HATCH CHILI RECIPE | ALLRECIPES
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
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
THE BEST RED ENCHILADA SAUCE RECIPE | ALLRECIPES
This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!
Provided by Fox Woadhill Rogers
Categories Sauces
Total Time 1 hours 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
- Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 69.9 calories, CarbohydrateContent 6.3 g, FatContent 4.7 g, FiberContent 2.1 g, ProteinContent 2 g, SaturatedFatContent 0.6 g, SodiumContent 517.4 mg, SugarContent 1.5 g
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