Green Chile Cornbread Skillet With Crispy Pork And Spicy Honey Butter Recipes

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GREEN CHILE PORK CORNBREAD SKILLET



Green Chile Pork Cornbread Skillet image

Smoked pulled pork leftovers that haven't been sweetened up with sauce work best in this dish. Start by slightly crisping up the meat in the skillet over medium heat so that the pork is already hot when the cornbread batter is poured on.

Provided by cheaters

Categories     Red and Green Chile

Yield 6

Number Of Ingredients 6

About 3 cups pulled or chopped pork shoulder
About 1 to 1 1/2 cups whole or chopped roasted New Mexico green chile
1 cup self-rising cornmeal mix
2 tablespoons oil
1 cup shredded sharp cheddar cheese
About 3/4 cup milk or buttermilk, enough to make a nice POURABLE batter.

Steps:

  • Instructions Heat the oven to 400 F. Crisp the pork in an 8 or 9-inch cast iron skillet over medium heat until nice and hot. Remove from heat and spread the green chile evenly over the meat. Combine the cornmeal mix oil, cheese, and milk in a medium mixing bowl. Whisk with a fork until smooth, adding enough milk to make a creamy pourable batter. Pour the batter evenly over the green chile. Bake about 20 to 30 minutes or until golden brown and crisp. Makes 6 servings.

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

GREEN CHILI CORNBREAD



Green Chili Cornbread image

I serve this wonderful cornbread with honey butter to help tone down the bread's spiciness.-Tracy Golder, Bloomsburg, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
2 tablespoons butter, melted
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies, drained
1-1/2 cups shredded pepper Jack cheese
1/4 teaspoon hot pepper sauce
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey

Steps:

  • In a large bowl, combine cornbread mix, egg and butter. Stir in the corn, chilies, cheese and hot pepper sauce. , Pour into a greased 11x7-in. baking dish. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. , In a small bowl, combine butter and honey. Serve with warm bread.

Nutrition Facts : Calories 388 calories, Fat 25g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 802mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.

ONE-SKILLET HEARTY CHILI AND CORNBREAD



One-Skillet Hearty Chili and Cornbread image

The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.

Provided by SunnyDaysNora

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 45m

Yield 8

Number Of Ingredients 26

1 pound ground beef
½ large onion, diced
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (15 ounce) can water
2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa powder
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
¾ cup all-purpose flour
5 tablespoons cornmeal
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 large egg, lightly beaten
2 tablespoons salted butter, softened
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
  • Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
  • While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
  • Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 45.4 g, Cholesterol 66.9 mg, Fat 13.8 g, Fiber 9.6 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 1111.2 mg, Sugar 11.5 g

ANDY'S SPICY GREEN CHILE PORK



Andy's Spicy Green Chile Pork image

Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc. We crave this pork, and you will too.

Provided by andympls

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h10m

Yield 8

Number Of Ingredients 6

1 white onion, chopped
salt and pepper to taste
2 ½ pounds pork shoulder roast
1 (16 ounce) jar green salsa (such as Frontera®)
½ cup chopped fresh cilantro
2 serrano chile peppers, or to taste

Steps:

  • Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
  • Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
  • Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.4 g, Cholesterol 55.8 mg, Fat 8.4 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 3 g, Sodium 234.4 mg, Sugar 2.6 g

GREEN CHILE CORNBREAD



Green Chile Cornbread image

No doubt about it, this double-corn bread will become a family favorite. Simply add a bowl of soup for an easy meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 37m

Yield 16

Number Of Ingredients 10

1 cup Original Bisquick™ mix
1 cup cornmeal
2 tablespoons sugar, if desired
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 eggs
1 cup shredded sharp Cheddar cheese
2/3 cup corn, thawed and drained
2 tablespoons Old El Paso™ green chiles diced

Steps:

  • Heat oven to 400°F. Spray bottom of 9-inch square pan with cooking spray or grease with shortening.
  • Stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan.
  • Bake 28 to 32 minutes or until light brown. Serve warm

Nutrition Facts : Calories 145, Carbohydrate 14 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg

