How To make New Mexican Chili Pork
3 pounds pork shoulder
1/2" cubes
1/2 teaspoon oregano :
dried, pref. mexican
1 teaspoon salt
3 cups chicken broth
2 garlic cloves minced
4 cups pinto beans :
cooked
8 tablespoons red chile -- mild, ground
1. Melt the pork fat in a heavy skillet over medium-high heat. Add the pork cu bes a few at a time, stirring to brown evenly.
2. Add the salt and garlic, stirring well. Remove from the heat and stir in th e ground chile and oregano, coating the meat evenly with the spices. (If you ar e using a combination of mild and hot chile, do not add the hot spice yet.) Add a small amount of broth and stir well.
3. Return to the heat, add a bit more broth and stir. Continue to add broth, a little at a time, stirring, until the chili is smooth, then reduce the heat and simmer, uncovered, for about 1 hour.
4. Taste and adjust seasonings adding the ground hot chile to taste at this poi nt. To add, remove the pot from the heat, sprinkle the chile over the top, and stir well.
5. Serve the chili with a bowl of freshly stewed pinto beans on the side.
Busted by Christopher E. Eaves <cea260@airmail.net>
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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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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