Best Braised Pork Green Chili Recipes

Braised Pork Green Chili image

Provided by Robert Irvine : Food Network

Time 1h

Yield 8 portions

Number Of Ingredients 8

1/2 cup unsalted butter
3/4 cup all-purpose flour
1/2 gallon chicken stock
2 pounds braised pork butt, shredded
2 cups roasted, seeded and diced green chiles
2 tablespoons Cajun spice
2 tablespoons fresh parsley leaves, minced
1 cup medium-diced tomatoes

Steps:

Over medium heat in a medium saucepan, heat the butter until melted. Then reduce the heat to low and slowly whisk in the flour to create a roux. Continue to cook until the butter has been absorbed into the flour and is a smooth consistency.
Once the roux has cooked, return the mixture to medium-high heat. Add the stock and allow to simmer, whisking throughout the cooking process. Once simmered and thickened, 8 to 10 minutes, add the pork, chiles, spice and parsley. Allow this to cook for an additional 20 minutes, with reduced heat to medium-low. Finally, add the tomatoes and cook for a final 10 minutes. Taste and adjust spice to preference.

Chili-Braised Pork with Green Beans and Mashed Sweet Potatoes image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 11

1 1/2 pounds boneless country-style pork ribs, patted dry
Coarse salt and ground pepper
3 teaspoons extra-virgin olive oil
1 3/4 cups low-sodium chicken broth
3 tablespoons all-purpose flour
Chili powder
2 sweet potatoes (1 pound), peeled and cut into 1-inch pieces
1/2 cup sour cream
2 teaspoons sugar
3 garlic cloves, thinly sliced
1 pound green beans, trimmed

Steps:

Season pork with salt and pepper. In a large straight-sided skillet, heat 1 teaspoon oil over medium-high. Add pork and cook until browned on both sides, about 7 minutes total. Whisk together broth, flour, and 1/2 teaspoon chili powder and add to skillet. Bring liquid to a boil; reduce to a rapid simmer, cover, and cook 30 minutes. Uncover and cook until pork is tender and sauce is thickened, about 20 minutes.
Meanwhile, in a medium pot, bring sweet potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until tender when pierced with a knife, 20 minutes. Drain potatoes and return to pot; mash until fluffy and almost smooth. Stir in sour cream and sugar, season with salt and pepper, and keep warm over low heat.
In a large skillet, heat 2 teaspoons oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add green beans and 1/4 cup water, cover, and cook 3 minutes. Uncover and cook, stirring occasionally, until crisp-tender and water is evaporated, 2 minutes. Season with salt and pepper and serve with pork, sauce, and sweet potatoes sprinkled with chili powder.

Nutrition Facts : Calories 776 g, Fat 48 g, Fiber 8 g, Protein 45 g, SaturatedFat 19 g