors.
Provided by Food Network
Time 1h40m
Yield 4 Servings
Number Of Ingredients 10
Steps:
- 1. Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. 2. Add pork, onions, garlic powder, chili powder and chipotle chile; saute 3 to 5 minutes to brown the meat. 3. Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated. 4. Combine chopped tomatillos, tomatoes and cilantro in a small bowl. 5. Place an equal amount of pork on each tortilla. Top with tomatillo salsa.
PORK STEW IN GREEN SALSA (GUISADO DE PUERCO CON TOMATILLOS)
My Mexican husband was shocked at how authentic this recipe was to his mom's and grandmother's recipe. This is a delicious, not too spicy, authentic Mexican pork stew that is easy to make and a recipe that everyone in your family will enjoy. Serve with Spanish rice and warm tortillas.
Provided by PLATO712
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
- Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
- Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 18 g, Cholesterol 87.5 mg, Fat 16.1 g, Fiber 3.1 g, Protein 32 g, SaturatedFat 4.8 g, Sodium 839.2 mg, Sugar 5 g
PORK AND TOMATILLO CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Toss the tomatillos and tomatoes with 1 tablespoon vegetable oil on a baking sheet and push to one side. Put the poblanos and jalapenos on the other side of the baking sheet. Broil, turning the vegetables occasionally, until charred, about 10 minutes. Transfer the tomatillos and tomatoes to a cutting board and let cool. Put the peppers in a bowl and cover with a plate; set aside 10 minutes. Pull the skins off the tomatoes, then core and chop them along with the tomatillos. Peel, seed and chop the peppers; set all the vegetables aside.
- Toss the pork with the chili powder, cumin, 2 teaspoons salt and a few grinds of pepper in a large bowl. Heat 2 tablespoons vegetable oil in a large Dutch oven or pot over medium heat. Working in batches, add the pork to the pot and cook, turning, until browned, about 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil, the onion and garlic to the pot; cook, stirring, until softened, about 3 minutes. Sprinkle in the cornmeal and cook, stirring, until lightly toasted, about 1 minute. Add the broiled tomatillos, tomatoes and peppers. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the broth and pork and any collected juices, then bring to a simmer.
- Cover and cook, stirring occasionally, until the pork is tender, about 1 1/2 hours. Uncover, season generously with salt and continue simmering, stirring occasionally, until the liquid reduces slightly, about 30 more minutes. Remove from the heat and let stand about 10 minutes; spoon off any excess fat from the top. Season the chili with salt and pepper and serve with toppings.
PORK & VEGETABLES IN TOMATILLO-CASCABEL SAUCE
Slow-cooked pork shoulder adds flavor and affordability to this recipe.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook tomatillos and garlic in large skillet on medium-high heat 10 min. or until roasted, stirring frequently. Add chiles; cook and stir 1 min. Peel garlic; add to blender with water, bouillon cube and 1/4 cup cilantro. Blend until smooth.
- Heat oven to 350ºF. Toss pork shoulder chunks with steak sauce; cook, in batches, in large skillet on medium-high heat 4 min. or until evenly browned, stirring frequently. Transfer to ovenproof Dutch oven. Add ham, vegetables and tomatillo sauce; mix lightly. Cover.
- Bake 1 hour 15 min. or until pork chunks are tender. Stir in remaining chopped cilantro just before serving.
Nutrition Facts : Calories 520, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 39 g
PORK CARNITAS WITH CILANTRO TOMATILLO SAUCE
Slow cooking blends the flavors.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder and chipotle chile powder; saute 3 to 5 minutes to brown the meat.
- Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated.
- Combine chopped tomatillos, tomatoes and cilantro in a small bowl.
- Place an equal amount of pork on each tortilla. Top with tomatillo salsa.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 16 g, Cholesterol 56.4 mg, Fat 14.4 g, Fiber 3.3 g, Protein 18.3 g, SaturatedFat 3.3 g, Sodium 87 mg, Sugar 2.2 g
CHILE-GLAZED PORK CHOPS WITH FRESH TOMATILLO SAUCE
These succulent pork chops are perfect for a small dinner party or family dinner at home. If you have the Red Chile Paste and Fresh Tomatillo Sauce made ahead of time, you will have dinner on the table before you know it. I like to serve these with the Shredded Cabbage & Radish Slaw (page 24). Comforting and flavorful-this is sure to become a family favorite.
Yield serves 4
Number Of Ingredients 6
Steps:
- Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours).
- Leave a light coating of the chile paste on the pork chops and season with salt and pepper. Place a large, well-seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil. When the oil is hot, add the pork chops in a single layer and sear for 2 minutes on each side, or until the meat turns golden brown.
- Pour in enough beer to barely cover the chops. Cover the pan (top with a piece of aluminum foil large enough to cover the pan if yours does not have a lid) and decrease the heat to a simmer. Cook for 15 minutes. Turn the pork chops over and cook for another 15 minutes.
- Uncover the skillet and increase the heat to medium-high. Allow the liquid to reduce almost completely, flipping the pork chops over every few minutes to ensure that both sides become glazed with the reduced sauce. This should take about 10 minutes.
- Serve warm with tomatillo sauce.
- INGREDIENTS
- Pork Chops
- Because bone-in pork chops are more flavorful than boneless chops, I prefer them in this recipe. But feel free to use either one. I also like to use the thick cuts, but the thin ones also work well. Just make sure to decrease the braising time if you are using thin cuts because they will cook in less time.
- TECHNIQUES
- Braising the Pork Chop
- Braising is a technique used to tenderize tough cuts of meat. The meat is first seared to develop a nice golden crust, then simmered in a liquid to cook it through without drying it out. You will find variations of this technique throughout the meat recipes in this book, as Mexican cooking tends to use tougher (and tastier) cuts of meat.
- ADVANCE PREPARATION
- The red chile paste and tomatillo sauce can be made well in advance (up to 3 days before). Once the pork chops are braised, they can be held, covered, in a warm (250°F) oven for about 1 hour before serving.
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