GREEN CHILE STEW: How to Make New Mexico Style Green Chile Stew Using Hatch Chile/Easy Recipe
If you've ever wanted to learn How to Make New Mexico Style Green Chile Stew Using Hatch Green Chile, this easy recipe is for you. I just got back from Hatch, New Mexico, where I loaded up on enough Hatch green chile to get me through the year. And this stew is the very first thing I made with it once I got home. Green Chile Stew is meaty and savory, with tender pieces of pork or beef, potatoes, tomatoes, and of course the wonderful flavor of roasted green chile. For New Mexicans, like me, it's comfort food. Read on for the full recipe.
Green Chile Stew
1 1/2 lbs. pork meat or beef chuck/steak, cut into cubes
1 1/2 cups Hatch green chile, roasted, peeled, and chopped
4 russet potatoes, cut into bite-sized cubes
2 tomatoes, chopped into cubes
1 medium white or yellow onion, chopped
3 garlic cloves, minced
approx. 5 cups chicken or beef broth
salt to taste (I use about 1 1/2 tsp.)
1/2 tsp. ground pepper
1 tsp. cumin
Place large saucepan over medium high heat on stovetop. Put in just enough olive oil to coat bottom of pan. Toss in pork or beef and sear. (Remove any excess liquid that may have been rendered & add additional oil if necessary.) Form a well in pan and toss in chopped onion. Fry until translucent. Add in garlic, tomatoes, chile, and allow to cook down a few minute. Add in potatoes and pour in just enough chicken or beef stock to cover all ingredients. Season with salt, pepper, and cumin. When it comes to a boil, reduce heat, cover with lid, and allow to cook 45 minutes to an hour, until meat and potatoes are fork tender. Serve hot and enjoy!
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Green Chile Pork Stew
Green Chile Stew is one of my favorite cold weather recipes! It's filling and got just enough bite to light up your tastebuds. If you're looking for a good stew recipe this one needs to be at the top of your list.
Green Chile Pork Stew Recipe
¾ cup all-purpose flour
2 tbsp Red River Ranch Mesquite ( or your favorite all-purpose
1/2 tsp cumin
½ tsp salt
½ tsp black pepper
3 to 4 lbs pork stew meat (shoulder, roast, etc.), trimmed and chopped into bite-sized pieces
¼ - 1/3 cup cooking oil
7 tomatillos, husks removed and cored
½ - 1 serrano pepper
1 yellow onion, sliced
2 garlic cloves, sliced
1 tsp of dried cilantro
1 dried guajillo pepper, diced
3 ¼ cups chicken broth (divided)
3 (4 oz) cans whole green chiles, chopped
-In a bowl, combine the flour, mesquite or favorite seasoning, cumin, salt and pepper. Toss in the pork until well coated.
-Add the oil to a cast iron skillet and warm over medium heat. Add the pork and cook until lightly browned, stirring occasionally. Remove from skillet and set aside.
-Place the tomatillos on a baking sheet and bake at 400 degrees F for 15 – 18 minutes or until tender. Remove from oven and let cool slightly.
-In a blender add the tomatillos, serrano pepper (to taste), onion, garlic, cilantro, guajillo pepper, and ¼ cup chicken broth. Blend until smooth.
-In a stock pot, add the remaining 3 cups chicken broth, pork and green chiles. Stir in the tomatillo sauce. Bring to a boil over medium-high heat for 2 -3 minutes. Reduce the heat and simmer, covered, for 45 minutes – 1 hour or until pork is tender. Salt and pepper to taste.
Serve warm with homemade tortillas (
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Tender pork in CHILE VERDE STEW | Puerco en salsa verde | Villa Cocina
#food #mexicanfood #delicious
Chile Verde is a Mexican stew and its name means “green pepper.” This green salsa gets its color from peppers and tomatillos. Then, it's slow cooked with pork until the meat is tender. It's easy, delicious and traditionally loved for generations.
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????️ Mexican Rice:
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Chile Verde Recipe
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☞ Green salsa
1 lb tomatillos
4 ea poblano pepper
3 ea jalapeños
1 1/2 cups chicken broth, low sodium :
☞ Brown the meat
3 lbs pork shoulder Boston butt, boneless.
