MEXICAN PORK AND GREEN CHILE STEW
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
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
PORK AND GREEN CHILE STEW
Steps:
- Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
- Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
- Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
- In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
- Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.
GREEN CHILE STEW WITH PORK
Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
- Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
- Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.
Nutrition Facts : Calories 462 calories, Carbohydrate 9 g, Cholesterol 102.1 mg, Fat 29.8 g, Fiber 1.9 g, Protein 37.6 g, SaturatedFat 9.3 g, Sodium 602.7 mg, Sugar 4.8 g
CROCK POT CHICKEN (OR BEEF OR PORK) GREEN CHILE STEW
I have not made this recipe yet, but it is tried and true by a friend of mine, on another board, Marsha Tbay, a very reliable source. What I like about this recipe is that it is so versatile, you can use chicken, beef or pork to vary it. Personally, I would brown the meat first in a little oil then continue with the recipe. The 8-10 hours is the time it is cooking in the crock pot.
Provided by dawnie2u
Categories Stew
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except cilantro in crock pot.
- Cover and cook on low setting for 8-10 hours.
- Serve garnished with chopped cilantro.
- Note: Comments from the person originally posted this: This is what we had for dinner tonight. It's delicious! The original recipe called for 2 pounds of beef round or chuck, cut in 1 inch pieces, but I substituted 5 boneless, skinless chicken breast halves, and it turned out fine.
PORK GREEN CHILE STEW
This is my version of pork green chili stew. My family and friends say it's absolutely delicious. This recipe has been a winner at a couple of chili cook-offs. I often get requests to make this chile.
Provided by J. White Harris
Categories Chili
Time 3h30m
Number Of Ingredients 17
Steps:
- 1. Season the pork meat generously with salt and pepper.
- 2. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Remove pork and put into a large Dutch oven.
- 3. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.
- 4. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
- 5. Add the Sauteed vegetables, pureed tomatillos, dried herbs, RoTel tomatoes, and cilantro to the meat. Cover with the chicken stock, bring to a boil, then reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
- 6. Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
INSTANT POT® PORK AND HATCH GREEN CHILE STEW
This is a classic example of the robust flavors of Hatch green chile peppers that have been mellowed by the richness of pork, potatoes, and sweet corn. When serving, if too spicy, drizzle bowls with honey to cut the heat.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook pancetta for 1 minute. Add cubed pork loin, onion, and shallot. Saute until pork loin is starting to brown and onion is just starting to become clear, about 2 more minutes. Add olive oil if pork and onion bits are sticking to the pan.
- Stir in potatoes and chiles and continue cooking for 5 minutes. Add corn, chicken stock, salt, and pepper. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the natural release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute mode.
- Remove lid, pour in half-and-half, and cook until heated through, 5 to 7 minutes. Correct seasoning with salt and pepper.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 23.6 g, Cholesterol 51.1 mg, Fat 13.1 g, Fiber 3.1 g, Protein 18 g, SaturatedFat 5 g, Sodium 743.3 mg, Sugar 3.3 g
SLOW-COOKER PORK AND GREEN CHILE STEW
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the potatoes, poblano, salsa, cilantro and 3/4 cup water in a 6- to 8-quart slow cooker. Tear the tortillas into small pieces and stir into the mixture. Cut the pork in half and season with 3/4 teaspoon salt and a few grinds of pepper. Rub all over with the cumin and coriander. Add the pork to the slow cooker. Cover and cook on low until tender, 7 hours.
- Remove the pork to a plate. Stir the corn into the slow cooker and cover. Shred the pork into bite-size pieces, discarding any large pieces of fat. Return the pork to the slow cooker; season with salt and pepper.
- Divide the stew among bowls and top with the sour cream, pickled jalapenos and more cilantro. Serve with warmed tortillas.
GREEN CHILE AND TOMATILLO PORK STEW
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
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.
PORK AND GREEN CHILE STEW
As an easily adaptable stew, this dish is ready in 4 hours if cooked on high in a slow cooker or in 8 hours if cooked low and slow. -Paul Sedillo, Plainfield, Illinois
Provided by Taste of Home
Categories Dinner
Time 7h40m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker., Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.
