CHILI-BRAISED PORK WITH GREEN BEANS AND MASHED SWEET POTATOES
Boneless country-style pork ribs can vary in size and shape. Keep in mind that the thicker the pork is, the longer it will take to cook and become tender.
Provided by Martha Stewart
Categories Pork Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Season pork with salt and pepper. In a large straight-sided skillet, heat 1 teaspoon oil over medium-high. Add pork and cook until browned on both sides, about 7 minutes total. Whisk together broth, flour, and 1/2 teaspoon chili powder and add to skillet. Bring liquid to a boil; reduce to a rapid simmer, cover, and cook 30 minutes. Uncover and cook until pork is tender and sauce is thickened, about 20 minutes.
- Meanwhile, in a medium pot, bring sweet potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until tender when pierced with a knife, 20 minutes. Drain potatoes and return to pot; mash until fluffy and almost smooth. Stir in sour cream and sugar, season with salt and pepper, and keep warm over low heat.
- In a large skillet, heat 2 teaspoons oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add green beans and 1/4 cup water, cover, and cook 3 minutes. Uncover and cook, stirring occasionally, until crisp-tender and water is evaporated, 2 minutes. Season with salt and pepper and serve with pork, sauce, and sweet potatoes sprinkled with chili powder.
Nutrition Facts : Calories 776 g, Fat 48 g, Fiber 8 g, Protein 45 g, SaturatedFat 19 g
BRAISED PORK GREEN CHILI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 8 portions
Number Of Ingredients 8
Steps:
- Over medium heat in a medium saucepan, heat the butter until melted. Then reduce the heat to low and slowly whisk in the flour to create a roux. Continue to cook until the butter has been absorbed into the flour and is a smooth consistency.
- Once the roux has cooked, return the mixture to medium-high heat. Add the stock and allow to simmer, whisking throughout the cooking process. Once simmered and thickened, 8 to 10 minutes, add the pork, chiles, spice and parsley. Allow this to cook for an additional 20 minutes, with reduced heat to medium-low. Finally, add the tomatoes and cook for a final 10 minutes. Taste and adjust spice to preference.
GREEN CHILI CHOPS WITH SWEET POTATOES
It takes only a few minutes to combine the ingredients in a slow cooker, and you'll have a filling, healthy dinner waiting for you at the end of the day. We like to serve it with fresh-baked garlic bread. -Marina Ashworth, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. slow cooker, combine sweet potatoes, onion, green pepper, corn, salt and pepper. Top with pork chops. In a small bowl, mix enchilada sauce, sour cream and teriyaki sauce; pour over meat., Cook, covered, on low until meat is tender, 6-8 hours.
Nutrition Facts : Calories 495 calories, Fat 17g fat (7g saturated fat), Cholesterol 102mg cholesterol, Sodium 909mg sodium, Carbohydrate 45g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
PORK AND SWEET POTATO CHILI
If you've never tried sweet potatoes this way, you'll be surprised at the nutty flavor they add to chili, perfect with pork plus beans and tomatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil about 2 minutes, stirring frequently, until tender.
- Add pork and chili powder; cook and stir about 4 minutes or until pork is no longer pink.
- Stir in remaining ingredients. Reduce heat to medium-low. Cover and simmer 15 to 20 minutes or until sweet potatoes are tender.
Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 45 mg, Fat 1/2, Fiber 8 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 7 g, TransFat 0 g
RED CHILE BRAISED BEEF STEW OVER MASHED SWEET POTATOES
In this recipe, beef stew meat is braised in a rich, mildly spicy red chile sauce until fork tender and served over mashed sweet potatoes.
Provided by Valerie Brunmeier
Categories Beef Stew
Time 1h20m
Yield 10
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer at a low boil until tender all the way through when pierced with a sharp knife, 40 to 45 minutes.
- Meanwhile, combine paprika, oregano, cumin, salt, and black pepper in a small bowl and set seasoning mix aside.
- Coat the bottom of a large saute pan with oil and place over medium-high heat. Add beef to the hot oil and sprinkle with seasoning mix. Cook, stirring as needed, until browned on all sides, about 10 minutes. Cook in batches if needed, to avoid overcrowding. Transfer beef to a plate and set aside.
- Add more oil to the pan if necessary and add onion. Cook and stir until softened, 3 to 5 minutes. Add broth, chile sauce, and tomato paste to the pan. Cook and stir until sauce is well combined and warmed through, 3 to 5 minutes more. Return beef to the pan, bring sauce to a low boil, then reduce heat to low. Cover and simmer stew for 1 hour.
- Drain sweet potatoes and allow to cool until safe to handle. Remove skins using a paper towel to pull them off and discard. Place sweet potatoes in a large mixing bowl and add sour cream, butter, and salt. Beat using a hand mixer until smooth and creamy.
- Spoon individual portions of sweet potatoes onto serving plates and top with heaping spoonfuls of stew. Garnish with chopped green onions.
