ANAHEIM CHILE RECIPES

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PORK CHILE VERDE RECIPE | FOOD NETWORK



Pork Chile Verde Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon freshly ground black pepper
Flour for dredging
1/4 cup vegetable oil
3 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes
2-3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 pounds tomatillos, roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups chicken stock

Steps:

  • Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
  • Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
  • Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

AUTHENTIC NEW MEXICO GREEN CHILE STEW RECIPE - FOOD.COM



Authentic New Mexico Green Chile Stew Recipe - Food.com image

i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate & falling short i've finally perfected it...at least in my mind but i haven't had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 17

12 -15 hatch green chilies (if not available anaheim will work too)
2 lbs pork shoulder
2 tablespoons vegetable oil
1/2 cup onion, finely chopped
2 minced garlic cloves
1 -2 jalapeno, diced (only necessary if using anaheim chiles)
6 cups chicken broth
6 ounces beer (optional)
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3 bay leaves
1/2 teaspoon cumin
1 (10 ounce) can diced tomatoes
3 large potatoes, diced 1/2-inch
2 tablespoons butter
2 tablespoons flour

Steps:

  • Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
  • Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
  • While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
  • add jalepeno, broth, half a can of beer, spices.bring to a simmer.
  • let simmer for 1 hour.
  • Peel skin from chiles, chop and add to the pot (including the seeds).
  • Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
  • Simmer until potatoes are done.
  • melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

Nutrition Facts : Calories 506.4, FatContent 28.1, SaturatedFatContent 9.7, CholesterolContent 88.2, SodiumContent 965.4, CarbohydrateContent 35.7, FiberContent 4.9, SugarContent 6.5, ProteinContent 28.1

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