HATCH CHILE CHICKEN RECIPE RECIPES
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PERNIL RECIPE - NYT COOKING
This classic Puerto Rican recipe for roast pork makes a festive centerpiece for a Memorial Day feast, a delicious welcome to summer. If you buy a big pork shoulder and take your time, as you should, the classic Puerto Rican pork roast called pernil can take you nearly all day. Yet there are times I feel almost guilty about this dish because the process is beyond easy and incredibly impressive, it feeds as many people as a medium-size ham, and the flavor is unbelievable. When I first learned how to make a classic pernil, about 30 years ago, the only seasonings I used were oregano, garlic and vinegar. But I’ve taken some liberties by adding a little cumin and some chiles. The onion is my addition, too. After all, pork is less flavorful than it used to be.
Provided by Mark Bittman
Total Time 3 hours
Yield At least 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees. Score meat’s skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.
- Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
- Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.
Nutrition Facts : @context http//schema.org, Calories 816, UnsaturatedFatContent 36 grams, CarbohydrateContent 6 grams, FatContent 63 grams, FiberContent 2 grams, ProteinContent 54 grams, SaturatedFatContent 20 grams, SodiumContent 1060 milligrams, SugarContent 1 gram
GREEN CHILE-CHICKEN CASSEROLE RECIPE | MYRECIPES
In New Mexico, this is served with either red chile sauce (not the same thing as salsa--much hotter) or salsa verde (made with Hatch chilies, tomatillos, and cilantro). Recipes for those were included in the same issue of Cooking Light as this green chile chicken casserole recipe, as was a recipe …
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PORK GREEN CHILE RECIPE | ALLRECIPES
Pork slowly stews with green chiles, jalapenos, onions, tomato sauce, and spices in this simple and authentic dish that has been handed …
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COLORADO GREEN CHILI (CHILE VERDE) RECIPE | ALLRECIPES
I started off with some dried onion, chicken base, chopped hatch chilies, garlic powder & a bottle of dark beer. I added this along with pork chunks to the crock pot. After 8-9 hrs, I fried a little …
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EASY CREAMY CHICKEN ENCHILADAS RECIPE | ALLRECIPES
I made a lot of changes but this recipe gave me the confidence to make enchiladas for the first time. I used hatch green enchilada sauce because I like it better with chicken than red sauce and I used corn tortillas because I like them better than flour tortillas. I had leftover baked chicken so I shredded it instead of buying a rotisserie chicken.
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THESE 17 RECIPES WILL HOOK YOU ON HATCH CHILES | ALLRECIPES
Mar 23, 2021 · Hatch chile peppers, taco seasoning, garlic, onions, and cream bake in a skillet with well-browned chicken thighs in this quick skillet dinner that goes from stove to oven. "I keep Hatch …
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