PORK AND GREEN CHILI RECIPES

Name: Green Pork Chili
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 2 red onions, chopped; 1 pound tomatillos, husked, rinsed, and halved; 3 jalapenos, stemmed, seeded and halved; 2 garlic cloves; 4 tablespoons canola oil; 2 pounds boneless pork shoulder, cut into 1-inch cubes; 5 cups chicken stock; 1 cup chopped fresh cilantro leaves; Salt; Pepper; 10 flour tortillas, warmed

GREEN PORK CHILI RECIPE | BOBBY FLAY | FOOD NETWORK

Green Pork Chili Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories main-dish

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
Salt
Pepper
10 flour tortillas, warmed

Steps:

Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

CONTEST-WINNING GREEN CHILI PORK STEW RECIPE: HOW TO MAKE IT

Contest-Winning Green Chili Pork Stew Recipe: How to Make It image

Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 30 minutes

Prep Time 25 minutes

Cook Time 01 hours 05 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
2 cups water
1 can (28 ounces) stewed tomatoes
1 to 2 cans (4 ounces each) chopped green chilies
2 cups cubed peeled potatoes
1 tablespoon chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons fennel seed
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained

Steps:

In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.

Nutrition Facts : Calories 232 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 523mg sodium, CarbohydrateContent 22g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 17g protein.

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