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How To make Green Chile Pot Roast with Potatoes
2 Italian frying peppers
2 tb Olive il
1 Beef brisket
-(about 3 1/2-4 lb) 1 lg Onion, chopped
2 Cloves garlic, minced
1/2 ts Ground coriander
4 oz Chopped mild green chiles
3/4 c Chicken broth
2 md Baking potatoes
Chopped fresh parsley Preheat oven to 350 F. Roast peppers over a gas flame or under a broiler until charred all over. Carefully wrap peppers in paper towels and place them in a plastic bag. Cool for 5 minutes. Rub off the skin with paper towels. Seed and chop peppers. Heat oil in a large, heavy pot over medium-high heat. Brown meat well on both sides. Transfer to a plate. Reduce heat to medium. Add onion; cook 1 minute. Add the garlic; cook 4 minutes longer. Stir in coriander, roasted peppers, chiles, and chicken broth, scraping the sides and bottom of the pot. Push the pepper-onion mixture to the sides of teh pot. Return the meat to the pot and spoon some of the mixture over the top. Bake, covered, in the oven until meat is almost tender, 2-2 1/2 hours. Peel the potatoes and cut into sixths, lengthwise. Cut across into large cubes. Place around the meat, stirring to coat with juices. Continue to bake, covered, until the potatoes are tender, about 30 minutes. Remove meat and carve into slices. Arrange on a serving platter. Spoon the potatoes around the meat. Pour the juices over the meat. Sprinkle with parsley. Serves 4-6. From: KOUNtrY COOK #1 @1912232
How To make Green Chile Pot Roast with Potatoes's Videos
Delicious Pot Roast Recipe | How to make Pot Roast | Dinner Ideas
Today I am making a classic Pot Roast Recipe. PLEASE LIKE SHARE AND SUBSCRIBE. Be sure to click the BELL ICON for notifications! :)
INGREDIENTS
4 to 5 lbs Beef Chuck Shoulder Roast (I like this cut better)
3 tsp coarse salt (I used Kosher salt)
2 tsp black pepper
1 large onion
2 medium carrots
1 celery stick
2 garlic cloves
3 tbls all purpose flour
3 cups beef broth
1 cup red wine (I used a Cabernet Sauvignon Merlot)
3 sprigs fresh thyme
1 dry bay leaf
2 lbs potatoes (small or large potatoes cut in to big chunks)
1/2 lb carrots
**Be sure to brown meat on all sides first
**liquid should only come up 1 inch on the sides of meat
**braise at a gentle simmer until meat is tender (TIME WILL VARY)
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Pork in Chile Verde & Potatoes
Super easy recipe for chile verde with potatoes!
Ingredients:
2 lbs Pork Shoulder diced
10 Tomatillos
3-4 Jalapeños
Serrano peppers for extra spice (I added 4)
1/2 Medium Onion
3 Large Garlic Cloves
1 Roma Tomato
1/2 Tsp Cumin
1/2 Tsp Black Pepper
1 Tsp Salt
1 Tbsp Beef or Chicken Bouillon
Vegetable Oil or Lard
2 Yukon Gold Potatoes or any of your choice
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Thank you so much for watching!
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Green Chile Stew
Green chile stew is a Southwestern classic. Made with pork, beef or venison, it is a hearty, cold-weather dish with lots of potatoes and roasted green chiles, ideally Hatch chiles. It reheats well so you can eat it all week! Head over to Hunter Angler Gardener Cook for the full recipe:
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
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Getcha Some APC BBQ Rubs Here:
This is a delicious and hearty meal we love to eat at home and it is also another one of my mom’s specialties – so she’s gonna oversee me a bit in this video to make sure I cook it just like she does. What I love about this recipe and about Tex-Mex or Mexican recipes in general is that they’re really pretty easy to make if you have a good recipe. Here is what we use:
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APC OG & Comino to Taste