Green Chili Stew Recipe | Dinner Ideas
Hatch green chiles are in season, and I had to make a delicious stew. I used a mild hatch green chile and added a jalapeno to control the heat.
INGREDIENTS
7 Hatch Green Chiles
2 1/2 to 3 lbs of pork shoulder
3 medium-sized potatoes
1 cup of diced onion
1 jalapeno
1 tsp Mexican oregano
4 cloves garlic
2 tsp garlic powder
2 tsp onion powder
2 tsp ground cumin
4 cups chicken broth
4 oz crushed tomato (or 3 or 4 Roma tomatoes)
salt and pepper to taste
SOFT FLOUR TORTILLAS VIDEO
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GREEN CHILE PORK | CROCKPOT RECIPES
Hello my beautiful fam welcome back to my kitchen, today I’m going to share with you how to make a very eat and delicious green chile using a crockpot! I hope you enjoy this recipe and as always if you do please don’t forget to give me a big thumbs up, comment down below what recipe you will like to see next and if you new to my channel please hit that subscribe bottom so you can be part of our family!????????
Ingredients:
3 lbs pork shoulder
6 Anaheim peppers
3 jalapeños
1 white onion
5 garlic
6 tomatillos
2 bay leaves
1/2 tbsp cumin
1/2 tbsp thyme
1/2 tbsp oregano
Salt
Pepper
1 serving of love ????
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EASY ONE POT CHILE VERDE RECIPE | no fresh tomatillos required | #chileverde #mexicanfood
This Chile Verde recipe is amazingly delicious, super easy, flexible, and convenient to make with ingredients you have on hand. I don't often have fresh tomatillos, so I use a simple substitute instead. This one pot make ahead dish is light on work, but full of bold flavor, and ultra tender pork.
Ingredients:
3 green peppers (1 poblano, 1 anaheim, 1 bell), chopped
1 large yellow onion, chopped
3 lb boneless pork, cubed
black pepper, garlic powder, and an all purpose seasoning such as Tony's Creole or Slap Ya Mama
1/2 cup all purpose flour
2 tsp minced garlic
2 cups water
28 oz can mild green enchilada sauce
7.7 oz can salsa verde
1/2 tsp dried cilantro
1 1/2 tsp Mexican oregano
a couple dashes paprika
2 tsp chicken bouillon
2 heaping Tbsp maseca + 1/2 cup water (stir together to make slurry)
Season meat with pepper, garlic powder, and all purpose seasoning, and coat with flour in a large bowl. Brown meat in large pot over high heat in a bit of oil or bacon grease. Work in 2 batches. Remove browned meat from pot and set aside. Return pot to stove and add onion and peppers, cooking until they begin to brown and onions are translucent. Add garlic, stir and continue cooking 1 minute longer, until garlic is fragrant. Return meat to pot and add remaining ingredients except maseca slurry. Cover and cook on low heat for 1 hour. Stir in maseca slurry, then continue cooking 30 more minutes, covered. Uncover and let cook an additional 30 minutes or until sauce reaches desired consistency.
Serve with Homemade Mexican Rice
#HappilyHomecooking #mexicanfoodrecipes #comfortfood
Music: Festivities in Belize by RAGE
Green Chili Stew with Pork - One Pot Wonder
This green chili stew recipe is a delicious green chile sauce with pork shoulder cooked low and slow until perfect. So easy!
CHAPTERS:
0:00 Green Chili Stew
0:40 Browning the Pork
1:33 Garlic & Seasonings
2:34 Potatoes, Carrots & Chili Peppers
3:50 Chicken Stock
4:20 Simmer
4:48 Done!