Nutrition Facts : Calories 322 calories, Fat 15g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 723mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
EASY CHILE VERDE (GREEN CHILE PORK STEW)
My favorite chili is chile verde. I just love the taste of the green chiles. This is an easier version than many for this stew and is ideal for the crockpot! Recipe is from a book of favorite crockpot recipes.
Provided by Lorraine of AZ
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 3-1/2 quart crockpot, combine the pork, potatoes, onions, green chiles, and corn kernels.
- In a bowl, combine the sugar, cumin or chili powder, oregano and salsa verde. Mix well to combine and pour over contents of crockpot. Mix entire contents by stirring gently.
- Cover crockpot and cook until tender on LO heat for 6-8 hours. Or cook on HI heat for 4-5 hours.
- Serve stew over hot cooked rice and garnish with chopped cilantro.
NEW MEXICO PORK GREEN CHILE STEW
Nothing speaks of comfort food more than my mother's green chile stew. Growing up in the beautiful Land of Enchantment (New Mexico), we always had an ample supply of green chile in the freezer. I have fond memories of my mom buttering her tortilla and ripping the pieces into her bowl. It is April 4, 2020, it's been snowing...
Provided by Sherry Blizzard
Categories Other Soups
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. In a large pot melt butter, add onions, saute 5 min. or until soft, turn down the heat low and add in garlic. Saute another 2-3 minutes
- 2. Add frozen green chile (Bueno is the best if you can get it) add in one tub-ful of good water. Cook to thaw.
- 3. Add diced potatoes and pork. Add in Rotel tomatoes and chicken stock. Add in a pinch of Mexican oregano (yes, there is a difference), salt and pepper to taste. I also add in just a pinch of red chile flakes for color. Turn the heat down low and simmer gently on the stove until potatoes are tender. Serve with warm flour tortillas and butter.
GREEN CHILE AND PORK STEW
Here's a hearty pork stew dinner spiced with green chilies and salsa - braised to perfection for your family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 6
Number Of Ingredients 10
Steps:
- Mix all ingredients in 3 1/2- to 4-quart slow cooker.
- Cover and cook on low heat setting at least 6 to 7 hours, or until pork is tender.
Nutrition Facts : Calories 390, Carbohydrate 44 g, Cholesterol 70 mg, Fiber 10 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1040 mg
GREEN CHILE PORK STEW
This is one of those "stick-to-your-ribs" chilly-weather meals. I got this from a friend who is famous for her crockpot concoctions. Because of the nature of a crockpot, cooking time actually may range from 4 to 10 hours (depending on the cook's schedule).
Provided by Muffin Goddess
Categories Stew
Time 10h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix flour, cumin, pepper, salt, and sage in a gallon-size zipper bag.
- Add meat cubes and shake to coat thoroughly.
- Heat oil in a large skillet.
- Brown pork in batches (meat will be crispier that way); remove from skillet when browned and place in the crock of a 4-6 quart slow cooker.
- With the heat still on, add the vinegar to the skillet and quickly scrape up the browned bits left in the pan (the vinegar will reduce quite rapidly).
- Add the vinegar reduction to the meat in the crock.
- Add onions, potatoes, salsa, broth, and brown sugar to the crock and stir well.
- Cook on low for 8-10 hours (or high for 4-5 hours, if you can't wait that long).
- If you would like the stew to be a bit thicker, mash a few of the potatoes.
- Serve with slabs of warm cornbread (such as my recipe for Mexican Cornbread).
GREEN CHILE PORK STEW
I made this tonight after finding a slow cooker version that I modified for what I had in my pantry. It was a mega hit with the family!
Provided by Lacie O'Neil
Categories Other Soups
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. In a large stockpot, heat a couple of tablespoons of olive oil til you start to see a bit of smoke wafting and add pork to sear on all sides. Be careful of grease splatter! Once pork has browned, add in diced onion & garlic and salt, pepper and comino. Cook until onions are translucent. Add a tablespoon of flour and cook for a bout a minute.
- 2. Add in about 1/2 cup of chicken stock to deglaze the pot and then add in remaining chicken stock. Add green chiles, tomatoes, squash & corn and simmer for a solid 30 minutes. May need to add more chicken stock depending on how much liquid you prefer in your stew.
