Biancas Green Chile Pork Recipes

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BIANCA'S GREEN CHILE PORK



Bianca's Green Chile Pork image

This recipe is a family favorite. Passed down from mother to daughter. Serve this spicy pork in warm tortillas with rice and beans. Top with sour cream, green onion and serve with lime wedges for a delicious Mexican meal.

Provided by Bianca

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h30m

Yield 10

Number Of Ingredients 9

3 pounds pork shoulder
1 onion, chopped
4 green bell peppers, chopped
1 (7 ounce) can green chile peppers, chopped
1 bunch cilantro, chopped
1 cup water
1 ¼ cups cooking sherry
1 ½ tablespoons dried oregano
1 tablespoon salt

Steps:

  • Cut pork into small pieces, removing as much fat as possible. Transfer pork to a large frying pan or Dutch oven, and cook and stir until brown.
  • Stir in onion, bell peppers, chile peppers, and cilantro. Add water and sherry, and season with oregano and salt. Cover, and simmer for about 2 1/2 hours, or until pork is tender. Taste and adjust seasonings if necessary.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 9.4 g, Cholesterol 59.5 mg, Fat 8.1 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 3 g, Sodium 1147.8 mg, Sugar 2.7 g

GREEN CHILE PORK



Green Chile Pork image

Provided by Food Network

Categories     main-dish

Time 6h45m

Yield 4 servings

Number Of Ingredients 15

12 ounces pineapple juice
1/4 cup olive oil
3 ounces soy sauce
2 tablespoons dry jerk seasoning
2 tablespoons molasses
1 teaspoon granulated onion
2 fresh jalapenos, seeded and medium diced
1 roasted, peeled, seeded poblano, rough chopped
Four 6-ounce butterflied pork chops, pounded with the tenderizing side of a meat mallet
8 ounces mayonnaise, preferably Duke's
3 ounces Jamaican or other sweet pepper relish
4 slices fresh pineapple
8 slices Swiss cheese
4 good brioche buns, toasted
4 ounces arugula

Steps:

  • For the marinade: Mix pineapple juice, olive oil, soy sauce, jerk seasoning, molasses, granulated onion, jalapenos and poblano together in a gallon resealable plastic bag. Add tenderized pork and refrigerate for at least 6 hours or up to 24 hours.
  • For the sandwiches: Mix mayo and Jamaican relish in a bowl.
  • Preheat a flat top or griddle on medium-high heat and put on pork to get a good sear, about 2 minutes. Flip and sear the other side, 2 minutes. Don't forget to put some of the peppers from the marinade and the pineapple on to caramelize, 2 to 3 minutes. Melt Swiss cheese on pork!
  • Spread buns with Jamaican mayo on tops and bottoms, then add pork and Swiss cheese, caramelized pineapple and peppers and arugula. Close buns for green chile pork sandwiches!

GREEN CHILI



Green Chili image

We make this quite often for pot lucks and it goes over great.

Provided by Carey Bonnin

Categories     Chili

Time 2h20m

Number Of Ingredients 13

1/2 c all purpose flour
1/2 tsp salt
1/4 tsp pepper
3 to 4 lb pork shoulder roast, cut into 1/2" cubes
1 Tbsp vegetable oil
3 can(s) chopped green chilis, 4 oz. each
2 can(s) petite diced tomatoes, 28 oz. each
2 clove garlic, minced
1 medium onion, chopped
2 tsp jalapeno pepper, seeded & chopped
1 Tbsp cilantro, dried
1/2 tsp ground cumin
warm flour tortillas - optional

Steps:

  • 1. Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired.
  • 2. Nutrition Facts Per Serving: Calories 272.4 - Total Fat 17.4 g - Saturated Fat 6.1 g - Polyunsaturated Fat 2.2 g - Monounsaturated Fat 7.6 g - Cholesterol 63.5 mg - Sodium 368.8 mg - Potassium 446.3 mg - Total Carbohydrate 8.9 g - Dietary Fiber 1.3 g - Sugars 3.4 g - Protein 17.5 g

BIANCA'S GREEN CHILE PORK



Bianca's Green Chile Pork image

This recipe is a family favorite. Passed down from mother to daughter. Serve this spicy pork in warm tortillas with rice and beans. Top with sour cream, green onion and serve with lime wedges for a delicious Mexican meal.

Provided by Bianca

Categories     Mexican Recipes

Time 3h30m

Yield 10

Number Of Ingredients 9

3 pounds pork shoulder
1 onion, chopped
4 green bell peppers, chopped
1 (7 ounce) can green chile peppers, chopped
1 bunch cilantro, chopped
1 cup water
1 ¼ cups cooking sherry
1 ½ tablespoons dried oregano
1 tablespoon salt

Steps:

  • Cut pork into small pieces, removing as much fat as possible. Transfer pork to a large frying pan or Dutch oven, and cook and stir until brown.
  • Stir in onion, bell peppers, chile peppers, and cilantro. Add water and sherry, and season with oregano and salt. Cover, and simmer for about 2 1/2 hours, or until pork is tender. Taste and adjust seasonings if necessary.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 9.4 g, Cholesterol 59.5 mg, Fat 8.1 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 3 g, Sodium 1147.8 mg, Sugar 2.7 g

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