Green Chili Pork Stew Recipes

GREEN CHILI PORK STEW

Steps:

• In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. , Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with cornbread or tortillas if desired.

GREEN CHILE STEW WITH PORK

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.

CONTEST-WINNING GREEN CHILI PORK STEW

Steps:

• In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.

PORK AND GREEN CHILE STEW

Steps:

• Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
• Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
• Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.
• Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
• In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
• Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.

GREEN CHILI PORK STEW

Steps:

• Note: To peel poblano peppers, either broil in the oven or using skewers roast over gas flames until skin is blackened, put into brown paper sack and close lid - Leave for appx 10 mins to steam - While waiting for the peppers to cool, peel and dice potatoes, open tomatoes, measure spices, etc.- Once peppers are cool enough to handle, skin should slip off (I usually do about 12 peppers at a time and freeze what I don't use).
• In a large soup pot, add all ingredients except for cooked meat. (More water may be needed to cover potatoes).
• Cover and simmer for 35 minutes.
• Taste, adjust any seasonings, add pork and simmer for an additional 10 minutes or until potatoes are done and meat is hot.
• Great with cornbread!

GREEN CHILI STEW WITH PORK

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place bones into a heavy roasting pan and add enough water to cover bottom of pan. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.
• In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.
• Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.

PORK AND GREEN CHILI STEW

Steps:

• POTATO SOUP BASE: Heat oil in 2 quart saucepan, add all ingredients, cover and simmer for 5 minutes.
• Set aside.
• PORK Dredge pork chunks in the flour mixture, heat vegetable oil in a sturdy Dutch oven or soup pot, and cook the pork in batches till browned.
• Once you're done, place all the pork back in the pot.
• Add the SOUP BASE, and potatoes,chilies,chicken broth,and hominy.
• Bring to a boil,then simmer for 45 minutes to an hour.
• Creative Additions-- For a richer flavor, add sour cream to the soup base.
• Use shredded Cheddar or Monterey Jack for garnish.
• Serve with tortilla chips or Saltines.
• I sometimes add Frank's Hot Sauce to MY bowl.

PORK-AND-GREEN-CHILI STEW

Steps:

• Put a large, deep skillet or Dutch oven over medium-high heat. When the skillet is hot, add the pork and cook, stirring occasionally to keep it from sticking, just until the meat juices evaporate, about 8 minutes (you're not looking to brown the pork here). Add the onion and a sprinkle of salt and cook, stirring occasionally, until it softens slightly, 4 to 5 minutes.
• Add the garlic, tomatoes and 1 cup water, not quite enough to cover the mixture. Bring to a boil, and let it boil vigorously for 2 to 3 minutes. Add the chilies, a sprinkle of salt and a sprinkle of garlic powder if you're using it. Reduce the heat so the mixture bubbles gently but steadily, and cover partly. Cook until most of the liquid evaporates, 6 to 10 minutes (there should be some juices left in the bottom of the pot, but the mixture shouldn't be soupy). Taste, add a little more salt if necessary and serve with warm flour tortillas or over rice.

GREEN CHILE AND PORK STEW

Steps:

• Mix all ingredients in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting at least 6 to 7 hours, or until pork is tender.

GREEN CHILE AND TOMATILLO PORK STEW

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Combine tomatillos, jalapenos, and 1/4 cup of chicken stock in a saucepan. Bring to a simmer over medium heat and cook until the tomatillo begins to break down and get soft. Remove from heat.
• Heat a large, oven-safe Dutch oven over medium-high heat and add grape seed oil. Add pork to hot pan and brown well on all sides. Remove pork from pan and pour off most of the oil and fat. Reserve some fat in pan.
• Add tomatillo, jalapeno, onion, and garlic to food processor and puree until smooth. Return pork pan to medium heat and add puree to the reserved fat in pan. Add cumin and salt, and heat through.
• Add the rest of chicken stock into pot with puree and stir to combine.
• Nestle pork back into the pot of puree and stock. The pork should be covered about 3/4 of the way. Add more stock if needed. Cover and put in preheated oven for about 3-4 hours, until pork is tender and falling apart. Turn the pork at least once halfway through the cook time. Using two forks, shred the pork a bit and mix it through the sauce to get the flavor incorporated into all the pork. Taste and add salt and pepper if needed.
• Serve pork stew right out of the pot and top with garnishes (cilantro, queso fresco, pepitas, and hot sauce). Serve heated corn tortillas on the side for dipping and scooping.