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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ICAN Recipe Summertime Hominy Sauté
NMSU ICAN and NMSU Otero County Cooperative Extension Service present Summertime Hominy Sauté, with Caitlyn Lowe.
Recipe adapted from Cooking Healthier with FDPIR Foods cookbook via
Summertime Hominy Sauté RECIPE
Serving Size: 1/2 cup
Number of Servings: 10
Ingredients
• 1 tablespoon vegetable oil
• 1 red bell pepper, diced
• ½ cup onion, (chopped)
• 2 garlic cloves, (chopped)
• ½ teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon oregano
• 1 (14 ½ ounce) can hominy, (drained and rinsed)
• 1 (10 ounce) package of corn, frozen (or 15 ounce can of corn, drained and rinsed)
• Salt and pepper to taste
Directions
1. Heat vegetable oil in skillet over medium heat.
2. Add peppers and onion.
3. Cook 2–3 minutes until crisp tender.
4. Stir in the garlic, cumin, chili powder, and oregano.
5. Add in the hominy and corn.
6. Cover and cook until heated through, stirring occasionally.
Here are some different ideas for using hominy before it spoils:
• Replace corn in any recipe with hominy
• In soups use hominy instead of noodles
• Add to chili, stews, or soups
• Finely chop or puree and use in cornbread
• Add to potato soup or mashed potatoes
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Ideas for Cooking and Nutrition (ICAN) is a NMSU Cooperative Extension Service program funded by USDA's EFNEP and SNAP-Ed grants to provide nutrition education to SNAP-eligible audiences in New Mexico.
For more information, visit or follow us on Facebook at
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This work is funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). This institution is an equal opportunity provider. This work is delivered through New Mexico State University’s Cooperative Extension Service and College of Agricultural, Consumer, and Environmental Sciences (ACES). ACES is an engine for economic and community development in New Mexico, improving the lives of New Mexicans through academics, research, and extension programs. USDA and NMSU are equal opportunity employers and educators.
White Pozole using canned hominy corn
Traditional Mexican pork and hominy corn soup. Traditionally made ritually by Aztecs, now is consumed around the year and specially during independence celebrations.
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Lemon Pepper Pork Chops Recipe Served With Rice & Veg | Recipes By Chef Ricardo
Lemon Pepper Pork Chops Recipe Served With Rice & Veg
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Lemon Pepper Pork Chops Recipe Served With Rice & Veg | Recipes By Chef Ricardo
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Pozole Rojo - Seasoned Pork & Hominy Stew - DELISH!
Pozole Rojo - Seasoned Pork & Hominy Stew is Simply Delish! Pozole was first created hundreds of years ago; sometime between the years 1325 and 1521. And I heard or read that cannibals used humans for the meat. Now we use Pork, thank goodness or chicken. If you like my Pozole Rojo - Seasoned Pork & Hominy Stew Recipe PLEASE SUBSCRIBE TO MY CHANNEL, Pinch of Mexican.
Here are the ingredients and recipe:
POZOLE ROJO RECIPE
INGREDIENTS
2 POUND PORK ROAST
5 Ounces or ½ of a roll of Langoniza sausage
5 Guajillo Dried Red Chile
1 LARGE Anaheim/California Green Chile
1 Large Jalapeno Chile
5 Tomatillos
5 cups of chicken or beef broth
5 – 6 cups of Hominy
½ a Red or Yellow Onion
3 – 4 Green Onions
5 tablespoons of chopped Garlic
¼ cup of cooking oil
1 teaspoon Salt and Pepper
1 tablespoon bullion powder
What to Do
Cut pork into 1-inch cubes
Brown pork in the heated oil
Add Salt, Pepper
When pork is brown add the Langoniza sausage, mix, and coat pork
Add 2 cups of Broth or Water with bullion powder
De-seed the Anaheim and Jalapeno Chiles and chop
Rough cut the Tomatillos
Add the green chilies to meat mixture.
Stir, then add 4 cups of broth, stir again.
Red sauce:
Cut dried red chilies in half, remove seeds and stems, place in hot water with onion, garlic, salt and pepper, and bullion powder and COVER. (do not boil)
When red Chile mixture cools add to blender with some liquid and blend.
Use a strainer and add red Chile mixture to Pozole Pot.
Stir, Cover and Cook for 2 hours.
Add hominy and additional broth if needed, mix and stir and cover
Cook for two additional hours
Enjoy!
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Quail With Gnocchi Alla Romana By Hog & Hominy
In this online exclusive, Hog & Hominy's Andy Ticer and Michael Hudman show chef Edward Lee how they make quail with gnocchi alla Romana. Injecting their Italian roots into their southern style of cooking.
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