Pork Green Chili recipes?!
Answers: Anybody have any good recipes? I would really appreciate it!
CHILE VERDE (PORK STEW WITH GREEN
CHILIES)
3 lbs. pork butt, cubed
3 lg. onions, chopped
3 cloves garlic, minced
1 tbsp. oregano, crumbled
1 c. green chilies, chopped
1 to 2 Jalapenos, deseeded & chopped (optional)
3 tbsp. flour
Water
Salt & pepper
Lard or olive oil to saute
Cut away as much fat as possible from the pork and cut into cubes. Brown meat in lard or olive oil. Remove from pan and sprinkle meat with the flour. Brown onions and garlic in frying pan until transparent, but not brown. Add meat, oregano, chilies to onion mixture and add water to cover. Simmer 2 to 3 hours. Add salt and pepper during last 1/2 hour. Cool and degrease stew. Serve rolled inside flour tortillas.
http://www.cooks.com/rec/view/0,1748,133...
Chiles Rellenos Norte Nuevo Mexicanos (Northern New Mexico-style Stuffed Green Chiles)
Yield: 4 servings Cooking Time: 20 minutes
1/2 pound lean ground pork 1/4 teaspoon cumin
1/4 cup finely chopped onion 1 cup chopped green chile*
2 tablespoons flour 4 eggs
1 1/2 cups beef bouillon 4 whole green chiles, stems
3/4 teaspoon salt removed
1/4 teaspoon garlic powder 1/4 pound sharp cheddar cheese
1/4 teaspoon oregano.
1. Fry ground pork and onion in a medium-sized skillet at medium heat unti beef is browned. Drain.
2. Stir in flour and add bouillon and seasonings. Stir and cook
until sauce begins to thicken. Add chopped green chile and simmer at low heat for 15 minutes.
3. Prepare eggs as for scrambled eggs.
4. To assemble each relleno, place one-fourth of scrambled egg mixture on each plate. Top with 1 whole chile split in half,
prepared sauce, and cheese.
NOTE: Before serving, may be placed in a 350°F oven until
the cheese is melted.
the easy way to fix green chile?
cut lean pork into 1" inch cubes and brown in a little oil (I prefer olive); when browned remove from oil and set aside on a plate.
in oil and meat juices in the pan, sautee some finely diced onion, when transparent, add back the browned pork
add enough green chile salsa (prepared, sold in jar or plastic container) to cover the meat thoroughly
bring to boil, reduce heat, cover and cook until pork is very tender
serve over cooked rice
of course if you want something more complicated you'll have to make your own green salsa (tomatillo, chile, onion). personally I don't have time for this.
Chile Verde With Pork (Green Chili Sauce With Pork) Recipe #20574
"I have been working on this recipe for a number of years now and it does tend to change now and then. I promise you that any changes I make to it only makes it better. Try it over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tortillas. I make a huge pot of this so I can freeze some for later. Can be transfered to the crockpot for all day simmering on low. Adjust chilies, jalopenos and spices, tasting as you cook. I have never measured before when making this so please let me know if something doesn't work. Take liberties with this recipe to suit your own tastes. I won't mind in the least. It is what I would do if this recipe was posted by you. Pork can be left out for our vegetarian friends."
by Karen From Colorado
15 servings
? day 1 hour prep
2-3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
2 tablespoons cooking oil or lard or bacon grease
1 large chopped onion (not traditional) (optional)
1 head minced garlic (taste great, but also helps prevent heart burn)
6 tablespoons flour
1 (15 ounce) can tomatoes, drained
2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
3 large tomatillos, husks removed and coarsely chopped (optional)
2-4 teaspoons jalapenos (optional)
5 cups water or chicken broth (broth is not traditional, but I like the flavor better)
2 tablespoons ground cumin (or to taste)
2 tablespoons ground chili powder (or to taste) (optional)
1 teaspoon salt
Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
Cool meat enough to handle.
Cube cooked pork into bite size pieces.
Process 1/2 of the green chilies until smooth.
In the same large pan, melt the lard or bacon grease (or heat oil).
Add onions and garlic; sauté until tender but not brown.
Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
Add broth or water.
Cook and stir until mixture comes to boil and is slightly thickened.
Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalape?os if desired (taste first).
Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
Leave pork out for a vegetarian green chili sauce.
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.