GREEN CHILE STEW WITH PORK
Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
- Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
- Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.
Nutrition Facts : Calories 462 calories, Carbohydrate 9 g, Cholesterol 102.1 mg, Fat 29.8 g, Fiber 1.9 g, Protein 37.6 g, SaturatedFat 9.3 g, Sodium 602.7 mg, Sugar 4.8 g
PORK AND GREEN CHILE STEW
As an easily adaptable stew, this dish is ready in 4 hours if cooked on high in a slow cooker or in 8 hours if cooked low and slow. -Paul Sedillo, Plainfield, Illinois
Provided by Taste of Home
Categories Dinner
Time 7h40m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker., Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.
Nutrition Facts : Calories 322 calories, Fat 15g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 723mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
CONTEST-WINNING GREEN CHILI PORK STEW
Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.
Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 17g protein.
GREEN CHILI PORK STEW
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 6 servings
Number Of Ingredients 21
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.
PORK AND GREEN CHILE STEW
Steps:
- Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
- Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
- Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
- In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
- Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.
MEXICAN PORK AND GREEN CHILE STEW
Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice.
Provided by Seanzilla
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large Dutch oven or large pot over medium heat.
- Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
- Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
- Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
- Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 25.5 g, Cholesterol 81.8 mg, Fat 19.2 g, Fiber 2.2 g, Protein 32.4 g, SaturatedFat 8.4 g, Sodium 436.2 mg, Sugar 4 g
NEW MEXICAN PORK AND GREEN CHILI STEW
Steps:
- In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the pork, the chilies, the water, and the salt, and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 1 1/2 hours. Stir in the potatoes, peeled and cut into 1-inch pieces, making sure they are covered by the cooking liquid, and simmer the mixture, stirring occasionally, for 30 minutes, or until the pork and the potatoes are tender. Stir in the remaining 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minutes. The stew may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled.
GREEN CHILE PORK STEW
This is one of those "stick-to-your-ribs" chilly-weather meals. I got this from a friend who is famous for her crockpot concoctions. Because of the nature of a crockpot, cooking time actually may range from 4 to 10 hours (depending on the cook's schedule).
Provided by Muffin Goddess
Categories Stew
Time 10h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix flour, cumin, pepper, salt, and sage in a gallon-size zipper bag.
- Add meat cubes and shake to coat thoroughly.
- Heat oil in a large skillet.
- Brown pork in batches (meat will be crispier that way); remove from skillet when browned and place in the crock of a 4-6 quart slow cooker.
- With the heat still on, add the vinegar to the skillet and quickly scrape up the browned bits left in the pan (the vinegar will reduce quite rapidly).
- Add the vinegar reduction to the meat in the crock.
- Add onions, potatoes, salsa, broth, and brown sugar to the crock and stir well.
- Cook on low for 8-10 hours (or high for 4-5 hours, if you can't wait that long).
- If you would like the stew to be a bit thicker, mash a few of the potatoes.
- Serve with slabs of warm cornbread (such as my recipe for Mexican Cornbread).
EASY CHILE VERDE (GREEN CHILE PORK STEW)
My favorite chili is chile verde. I just love the taste of the green chiles. This is an easier version than many for this stew and is ideal for the crockpot! Recipe is from a book of favorite crockpot recipes.
Provided by Lorraine of AZ
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 3-1/2 quart crockpot, combine the pork, potatoes, onions, green chiles, and corn kernels.
- In a bowl, combine the sugar, cumin or chili powder, oregano and salsa verde. Mix well to combine and pour over contents of crockpot. Mix entire contents by stirring gently.
- Cover crockpot and cook until tender on LO heat for 6-8 hours. Or cook on HI heat for 4-5 hours.
- Serve stew over hot cooked rice and garnish with chopped cilantro.
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PORK & GREEN CHILE STEW RECIPE | EATINGWELL
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5/5 (1)Total Time 4 hrs 25 minsCategory Diabetic Pork RecipesCalories 180 per serving
- Trim fat from meat. Cut the meat into 1/2-inch pieces. Cook half of the meat in a large skillet in hot oil over medium-high heat until browned. Using a slotted spoon, remove the meat from the skillet. Repeat with the remaining meat and the onion. Drain off fat. Transfer all of the meat and the onion to a 3 1/2- to 4 1/2-quart slow cooker.
- Stir in potatoes, the water, hominy, green chile peppers, tapioca, garlic salt, cumin, ancho chile powder, ground pepper, and oregano. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours. If desired, garnish each serving with cilantro.
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