How to Make Beef Green Chile
#easyanddelicious #chileverde #greenchile #easyrecipes
Hello my beautiful fam welcome back to my kitchen. Today I’m going to share with you all how to make a super easy and delicious beeef green Chile this recipe is perfect for burritos, enchiladas, beans and rice or just simply by itself ???? it’s just simply delicious!!! Remember that we all have our own ways to cook and I’m just simply sharing with you my way and the way I was taught . Hope you all enjoy it and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please don’t forget to hit that subscribe bottom so you can be part of our family, thank y’all so much for watching!!! Love you all ????????????
Ingredients:
2 1/2 chuck pot roast
1/2 onion
1/2 chopped onion
2 garlic cloves
2 minced garlic cloves
2 bay leaves
2 Chile guajillo (blended)
10 Anaheim peppers
3 jalapeño peppers
4 tomatillos ( green tomatoes)
Olive oil
3 tbsp flour
Thyme
Cumin
Oregano
Salt
Pepper
1 serving of love ????
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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:
Ree Drummond's Green Chili Pork Stew | The Pioneer Woman | Food Network
Ree's smoky, spicy pork stew can be made ahead of time and stored in the freezer!
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Green Chili Pork Stew
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 40 min
Active: 35 min
Yield: 6 servings
Ingredients
1 pound tomatillos, husked
3 poblano peppers
1 jalapeno pepper, stemmed
1 serrano pepper, stemmed
2 tablespoons olive oil
2 pounds pork shoulder, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup vegetable oil
4 cloves garlic, minced
3 large carrots, chopped
2 yellow onions, chopped
1 tablespoon fresh oregano, minced
1 tablespoon ancho chile powder
2 1/2 cups vegetable stock, plus more as needed
2 bay leaves
1/4 cup chopped fresh cilantro, plus more for serving
1 lime, juiced, plus lime wedges, for serving
2 cups grated Cheddar
Sour cream, for serving
1 package corn or flour tortillas, for serving
Directions
Preheat the broiler and line a baking sheet with foil.
Put the tomatillos, poblanos, jalapeno and serrano pepper on the prepared baking sheet and toss with the olive oil. Place under the broiler and cook, carefully removing the baking sheet and flipping once halfway, until the peppers are blistered and charred all over, 5 to 6 minutes. Allow to cool while you prepare the pork.
Season the pork with 1 tablespoon salt and 1 teaspoon pepper. Sprinkle over the flour and toss to coat. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add half the pork and cook until browned on all sides, 3 to 4 minutes; remove to a plate. Repeat with the remaining pork.
Lower the heat to medium and stir in the garlic, carrots, onions, oregano and chile powder. Cook, stirring occasionally, until the onions have softened, 4 to 5 minutes. Season with salt and pepper.
Meanwhile, peel and seed the poblanos. Chop the poblanos, jalapeno, serrano and tomatillos. Stir into the pot with the vegetables. Add the stock and bay leaves and return the seared pork. Bring to a boil, then lower to a gentle simmer. Cover and cook until the pork is extremely tender, about 1 hour. Check the pot occasionally, making sure there is enough liquid. Add a little more stock or water as needed.
Remove the bay leaves and stir in the cilantro and lime juice. Taste and adjust the seasoning as needed.
If serving immediately, spoon into bowls and top with the grated cheese, sour cream and cilantro. Serve with lime wedges and warmed tortillas.
To freeze, allow the stew to cool completely. Transfer to a deep 9-by-13-inch foil pan and wrap tightly with foil and plastic wrap. Put the grated cheese in a labeled quart-size resealable plastic bag. Put the stew, cheese and a pack of tortillas onto a baking sheet and freeze.
To serve, remove the meal kit from the freezer. Preheat the oven to 375 degrees F.
Remove the foil and plastic wrap from the stew, then return the foil. Bake until heated through, 50 to 55 minutes. Let the tortillas and cheese thaw while the stew reheats, then remove the tortillas from the pack, wrap in foil and warm in the oven for the last 10 minutes while the stew is cooking.
Serve the stew in bowls with the fixins -- cheese, cilantro and tortillas alongside some sour cream and lime wedges.
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Ree Drummond's Green Chili Pork Stew | The Pioneer Woman | Food Network
DELICIOUS Green Chile Stew Recipe -- Authentic New Mexican Recipe
Hey Chile Heads! In this video, we continue celebrating green chile season by making some delicious Green Chile Stew. This recipe is super easy, very versatile, and perfect for any occasion. I just know you're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Traditional New Mexican Green Chile Stew
1 – 1 ½ cups chopped New Mexican green chile
1 ½ lbs pork shoulder, or pork loin, diced to 1-inch thick
3 tablespoons canola oil
3 tablespoons flour
1/2 cup onion, diced
3 garlic cloves, minced
6 cups chicken broth, or beef broth
1 ½ teaspoon salt
1 (10 ounce) can diced tomatoes
4 large potatoes, diced 1-inch thick
DIRECTIONS
1. Roast green chiles on the stove in a cast iron, or in the oven, turning often to evenly darken skin making sure they don't burn.
2. Once charred cover with a dishcloth for at least 10 minutes to steam the skins off.
3. Cut the meat into 1-inch think chunks.
4. Chop ½ cup onion and 3 garlic cloves.
5. Heat oil in pan and cook pork until slightly browned, about 2 minutes.
6. Add onions and cook for another minute, and then add garlic.
7. Add flour and cook for 2 minutes, stirring continuously.
8. Add broth and bring to a simmer, let simmer for 1 hour.
9. Peel skin from chiles, chop and set aside.
10. Once pork has simmered for 1 hour, add the tomatoes, potatoes and chopped green chile. Let cook for an additional 30-45 minutes. Until potatoes are cooked.
Serve with warm tortillas, or crackers. You can substitute chicken, beef, or turkey for the pork. Cook it vegetarian and add pinto beans.
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