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.
ROASTED POBLANO BEEF STEW
I like to keep my son's heritage alive through cooking, and this recipe reflects my wife's Hispanic background. The first time I made it, she gave me high praise. Try serving it in flour tortillas. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Broil poblano peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes. , Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos., In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. , Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.
Nutrition Facts : Calories 337 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 808mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
PORK STEW WITH POBLANO CHILES AND CORN
Number Of Ingredients 15
Steps:
- 1. In a large pot heat the oil over medium heat and lightly brown the pork in batches. Season each batch lightly with salt. Transfer the browned pork to a bowl as it browns. 2. Put the onion, garlic, oregano, and cumin into the pot and cook, stirring, until they begin to color, 3 to 4 minutes. Return the meat to the pot and add the tomatoes, broth, and epazote. Bring to a boil, then reduce the heat to medium-low, cover and cook until the pork is very tender, about 1 hour. 3. Meanwhile, remove the stem and seeds from the chiles. Dice the chiles into 3/4-inch pieces and stir into the stew along with the corn. Add freshly ground pepper and additional salt, if needed. Cook until the corn is tender, about 5 to 6 minutes. Serve the stew hot with lime wedges to squeeze over the stew.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
POBLANO PORK STEW
Fresh poblano peppers are pretty mild in flavor but are delicious. This is an uncomplicated stew recipe that can cook all day in your slow-cooker.
Provided by ratherbeswimmin
Categories Stew
Time 10h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a big skillet, brown the pork in hot oil (do this in batches if necessary); drain well.
- Add the potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon to a 4 quart slow-cooker.
- Add the meat.
- In a mixing bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano, and black pepper; pour over ingredients in the slow-cooker.
- Cover and cook on LOW for 8-10 hours.
- Discard cinnamon stick.
- Add in cilantro; stir.
- Adjust seasoning to taste, if necessary.
- Add hot cooked rice to individual soup bowls; ladle hot stew over rice; serve.
Nutrition Facts : Calories 322.1, Fat 17.5, SaturatedFat 5.3, Cholesterol 53.7, Sodium 466.1, Carbohydrate 23.2, Fiber 4.6, Sugar 4.9, Protein 18.9
CORN-SEAFOOD STEW WITH AVOCADO AND CHILES
The bright, tangy flavors of this colorful seafood dish, adapted from the chef Jose Salazar of Mita's Restaurant in Cincinnati, are loosely based on Mexican pozole verde, a hominy stew usually made with pork or chicken, or both. But here, the starchy grains are replaced by juicy, fresh corn kernels, and seafood stands in for the meat. Perfect for summer, the stew is herbal and light, with a sweetness from the corn that's balanced by lime juice and roasted tomatillos, while green chiles give the whole thing a kick. You can use any combination of seafood here, adjusting the cooking times as needed.
Provided by Melissa Clark
Categories dinner, lunch, seafood, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat a grill or broiler. If grilling, grill tomatillos, poblanos and jalapeño until well charred all over, 3 to 7 minutes per side. If broiling, spread them out on a large rimmed baking sheet. Broil until charred all over, 3 to 7 minutes per side. Transfer vegetables to a large bowl, cover with a plate or foil, and let cool.
- Grill or broil corn until golden brown in spots, 3 to 4 minutes per side. Let cool, then use your heaviest knife to slice two of the cobs crosswise into 2-inch rounds. Cut kernels off remaining 3 ears and reserve.
- In a medium skillet over high heat, add oil. When hot but not smoking, add garlic and shallots and cook, sautéing, until well browned, 2 to 3 minutes. Transfer to a blender.
- Bring a kettle of water to a boil. Place cilantro and parsley in a colander in the sink. Pour boiling water over herbs to wilt them, then immediately run cold water over them to cool them down. Press hard on herbs and squeeze to remove excess water. Transfer herbs to blender with shallots.
- When chiles are cool enough to handle, remove skins, seeds and stems, and discard. Add peeled chiles and tomatillos to blender along with a large pinch of salt. Purée the mixture, adding a tablespoon or 2 of water if needed to make everything move, until it is thick but pourable. Taste and add more salt, if needed. It should be well seasoned.
- In a pot or large skillet, bring the stock to a simmer. Add fish and seafood and cook until it's just cooked through, 1 to 3 minutes. Stir 1 cup of chile purée into the seafood mixture and season aggressively with freshly squeezed lime juice from some of the wedges, and salt to taste. Taste and add more chile purée if you like. Stir in corn kernels.
- To serve, spoon stew into bowls and top with rounds of corn on the cob, more lime wedges, avocado, radishes, cabbage and cilantro leaves, with tostadas on the side if you like.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 895 milligrams, Sugar 11 grams, TransFat 0 grams
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.
SLOW-COOKER PORK STEW WITH POBLANO PEPPERS
Warm up tonight with a bowl of Slow-Cooker Pork Stew with Poblano Peppers! Enjoying this tasty slow-cooker pork stew is a perfect way to end a long day.
Provided by My Food and Family
Categories Home
Time 7h25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in large skillet on medium heat. Add meat, onions and garlic; cook 4 to 5 min. or until meat is evenly browned, stirring occasionally. Spoon meat into slow cooker sprayed with cooking spray, reserving drippings in skillet. Top meat with onions and garlic.
- Add 1 cup broth to drippings in skillet; cook 1 min., stirring constantly to scrape browned bits from bottom of skillet. Pour over ingredients in slow cooker. Add remaining ingredients, including remaining broth; mix well.
- Cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours).
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
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