Chile Verde De Puerco Recipes

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CARNE DE PUERCO EN CHILE VERDE



Carne De Puerco En Chile Verde image

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

1 lb pork or 1 lb beef
4 green chilies, toasted and chopped
1 medium onion, chopped
1 cup boiling water
oil or lard
2 garlic cloves, crushed
1 medium tomatoes, chopped
salt, pepper

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

FEATURED RECIPE: CHILE VERDE CON PUERCO



FEATURED RECIPE: Chile Verde Con Puerco image

Number Of Ingredients 12

2 pounds pork shoulder roast or Butt, chopped into 1" cubes
3 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons flour
1 1/2 cups chopped roasted Anaheim or New Mexico green chilies
1 cup canned crushed tomato
10 ounces canned tomatillos, roughly chopped
3 cups water
1 tablespoon ground cumin
1 tablespoon Mexican oregano, dried
1 teaspoon salt and pepper, to taste

Steps:

  • Bring water, cumin, oregano and salt and pepper to just boiling in a large stockpot and add pork. Reduce heat to just simmering and cook for 1 hour. About 40 minutes after the pork starts simmering, place the vegetable oil in a saucepan and warm to medium heat. Add onion and saute until well softened, about 5 minutes. Stir in garlic and saute for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile, tomatoes and tomatillos and saute for 5 minutes. After pork has simmered for an hour, add the ingredients from saucepan. Taste and adjust cumin and oregano as necessary. Reduce heat to a low simmer and cook for another hour, or until pork is tender. REMEMBER - the stock will reduce, so resist the urge to add salt at this point. About 15 minutes before ready, taste and add salt if needed. If you like your green chile thicker, take 2 tablespoons of cornstarch and mix with liquid from pot in small bowl. Mix together and add to pot. Taste and serve with warmed flour tortillas and refried beans.

Nutrition Facts : Nutritional Facts Serves

CHILE VERDE DE PUERCO



Chile Verde De Puerco image

Make and share this Chile Verde De Puerco recipe from Food.com.

Provided by kymgerberich

Categories     Pork

Time 3h

Yield 8 serving(s)

Number Of Ingredients 17

3 lbs boneless pork shoulder, cut into 1 1/2-inch pieces
1 teaspoon salt
1 teaspoon black pepper
4 -6 tablespoons all-purpose flour
5 tablespoons vegetable oil, divided use
2 large onions, diced
8 garlic cloves, crushed
2 lbs tomatillos, husked, cored and quartered
1 tablespoon ground cumin
1 tablespoon dried oregano
1 cinnamon stick
1 (12 ounce) can beer
1 (14 1/2 ounce) can chicken broth
6 poblano chiles, halved, seeded, sliced into 1/2-inch strips
2 yellow bell peppers, seeded and cut into 1-inch squares
3/4 cup cilantro, chopped
2 teaspoons orange zest, grated

Steps:

  • Season pork with salt and pepper; dust with flour.
  • Heat 4 tbsp oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned.
  • Heat remaining tbsp in pot. Add onion, sauté 3 to 4 minutes, until soft, stir in garlic and sauté 1 minute more. Add tomatillos, cumin, oregano, cinnamon and pork. Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hours, stirring occasionally.
  • Add chilies and yellow pepper, simmer partially covered for 30 to 45 minutes more, until chilies are tender. Discard cinnamon stick. Stir in cilantro and orange zest.

Nutrition Facts : Calories 634.7, Fat 44.8, SaturatedFat 13.3, Cholesterol 120.9, Sodium 586, Carbohydrate 22.9, Fiber 4.3, Sugar 8, Protein 33.2

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