Best Spring Hill Ranchs Pork Green Chili Recipes

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PORK GREEN CHILI (COLORADO STYLE)



Pork Green Chili (Colorado Style) image

I grew up in Colorado and so I grew up loving green chili! When I moved to North Carolina 4 years ago I was surprised and very disappointed to learn that NO ONE here had ever even heard of green chili. I have spent the last year going through different recipes, I think I have finally got it nailed through a great mix of about 6 of the recipes I tried. Jalapeños may be added to taste if you like the flavor. Chili can be served over any burritos, served as a dip with tortilla chips, or as a main course with warm tortillas. Recipe makes a lot but it freezes well so you can enjoy it for a few months without having to spend too much time cooking.

Provided by Mae6734

Categories     Sauces

Time 5h

Yield 20 serving(s)

Number Of Ingredients 15

2 lbs pork roast
4 tablespoons olive oil
7 (14 ounce) cans chicken broth
13 cups water
1 large yellow sweet onion
1 head garlic
3 anaheim chilies
3 medium tomatillos
4 serrano chilies
1 (14 1/2 ounce) can stewed tomatoes, with juice
6 (4 1/2 ounce) chopped green chilies
2 tablespoons ground cumin
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1 cup flour

Steps:

  • Sear pork in 2 Tablespoons olive oil. Add 4 cans chicken broth and 6 cups of water, bring to a boil, and simmer until pork falls apart (aprox 3 hours).
  • Meanwhile, chop onion, garlic, and anaheims. Saute in 2 Tablespoons olive oil. Chop tomatillos, serranos, and stewed tomatoes. Puree 2 cans chopped green chilis. Set all aside.
  • When done, sift pork out of juice and shred, then add back.
  • Add all ingredients except flour and 2 cups water, bring to a boil, reduce heat and simmer for at least one hour.
  • In a separate container mix 2 cups water and 1 cup flour, shake well (grandmas rule was 100 shakes). Add mixture to chili slowly to achieve desired thickness.

SPRING HILL RANCH'S GREEN CHILE COUNTRY GRAVY



Spring Hill Ranch's Green Chile Country Gravy image

Here's a Southwestern version of the South's (and Texas') gravy for country fried (or chicken fried) steaks. But don't you *dare* relegate this gem of a sauce to beaten chunks of beef alone, no Sir! Pour this on beef or pork steaks or roasts, meatloaf, chicken parts, hearty fish like trout or salmon, not to mention most veggies...

Provided by Wiley P

Categories     Gravies

Time 25m

Number Of Ingredients 7

2 Tbsp lard (or butter, bacon or sausage drippings, etc.)
1/2 small yellow onion, minced ( about 1/2 cup)
2 Tbsp all-purpose flour
2 c whole milk
2 large new mexico big jim or new mexico #6 green chiles, roasted, peeled and seeded and diced (or 1 4-ounce can of diced green chiles)
1 tsp kosher salt
1 tsp freshly coarse ground black pepper

Steps:

  • 1. In a small saucepan over medium high heat, heat the lard until just below the smoking point. Add the minced onion and sauté them until they have softened and are beginning to turn golden around the edges (about 5 minutes).
  • 2. Whisk in the flour until well combined. Continue whisking or stirring for a minute or two to cook out the raw flour flavor. Slowly whisk in the milk. Add the green chiles. Whisking constantly, bring the gravy to a boil to thicken it, then reduce the temperature to a simmer. Season the gravy with salt and pepper.

SPRING HILL RANCH'S NEW MEXICO GREEN CHILE SAUCE



Spring Hill Ranch's New Mexico Green Chile Sauce image

Here's half of New Mexico's State Question - "Red or Green?" Ladle it on or under huevos rancheros, enchiladas (rolled or stacked), burritos, chimichangas, or just about any other plate of New Mexico goodness. You can adjust the spicy heat level by the heat level of the green chiles or by adding some fire in the form of diced...

Provided by Wiley P

Categories     Other Sauces

Time 35m

Number Of Ingredients 8

2 Tbsp lard (or vegetable or canola oil)
1/4 medium white or yellow onion, diced
3 medium cloves of garlic, chopped
2 Tbsp all-purpose flour
4 medium new mexico #6 or big jim chiles, roasted, peeled, seeded and finely chopped (about 1 pound or 2 cups) (or a 13-ounce container frozen diced green chiles) (or 3 4-ounce cans of diced green chiles)
1 1/2 c good water or low-sodium chicken stock
1/2 tsp kosher salt (omit if your stock is not low-sodium)
1/2-1 lb shredded pork or beef (optional)

Steps:

  • 1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour and mix it in well, stirring constantly for at least 2 minutes to cook out the flour-y taste.
  • 2. Add in the green chiles, water (or stock), and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
  • 3. Add in the green chiles, water (or stock) and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
  • 4. Serve the sauce hot over or under your southwestern meal. Kept in an air tight container, this sauce should last a week in the refrigerator.

SPRING HILL RANCH'S PORK GREEN CHILI



Spring Hill Ranch's Pork Green Chili image

Also known as "chili verde", here is a plate of true Southwestern comfort food! Any adult that has lived in Arizona or New Mexico for more than five years and does not have a good recipe for this iconic dish should be sent back where they came from! No matter the season, when you catch a whiff of a pot of this slowly simmering...

Provided by Wiley P

Categories     Pork

Time 4h30m

Number Of Ingredients 13

4 Tbsp lard (or vegetable or canola oil if you must), divided
4 Tbsp all-purpose flour
2 lb cubed pork (soulder, country rib meat, loin, etc.)
1/2 c finely chopped white onion (about 1/2 of a medium white onion)
4 medium cloves garlic, minced
2 medium new mexico #6 or big jim green chiles, roasted, peeled and finely chopped (or 1 4.5-ounce can of diced green chiles)
1 or 2 medium jalapeño (or serrano for more heat) chiles, finely chopped (or 1/2 of a 3.5-ounce can chopped jalapeño chiles)
1 medium tomato, chopped
2 c chicken broth (homemade is best, but canned will do)
1 1/2 c good water
1 tsp ground cumin (if you grind cumin seeds, the flavor is amazing!)
1 tsp kosher salt
1/2 tsp freshly coarse ground black pepper

Steps:

  • 1. In a large heavy-bottomed skillet over medium-high heat, heat 2 Tablespoons of the lard. Meanwhile, in a medium mixing bowl, sprinkle the flour over pork cubes. Using a wooden spoon, stir the pork to coat. When the lard is hot, start browning the pork cubes about 1/2 pound at a time. Once nicely browned, remove the cubes to a bowl.
  • 2. Add the remaining lard to the pan to heat. When it's hot, add the onions and cook them until they are softened, about 5 minutes. Add the garlic and stir until they are fragrant, about 30 seconds. Add in the green chiles, jalapeño, tomato, chicken broth and water, stirring to make sure all the browned bits are loosened from the bottom of the pan.
  • 3. Transfer everything in the pan to your large slow cooker. Stir in the pork cubes. Cover and cook the chili on low for 4-6 hours, stirring every once in awhile to make sure nothing sticks to the bottom. Stir in the cumin, and adjust the salt and pepper as needed.

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