Best Mexican Pork Chili Recipes

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MEXICAN PORK CHILI (CHILE VERDE)



Mexican Pork Chili (Chile Verde) image

This Mexican pork chili (chile verde) is cooked with the low and slow method in the oven, adding a real depth of flavor that makes the pork fall-apart tender.

Provided by Big D

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 4h45m

Yield 12

Number Of Ingredients 16

1 ½ pounds fresh tomatillos, or more to taste, husks removed
3 serrano peppers
4 cloves garlic, peeled
1 tablespoon olive oil
3 tablespoons lard
3 pounds pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes
2 teaspoons garlic salt
½ teaspoon ground black pepper
1 medium yellow onion, coarsely chopped
1 green bell pepper, coarsely chopped
½ cup red wine
1 cup low-sodium chicken stock
⅓ cup chopped fresh cilantro
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
  • Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
  • While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
  • Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
  • Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 5.7 g, Cholesterol 48 mg, Fat 15.6 g, Fiber 1.6 g, Protein 12.7 g, SaturatedFat 5.4 g, Sodium 508 mg, Sugar 3.1 g

NEW MEXICAN PORK AND GREEN CHILI STEW



New Mexican Pork and Green Chili Stew image

An easy New Mexican Pork and Green Chili Stew recipe

Categories     Soup/Stew     Garlic     Onion     Pepper     Pork     Potato     Winter     Gourmet

Yield Makes about 14 cups, serving 6 to 8

Number Of Ingredients 8

2 medium onions, chopped
8 garlic cloves
3 tablespoons vegetable oil
4 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch pieces
5 pounds frozen roasted New Mexican green chilies*, thawed, peeled if necessary, seeded, and chopped (wear rubber gloves)
7 cups water
2 teaspoons salt
1 1/2 pounds boiling potatoes

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.

MEXICAN PORK CHILI



Mexican Pork Chili image

Provided by Tyler Florence

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 19

3 pounds boneless pork shoulder
Kosher salt and freshly ground black pepper
1 tablespoon toasted fennel seeds, ground
3 tablespoons ground cumin
Extra-virgin olive oil
15 whole tomatillos, husked
3 poblanos
2 white onions, quartered
4 garlic cloves, peeled
1 bay leaf
2 limes, halved
1 big bunch fresh cilantro
1 quart low-sodium chicken stock
1 cup masa harina, to tighten it up
Crispy fried tortilla strips, fresh corn tortillas cut into strips and deep fried in vegetable oil
Mexican crema, store-bought with lime zest
Shaved radishes, radishes shaved vertically on a mandoline
Crumbled queso fresco
2 limes, each cut into 8 wedges

Steps:

  • Preheat oven to 325 degrees F.
  • Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart. Remove from oven, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish. Serve with Chili bar toppings.

SALSA VERDE MEXICAN PORK CHILI



Salsa Verde Mexican Pork Chili image

Oh my... This is one of those recipes that I just couldn't quit eating. I love the mix of cumin and tomatillos. This is definitely not your ordinary chili. It has all the wonderful flavors of Mexican cuisine without the heat. Simply delish!

Provided by Dianne Hocut

Categories     Pork

Time 2h30m

Number Of Ingredients 19

3 lb boneless pork roast
salt and pepper
1 Tbsp fennel seeds, toasted, ground
3 Tbsp cumin, ground
olive oil, extra virgin
15 tomatillos, husked
3 poblanos
2 white onions, quartered
4 garlic cloves, peeled
1 bay leaf
2 limes, halved
1 bunch cilantro, fresh
1 qt low sodium chicken broth
1 c masa harina, to thicken
1/2 c queso fresco, crumbled for toppings
2 limes, cut into 8 wedges for toppings
fried tortilla strips for toppings
mexican crema with lime zest for toppings
sliced radishes for toppings

Steps:

  • 1. Preheat oven to 325 degrees F.
  • 2. Season the pork with salt, pepper, fennel, and cumin. Prepare a large oven proof dish with enough olive oil to generously coat the bottom. Set aside. In a large Dutch oven in stove top, heat more olive oil on medium high. Sear the pork roast on all sides. About 3-4 minutes per side.
  • 3. Take pork out of Dutch oven and place in baking dish. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork. Drizzle more olive oil over roast, squeeze lime juice all over and season with salt and pepper.
  • 4. Cover the whole dish in aluminum foil and roast in the oven for 2-2 1/2 hours. Pork should be falling apart when done.
  • 5. Remove from oven and take the pork out so you can pull it apart with a fork.
  • 6. Take all the vegetables (discard bay leaf and remove stems from the three poblano peppers) along with some of the juices (do not discard juices) and put in a blender with the fresh cilantro. Process till smooth.
  • 7. Pour blended mixture into the large Dutch oven. Add extra juices as well and turn to medium heat on stove top. Add the chicken broth. Bring to a simmer and whisk in masa harina to thicken.
  • 8. Fold in the pulled pork and season with more salt and pepper as needed. Serve with toppings of crumbled queso fresco, sliced radishes, Mexican crema with lime zest, fried tortilla strips, and fresh lime wedges for an extra come alive zesty taste!

GREEN PORK POSOLE RECIPE - MEXICAN CHILI VERDE PORK SOUP



Green Pork Posole Recipe - Mexican Chili Verde Pork Soup image

Traditional Mexican Pozole Verde is Mexican comfort food at it's finest! This pork version, made with fresh, healthy ingredients, is sure to hit the spot.

