A New Way to Enjoy Stew this Winter! Hearty Green Chile Pork Stew
Printable recipe below! A truly nostalgic dessert- these easy fried fruit pies should make you holiday meal list. #friedpie #cowboycooking
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Pulled pork recipe
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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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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