CARNE CON CHILE COLORADO
Steps:
- Remove the stems and seeds from the chile. Bring a pot of enough water to a boil just to cover the chile. Turn the water off and allow to sit for about 30 minutes. Strain pressing through with the back of your spoon, discarding any skin left behind.
- Meanwhile, add the cubed pork to a heavy pot with 1 teaspoon salt and 1/4 cup water. Cover and cook on low heat checking about every 10 minutes and stirring until all the pink has gone.
- While the pork is cooking make the chile puree. In a molcajeta or food processor, add salt and the garlic and make a paste. Add the oregano and crush, then 1/4 cup water to the mixture.
- Remove the chile from the water and place in a food processor, blender or I use the Nutribullet. Add the garlic, salt and oregano mixture, along with the 1 1/2 cups water. Process until smooth. Strain, pressing with the back of a spoon until just some of the skin remains. Discard the remaining skin.
- Then, remove the lid for your pork and cook uncovered for about 30 minutes, until the water has evaporated and the pork starts to brown.
- Add 2 teaspoons flour to the pork mixture, stirring to combine. Cook for a minute or so.
- Add the red chile and Stir. Add 2 cups water and cook on medium until the pork is tender.
- I add a potato or two diced, because Allen likes it with potatoes.
- Serve with refried beans, Mexican rice and flour tortillas. Pasar Bien! Enjoy!
CHILE COLORADO CON CARNE DE PUERCO
Provided by Mexican.Chef
Number Of Ingredients 0
Steps:
- 1 Melt the lard in a heavy skillet, then add the pork cubes and fry until lightly browned. 2 Stir in the flour and salt. Add remaining ingredients, cover, and simmer for 30 to 45 minutes.
Nutrition Facts :
PUERCO CON CHILE VERDE
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
- In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
- In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.
CARNE CON CHILE ROJO
Beef slices are simmered together with a chile-tomato sauce in this spicy and delicious main dish.
Provided by Rosa Isel
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
- Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 8.9 g, Cholesterol 68.8 mg, Fat 18.7 g, Fiber 1.6 g, Protein 19.5 g, SaturatedFat 7 g, Sodium 51.3 mg, Sugar 1.2 g
CARNE DE PUERCO EN CHILE VERDE
Make and share this Carne De Puerco En Chile Verde recipe from Food.com.
Provided by Tonkcats
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pork or beef into small cubes.
- Saute in oil until well browned.
- Drain off all but 1 tablespoon fat.
- Add chopped chiles, garlic, onion, tomato and water and season to taste with salt and pepper.
- Cover tightly and simmer 1 hour.
Nutrition Facts : Calories 264.6, Fat 10.6, SaturatedFat 3.5, Cholesterol 95.2, Sodium 70.2, Carbohydrate 8.5, Fiber 1.5, Sugar 4.3, Protein 32.8
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