Braised Pork With Red Chili Sauce Recipes

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BRAISED PORK WITH RED CHILI SAUCE



Braised Pork with Red Chili Sauce image

"I got this recipe from my mom," Kara de la Vega of Suisun City, California notes. "It's really good with rice and a green salad...or scooped into tortillas."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 12

3/4 pound pork chop suey meat
1 teaspoon canola oil
1 medium onion, chopped
1 garlic clove, minced
1-1/2 to 2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2/3 cup water
1 tablespoon tomato paste
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 cup heavy whipping cream

Steps:

  • In a large skillet, brown pork in oil. Remove and keep warm. In the same skillet, saute the onion, garlic, chili powder, oregano and cumin for 2-3 minutes or until onion is tender., Stir in the pork, water, tomato paste, sugar and salt. Bring to a boil; cover and simmer for 18-20 minutes or until pork is tender. Stir in the cream; bring to a boil, stirring constantly.

Nutrition Facts : Calories 414 calories, Fat 24g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 409mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 37g protein.

BRAISED BEEF AND RED CHILES



Braised Beef and Red Chiles image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h55m

Yield 6 to 8 servings

Number Of Ingredients 14

8 to 10 dried New Mexico chiles
4 cloves garlic
3 tablespoons olive oil
One 4- to 5-pound chuck roast, cut into 1-inch cubes
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon ancho chile powder
2 teaspoons ground cumin
2 tablespoons tomato paste
1 large onion, sliced
2 cups beef stock
2 tablespoons sugar
2 bay leaves
Warm tortillas, shaved cabbage, sour cream, lime wedges and fresh cilantro, for serving

Steps:

  • Add the chiles and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.)
  • Preheat the oven to 275 degrees F.
  • Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chile powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate.
  • Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 1/2 to 3 hours.
  • Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro.

RED CHILE PORK TAMALES



Red Chile Pork Tamales image

While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays. Everyone has their favorite filling--chicken, beef and pork are all popular. In our version, the pork shoulder filling is cooked low and slow in a flavorful sauce of dried chiles, aromatics and spices and then wrapped in a fluffy, tender masa dough. Enjoy these tamales on their own, or with a squeeze of fresh lime juice.

Provided by Food Network Kitchen

Time 4h15m

Yield 32 tamales

Number Of Ingredients 21

1 tablespoon vegetable oil
1 medium onion, chopped
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
6 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
3 dried pasilla chiles, stemmed and seeded
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
6 cloves garlic
2 1/2 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
2 bay leaves
32 dried corn husks
1 tablespoon apple cider vinegar
10 ounces lard, such as Manteca
1/2 teaspoon baking powder
1/2 teaspoon chile powder
Kosher salt
4 cups masa harina (instant corn flour) for tamales, such as Maseca Tamal
2 1/2 to 3 cups low-sodium chicken broth
Lime wedges, for serving, optional

Steps:

  • For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
  • Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
  • Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
  • Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
  • For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.

BRAISED PORK WITH RED WINE



Braised Pork With Red Wine image

This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it's cooked alongside. Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 2h

Yield 4 servings

Number Of Ingredients 9

2 pounds boneless pork shoulder, cut into large chunks
Salt and pepper
2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir)
1 cup good stock, or water
1 pound fat carrots, peeled and cut into large chunks
10 cloves garlic, more or less, peeled
2 tablespoons butter
Cooked egg noodles for serving
Chopped fresh parsley leaves for garnish

Steps:

  • Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
  • Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
  • Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 25 grams, Carbohydrate 21 grams, Fat 48 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1243 milligrams, Sugar 6 grams, TransFat 0 grams

PORK BRAISED IN GUAJILLO CHILE SAUCE



Pork Braised in Guajillo Chile Sauce image

Daisy Martinez recipe. Guajillo chiles (sometimes spelled "huajillo") can be found at either regular grocery stores in the Mexican food section or Mexican food markets. Most of the cook time is passive.