Provided by @MakeItYours

Number Of Ingredients 17

3 pounds boneless pork butt, cut into 2-inch pieces
1 head of garlic
1 medium white onion chopped
6 poblano peppers roasted and peeled
6 tomatillos roasted
2 jalapeño or serrano peppers roasted
4 cups cooked white pozole-hominy
Mexican oregano
1 tablespoon whole cumin seeds toasted and freshly ground (or ground cumin)
salt
green cabbage or lettuce shredded
radishes sliced
serrano pepper minced
Pepitas toasted
Lemon or lime wedges
red onion diced
Mexican oregano

Steps:

  • In a large pot, combine the pork, garlic, onion, salt (about 3 tablespoons) and enough water to cover, 8 to 10 cups. Bring to a boil, skimming the top, reduce heat and cook for a good 2½ to 3 hours.
  • When meat is tender, remove the garlic. I chose to leave the onions in, instead of straining them out.
  • Add 2 tablespoons of Mexican oregano, all of the hominy and the cumin, stir well to combine.
  • In the blender, combine the roasted poblano, jalapeño and tomatillos, 1 cup of water, blend until smooth.
  • Carefully add it to the pozole and stir well to combine. Once it comes to a boil, taste for salt, season as needed. You may want to add a little more water (about 1½ cups) to the pozole. Cook, partially covered for another hour or until pork is tender.
  • Serve with warm tortillas or tostadas. Garnish with your favorite toppings.

MEXICAN PORK CORN AND KIDNEY BEAN CHILI



Mexican Pork Corn and Kidney Bean Chili image

Pork Tenderloin with a mix of onion, green peppers and celery. With canned Tomatoes and Kidney Beans and Corn. I do not know what else we could do better.

Provided by Braunda

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1/2 lb pork tenderloin (cut in 1/2 cubes)
1 stalk celery (Chopped)
1 small green pepper (Chopped)
1 small yellow onion (Chopped)
1 (16 ounce) can red kidney beans (Drained)
1 (14 1/2 ounce) can diced tomatoes
1 (15 1/4 ounce) can corn (Drained)
1 1/2 tablespoons chili powder
2 teaspoons cumin
salt and pepper (to your taste)

Steps:

  • In a large nonstick skillet, heat oil.
  • Add the pork,celery,green pepper.
  • Cook 5 minutes. Toss to brown on all sides.
  • Add beans, tomatoes, corn, chili powder and cumin.
  • Lower heat to medium and simmer for 15 minutes.
  • Season with Salt and Pepper to taste.

Nutrition Facts : Calories 409.7, Fat 8.2, SaturatedFat 1.8, Cholesterol 37.4, Sodium 310.8, Carbohydrate 64.4, Fiber 14.7, Sugar 9.2, Protein 26.8

NEW MEXICAN RED PORK CHILI



New Mexican Red Pork Chili image

Make and share this New Mexican Red Pork Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 11h30m

Yield 8 serving(s)

Number Of Ingredients 19

2 onions, minced
1/4 cup chili powder
2 tablespoons vegetable oil
6 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon minced fresh oregano (or 1 t. dried)
2 cups low sodium chicken broth
1/2 cup brewed coffee
1/4 cup minute tapioca
1 tablespoon minced canned chipotle chile in adobo
1 tablespoon brown sugar
2 bay leaves
1 (4 lb) boneless pork butt, trimmed and cut into 1 1/2-inch chunks
salt
pepper
1/2 cup raisins
1/4 cup minced fresh cilantro
1 teaspoon grated lime zest
1 tablespoon fresh lime juice

Steps:

  • Microwave onions, chili powder, oil, garlic, tomato paste, and oregano in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
  • Stir broth, coffee, tapioca, chipotles, sugar, and bay leaves into slow cooker.
  • Season pork with salt and pepper and nestle into slow cooker.
  • Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
  • Let chili settle for 5 minutes, then remove fat from surface using large spoon.
  • Discard bay leaves.
  • Stir in raisins and let sit until heated through, about 10 minutes.
  • Stir in cilantro, lime zest, and lime juice.
  • Season with salt, pepper, additional brown sugar, lime juice to taste and serve.

Nutrition Facts : Calories 631.3, Fat 40, SaturatedFat 13, Cholesterol 149.7, Sodium 289.4, Carbohydrate 22.1, Fiber 2.5, Sugar 13.4, Protein 45.2

BRAISED MEXICAN STYLE PORK IN RED CHILI SAUCE



Braised Mexican Style Pork in Red Chili Sauce image

Categories     Pork     Soup/Stew     Dinner

Number Of Ingredients 11

4 pounds boneless pork or loin trimmed and cut into 1-2 inch pieces
1 dash kosher salt
6 ounces dried new mexico chilies cleaned stemmed seeded and torn into 1 inch pieces
4 cups boiling water
2 tablespoons honey
2 tablespoons white vinegar
6 garlic cloves peeled
2 teaspoons mexican oregano dried
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoons ground cloves

Steps:

  • toss pork with salt and refrigerate one hour
  • place chilies in bowl pour boiling water over and submerge completely. let stand until soft about 30 minutes. pre-heat oven to 325 degrees
  • drain chilies, reserving 2 cups soaking liquid. Process chilies, honey, vinegar, garlic, oregano, cumin, cayenne, cloves and teaspoon salt in a blender until chilies are finely ground and a thick paste forms. With blender running add 1 cup reserve liquid and process until smooth 2 minutes, add another 1/4 cup liquid, then add remaining liquid and blend completely.
  • combine pork and sauce in dutch oven, stir to evenly coat. Bring to boil over high heat. Cover pot and transfer to oven and cook until pork is tender about 2-2.5 hours.
  • Use wooden spoon to stir up, loosen browned bits, and blend thoroughly. Let stand about 15 minutes, season with salt and pepper to taste and serve with lime wedges and corn tortillas.

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