Salt to taste :
Black pepper to taste :
Avocado oil as needed :
1 ea white onion, diced
5 ea garlic cloves, minced
1 tsp Mexican oregano, dry :
1/2 tsp cumin, ground :
1/8 tsp cloves, ground :
1/2 tsp all spice, ground (1/2 tsp whole) :
☞ Additional ingredients
3 ea bay leaves :
10 oz panela cheese
1/2 bunch cilantro, roughly chopped
Salt to taste at the end
☞ When plated
Cilantro, chopped
Lime juice
Pair with Mexican Rice and beans.
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Slow Cooker Chile Verde
SLOW COOKER CHILE VERDE
This is one of my dad's favorite meals he always orders when we are out. I had to test it out in the slow cooker so I can make it next time he visits. This recipe has a few steps but no hard to make. I hope you enjoy this recipe.
RECIPE:
INGREDIENTS
3 lbs. pork shoulder, trimmed and cubed
2 Tbsp. cooking oil (approximate amount)
2 Tbsp. all purpose flour
2 poblano peppers
2 Anaheim peppers
2 jalapenos
4 garlic cloves
6 tomatillos, husks removed
1 large white onion, peeled and quartered
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. cumin
1/2 tsp. oregano
1 cup chicken broth
1 bunch cilantro, bulk of stems removed EDIENTS:
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don't overcook. Let cool down a bit before moving on to step 2.
Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
On a baking sheet or in a ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add the enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn't large enough to do all at the same time.
Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir.
Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
Serve over tortillas with desired toppings, enjoy!
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Learn How To Make The Ultimate Chile Verde!!
#mexicanfood #dinner #dinnerideas #chileverde #learntomake #recipes #easyrecipe #mexicanrecipes #recipeoftheday #recipevideo #howto #howtomake #howtomakechileverde
This recipe is soooo good!! The tangy tomatillo sauce with the spice from the jalapeños is the perfect blend! Don't forget the tender cooked pork!! You can make a delicious burrito or just put it in a bowl and enjoy! I'm telling you!!! You have to make it!! Here's your recipe!!❤️???????? XX
Ingredients
Verde Sauce
2 lbs of tomatillos (husked and cleaned)
2-3 Poblano peppers(sliced in half and seeded)
3-4 jalapeños peppers
1 -1 1/2 cup chicken broth( as needed to thin sauce)
Meat
2-3 lbs of pork cut into medium sized cubes
2 tablespoons of avocado oil
1 teaspoon cumin
1 teaspoon oregano
salt and pepper
1/2 onion chopped
4 cloves garlic
1/2 cup chopped cilantro
Juice from one lime
Instructions
1. Coat peppers and half of an onion with avocado oil and place in the oven on broil until chard. Let peppers and onion cool and then place in the blender with 1/2 cup of cilantro, 4 cloves of garlic and juice from 1 lime.
2. Now brown your meat in a dutch oven or large sauce pot with your 2 tablespoons of avocado oil, 1/2 onion, spices ( oregano, cumin), minced garlic, cilantro and juice from one lime.
3. Once your meat is browned pour your blended sauce mixture over your meat. Cover and let simmer for 30 minutes.
4. When you've simmer for 30 minutes add your chicken broth 1-1 1/2 cups for thinning out your sauce.
5. Cover and simmer for 1 1/2 more hours. Stirring occasionally.
When meat is tender your ready to eat!!
Enjoy!!????❤️
HOW TO MAKE CHILI VERDE (PORK)
Hello guys and welcome to our first video of 2020 Happy New Year to everyone, in today's video we showed you guys on how to make some delicious pork chili verde it's perfect to have in tacos, burritos or even with some yummy mexican rice and some flour tortillas. Hope you guys enjoy :)
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INGREDIENTS:
2 pounds of pork shoulder (cut into 1 to 2 inch cubes)
2 Anaheim peppers
1 poblano pepper
6 tomatillos
2 serranos
1/4 onion
1 garlic clove
1/2 tsp of ground cumin
1/2 tsp of oregano
1/2 bunch of cilantro
1/2 onion (chopped) to sauté
2 garlic cloves (minced) to sauté
salt & black pepper (to taste)
3 cups of chicken broth
1 1/2 to 2 tbsps of chicken bouillon (or to taste)
2 bay leaves
oil