Best Green Chile And Tomatillo Pork Stew Recipes

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AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)



Authentic Chili Verde (Pork and Green Tomatillo Stew) image

This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.

Provided by Johnney

Categories     Stew

Time 2h

Yield 20 serving(s)

Number Of Ingredients 13

6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaf, coarsely chopped

Steps:

  • In a large stock pot over high heat sear the pork in the vegetable oil until browned.
  • Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
  • Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
  • Add the cumin, then stir in pork and chicken stock.
  • Simmer for 1/2 hour.
  • Add in poblanos, jalapenos and bell peppers.
  • Puree the tomatillos and cilantro in a blender, and add them to the pot.
  • Cook for an additional 30 to 45 minutes.
  • Serve with Mexican/Spanish rice and refried beans.

Nutrition Facts : Calories 372.4, Fat 22, SaturatedFat 6.8, Cholesterol 85.8, Sodium 1092.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 32.8

CONTEST-WINNING GREEN CHILI PORK STEW



Contest-Winning Green Chili Pork Stew image

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

1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
2 cups water
1 can (28 ounces) stewed tomatoes
1 to 2 cans (4 ounces each) chopped green chilies
2 cups cubed peeled potatoes
1 tablespoon chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons fennel seed
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained

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.

PORK STEW IN GREEN SALSA (GUISADO DE PUERCO CON TOMATILLOS)



Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos) image

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

½ cup all-purpose flour
1 teaspoon salt
1 tablespoon ground black pepper
½ teaspoon ground cumin
1 (3 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
2 tablespoons olive oil, or more if needed
1 large onion, chopped
3 cloves garlic, minced
2 cups chopped fresh tomatillos
1 (7 ounce) can diced green chiles, drained
2 fresh jalapeno peppers, seeded and chopped
2 teaspoons dried marjoram
½ cup chopped fresh cilantro
1 cup water
1 pinch salt, or to taste
2 tablespoons sour cream, divided
6 sprigs cilantro

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

MEXICAN PORK AND GREEN CHILE STEW



Mexican Pork and Green Chile Stew image

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

2 tablespoons vegetable oil
1 cup all-purpose flour
2 ½ pounds lean boneless pork, cut into 1-inch cubes
1 ½ cups diced onion
1 clove garlic, minced
1 (14.5 ounce) can no-salt-added diced tomatoes
1 (4 ounce) can chopped green chilies
2 tablespoons minced fresh cilantro
¼ cup cold water
1 tablespoon cornstarch
1 cup shredded Mexican cheese blend
2 tablespoons chopped fresh cilantro, or to taste

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

GREEN CHILI PORK STEW



Green Chili Pork Stew image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 21

1 pound tomatillos, husked
3 poblano peppers
1 jalapeno pepper, stemmed
1 serrano pepper, stemmed
2 tablespoons olive oil
2 pounds pork shoulder, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup vegetable oil
4 cloves garlic, minced
3 large carrots, chopped
2 yellow onions, chopped
1 tablespoon fresh oregano, minced
1 tablespoon ancho chile powder
2 1/2 cups vegetable stock, plus more as needed
2 bay leaves
1/4 cup chopped fresh cilantro, plus more for serving
1 lime, juiced, plus lime wedges, for serving
2 cups grated Cheddar
Sour cream, for serving
1 package corn or flour tortillas, for serving

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.

TOMATILLO PORK CHILI VERDE STEW (CROCK POT OR SLOW COOKER)



Tomatillo Pork Chili Verde Stew (Crock Pot or Slow Cooker) image

Make and share this Tomatillo Pork Chili Verde Stew (Crock Pot or Slow Cooker) recipe from Food.com.

Provided by Cake Baker

Categories     Stew

Time 6h20m

Yield 1 1/4 cups, 6 serving(s)

Number Of Ingredients 13

2 lbs pork loin
1 1/2 lbs tomatillos, husks removed
1/2 bunch cilantro, chopped
1 jalapeno, seeded and minced
2 medium poblano chiles, seeded and chopped
1 bell pepper, seeded and chopped
1 (15 ounce) can white beans, rinsed and drained
1/2 large onion, diced
2 teaspoons garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon dried oregano

Steps:

  • Remove excess fat from the pork loin. Cut into 1" squares.
  • Wash and quarter tomatillos. Puree in blender with the cilantro and jalapeno.
  • Add all ingredients into a in a 4 quart crockpot. Stir well.
  • Cook on low 6-8 hours or on high 3-4 hours.
  • If a thicker sauce is desired, make a cornstarch slurry with 2 T. water and 2 t. cornstarch. Add 1/2 hour before serving. If a thinner sauce is desired, add chicken broth.

Nutrition Facts : Calories 456, Fat 22.7, SaturatedFat 7.6, Cholesterol 90.7, Sodium 459.9, Carbohydrate 26.1, Fiber 6.6, Sugar 6.6, Protein 37.2

GREEN CHILE AND TOMATILLO PORK STEW



Green Chile and Tomatillo Pork Stew image

This is a very versatile dish; it can be cooked in advance, in the oven or in a slow cooker. If you use a slow cooker, brown pork on stovetop first then transfer to slow cooker with the onion-pepper puree and seasonings. Allow 8-10 hours cook time, until pork is tender and falling apart.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 6 to 8

Number Of Ingredients 15

6 tomatillos, husked and quartered
3 jalapenos, split lengthwise, seeds and ribs removed if you don't want a lot of heat
2 cups chicken stock, plus more if needed
3 tablespoons grape seed oil
1 pork shoulder, picnic or fresh ham 3-5 lbs (depending how many you want to feed or how much you want to have left over)
3 medium white onions peeled and quartered
4 garlic cloves, peeled
3 tablespoons cumin
1 tablespoon salt
Freshly ground black pepper
1 bunch fresh cilantro, divided into small sprigs
1 cup toasted and salted pepitas
1 block queso fresco, crumbled
1 bottle hot sauce
Corn Tortillas, warmed

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Combine tomatillos, jalapenos, and 1/4 cup of chicken stock in a saucepan. Bring to a simmer over medium heat and cook until the tomatillo begins to break down and get soft. Remove from heat.
  • Heat a large, oven-safe Dutch oven over medium-high heat and add grape seed oil. Add pork to hot pan and brown well on all sides. Remove pork from pan and pour off most of the oil and fat. Reserve some fat in pan.
  • Add tomatillo, jalapeno, onion, and garlic to food processor and puree until smooth. Return pork pan to medium heat and add puree to the reserved fat in pan. Add cumin and salt, and heat through.
  • Add the rest of chicken stock into pot with puree and stir to combine.
  • Nestle pork back into the pot of puree and stock. The pork should be covered about 3/4 of the way. Add more stock if needed. Cover and put in preheated oven for about 3-4 hours, until pork is tender and falling apart. Turn the pork at least once halfway through the cook time. Using two forks, shred the pork a bit and mix it through the sauce to get the flavor incorporated into all the pork. Taste and add salt and pepper if needed.
  • Serve pork stew right out of the pot and top with garnishes (cilantro, queso fresco, pepitas, and hot sauce). Serve heated corn tortillas on the side for dipping and scooping.

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