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.
How to make The BEST Mexican Chile Verde Pork Stew
Hello & welcome to the Views Kitchen, On today's recipe, we’ll be showing you how to prepare and Easy Chile Verde pork stew. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Cook time: 30 to 35 minutes
Ingredients
1/2 Tbsp oil
1.5 pounds pork butt, cubed
1/2 white or yellow onion, chopped
3 garlic cloves, minced- (I used 6 : )
3 Tbsp Ap Flour
1 1/2 tsp salt (Himalayan)
1 tsp ground cumin
1 tsp black pepper
1 heaping tsp Mexican oregano
4 cups chicken broth
6 Roasted Anaheim peppers ( save and cube 2 for the stew, 4 for the sauce)
1 can hatch chili
2 small jalapeños
small bunch cilantro
For added flavor- add 1/2 Tbsp chicken bouillon (natural knorr chicken bouillon)
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#mexicanfoodrecipes #viewsontheroad #chileverdeporkstew #greenchili
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
My Mama's Pork Green Chile Recipe - EatSimpleFood.com
Recipe:
This is my mom's homemade pork green chili recipe ( AKA pork green chile ). This stew is loaded with diced boneless pork chops (or loin), onions, roasted green chiles, canned diced tomatoes, broth, and herbs.
Lastly, the addition of a little cornstarch thickens the green chili.
This pork green chili recipe is good in the fridge for ~ 5 days in an airtight container. Freeze leftover green chili for up to six months.
Pork Green Chili Vs. Pork Green Chile Vs. Pork Chile Verde
Is chili spelled with an i or an e? It can be spelled either way. Traditionally, the Spanish spelling chile is more authentic.
Chili is the American and British spelling. Thus, both spellings have the same meaning.
Conversely, chile verde, which is also a Mexican stew, is made with green chiles and tomatillos. The Spanish word Verde literally translates into green in English.
Serve Pork Green Chili Stew With Garnishes:
-Tortillas for dipping
-Sour cream
-Diced avocado
-Thin sliced radishes
-Sliced green onions
-Cilantro
-Your favorite cheese: cheddar, colby jack, Asadero (melty Mexican cheese), Cotija cheese (crumbly and salty Mexican cheese)
This pork green chile recipe is an amazing addition to nacho or taco night. Keep it as a side dip or pour it directly over the nachos.
Green chile is also fantastic smothered over burritios, eggs, beans, and /or rice.
What Kind Of Pork Is Used For Green Chili Stew?
This green chile recipe uses diced boneless or bone in pork chops. Having said that, diced pork loin can also be used.
Wanna make pork green chili uber rich and thick? Try using boneless pork shoulder.
Pork shoulder will need to cook ~ 1 ½ hours longer, because it needs time to break down to become tender. Throw the whole piece of shoulder or large chunks into the stew, and shred it with a fork when tender.
Use pork chops or pork loin for a lower calorie, lower fat, and lighter pork green chile.
What Kind Of Green Chiles To Use For Pork Green Chiles
My mom uses canned whole green chiles (preferably Hatch brand, which she diced). Having said that, fresh roasted green chiles or pre-diced canned green chiles also work.
Canned green chiles come in mild, medium, hot. Pick your favorite spice level.
Having said that, the brands: Hatch, El Paso, and Ortega are the green chile brands that are most readily available in grocery stores nationwide.
Like spicy pork green chili? Use more jalapeños.
How Do You Thicken Pork Green Chili Stew?
Cornstarch lightens the color of the pork green chili, but more importantly, it also thickens it.
Cornstarch will clump if added directly to the stew. It needs to be mixed with a little bit of liquid and then slowly added to the pot of simmering green chili.
Making A Cornstarch Slurry For Pork Green Chili
Mix the cornstarch with a couple tablespoons of cold water. Usually, a cornstarch slurry is equal parts cornstarch powder to liquid. For example, mix 1 tablespoon cornstarch with 1 tablespoon water. Having said that, add a little more liquid if it's hard to mix.
Lastly, add the cornstarch slurry to the boiling stew, but turn it down promptly to a simmer or just turn the heat off and let it thicken for at least 15 minutes before eating.
Pork green chili will continue to thicken as it cools and will be even thicker the next day. Add a little chicken broth if the cornstarch mixture made the stew too thick.
Serves 7
Ingredients:
-2 lb pork chop or loin; cubed & lightly salted and peppered- bones reserved if applicable
-2 tsp vegetable oil
-1 cup onions, diced
-2 teaspoons garlic, minced
-1 lb canned roasted green chiles, diced
-28 ounces canned diced tomatoes
-½ tsp salt
-1 ½ tsp dried oregano
-2 tsp jalapeno, minced
-5 + cups chicken broth
-3 Tbsp cornstarch
-3 Tbsp water
-6 tortillas - flour or corn
-cheddar cheese - (optional - as garnish)
-sour cream - (optional - as garnish)
Instructions:
-Bring a large pot to medium high heat and add oil to lightly coat the bottom. Add pork and onion and cook ~ 4-5 minutes.
-Add garlic and cook until fragrant (~ 1-2 minutes). Stir in jalapeno and oregano.
-Add chiles, tomatoes, salt, pork bones if applicable, and chicken broth.
-Cover, Bring to a boil, and then reduce heat to a simmer. Cook for ~ 30 minutes.
-Mix 3 tablespoon cornstarch with 3 tablespoon of cold water to make a slurry (look for a thin glue like consistency).
-Add the slurry to simmering pot of pork green chile. The cornstarch will thicken it up.
-Remove from heat and sit for 15 minutes uncovered.
-Warm up tortillas on both sides (1 at a time) in a medium high pan until they are warm, soft, and pliable (~1 minute per side).
-Serve pork green chile with warm tortillas, cheese, sour cream and add salt to taste.
Happy Eating!
Beckie
Green Chili Recipe - Hatch Green Chili Recipe - Green Chile
Green Chili is one of my sons favorite dishes. The best green chili's come from Hatch New Mexico, so I always use them when I'm making green chili. I generally use fresh green chili's, but I went through all of them that I had on hand, so I won't get any more until next harvest which is usually in September. The frozen green chili's that I used are an excellent alternative. They sell them in mild and hot.
This recipe calls for chicken stock. I used homemade chicken stock which is preferred, but any chicken stock will be fine.
I personally add my roux after everything comes together in the pot. There are other recipes that call for it being added to the pork in the beginning. I feel that you can control the thickness better doing it this way. I like to freeze my leftover roux to be used for later, so I generally make big batches of it.
Ingredients for 2 quarts of Green Chili:
1 pound Diced pork or Chicken
16 ounces Green chili's Diced (1/2 to be blended, 1/2 to remain chopped)
8 Cups Chicken Stock
2 Roasted jalapeno's (Optional)
1 Carrot (Optional)
1 1/2 cloves Garlic
1 1/2 Diced onions
1 habanero pepper ( Optional)
Oregano 1 1/2 Tbsp Cumin
1 1/2 Tbsp Cumin
1/2 bunch Cilantro chopped
1 cup diced tomatoes (More or less can be added)
Salt to taste
The Roux (Thickener)
1/2 Cup canola or vegetable oil (butter, lard or bacon grease can be used)
1/2 Cup flour
***All of the roux may not be needed to reach desired thickness
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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
????????Many of the items used in the video are on our Amazon Store-Front. Link Below
Our AMAZON STOREFRONT:
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
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