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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Colorado Pork Green Chili
Ingredients
- 1 tablespoons olive oil
- 2 pounds boneless pork shoulder, cubed
- 2 cloves garlic, minced
- 1 tablespoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
-(4 ounce) Pueblo chilis
- 1 (14.5 ounce) can diced tomatoes with chilis
- 1 (14.5 ounce) can chicken broth
Colorado Pork Green Chili is a classic dish originating in the southwestern United States. It is a stew-like dish made with pork, tomatillos, green chilies, garlic, onions, and a variety of spices. It can be served with a variety of accompaniments, such as tortillas, sour cream, cheese, and cilantro. It has a smoky, slightly spicy flavor and makes a delicious meal.
Pork And Green Chilli Stir Fry (青椒肉丝)
Hi there. This is a Pork And Green Chilli Stir Fry (青椒肉丝) recipe. This is a very basic Chinese stir fry dish.
If you are starting to learn how to stir fry, this is a great dish to start with.
Ingredients:
300g lean pork
2 tsp oil
100g green chillies
4-5 slices ginger
2 cloves of garlic
1 Tbsp Chinese cooking wine
Pork marinade:
1 Tbsp soy sauce
1/4 tsp sugar
2 tsp cornflour
1/2 tsp dark soy sauce
2 tsp oil
Links to Busy Daddy Cooks recipes:
• Chinese / Asian Food Recipes -
• Hawker Center / Coffee Shop Recipes -
• Home Style Recipes -
• Traditional / Grandmother's Recipes -
• Zi Char Recipes -
• Air Fryer -
#busydaddycooks
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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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.
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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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron