Creamy Poblano Chile Pork Shoulder Recipes

PORK CHOPS WITH CREAMY POBLANO SAUCE

Steps:

• Stir the chili powder, cumin and garlic powder in a small bowl. Season the pork with the salt and black pepper. Season the pork with the chili powder mixture.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet. Pour off any fat.
• Stir the soup and milk in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook until the pork is cooked through. Serve the pork with the sauce. Sprinkle with the cilantro.

CREAMY POBLANO CHILE PORK SHOULDER RECIPE

Steps:

• Heat oven to 325ºF.
• Cook meat and garlic in ovenproof Dutch oven or large deep skillet on medium heat 5 to 8 min. or until meat is evenly browned on all sides, turning occasionally. Add broth to pan; cover. Bake 1-1/2 hours or until meat is tender and done 145ºF). Remove meat from pan; discard drippings. Cover; let stand 10 min.
• Meanwhile, blend cream cheese spread, milk and 4 chiles in blender until smooth. Add to saucepan; cook and stir 5 min. or until heated through.
• Cut remaining chiles into strips; place in skillet sprayed with cooking spray. Cook and stir 5 min. or until heated through.
• Slice meat. Serve topped with poblano sauce, poblano strips and pomegranate seeds.

PORK AND POBLANO SOUP

Steps:

• For the pork: Preheat the oven to 400 degrees F. Drizzle the oil over the pork and sprinkle liberally with salt and pepper. Transfer the pork to a rack over a heavy-bottomed roasting pan. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads 140 degrees F, about 1 hour. Let the pork rest for 10 minutes. Set aside 1 1/4 pounds for the soup, cut into 1/2-inch chunks, and then reserve the rest for another recipe. For the soup: Roast the poblano over a flame until charred all over. Place the poblano in a bowl and cover with plastic wrap until it softens. Once cool enough to handle, remove the charred skin from the poblano as well as the stem and seeds. Cut into a 1/4-inch dice. Add the oil to a large Dutch oven or saucepot over medium heat. Add the onions and sweat until translucent and fragrant, about 8 minutes. Add the garlic and poblano and cook for 3 to 4 minutes. Add the coriander and cumin and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the salsa verde and cook until it just comes to a boil, about 2 minutes. Add the stock and bring back to a boil. Meanwhile prep all of your garnishes. Once the soup comes to a boil, continue to cook for 5 minutes to allow the flavors to develop. Sprinkle with salt and black pepper. When you are ready to serve, add the roasted pork just to heat through. Serve over rice and with any or all garnishes.

PORK AND POBLANO GREEN CHILI POT

Steps:

• Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
• Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
• To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
• For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

PORK STEW WITH POBLANO CHILES AND CORN

Steps:

• 1. In a large pot heat the oil over medium heat and lightly brown the pork in batches. Season each batch lightly with salt. Transfer the browned pork to a bowl as it browns. 2. Put the onion, garlic, oregano, and cumin into the pot and cook, stirring, until they begin to color, 3 to 4 minutes. Return the meat to the pot and add the tomatoes, broth, and epazote. Bring to a boil, then reduce the heat to medium-low, cover and cook until the pork is very tender, about 1 hour. 3. Meanwhile, remove the stem and seeds from the chiles. Dice the chiles into 3/4-inch pieces and stir into the stew along with the corn. Add freshly ground pepper and additional salt, if needed. Cook until the corn is tender, about 5 to 6 minutes. Serve the stew hot with lime wedges to squeeze over the stew.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POBLANO PORK STEW

Steps:

• In a big skillet, brown the pork in hot oil (do this in batches if necessary); drain well.
• Add the potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon to a 4 quart slow-cooker.
• Add the meat.
• In a mixing bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano, and black pepper; pour over ingredients in the slow-cooker.
• Cover and cook on LOW for 8-10 hours.
• Discard cinnamon stick.
• Add in cilantro; stir.
• Adjust seasoning to taste, if necessary.
• Add hot cooked rice to individual soup bowls; ladle hot stew over rice; serve.

CREAMY POBLANO CHICKEN

Steps:

• Prepare biscuits, and bake while fixing chicken.
• Melt butter in a Dutch oven or large heavy saucepan.
• Add onion, poblanos, and garlic, and saute for 5 minutes.
• Add chicken, salt, and pepper, and cook, stirring often, for 8-10 minutes or until chicken is done.
• Stir in soup and sour cream.
• Add cheese, and cook over low heat, stirring occasionally, for an additional 7-8 minutes or until cheese is melted.
• Serve over Cornbread Biscuits.
• Cornbread Biscuits: Stir together the first 5 ingredients in a large bowl.
• In a small bowl, stir together egg, milk, melted butter, and corn.
• When combined, add to dry mixture, and stir just until dry ingredients are moistened.
• Pour into a well greased 10" pie plate or 9x9" square pan.
• Score into wedges or squares, and bake in a preheated 375 degree F oven for 15-20 minutes or until done and golden brown.