HATCH CHILI
I've been making this Hatch green chili for years and it never fails to please!
Provided by james
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 4h50m
Yield 8
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
- Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
- Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 35.5 g, Cholesterol 60.5 mg, Fat 12.5 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 3164.6 mg, Sugar 3.8 g
PORK TENDERLOIN WITH ROASTED PEACHES AND CHILI LIME BUTTER
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the chili lime butter: In a large bowl, stir together the softened butter, parsley, shallots, miso, Fresno chiles and lime zest and season to taste with salt and pepper. In a small pot, gently melt about 1/2 cup of the chili lime butter over the grill. Set aside the remaining chili lime butter.
- For the pork: In a small bowl, combine the salt, chili powder, garlic powder, paprika and pepper. Drizzle the tenderloin with olive oil, then season all over with the spice rub. Place in the refrigerator to marinate for 1 hour.
- Preheat half of a grill to medium-high heat.
- Grill the tenderloin on the hot side of the grill on all sides until nicely browned, 3 to 4 minutes per side. Once seared, move the tenderloin to the cool side of the grill and let cook with the grill lid down, turning occasionally, until the pork reaches 140 degrees F internal temperature. Remove the pork from the grill and let rest for 10 minutes.
- For the peaches: While the pork rests, grill the peaches. Drizzle the halved peaches with olive oil and season with salt and pepper. Place flesh-side down on the hot part of the grill and cook until nicely charred, 2 to 3 minutes. Flip the peaches and spoon some of the reserved chili lime butter into the well of each peach. Cook another 2 to 3 minutes on second side, and then remove to a serving platter.
- For the salad: In a large bowl, whisk together the lime juice, olive oil and Dijon and season with salt and pepper. Add in the watercress, cilantro and parsley leaves and toss together.
- To serve, slice the rested tenderloin into 1-inch medallions, and then drizzle with the melted butter before serving alongside the peaches and watercress salad.
ALL DAY PORK LOIN CHILI
Provided by The Hearty Boys
Time 3h45m
Yield 14 to 16 servings
Number Of Ingredients 22
Steps:
- Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
- Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
- Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.
PORK LOIN IN A GARLIC CHILI SAUCE
Whenever I eat at a Chinese restaurant, I order this appetizer. Yum! When I make this at home, it is even better than at the restaurant and not only is it less expensive, you can have more of it--like a main dish. The original came from the Ultimate Chinese cookbook. The recipe indicates that this should be served cold, but I warm it in the microwave.
Provided by Chef Patience
Categories Pork
Time 5h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, place pork and add enough cold water to cover.
- Bring to a rolling boil.
- Skim froth from the surface of water, then cover pot and simmer for 25 to 30 minute.
- Remove pot from heat and leave pork in the undrained pot to cool for at 1 to 2 hours.
- Remove meat from pot cover lightly and cool completely in refrigerator for 2 to 3 hours.
- Cut the meat in small thin slices across the grain.
- Arrange on serving plate in an overlapping pattern.
- In a small bowl, mix all the other ingredients, then pour the sauce over the meat.
- If you wish, you might garnish with cilantro and green onions.
- Enjoy!
- Edited 9/1/05:.
- Although the recipe seems to indicate that this dish should be served cold, I always warm the meat in the microwave.
- Also, the sauce could be served on the side to dip.
PORK ROAST WITH PEACH SAUCE
My husband loves this roast, paired with spiced peaches and sauce. Easy to make, it's ideal for special occasions or weeknight meals when it's chilly here in the Northwoods.-Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper., Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches.
Nutrition Facts : Calories 318 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 344mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
PORK LOIN CHILI
Make and share this Pork Loin Chili recipe from Food.com.
Provided by ladygiggles67
Categories For Large Groups
Time 2h45m
Yield 14-16 serving(s)
Number Of Ingredients 22
Steps:
- Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
- Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
- Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.
Nutrition Facts : Calories 579.7, Fat 30.1, SaturatedFat 11, Cholesterol 85.4, Sodium 550.3, Carbohydrate 41.5, Fiber 9, Sugar 18, Protein 32.3
HATCH CHILI PORK STEW
There is NOTHING like a Hatch Chili . . . and this dish gives it an opportunity to 'shine'. For this classic we're keeping it simple, using only the freshest of ingredients. Traditionally, green-chile pork is served like a stew, with a side of corn or flour tortillas, but it easily doubles as filling for burritos and enchiladas. To serve as left-overs, add some hominy to change the texture and taste!
Provided by Galley Wench
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Roasting Hatch Chiles:.
- Medium or mild chiles are better suited than hot, which can ruin the harmony and smother other flavors.
- Begin by washing and drying well.
- Place chiles on a hot grill and roast about 3 minutes until the skin begins to blister, turn with tongs and blister the other side. The key is blistering the skin without cooking the chile. Continue until the chiles are generously blistered on all sides.
- Place in a plastic bag (or covered cassarole dish), seal and allow to sweat for about 5 minutes. Sweating loosens the blistered skin.
- Ignore advice to place chiles under running water to peel. Although easy, the water also washes away the smoky flavor. Simply use your fingers to remove the skin and seeds.
- Slice into strips instead of small pieces, which provide more color and bolder flavor.
- STEW:.
- Season the pork with salt and pepper.
- Heat a large skillet or Dutch oven on high.
- Add a thin layer of canola or vegetable oil, but not olive oil, which conflicts with the green chiles.
- When oil is hot, on the brink of smoking, add a small batch of pork chunks.
- Do not crowd. And if you add the pork too early, it will absorb too much of the oil.
- Allow pork to saute for a few minutes before turning with tongs to prevent the meat from sticking to the pan.
- Properly searing the meat seals in the juices and flavors.
- Once the first batch is done, remove with a slotted spoon.
- Add more oil, if necessary, then put in the remaining pork.
- After all the pieces are properly seared, remove from pan, drain excess oil and set aside.
- Add small amount of oil to frying pan and saute garlic and onions until tender, about 5 minutes.
- Fill a large pot with about 1 quart water and add boullion cube.
- Bring to a boil.
- Add tomatillos and cilantro.
- Boil about 5 minutes, or until tomatillos are soft.
- Drain off the water (saving 1 cup for stew).
- Using blender or food processor, puree the vegetables. Aim for a consistency similar to a light gravy.
- Add pork and onion mixture to puree, and bring to a boil.
- Reduce heat to medium-low, add the roasted chiles and simmer for 45 minutes to allow the flavors to meld and the pork is tender. Add the saved water as needed.
- Do not cook in the oven; which causes the pork to dry out and shred. The chunks of pork should remain intact.
- Spoon stew into bowls and top with a light sprinkling of shredded cheese, and serve with lime slices and tortillas.
Nutrition Facts : Calories 536.9, Fat 29.3, SaturatedFat 5.9, Cholesterol 143.1, Sodium 290.5, Carbohydrate 17.6, Fiber 4, Sugar 9.7, Protein 51.1
CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA
I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (1-1/3 cups salsa).
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 522mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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