ALBERTSONS SUGAR COOKIES RECIPES

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HATCH CHILI RECIPE | ALLRECIPES



Hatch Chili Recipe | Allrecipes image

I've been making this Hatch green chili for years and it never fails to please!

Provided by james

Categories     Pork Chili

Total Time 4 hours 50 minutes

Prep Time 20 minutes

Cook Time 4 hours 10 minutes

Yield 8 servings

Number Of Ingredients 11

1 pound Hatch chile peppers, halved and seeded
1 (3 pound) boneless pork roast, cubed
2 cups all-purpose flour
3 tablespoons salt, divided
3 tablespoons coarsely ground black pepper, divided
¼ cup vegetable oil
2 cups chicken stock
1 (15 ounce) can diced tomatoes with green chile peppers
1 large sweet onion, chopped
2 tablespoons ground cumin
3 cloves garlic

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
  • Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
  • Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.

Nutrition Facts : Calories 359.8 calories, CarbohydrateContent 35.5 g, CholesterolContent 60.5 mg, FatContent 12.5 g, FiberContent 3.8 g, ProteinContent 26.3 g, SaturatedFatContent 2.4 g, SodiumContent 3164.6 mg, SugarContent 3.8 g

THAI CHICKEN AND PINEAPPLE STIR FRY - SKINNYTASTE



Thai Chicken and Pineapple Stir Fry - Skinnytaste image

This Thai-inspired stir fry made with colorful bell peppers, fresh pineapple, and chicken has a wonderful savory, sweet, and spicy flavor.

Provided by Gina

Categories     Dinner

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

1 lb boneless skinless chicken breast (cut into 1-inch cubes)
1 tbsp fish sauce
2 tbsp cornstarch
1 tbsp oil (divided)
1 tsp minced garlic
1 tsp minced ginger
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper (chopped (optional or to taste))
1 cup fresh pineapple chunks
1/3 cup Thai sweet chili sauce
cilantro leaves (for garnish)

Steps:

  • Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
  • Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat.
  • Add garlic and ginger; stir fry 30 seconds.
  • Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
  • Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through.
  • Return bell pepper mixture to skillet; stir fry until well blended.
  • Garnish with cilantro.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 276 kcal, CarbohydrateContent 22 g, ProteinContent 27 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 83 mg, SodiumContent 593 mg, FiberContent 1 g, SugarContent 14 g

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