How to make The BEST Mexican Chile Verde Pork Stew
Hello & welcome to the Views Kitchen, On today's recipe, we’ll be showing you how to prepare and Easy Chile Verde pork stew. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Cook time: 30 to 35 minutes
Ingredients
1/2 Tbsp oil
1.5 pounds pork butt, cubed
1/2 white or yellow onion, chopped
3 garlic cloves, minced- (I used 6 : )
3 Tbsp Ap Flour
1 1/2 tsp salt (Himalayan)
1 tsp ground cumin
1 tsp black pepper
1 heaping tsp Mexican oregano
4 cups chicken broth
6 Roasted Anaheim peppers ( save and cube 2 for the stew, 4 for the sauce)
1 can hatch chili
2 small jalapeños
small bunch cilantro
For added flavor- add 1/2 Tbsp chicken bouillon (natural knorr chicken bouillon)
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#mexicanfoodrecipes #viewsontheroad #chileverdeporkstew #greenchili
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Pork Chile Verde- Full Recipe and How to make it- English
Chile Verde is a very popular dish in a Mexican Home. One of my favorite dishes actually. Tender Pork Meat bursting in flavor. I hope you enjoy it. Don’t forget to leave me your comments, let me know if you've had Chile Verde before, do you plan on trying my recipe or just your thoughts. I love replying to you all.
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Authentic Green Chile Pork Recipe | Slow-Cooked New Mexican Flavors | Red or Green? Cooking
????️ Welcome to Red or Green? - your gateway to the heart of New Mexican cuisine and flavors! In today's episode, we're diving into a beloved New Mexican classic: Green Chile Pork, or Chile Verde. ????????
Our Green Chile Pork recipe brings together succulent, slow-cooked pork infused with the authentic heat and spice of traditional New Mexican green chile sauce. It's a hearty, warming dish that embodies the essence of our rich culinary heritage.
???? Ingredients:
2 tbsp vegetable oil
2 lbs. diced pork butt roast
½ of a yellow onion diced fine
2 tbsp flour
4 cups chicken broth
2 cups chopped green chile
???? Instructions:
Heat 2 tbsp vegetable oil in a large pot on medium high. Add 2 lbs. diced pork butt roast and cook until just browned. Now add ½ of a finely diced yellow onion and continue cooking until the onion turns translucent. Mix in 2 tbsp flour and cook for another minute. Slowly add in 4 cups of chicken broth and 2 cups chopped green chile. Stir until combined. Bring it up to a boil, add salt, stir and then lower the heat and simmer for about an hour.
Serve with warm tortillas and frijoles. Store in the refrigerator for up to five days, or freeze in an airtight container for up to one month. Enjoy!
Whether you're preparing a family feast or inviting friends over for a cozy dinner, this Green Chile Pork is a showstopper that will leave everyone craving more.
Embrace the spirit of New Mexico with this flavorful dish, perfect for the upcoming colder months. Let the aroma of slow-cooked pork and spicy green chile fill your kitchen, creating a comforting atmosphere that warms both the body and the soul.
If you're excited to bring the authentic flavors of New Mexico to your table, show your support by giving us a thumbs up, sharing your thoughts in the comments, and hitting that subscribe button. Don't miss out on our culinary adventures – ring the bell icon to stay updated on our latest New Mexican creations!
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Prepare to savor the essence of New Mexico with every bite of our Green Chile Pork. Join us in celebrating the warmth and spice of our traditional cuisine. Let's make every meal a memorable journey! ????️????️
CHILE COLORADO CON CARNE: Delicious Recipe Made from New Mexico Red Chile Pods
Chile Colorado Con Carne (Red Chile with Meat) can be made with any kind of meat. In this video, I make it with beef. What makes this recipe so delicious is the chile sauce made from New Mexico Red Chile Pods. Read on for the recipe.
2 lbs. beef or pork, cut into small cubes.
salt to season meat
approx. 2 Tbsp. flour (optional)
approx. 10 New Mexico red chile pods
3 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin (optional)
salt to taste (approx. 1 tsp.)
2 bay leaves
Remove stems and seeds from chile pods. Place chile pods in seive with bowl or pan underneath to hold water. Pour boiling water over chile pods and let them soak 15 minutes, allowing them to rehydrate or become soft. Remove chile pods from water, but reserve water for later. Place softened chile pods in blender or food processor. Add garlic cloves, oregano, cumin, and salt. Then take 3 cups of the reserved chile water and pour it into the blender. Pureé until you no longer see flecks of chile circling around the blender and you're left with a smooth red sauce.
In separate bowl, season meat with salt and sprinkle with enough flour to coat the outsides. Mix to combine.
Heat a large saucepan or skillet with enough oil to coat the bottom of the pan. Once heated over medium high heat, add in cut pieces of meat being careful not to overcrowd the pan. You may need to do this in increments in order to allow meat to brown on all sides. Once meat is cooked, pour in red chile sauce and let it come to a boil. Then lower heat, cover, and let simmer additional 30-40 minutes until the meat becomes tender.
Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up and Subscribe to this channel if you haven't already done so. I also invite you to follow me on Instagram at or on Facebook at
*All music in this video used with rights from Storyblocks:
1:40 Latin Sky - Neil Cross
4:53 Fiesta
Pork Green Chili Recipe (New Mexico Chile Verde)
Pork Green Chili Recipe (New Mexico Chile Verde)
This New Mexico Chile Verde AKA Green Chili recipe is savory and bold. Made with tomatillos and poblano peppers, it is perfect for spicy chili lovers!
GET THE RECIPE by clicking the link below:
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Green Chile Pork Stew
Green Chile Stew is one of my favorite cold weather recipes! It's filling and got just enough bite to light up your tastebuds. If you're looking for a good stew recipe this one needs to be at the top of your list.
Green Chile Pork Stew Recipe
¾ cup all-purpose flour
2 tbsp Red River Ranch Mesquite ( or your favorite all-purpose
1/2 tsp cumin
½ tsp salt
½ tsp black pepper
3 to 4 lbs pork stew meat (shoulder, roast, etc.), trimmed and chopped into bite-sized pieces
¼ - 1/3 cup cooking oil
7 tomatillos, husks removed and cored
½ - 1 serrano pepper
1 yellow onion, sliced
2 garlic cloves, sliced
1 tsp of dried cilantro
1 dried guajillo pepper, diced
3 ¼ cups chicken broth (divided)
3 (4 oz) cans whole green chiles, chopped
-In a bowl, combine the flour, mesquite or favorite seasoning, cumin, salt and pepper. Toss in the pork until well coated.
-Add the oil to a cast iron skillet and warm over medium heat. Add the pork and cook until lightly browned, stirring occasionally. Remove from skillet and set aside.
-Place the tomatillos on a baking sheet and bake at 400 degrees F for 15 – 18 minutes or until tender. Remove from oven and let cool slightly.
-In a blender add the tomatillos, serrano pepper (to taste), onion, garlic, cilantro, guajillo pepper, and ¼ cup chicken broth. Blend until smooth.
-In a stock pot, add the remaining 3 cups chicken broth, pork and green chiles. Stir in the tomatillo sauce. Bring to a boil over medium-high heat for 2 -3 minutes. Reduce the heat and simmer, covered, for 45 minutes – 1 hour or until pork is tender. Salt and pepper to taste.
Serve warm with homemade tortillas (
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron