ANCHO PEPPER RECIPES RECIPES

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ANCHO PEPPERS RECIPES ALL YOU NEED IS FOOD



ANCHO PEPPERS RECIPES All You Need is Food image

Instead of using commercial chili powder to flavor this stew, we puree dried ancho chiles for a customized taste. You can prepare the chile-broth puree up to two days in advance to streamline prep for a busy night.

Provided by Jeanne Kelley

Yield 10 servings (serving size: 1 1/3 cups chili, 1 tablespoon sour cream, and about 1 teaspoon cilantro)

Number Of Ingredients 16

2 tablespoons olive oil, divided
2 cups chopped onion
2 teaspoons ground cumin
6 garlic cloves, minced
2 ounces stemmed dried seeded ancho chiles, torn into 2-inch pieces
4 cups fat-free, less-sodium beef broth
1 (28-ounce) can diced tomatoes, undrained
2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
Cooking spray
2u2009½ cups chopped green bell pepper (about 2 large)
6 cups cooked kidney beans
¾ teaspoon salt
½ teaspoon freshly ground black pepper
10 tablespoons reduced-fat sour cream
¼ cup chopped fresh cilantro
Lime wedges (optional)

Steps:

  • Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion to pan; cook 8 minutes or until golden, stirring frequently. Add cumin, garlic, and chiles; cook 3 minutes or until chiles are soft, stirring frequently. Stir in broth and tomatoes; bring to a simmer. Cover, remove from heat, and let stand at room temperature 20 minutes.
  • Place half of chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed chile mixture into a large bowl. Repeat procedure with remaining chile mixture. Set aside.
  • Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add beef to pan; sauté 10 minutes or until browned on all sides. Remove beef from pan. Coat pan with cooking spray. Add bell pepper to pan, and sauté for 8 minutes or until browned. Stir in pureed chile mixture and beef; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beef is tender. Add beans; cook 20 minutes. Stir in salt and black pepper. Top with sour cream and cilantro; serve with lime wedges, if desired.

Nutrition Facts : Calories 362 calories, CarbohydrateContent 37.4 g, CholesterolContent 60 mg, FatContent 11.7 g, FiberContent 11.7 g, ProteinContent 28.5 g, SaturatedFatContent 4 g, SodiumContent 504 mg

ANCHO PEPPER RECIPES RECIPES ALL YOU NEED IS FOOD



ANCHO PEPPER RECIPES RECIPES All You Need is Food image

I use ancho chile powder a lot – it adds a nice, smoky flavor to dishes. This recipe adapted from Cooking Light turns ordinary pork chops into a Mexican-inspired meal.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons dried ancho chile powder
1 teaspoon ground cumin
1/4 teaspoon garlic granules or 1/4 teaspoon garlic powder
1 teaspoon salt, divided
4 (4 ounce) boneless center cut pork chops (about 1/2 inch thick)
2 teaspoons olive oil, divided
1 teaspoon butter
3 cups sliced onions
1 1/2 cups red bell peppers, in 1/4-inch strips
1 1/2 cups green bell peppers, in 1/4-inch strips (you can substitute orange or yellow bell pepper if you donÂ’t like the green)
1 teaspoon dry sherry (or Mexican beer, if you prefer)
2 garlic cloves, minced
2 tablespoons lime juice
fresh ground black pepper, to taste

Steps:

  • In a small bowl combine the ancho powder, cumin, granulated garlic, and 1/2 teaspoon salt.
  • Rub the spice mixture onto both sides of the pork chops.
  • Over medium-high temperature in a large nonstick skillet, heat 1 teaspoon oil, then brown the pork chops, 4 minutes per side or until done (depending on the thickness of the chops); remove meat from pan and set aside, keeping warm.
  • Add the remaining 1 teaspoon oil and the butter to the skillet you cooked the pork in and allow them to melt together, then add the onion, bell peppers, sherry, and remaining 1/2 teaspoon salt, and sauté for 4 minutes or until cooked to desired texture.
  • Add the minced garlic cloves and sauté 1 additional minute, then remove from heat and stir in the lime juice; season to taste with freshly ground pepper.
  • Serve browned pork chops and sautéed peppers together – they go well with rice and beans.

Nutrition Facts : Calories 325.7, CarbohydrateContent 20.5, CholesterolContent 88.7, FatContent 10.9, FiberContent 4.3, ProteinContent 35.9, SaturatedFatContent 3.5, SodiumContent 888.3, SugarContent 9.2

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ANCHO PEPPERS RECIPES ALL YOU NEED IS FOOD
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  • { "@type": "HowToStep", "text": "
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