Provided by Zanna_409104061

Categories     Pork

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 9

4 lbs boneless pork shoulder, cut into 2-inch cubes
2 tablespoons sea salt or 2 tablespoons kosher salt
1 bay leaf
10 guajillo chilies (dried)
2 tablespoons olive oil
1 large Spanish onion, peeled and cut in half through the middle
3 fresh plum tomatoes, cut in half lengthwise through the core
1/4 cup canola oil or 1/4 cup lard
2 tablespoons all-purpose flour

Steps:

  • Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
  • Pour in enough cold water to cover the meat by about 2 inches.
  • Add 2 tablespoons salt, bay leaf and bring to a boil.
  • Boil for one hour, skimming foam off surface as necessary.
  • Cut the stems off the guajillo chiles. Tap out the seeds.
  • Heat oil in a medium skillet over medium heat.
  • Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
  • Lift out chiles and repeat with remaining chiles.
  • Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
  • Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
  • After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
  • Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
  • Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
  • Pour the chili sauce into the pot slowly, stir well.
  • Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
  • Serve hot over white rice or with flour tortillas.

Nutrition Facts : Calories 1370.6, Fat 112.3, SaturatedFat 33.7, Cholesterol 322.3, Sodium 3801.7, Carbohydrate 9.4, Fiber 1.6, Sugar 3.4, Protein 77

BRAISED PORK WITH GREEN CHILE SAUCE OF CHILE VERDE



Braised Pork With Green Chile Sauce of Chile Verde image

My DD makes this chile verde whenever we get together for Mexican dinners. It is a family favorite. The recipe is from a Sunset Mexican Cookbook,from 1977. Mild canned California green chiles season this meaty pork stew. Serve it with rice or as a burrito filling. For Burritos, spoon pork into warm, soft flour tortillas, add sour cream, tomato wedges, and a squeeze of lime juice and fold to enclose. We also serve this Chile Verde with Tamales. This chile Verde is also good served with scrambled eggs, Enjoy!

Provided by Barb G.

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs lean boneless pork butt
2 tablespoons canola oil
1 large onion, chopped
2 garlic cloves, minced (I add more)
2 large green bell peppers, seeded and chopped
1 (7 ounce) can california green chilies, seeded and chopped
1 teaspoon dried oregano leaves, crumbled
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 cup fresh cilantro, chopped
1 tablespoon wine vinegar
1/4 cup water
tomatoes, cut in wedges
cooked rice
sour cream
lime, cut in wedges

Steps:

  • Trim and discard fat and cut pork in 1-inch cubes.
  • In a large frying pan, heat oil over mediun-high heat; add meat a few cubes at a time and cook until very brown.
  • Push meat to side of pan and add onion, garlic and bell peppers; saute until limp.
  • Stir in chiles, oregano, cumin, salt, cilantro, vinegar, and water.
  • Cover and simmer until meat is fork tender(about 1 hour).
  • Skim off fat & discard.
  • Serve with rice or make burritos or serve in your favorite way.

BRAISED PORK WITH MOJO SAUCE



Braised Pork with Mojo Sauce image

Categories     Garlic     Onion     Pork     Braise     Pork Rib     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

5 1/2 pounds boneless country-style pork ribs, excess fat trimmed, cut into 2- to 3-inch pieces
2 14-ounce cans low-salt chicken broth
1 large head garlic, peeled, chopped
2 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, thinly sliced
Mojo Sauce

Steps:

  • Preheat oven to 400°F. Combine pork, broth, half of garlic, bay leaves, salt, and pepper in large ovenproof pot. Cover tightly; bake until pork is very tender, about 1 hour 30 minutes. Using slotted spoon, transfer pork to bowl. Boil liquid in pot until reduced to 1 1/2 cups, about 30 minutes. Return pork to pot; simmer until heated through, about 5 minutes.
  • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion and remaining garlic; sauté until onion is tender and golden brown, about 12 minutes. Season with salt and pepper.
  • Transfer pork to plates; spoon some pan juices over. Top with sautéed onion mixture. Serve with Mojo Sauce.

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From seriouseats.com


COCINA DE TOM: PORK RIBS IN RED-CHILI SAUCE – MOTHER JONES
2012-01-13 Pour boiling water over the onions until covered, and let them sit in it for a minute or two. Drain the water and return blanched onion slices to the bowl. add a …
From motherjones.com


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