Nutrition Facts : Calories 365.2 calories, Carbohydrate 23.5 g, Cholesterol 68.8 mg, Fat 20.4 g, Fiber 3.3 g, Protein 21.7 g, SaturatedFat 7.9 g, Sodium 342.9 mg, Sugar 4.6 g
BRAISED PORK WITH GREEN CHILE SAUCE OF CHILE VERDE
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
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.
RED CHILE BRAISED BEEF STEW OVER MASHED SWEET POTATOES
In this recipe, beef stew meat is braised in a rich, mildly spicy red chile sauce until fork tender and served over mashed sweet potatoes.
Provided by Valerie Brunmeier
Categories Beef Stew
Time 1h20m
Yield 10
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer at a low boil until tender all the way through when pierced with a sharp knife, 40 to 45 minutes.
- Meanwhile, combine paprika, oregano, cumin, salt, and black pepper in a small bowl and set seasoning mix aside.
- Coat the bottom of a large saute pan with oil and place over medium-high heat. Add beef to the hot oil and sprinkle with seasoning mix. Cook, stirring as needed, until browned on all sides, about 10 minutes. Cook in batches if needed, to avoid overcrowding. Transfer beef to a plate and set aside.
- Add more oil to the pan if necessary and add onion. Cook and stir until softened, 3 to 5 minutes. Add broth, chile sauce, and tomato paste to the pan. Cook and stir until sauce is well combined and warmed through, 3 to 5 minutes more. Return beef to the pan, bring sauce to a low boil, then reduce heat to low. Cover and simmer stew for 1 hour.
- Drain sweet potatoes and allow to cool until safe to handle. Remove skins using a paper towel to pull them off and discard. Place sweet potatoes in a large mixing bowl and add sour cream, butter, and salt. Beat using a hand mixer until smooth and creamy.
- Spoon individual portions of sweet potatoes onto serving plates and top with heaping spoonfuls of stew. Garnish with chopped green onions.
Nutrition Facts : Calories 365.2 calories, Carbohydrate 23.5 g, Cholesterol 68.8 mg, Fat 20.4 g, Fiber 3.3 g, Protein 21.7 g, SaturatedFat 7.9 g, Sodium 342.9 mg, Sugar 4.6 g
GREEN HELL CHILI VERDE WITH WHITE BEANS AND PORK
Another long prep recipe, this hearty and spicy stew is an excellent part of a harvest meal or just perfect for colder days. All of my recipes take a while and produce copious amounts of leftovers, and lend themselves to quick meals later. Green Hell Chili Verde with White Beans and Pork is no exception. Everything from scratch, whenever possible. Adjust the heat by either adding or subtracting fresh jalapeno peppers. Green tomatoes can substitute for tomatillos, or use both if you want. The beans need to be white, but Great Northern beans work really well. Corn flour or wheat flour are important - using cornstarch makes it slimy. Better Than Bouillon makes an excellent Ham Stock concentrate (FYI).
Provided by E. J. Hilden
Categories Pork
Time 3h20m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- Trim excess fat off of pork chops and cut into cubes or chunks.
- Heat oil in the bottom of your stock pot over medium heat, add pork, salt and black pepper to taste. Cook until pork is browned and cooked through.
- Add tablespoon (or more) concentrated ham stock or four cups prepared ham stock, stir into the pork.
- Stir the mixture, cover the pot, turn down a touch and leave it alone.
- Peel tomatillos, garlic cloves, and yellow onions. Trim the roots off of the green onions and cut them into four inch pieces. Split and seed the jalapeno peppers. Chop the cilantro. Liquify all ingredients in a blender or food processor, adding water as needed. They must be liquified and smooth. Fill a large mixing bowl with the puree as you go. When all of the ingredients are liquified and in the large mixing bowl, whisk in the white pepper, black pepper and cumin. Set it aside.
- Stir the pork, oil, and ham concentrate. When the pork is browned and tender, add liquified ingredients, stir together, bring to a gentle simmer, cover the pot again, and turn heat down to just above "low." Ignore for a minimum of two hours (I generally go for three). This lets the flavors combine and develop and become very fragrant. Stir it if you want to, but I have not found it necessary. In two or three hours, your kitchen should reek and the stew should be bright green, potent, fragrant, and ready for completion.
- After a few hours, mix your favorite cornbread recipe (savory is better than sweet on this one), pop that in the oven (20 minutes or so?) and open the canned beans into a strainer or colander. Drain and rinse beans in cold water and add to the soup pot. Stir the beans into the stew, bring to a gentle simmer once again, and cover.
- Mix corn flour or wheat flour into very cold water until all of the lumps are gone and you have formed a thick-ish slurry. Add to the soup pot, stir constantly until thick.
- Time to eat. Serve with warm cornbread or tortillas or both. Top servings with shredded pepper jack or mexican blend cheese and sour cream, garnish with chopped cilantro. Salt and pepper to taste. Enjoy!
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