PUEBLO GREEN CHILI STEW
If I know a hectic day is coming up, I plan on making this no-fuss, hearty stew. I've taken it to potluck dinners, and it's always gotten rave reviews.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large Dutch oven, brown half of the pork at a time in oil. Add remaining ingredients. Cover and simmer for 1 hour or until pork is tender.
Nutrition Facts :
GREEN CHILE STEW WITH PORK
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
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
PUEBLO GREEN CHILE STEW
Make and share this Pueblo Green Chile Stew recipe from Food.com.
Provided by Barb G.
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- lightly coat pork cubes with flour.
- Melt butter in a large heavy skillet or saucepan.
- Add pork cubes a few at a time, stirring to brown well.
- Push to side of pot.
- Add onion and garlic, cook until onion is soft.
- Stir in browned meat.
- Add tomatoes, then salt, oregano and cumin.
- Cover and simmer 1 hour, stirring occasionally and adding water as needed.
- Add green chiles; simmer 30 minutes or longer adding a little more water if necessary, until flavors are well blended.
- Taste and adjust seasonings.
CHRIS'S PUEBLO GREEN CHILI SAUCE
This recipe comes from Southern Colorado and I have been making it for over 20 years. It is my favorite thing to cook and eat. If you like hot and spicy Mexican food, this is a recipe for you! I made it for our friends and it has become a hit here in Corpus Christi, Texas! The great thing is you can also make it hotter or milder, depending on your taste! In Pueblo, Colorado, we served it over burritos, or enchilada's. My personal favorite way to eat Green Chile (especially on a cold day) is by placing a hamburger bun in a bowl, add a plain hamburger (with or without cheese), smother it with the Green Chile Sauce, then top it with diced onion and oyster crackers. In Colorado we call these green chili sloppers! They are great served with a beer!
Provided by Christine Bettiga
Categories Sauces
Time 3h40m
Yield 1 Kettle of Chili, 12 serving(s)
Number Of Ingredients 18
Steps:
- In large stainless kettle, brown pork in bacon fat or vegetable oil.
- (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink.
- Add diced onion and garlic, cook till soft.
- Add flour and stir, browning flour as you would a roux (rue).
- Add some of your water if flour is too thick, keep stirring till it bubbles.
- Add chicken broth.
- Add the rest of the ingredients and bring to a bubble, then turn heat to low.
- Cook uncovered for 2-3 hours, stirring occasionally.
- If your chile is too thin, add more flour.
- If your chile is too thick, add more chicken broth.
- Taste often and add more spices or peppers to your liking!
- If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them!
- (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).
PUEBLO STEW
Sliced cactus and spicy peppers are simmered with cubed pork and vegetables in this rich, south-of-the-border stew.
Provided by JOEBOB22
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h45m
Yield 12
Number Of Ingredients 16
Steps:
- Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.
Nutrition Facts : Calories 487.8 calories, Carbohydrate 26.9 g, Cholesterol 104.6 mg, Fat 28.2 g, Fiber 7.4 g, Protein 31.8 g, SaturatedFat 10.9 g, Sodium 1258.3 mg, Sugar 4.9 g
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