5:09 Variations
THINGS YOU’LL NEED:
2 pounds green chili peppers of choice I used a variety – see the discussion above
2 tablespoons olive oil + more as needed
1 1/2 pounds pork shoulder cut into bite sized pieces (chuck roast is good, too)
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon cumin
Salt and pepper to taste
1 medium onion chopped
4 cloves garlic chopped
6 cups chicken broth beef broth is good, too
1 pound yellow potatoes cut into small cubes
2 medium carrots peeled and cut into small cubes
1/4 chopped cilantro or to taste (+ more for garnish)
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #recipe #stew #porkrecipe #easyrecipe
SUPER EASY!!! CHILE VERDE PORK STEW RECIPE - GREEN CHILI STEW | VIEWS ON THE ROA
Today I’m going to show you how to make a classic Chile verde pork stew. It’s affordable and I love that you only need a few ingredients to keep your family full and happy. Making it a staple in our home for decades. I hope this small portion recipe brings you and your loved ones the comfort and joy that it brought me while making this for you today ???????? As always friends from my kitchen to yours. Make sure to make it comfortable for your home❤️ Sisters, Steph & Cloud
???? easy small portion flour tortilla recipe-
Ingredients
2 Pounds of pork shoulder or pork butt, cubed
6 minced garlic cloves, minced
1 1/2 tsp salt
2 Tbsp AP flour
1 small onion, chopped
1 tsp ground cumin
1 tsp black pepper
1 Tbsp mexican oregano
3 cups chicken broth ( 3 cups warm water + 1 1/2 Tbsp chicken bouillon)
8 roasted Anaheim peppers (mild) or choice of green pepper
1 jalapeño or serrano for spice
Small bunch of cilantro (about 15 stems : )
1 Tbsp Mexican oregano
Tip❣️
For a chewy consistency choose pork shoulder
For a soft tender consistency chose pork butt
Jalapeño and Serranos are for spice and flavor, if you can’t handle the spice please skip
Classic peppers used in Chile verde stew are Anaheim and Hatch, Please choose your favorite. If none are available you can still enjoy by using poblano peppers.
Salt adjustment: If your chicken broth is high in sodium please be careful and adjust the salt when seasoning your pork to 1/2 TBSP salt
Chicken bouillon chicken broth- Please don’t exceed the suggested amount when mixing hot water and chicken bouillon. Adjust salt to taste after 30 minutes of cooking time.
Recipe steps
Season pork with garlic, salt combine with AP flour
In a blender add 1 1/2 cups of chicken bouillon, Anaheim peppers, jalapeño, and cilantro and blend till smooth
Heat cast iron for 3 minutes then add oil
Add seasoned pork pieces and sear for 8 mins
Add onions and let them sweat until translucent ground
Add black pepper, ground cumin
Add sauce and continue to cook for 30- 35 mins
For the remaining 10 minutes add Mexican oregano and cook on low
#flourtortillas #stew #chileverde #guisado #mexicanfood
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BEST PORK CHILE VERDE WITH POTATOES | Carne De Puerco Con Papas En Salsa Verde ❤
(ALL VIDEOS) RACHEL COOKS WITH LOVE
This PORK CHILE VERDE is a 5 Star winner, stewed in a green tomatillo, Anaheim and assorted pepper sauce until the meat is fall apart tender. This is a true Mexican classic that is packed with flavor and fit for a King. This stew can be served with Mexican rice, beans, avocado and flour tortillas to give you the best hearty meal you could ask for. You can top it with your favorite toppings or you can use it over your burritos as well, there are countless of combinations you can create with this dish, and it freezes well too to be enjoyed enjoyed later. This unique hearty dish is sure to please.
TOTAL INGREDIENTS---------------------
2 &1/2 lbs. Pork Butt (cubed)
2 medium gold potatoes
1 small onion (julienned) (amnt to your liking)
4 Anaheim peppers (seeds and veins removed)
4 tomatillos
2 serrano peppers (optional)
1 jalapeño (optional)
2 bay leaves
4 garlic cloves
1/2 tsp cumin
1/2 tsp peppercorns
6 whole cloves
1 tsp oregano
1/4 tsp salt (for molcajete)
1 C. water
1 tsp onion powder
1 tsp garlic powder
medium bunch cilantro
2 C. chicken broth (as needed)
1 Tbs.kosher salt (as needed)
BROKEN DOWN INGREDIENTS
BLENDER INGREDIENTS-----------------------
2 & 1/2 roasted Anaheim (rest is chopped)
4 roasted TOMATILLOS
2 serrano peppers
1 jalapeño
medium bunch cilantro
1 C. chicken broth (as needed)
MOLCAJETE INGREDIENTS-------------------
1/2 tsp whole cumin
1/2 tsp peppercorns
6 whole cloves
4 garlic cloves
1/4 tsp salt
1 C.water
TO ROAST INGREDIENTS---------------------
4 Anaheim peppers
4 tomatillos
2 serrano peppers
1 jalapeño
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
● HEAT IN THIS DISH CAN BE ADJUSTED ACCORDING TO YOUR TASTE, OR TOTALLY LEFT OUT.