Green Chile Stuffed Pork Tenderoin Recipes

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NEW MEXICO CHILE STUFFED PORK TENDERLOIN RECIPE - (3.5/5)



New Mexico Chile Stuffed Pork Tenderloin Recipe - (3.5/5) image

Provided by BobN

Number Of Ingredients 10

1 Clove Garlic
1 Package Pork Tenderloin - butterflied lengthwise
1 Large Onion
2 Each Red Bell Peppers (diced finely)
1 1/2 cup New Mexico Green Chile (roasted, seeded, chopped)
2 Tablespoons Salted Butter (Melted)
Salt
Pepper
1/2 Cup Chicken Broth
3/4 Cup Mozzarella Cheese (shredded)

Steps:

  • Preheat the oven to 350ºF Mix the red bell peppers, onions, garlic and New Mexico chiles and shredded mozzarella in a large mixing bowl, set aside. Lay the pork on a cutting board and open it up. Fill the tenderloin with the red bell peppers, onions, garlic and New Mexico chiles from end to end. Close the pork and secure it with butchers twine. Brush the pork with the butter and season it with salt and pepper. In a roasting pan with a rack, pour in the chicken broth and place on rack. Cover with aluminum foil and place in the oven for 40 minutes and let it rest for 10 minutes before slicing. Note For a more intense flavor, marinate the pork in the refrigerator over night with a marinade of your choice. **You may also sear the pork on a bbq grill to add a smoky flavor.

PORK AND GREEN CHILE CASSEROLE



Pork and Green Chile Casserole image

I work at a local hospital and another job part time, so I'm always on the lookout for good, quick recipes to fix for my family. Some of my co-workers and I exchange recipes. This zippy casserole is one that was brought to a picnic at my house. People raved over it. -Dianne Esposite, New Middletown, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds boneless pork, cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (15 ounces) black beans, rinsed and drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chiles
1 cup quick-cooking brown rice
1/4 cup water
2 to 3 tablespoons salsa
1 teaspoon ground cumin
1/2 cup shredded cheddar cheese
Sliced jalapeno pepper, optional

Steps:

  • Preheat oven to 350°. In a large skillet, brown pork in oil; drain. Stir in the beans, soup, tomatoes, chiles, rice, water, salsa and cumin. , Pour into an ungreased 2-qt. baking dish. Bake, uncovered, until bubbly, about 30 minutes. Sprinkle with cheese; let stand 5 minutes before serving. If desired, serve with jalapeno slices. Freeze option: Sprinkle cheese over cooled unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with jalapeno slices.

Nutrition Facts : Calories 390 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 814mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein.

GREEN CHILE STEW WITH PORK



Green Chile Stew with Pork image

Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.

Provided by Christine L.

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h25m

Yield 8

Number Of Ingredients 9

3 pounds boneless pork loin, cubed
3 tablespoons peanut oil
3 stalks celery, chopped
2 tomatoes, chopped
7 green chile peppers, chopped
4 cloves crushed garlic
4 cups chicken broth
1 (10 ounce) jar prepared green chile salsa
salt to taste

Steps:

  • In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
  • Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
  • Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

Nutrition Facts : Calories 462 calories, Carbohydrate 9 g, Cholesterol 102.1 mg, Fat 29.8 g, Fiber 1.9 g, Protein 37.6 g, SaturatedFat 9.3 g, Sodium 602.7 mg, Sugar 4.8 g

PORK GREEN CHILE



Pork Green Chile image

A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas, beans and/or fried potatoes. Also delicious with fried eggs (Huevos rancheros). Substitute 4 or 5 chopped roasted chiles for green chiles and jalapenos if you prefer.

Provided by DEONNE1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
1 ½ pounds cubed pork stew meat
2 tablespoons all-purpose flour
1 (4.5 ounce) can diced green chile peppers, drained
½ (3.5 ounce) can chopped jalapeno peppers
½ medium onion, chopped
5 tablespoons tomato sauce
3 ½ cups water
onion salt to taste
garlic salt to taste
salt and black pepper to taste

Steps:

  • Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
  • Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
  • Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

Nutrition Facts : Calories 307.6 calories, Carbohydrate 5 g, Cholesterol 67.9 mg, Fat 21.5 g, Fiber 0.9 g, Protein 22.5 g, SaturatedFat 6.6 g, Sodium 578.2 mg, Sugar 1.8 g

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

GREEN CHILE SHREDDED PORK



Green Chile Shredded Pork image

Pork green chili made in the slow cooker always makes my hungry family happy. Getting creative with the leftovers is part of the fun. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 8 servings.

Number Of Ingredients 12

1 boneless pork loin roast (3 to 4 pounds)
1-1/2 cups apple cider or juice
1 can (4 ounces) chopped green chiles, drained
3 garlic cloves, minced
1-1/2 teaspoons salt
1-1/2 teaspoons hot pepper sauce
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
16 flour tortillas (8 inches)
Optional toppings: chopped peeled mango, shredded lettuce, chopped fresh cilantro and lime wedges

Steps:

  • Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred pork with two forks. Return to slow cooker; heat through. Using tongs, serve pork in tortillas with toppings as desired.

Nutrition Facts : Calories 559 calories, Fat 15g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 1032mg sodium, Carbohydrate 62g carbohydrate (5g sugars, Fiber 4g fiber), Protein 42g protein.

GREEN CHILES RELLENOS (STUFFED GREEN CHILES)



Green Chiles Rellenos (Stuffed Green Chiles) image

Make and share this Green Chiles Rellenos (Stuffed Green Chiles) recipe from Food.com.

Provided by jackieblue

Categories     Vegetable

Time 10m

Yield 5 serving(s)

Number Of Ingredients 8

10 green chili peppers
10 ounces longhorn cheese or 10 ounces monterey jack cheese
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal
1 cup milk
2 eggs, slightly beaten

Steps:

  • Cut cheese into slices 1/2" thick and the length of the chili.
  • Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
  • Dip in batter and fry in hot oil or lard until golder brown.
  • Drain and serve.
  • May be garnished with green chili sauce if desired.
  • To make batter, combine flour, baking powder, salt and cornmeal.
  • Blend milk with egg;then combine milk and egg mixture with dry ingredients.
  • Add more milk if necessary for smooth batter.
  • Using a spoon, dip stuffed chilies in batter.

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