CHILE CHILES RECIPE 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.

GREEN CHILE CHICKEN TORTILLA CASSEROLE RECIPE ...



Green Chile Chicken Tortilla Casserole Recipe ... image

This hearty chicken tortilla casserole has tons of green chile flavor -- without being too hot -- and makes a delicious weeknight dinner.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 18

1 tablespoon vegetable oil
1/2 cup chopped onion
1 tablespoon finely chopped garlic
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso™ green enchilada sauce
1/2 cup milk
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
18 (6-inch) yellow corn tortillas
3 cups shredded deli rotisserie chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
1 cup chopped tomatoes
1/3 cup chopped fresh cilantro leaves
1/4 cup sliced green onions
Sour cream, if desired

Steps:

  • Heat oven to 350°F. Spray 3-quart oval or rectangular baking dish (13x9-inch) with cooking spray.
  • In 8-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt. Cook 2 to 3 minutes, stirring occasionally, until heated through.
  • Spread 1 cup sauce mixture in bottom of baking dish. Arrange 6 tortillas on top of sauce mixture. Top with 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Repeat with another layer of 6 tortillas, 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Top with remaining 6 tortillas, 1 cup chicken, 1/2 cup beans, 1 cup sauce and 1 cup cheese.
  • Bake 35 to 40 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
  • If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Allow sauce mixture to cool completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.

Nutrition Facts : Calories 450 , CarbohydrateContent 41 g, CholesterolContent 75 mg, FatContent 1 , FiberContent 5 g, ProteinContent 28 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1220 mg, SugarContent 4 g, TransFatContent 0 g

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