Best Pork Green Chili Topped Hot Dogs Recipes

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GREEN PORK CHILI



Green Pork Chili image

Provided by Bobby Flay

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 11

2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
Salt
Pepper
10 flour tortillas, warmed

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
  • Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
  • While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

WHOLEHEARTED PORK GREEN CHILI



Wholehearted Pork Green Chili image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

2 pounds tomatillos
5 cloves garlic
2 jalapenos, stems removed
2 limes, halved
1 medium red onion, large diced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons salt
1/2 cup olive oil
1 cup fresh cilantro with stems
1 pound ground pork
Olive oil, for cooking
2 cups light beef broth
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons lime juice
Sliced jalapeno, sliced green onions and chopped fresh cilantro, for garnish

Steps:

  • For the base mix: Preheat the oven to 350 degrees F.
  • Shuck and wash the tomatillos, then place on a large baking sheet with the garlic, jalapenos, limes and onion. Sprinkle the coriander, cumin and salt over the veggies, then pour the oil over all of it. Roast until browned, about 45 minutes. Remove the limes and squeeze the juice over the veggies, then pour the ingredients into a food processor. Add the cilantro and blend well. Set base aside.
  • For the final dish: Brown the pork in just enough olive oil to coat the bottom of a large stockpot on medium-high heat, stirring frequently, until fully cooked. Add the base mix, beef broth, coriander, cumin and salt. Allow to come to a simmer, then add the lime juice. Garnish with sliced jalapeno, green onion and cilantro.

PORK CHILI VERDE (GREEN PORK CHILI)



Pork Chili Verde (Green Pork Chili) image

This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.

Provided by Chef John

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

Time 2h25m

Yield 4

Number Of Ingredients 20

2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 yellow onion, diced
2 teaspoons kosher salt, or to taste, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
10 fresh tomatillos
3 jalapeno chile peppers, seeded
1 poblano chile pepper, seeded
6 cloves peeled garlic
½ cup packed cilantro leaves
1 bay leaf
2 ½ cups chicken stock, or as needed
1 ½ pounds Yukon Gold potatoes, quartered
freshly ground black pepper
¼ cup sour cream
pickled red onions (optional)
1 tablespoon chopped fresh cilantro

Steps:

  • Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
  • Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
  • Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.

Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g

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