Pork Hominy Tomatillo Stew Recipe | WebMD
This pork hominy tomatillo stew is the perfect, protein-packed way to warm up a cold day.
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PORK CHILE VERDE SOUP: Delicious Slow Cooker Recipe Made with Hatch Green Chile & Tomatillos
This Pork Chile Verde Soup is perfect on a cold winter day. It's easy to throw together in the crockpot, and let it slow cook all day until you're ready to eat it. I got the recipe from my friend, Beth. I was hoping to have her join me in my kitchen so she could show you how she makes it, herself, but we weren't able to do that. So, instead, I followed the recipe she gave me. (Although, I'm certain I didn't follow it exactly the way the recipe was intended.) I first had her soup when she brought it to work one day, and it was so creamy and delicious, I never forgot it. It's not what you might consider an authentic Mexican chile verde soup, especially because she adds Great Northern white beans and spinach to it, but it's good to try new things, and this is really yummy. Read on for the full recipe:
Pork Chile Verde Soup
1-2 lbs. boneless pork roast, cut into bite sized pieces
4-5 fresh tomatillos
1/2 large onion
about 5-6 Hatch green chiles
2 garlic cloves
3/4 tsp. ground cumin
1/2 tsp. salt
2 cups or 1 14oz. can chicken broth
1 15oz. can Great Northern beans, drained (I recommend 2 cans)
Optional:
1 cup chopped fresh spinach
2 tsp. lime juice
Season cut pieces of pork with salt and pepper to taste and sear in oiled skillet over medium high heat. Transfer pork to crockpot.
Peel husks from tomatillos and rinse off sticky residue in warm water. (Optional: Roast tomatillos on grill until they've got char marks.) Place tomatillos in blender, along with Hatch green chile, onion, garlic, cumin, and salt, and purée. Pour puréed chile & tomatillo mixture over pork meat in crockpot. Add chicken broth. Drain liquid from can of beans, and add beans to crockpot. Stir and cook on High for 3-4 hours, or on Low for 6-7 hours. Optional: Add chopped spinach and 2 tsp. lime juice at the end, and let cook an additional 30 minutes, until spinach is wilted. Serve with sour cream for additional creaminess, and garnish with fresh cilantro or parsley.
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5:37 Adventures in Fine Dining
Chili Verde Recipe - Easy Pork & Tomatillo Stew - How to Make Green Chili
Learn how to make a Chili Verde Recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Pork & Tomatillo Stew recipe!
Tomatilla and Avocado Soup with fresh cilantro
This is a video of a recipe I made in a recent cooking class. The recipe is a tomatillo and avocado soup with fresh cilantro and a spot of cream. It's delicious, quick and super easy to make. Also, check out my other videos and my website keetoninthekitchen.com for more recipes, tips and ideas. Use the contact button on the website to set up your own cooking class with Shawn Keeton.
Roasted Tomato Soup, That will Warm Your Heart and Soul! Delicious!
This Roasted Tomato soup is such a comfort delicious meal, that it will warm your heart and soul!
Top quality Dutch oven for bread, whole chicken and stews:
Recipe:
- 3 lbs/1,5 kg cherry tomatoes, you can use big tomatoes, just cut them in half or quarters, and remove the tough part
- 1 big or 2 smaller red onions
- I used 3 small snack peppers, you can use any kind any kind you like
- A whole head of garlic, 8-12 cloves
- 2 sprigs rosemary
- 1,5-2 tablespoons fresh thyme
- Olive oil, a generous amount when roasting the tomatoes
- 1 big or 2 smaller white onion
- 2 tablespoons/30g butter
- 1 tablespoon tomato paste
- 2,75 Cups/660ml vegetable stock, you can use chicken stock too if you want
- 1 tablespoon dried oregano
- Cayenne pepper or chili, according to taste
- 1 teaspoon smoked or sweet paprika
- Half a tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- Half a teaspoon sugar
- A good handful fresh basil leaves
- 0,5 Cup/120ml heavy cream(optional)
- Salt and black pepper
Note: For a smoother, velvety texture, sieve the soup after blending it!
I don`t mind tasting some of the tomato seeds and the skin, but it`s up to you!
In a large tray mix the tomatoes, garlic, peppers, red onion, rosemary and thyme, add generous amount of olive oil, salt and pepper and roast in a preheated oven, fan on 375F/190C until caramelized, about 50-60 minutes. When ready, saute the white onion in the butter in a fairly large pot, add the tomato paste, mix it and add all the roasted tomatoes from the tray. Add the stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt and pepper, if needed and the fresh basil. Let it simmer on the stove for 8-10 minutes. After that time, take it off the stove and blend everything together. Take it back to the stove and add the cream, when it starts to simmer, turn it off, it`s ready! Taste it and season with more salt and pepper if needed.
Serve with toast with cheese of your choice, I`ve used mozzarella and cheddar!
Enjoy!
Three INCREDIBLE Mexican SALSAS | Easy salsa recipes | Villa Cocina
#salsarecipe #mexicanfood #villacocina #howto
Easy Mexican salsa recipes are not hard to find, and the end result is astonishingly delicious! You can’t go wrong when it comes to authentic Mexican salsas if flavor and a kick of heat is what you’re looking for. This video tutorial will take you through the step by step process so you can accomplish this wonderful recipes in your own kitchen. They are very easy to make, you will definitely have fun in the process and enjoy the results!
???? Special thanks to my husband Nelson(Cameraman) for always giving his 100% and enjoying what he does.
????️ Full PRINTABLE step by step recipe :
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????PRODUCTS IN THIS VIDEO ????
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➤ Vitamix A3500 Smart blender Professional grade 64oz :
➤ Shun Classic 8” Chef’s Knife All-Purpose Blade, Curved Blade for Easy Cuts; Cutlery ➤ Handcrafted in Japan:
➤ Le Creuset Stainless Steel Fry Pan 12”:
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???? Red smooth salsa # 1 - Mild in heat
Serving : 1 1/2 cups
6 chiles de arbol, cleaned :
2 TBSP avocado oil :
1/4 medium white onion, roughy diced (3 oz)
2 garlic cloves, peeled
1 lb roma tomatoes, remove the stem area, dice
To taste, kosher salt (1 tsp kosher salt) :
1/4 cup Avocado oil, stream
???? Roasted salsa # 2 - Spicy
Serving : 1 1/2 cups
2 ea guajillos :
10-12 chiles de arbol -
4 ea tomatillos, cut in half (10 oz)
1 roma tomato, cut in half (4 oz)
1/4 ea medium white onion, slice into 3 pieces (3 oz)
2 garlic cloves, unpeeled
1/2 tsp Mexican oregano, dry :
To taste, kosher salt (1 tsp) :
???? Green salsa - Mild
Serving : 2 cups
3 jalapeños, de-seed
1 serrano, cut in half (optional)
1 calabacita, Mexican zucchini (10 oz)
4 tomatillos, quartered (8 oz)
1/4 white onion, medium (3 oz)
3 garlic cloves, peeled
1/2 cup avocado oil :
1/2 bunch cilantro, fresh
Salt to taste (1 1/2 tsp kosher salt) :
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