- 3. After stew has simmered add in cilantro and jalapeno and simmer another 15 minutes. Can serve over rice with fresh cilantro to garnish along with sour cream and avocado slices.
PORK GREEN CHILE STEW
from www.laurasbestrecipes.com My husband and I love our Harleys and like nothing more than stopping during our ride to try Green Chili in Colorado and New Mexico. I've made green chile many times, and I believe this to be the best method. It's my own recipe as I've removed unneeded seasonings or non-fresh ingredients... If you use chiles roasted from New Mexico and good quality pork shoulder, you don't need dried seasonings. I also believe these quantities of ingredients work best. I don't believe the nutritional values calculated by RecipeZaar are correct for this posting... so keep that in mind. Enjoy!
Provided by lauradlevy
Categories Pork
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- • Dredge pork cubes in Masa Flour in plastic bag until all pieces are coated.
- • Brown in oil in large Dutch oven or pot - set aside.
- • Add butter to same pan, lightly cook onion until slightly colored (not browned) - then add garlic cook 1-2 minutes until aromatic.
- • Add small amount of chicken stock to browned bottom of pot/dutch oven - as stock heats up, scrape browned bits off of the pan to create a roux. After all bits are scraped, add remaining stock to pan.
- • Add remaining ingredients to same pan (except green chiles and added Masa). Bring to slow boil, then cover, reduce to simmer for about 30 minutes -- then add green chiles and cook until pork is tender - a little over an hour is usually good - too long and the meat will toughen. Make sure it NEVER BOILS as it will cook too fast. Sometimes I turn the stove off after about 40 minutes to make sure it cooks slowly.
- • Add salt/pepper to taste.
- • After 45 minutes, check consistency - if it needs to be thicker slowly add a small amount of Masa at a time and stir until thick - shouldn't be more than 2 tablespoons The chiles will breakdown into the roux while cooking. Taste for heat - if you like it spicy, add a couple of diced serrano chiles. Garnish with sour cream and cilantro. Serve with corn bread or homemade tortillas -- and several Tecate's or margaritas!
- Do not add beer like other recipes suggest - it will dilute the chile flavor and can add a bitterness. NEVER used canned chiles as they don't have much flavor. New Mexican chiles (Big Jims) are the best -- you can buy them online already roasted and peeled (www.newmexicanconnection.com) Otherwise use fresh Anaheims or Big Jims and roast on the grill until skins turn brown/black - place in a brown paper bag to steam the skins off. Do not rinse them under water as it removes the flavorful oils. Organic chicken stock is fine, but don't use low sodium.
Nutrition Facts : Calories 411.1, Fat 25.8, SaturatedFat 8.9, Cholesterol 87.9, Sodium 201.9, Carbohydrate 20.8, Fiber 2.2, Sugar 4.7, Protein 23.8
BEEF OR PORK GREEN CHILE STEW RECIPE - (4.2/5)
Provided by Tricia33
Number Of Ingredients 8
Steps:
- Place oil in large saucepan and saute onion and garlic over medium heat for 2 - 3 minutes; Cube meat, sprinkle with salt and add to onion and garlic to brown. Add potatoes and chile and cover with water. Cook over medium heat until potatoes are soft enough to eat and continue to add water if necessary. Garnish with cilantro if you like (which I do). Serve with warm flour tortillas. Eat, enjoy and stay warm! Note: If you cannot find Hatch chiles, you can use poblano peppers and add a few sweet cubanella peppers and a jalapeno.
SOUTHWESTERN GREEN CHILE WITH PORK STEW
A hearty, spicy stew with a distinctive New Mexico twist. Perfect for warming up on those cold winter days. Serve with warmed tortillas.
Provided by terrielyn
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.
- Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.
Nutrition Facts : Calories 471 calories, Carbohydrate 38.6 g, Cholesterol 71.4 mg, Fat 20.7 g, Fiber 7 g, Protein 32.1 g, SaturatedFat 5.9 g, Sodium 1517.6 mg, Sugar 4.2 g
PORK & GREEN CHILE STEW, HIGH ALTITUDE
Traditional New Mexican stew, with succulent pork and fiery chiles. Stick to mild-medium green chiles to avoid spontaneous combustion! There are no potatoes (see notes below for adding separately), so extras freeze nicely. Recipe developed at 6500 ft elevation.
