Pork And Poblano Green Chili Pot Recipes

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GREEN PORK CHILI



Green Pork Chili image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 19

1/2 cup canola oil, divided
2 fresh jalapeno peppers, stems removed
1 pound ground pork
1 tablespoon butter
1 medium white onion, diced
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 cup all-purpose flour
1 (28-ounce) can green enchilada sauce
1 (7-ounce) can green salsa
1 quart water
1/2 bunch fresh cilantro, leaves chopped
1/2 lime, juiced
2 tablespoons cornstarch mixed with 2 tablespoons water, for slurry, if needed
Cooked rice, for serving

Steps:

  • In a 4 quart pot, heat 1/4 cup of the canola oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the pork and jalapenos from the pot to a bowl and set aside. In the same pot used to cook the meat, add the remaining 1/4 cup of the canola oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute. Reduce the heat to low. Sprinkle the flour over the onion and garlic and cook, stirring, for 3 minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water. Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the chili to a boil. When the chili boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in the chopped cilantro and lime juice. The consistency should be thick enough to coat the back of a spoon, if not simmer longer or thicken with a little cornstarch slurry.
  • Serve with cooked rice.

POBLANO AND GROUND PORK TACOS



Poblano and Ground Pork Tacos image

Pork and poblano tacos with kiwi salsa and lime crema.

Provided by taltos531

Categories     Main Dish Recipes     Taco Recipes

Time 40m

Yield 6

Number Of Ingredients 14

1 red onion, halved and thinly sliced
1 Roma tomato, seeded and finely chopped
1 ripe kiwi, diced
1 lime, quartered, divided
2 tablespoons chopped cilantro, divided
salt and ground black pepper to taste
4 tablespoons sour cream
olive oil
1 poblano pepper - cored, seeded, and finely chopped
10 ounces ground pork
1 tablespoon Mexican seasoning
2 tablespoons chicken stock
1 tablespoon tomato paste
6 flour tortillas

Steps:

  • Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
  • Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
  • Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
  • Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 44.5 g, Cholesterol 34.8 mg, Fat 16.8 g, Fiber 3.7 g, Protein 15.4 g, SaturatedFat 5.5 g, Sodium 659.7 mg, Sugar 4.5 g

GREEN CHILI WITH PORK



Green Chili with Pork image

Categories     Blender     Garlic     Herb     Onion     Pepper     Pork     Quick & Easy     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 medium white onion, quartered
2 (3- to 4-inch) fresh jalapeño chiles, stemmed and quartered, including seeds
2 garlic cloves, peeled and smashed
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/4 cup vegetable oil
1 lb ground pork
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 (14- to 15-oz) can white hominy (also called pozole), rinsed and drained
1/3 cup finely chopped fresh cilantro
Accompaniments: toasted hulled (green) pumpkin seeds; crumbled queso fresco or ricotta salata

Steps:

  • Purée onion, chiles, and garlic with 1/2 cup chicken broth in a blender.
  • Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from pot.
  • Add remaining 3 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.
  • Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with pumpkin seeds and cheese.

PORK AND POBLANO CHILI RECIPE - (4.7/5)



Pork and Poblano Chili Recipe - (4.7/5) image

Provided by á-25010

Number Of Ingredients 11

1 1/2 pounds pepper(s), poblano chile (8-10 peppers) seeded and roughly chopped
1 large onion(s) coarsely chopped
1 large pepper(s), green, bell roughly chopped
1 medium pepper(s), jalapeno seeded and chopped
6 clove(s) garlic peeled
1 tablespoon oil, olive, extra-virgin
4 pounds pork, lean boneless cut into 3/4-inch pieces
2 cup(s) broth, chicken, less sodium
28 ounce(s) tomatoes, diced, no salt added with liquid
2 teaspoon cumin, ground
30 ounce(s) beans, cannellini rinsed and drained

Steps:

  • 1 MAKE-AHEAD: Chili is best made 1 to 3 days before serving, since the flavor builds as it sits. Refrigerate in a covered container and gently reheat when ready to serve. 2 Pulse poblano peppers in a food processor until finely chopped but not puréed; transfer to a large bowl. Pulse onion, bell pepper, jalapeño, and garlic in food processor until finely chopped but not puréed. Strain to remove any excess liquid and combine vegetables with poblano peppers. 3 Heat oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Add pepper mixture, reduce heat to medium, and cook, stirring occasionally, until vegetables are well softened, 10 to 12 minutes. Stir in pork, broth, tomatoes and their liquid, and cumin. 4 Bring to a simmer, partially cover, reduce heat to low, and simmer gently, stirring occasionally, until pork is very tender, about 2 hours. Add beans and cook until heated through, about 10 minutes more. Serve hot or warm. Makes 16 (1 cup) servings

SPICY PORK & GREEN CHILI VERDE



Spicy Pork & Green Chili Verde image

My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. -Anthony Bolton, Bellevue, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

6 poblano peppers
2 tablespoons butter
1-1/2 pounds pork tenderloin, cut into 1-inch pieces
2 medium sweet red or yellow peppers, coarsely chopped
1 large sweet onion, coarsely chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups chicken broth
Optional toppings: Sour cream, shredded Monterey Jack cheese, crumbled tortilla chips and lime wedges

Steps:

  • Place poblano peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers., In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon., In same pan, add red peppers, onion and jalapeno; cook, covered, over medium heat 8-10 minutes or until tender, stirring occasionally. Stir in chili powder, garlic, salt and nutmeg. Add broth, roasted peppers and pork; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until pork is tender. Serve with toppings as desired.

Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 913mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.

PORK WITH POBLANO CHILI, GRAPES AND CRACKED PEPPER



Pork with Poblano Chili, Grapes and Cracked Pepper image

This innovative dish from Susanna Foo, the Philadelphia restaurant that takes its chef-owner's name, combines Asian and southwestern influences. Serve it with rice.

Yield Makes 4 servings

Number Of Ingredients 12

1 pound pork tenderloin, cut into 1/4-inch-thick slices
2 tablespoons plus 1/3 cup peanut oil
3 tablespoons soy sauce
4 teaspoons cornstarch
1/4 cup canned low-salt chicken broth
1 tablespoon oyster sauce*
6 green onions (white parts only), cut into 1-inch pieces
1 large poblano chili,** seeded, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
2 garlic cloves, minced
1/2 cup red seedless grapes, halved
1 teaspoon coarsely ground black peppercorns

Steps:

  • Mix pork, 2 tablespoons oil, soy sauce and 3 teaspoons cornstarch in medium bowl. Cover and refrigerate 1 to 3 hours. Mix 1 teaspoon cornstarch, broth and oyster sauce in small bowl.
  • Heat 1/3 cup oil in large skillet over high heat until very hot. Add half of pork; stir-fry 3 minutes. Transfer pork to strainer. Repeat stir-frying with remaining pork. Pour off all but 2 tablespoons oil from skillet. Add onions, poblano, bell pepper and garlic to skillet; stir-fry 2 minutes. Add pork, grapes, ground pepper and oyster sauce mixture. Stir until pork is coated with sauce. Serve immediately.
  • *Oyster sauce is available at Asian markets and some supermarkets.
  • **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

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