Best Pork And Green Chiles Recipes

STIR-FRIED GREEN BEANS WITH PORK AND CHILES

Steps:

• Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds - it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
• Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
• Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
• Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

PORK ROAST STRATA WITH GREEN CHILES AND GOAT CHEESE

Steps:

• Coat 13x9x2-inch baking pan with nonstick cooking spray. Arrange half of the bread in bottom of pan. Top with half the meat, half the green chiles and half the sage. Crumble half the goat cheese over top. Repeat layers with remaining ingredients.
• Heat oven to 350 degrees F. Whisk together eggs, milk, salt and pepper in large bowl. Pour over casserole, pressing down bread to soak up liquid. Let stand 20 to 30 minutes at room temperature.
• Bake casserole at 350 degrees F for 1 hour until knife inserted near center comes out clean. Let stand 10 minutes before cutting to serve.

PORK ROAST STRATA WITH GREEN CHILES AND GOAT CHEESE

Steps:

• Spray a 2-quart casserole dish with cooking oil. Arrange 1/2 of the bread in the dish. Top with 1/2 of the pork, 1/2 of the chiles, 1/2 of the cheese, and 1/2 of the sage. Repeat 1 time, making 2 layers. Set aside.
• In a large bowl, whisk the eggs. Whisk in the milk, salt, and pepper. Pour egg mixture over casserole and set aside for 20 minutes, pressing on the bread occasionally to help it absorb the liquid.
• Meanwhile, preheat oven to 350 degrees F.
• Bake until browned and the center is set, about 1 hour. Let stand 10 minutes before cutting and serving.
• *Note: Ideally, don't use pre-crumbled cheese - it doesn't melt as well.
• Serves 12 - See more at: http://www.porkbeinspired.com/RecipeDetail/2532/Pork_Roast_Strata_with_Green_Chiles_and_Goat_Cheese.aspx#sthash.7wfYNaw9.dpuf

PORK AND GREEN CHILES

Steps:

• 1. In a large saucepan, heat the oil over medium-high heat and brown the meat in batches. Transfer the meat to a bowl. 2. In the same pan, put the onion, garlic, oregano, cumin, and salt, and cook, stirring frequently, until the onion starts to brown, about 4 minutes. Return the meat to the pan and add 1 1/2 cups water. Stir well to combine. Bring to a boil, reduce heat to low, cover and simmer until the meat is tender, about 45 minutes. 3. Meanwhile, prepare the chiles. Then, remove the stem and seeds. Coarsely chop the chiles and add them to the pan. 4. In a small bowl mix the masa with 3 tablespoons of water until smooth and stir the mixture into the stew. Cook, uncovered, until the chile verde thickens. Adjust seasoning. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.