Provided by MzMombo
Categories Stew
Time 2h35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from exterior of roast. Cut into slices 1 inch thick; trim and discard excess fat; you will lose about 3/4 lb. to trimmings. Cut trimmed pork into 1-inch cubes.
- Heat oven to 250°F Move top oven rack to lower-middle position.
- In 4-quart or larger Dutch oven, heat 2 tablespoons oil on high until shimmering.
- Add HALF the cubed pork. Brown on all sides, about 8 minutes. Transfer browned pork to a bowl.
- Brown remaining pork, adding 1 tablespoon oil if needed; transfer to bowl.
- Reduce heat to medium-high and add onion. Saute until onion begins to soften, about 4 minutes.
- Add garlic and saute until fragrant, about 30 seconds.
- Add 2 cups water, return heat to high and deglaze pan.
- Add the browned pork, tomatoes, bouillon, black pepper and remaining water.
- Bring to a boil.
- Cover Dutch oven and transfer to oven.
- Bake 1 hour.
- Add green chiles and bake for another hour.
- If potatoes are desired, first separate out any Green Chile Stew that will be frozen. Then add cubed boiling potatoes (1 lb. potatoes for a half recipe) to remaining stew, transfer pan to stovetop and simmer until potatoes are tender.
- Serve potato-free stew over cooked rice.
- Freeze leftovers for up to 6 months.
Nutrition Facts : Calories 362.4, Fat 24.2, SaturatedFat 7.8, Cholesterol 89.8, Sodium 194, Carbohydrate 8.6, Fiber 1.5, Sugar 4.5, Protein 26.9
PORK AND GREEN CHILE STEW
We stopped at a chile pepper stand in Hatch, NM. The proprietor, Gilly, ( as in Gilly's Chilies) gave me his favorite recipe for pork stew - 1 pound cut up pork, 1 can cream of mushroom soup, 1 can cheddar cheese soup and 1 tablespoon chile powder. It sounded like a good start, but way too soup-y for me! I found some recipes on...
Provided by Carolyn Haas
Categories Casseroles
Time 40m
Number Of Ingredients 19
Steps:
- 1. Heat oil or spray in large pot. Add pork and onions. Saute until pork is no longer pink and onions are wilted, about 5 minutes. Add garlic. Keep stirring for another minute
- 2. Sprinkle meat mixture with cumin, oregano, salt and pepper. Add tomatoes, beans, soup, salsa, corn, instant brown rice and water. Stir until evenly mixed. Cook on low for about 15 minutes.
- 3. Stir mixture, sprinkle grated cheese on top. Cover pan and turn heat on low or turn off heat completely to let cheese melt for a few minutes.
- 4. Serve with a wedge of lime or lemon, a sprinkle of cilantro leaves, some cut up avocado and some crushed tortilla chips.
- 5. NOTE: You can easily increase heat by using 2 cans of green chiles, or add a pinch or two of cayenne. Also you can use Rotel tomatoes with green chile at whatever spiciness you desire!
GREEN CHILE PORK STEW (CHILE VERDE)
Steps:
- 1. In a 6- to 8-qt. pan, combine pork with 1⁄3 cup water. Cover and cook over medium-high heat, stirring occasionally, until meat is very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until liquid is evaporated and meat is browned, 20 to 30 minutes. Lift out meat and set aside. 2. Reduce heat to medium. If you have leftover rendered pork fat in the pan, discard all but 3 tbsp.; if not, add oil. Add onions, garlic, and cumin; stir and cover. Cook, stirring occasionally, until onions are soft, about 8 minutes. 3. Return meat and any accumulated juices to pan. Add tomatoes (with their juice) and broth. Break up tomatoes with a spoon. Bring almost to a boil, then reduce to a gentle simmer, cover, and cook 1 hour. 4. Stir in chiles and oregano. Cover and cook until pork is very tender when pierced and flavors are blended, about 15 minutes. Season to taste with salt and pepper. Sprinkle with cilantro and serve with lime wedges to squeeze over chile.
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