EASY GREEN CHILE SKILLET PORK TENDERLOIN WITH SOUR CREAM GRAVY



Easy Green Chile Skillet Pork Tenderloin With Sour Cream Gravy image

This is an easy and adaptable recipe, my measurements are guestimates since I pretty much just throw it together. ( I increase the spice amounts and keep the mixture handy in a shaker bottle in my spice cupboard and use it for many recipes. I prefer granulated garlic and onion over the powdered products since they don't cake as easily). The original recipe came from a Foster's Farm chicken, and that recipe is on this website.The recipe is easily increased to increase the servings. It is a very good pork tenderloin recipe but also good with chicken pieces or even pork loin or butt roasts or whole chickens (as originally written), just increase the recipe amounts and cooking times as desired. When I do larger meats I often put them in the oven, covered tightly with foil, at 325 degrees until the internal temperature reaches the desired reading, The sour cream gravy is excellent served over both the sliced meat and either rice or pasta.

Provided by jaybee chef

Categories     Pork

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 whole pork tenderloin
1 teaspoon chili powder
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 teaspoon garlic salt
1 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons flour
2 garlic cloves, minced (I use 2T refrigerated minced garlic)
1 -2 tablespoon oil
1/2 cup yellow onion, diced
1 (4 ounce) can diced green chilies
1 cup chicken broth (I use an Herb-Ox packet)
3/4 cup sour cream, at room temperature (full-fat or fat-free)
2 tablespoons water, if needed

Steps:

  • Mix together the 5 spices, set aside.
  • Trim the silver skin and any excess fat from the tenderloin and pat dry. Rub the spice mixture over the surface of the meat. The heat level can be regulated by how heavily the rub is applied. If the entire amount is used it will have just a little heat to it, but it is tempered somewhat by the sour cream in the gravy.
  • Spread the flour on a piece of waxed paper or a plate and gently dredge the seasoned meat.
  • Heat the oil in a skillet over medium-high heat, add the tenderloin and brown the meat on one side, 2-3 minutes.
  • Turn the meat over, add more oil if desired, and add the diced onions and the minced garlic alongside the meat, stirring them occasionally.
  • When the meat is browned (it won't be cooked through), add the diced chiles over and around the meat and pour in the chicken broth.
  • Cover, and reduce heat to a simmer.
  • Cook for 15-20 minutes, then check for doneness with the meat thermometer, when it reaches 140-145 degrees internally remove the meat to a platter.
  • Let meat stand 10 minutes before slicing.
  • Meanwhile, stir in the sour cream to the mixture remaining in the skillet until incorporated, to complete the gravy. If the gravy is too thick, stir in the water to thin.
  • Serve gravy over meat, rice or pasta, as desired.
  • Enjoy.

Nutrition Facts : Calories 418.9, Fat 22.7, SaturatedFat 9.4, Cholesterol 139.3, Sodium 848.3, Carbohydrate 13.3, Fiber 1.8, Sugar 4.8, Protein 39.5

PORK LOIN WITH GREEN CHILES



Pork Loin With Green Chiles image

Perfect one-dish meal from Great American Recipes. While it simmers, take the time to prepare a pan of cornbread to serve alongside.

Provided by cam78665

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs pork loin
1 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1 teaspoon seasoning salt
1/4 teaspoon black pepper
3 tablespoons butter or 3 tablespoons margarine
1/2 cup red onion, coarsely chopped
red wine
1/3 cup green chili, canned, chopped
1 cup pinto beans, canned, drained
1 cup cheddar cheese, grated

Steps:

  • Cut pork loin into 1 inch slices. Pound slightly.
  • Mix together the flour with cayenne pepper, cumin, seasoned salt and the pepper.
  • Roll pork pieces in seasoned flour.
  • In a large skillet, saute pork, red onion and green or red pepper in butter until golden. Add rd wine to skillet along with chopped green chiles.
  • Cover skilled and simmer for 30 minutes. Add pinto beans and continue cooking for 15 more minutes.
  • Before serving, top hot pork with grated cheese.

Nutrition Facts : Calories 739.1, Fat 42.6, SaturatedFat 19.8, Cholesterol 154.6, Sodium 326.2, Carbohydrate 38.8, Fiber 5.3, Sugar 1.9, Protein 48.6

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