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! ????️????️
How to Make New Mexico Style Chili Verde!!!
Roasted Chilies, Onions, Garlic, Spices, and Pork Shoulder! All cooked down together for hours to create a beautiful blend of flavors that make up New Mexico Style Chili Verde, or Green Chili. Its easy to make, and oh so very delicious!
New Mexico Style Chili Verde
4 pounds Pork Shoulder, cubed in 2 inch pieces
3 medium onions, sliced
1 head garlic, peeled and rough chop
1 bunch cilantro, rough chop
5-6 sprigs fresh oregano, or 1 Tbsp dry
1 Tbsp whole Cumin
1 Tbsp whole Coriander
3 Bay leaves
3 Anaheim or Hatch Chilies
3 Poblano Chilies
1 Jalapeño (if yo want more heat)
4 cups Chicken Stock
salt and pepper
Roast your chilies over an open flame on your gas stove, or grill. Or you can do them under the broiler, turning them to make sure they get charred bald all the way around. Transfer to a bowl and cover in plastic wrap. Let steam for 20-30 minces, then peel and remove seeds and pith, chop.
Heat a heavy bottomed pan like a Dutch oven, over medium high heat, and adda splash of oil. Season your pork well with salt and pepper, then working in batches, brown the pork on all sides. Transfer to a plate, and continue to brown all the pork.
In a dry saute pan, toast the coriander and cumin till just fragrant, grind to a powder in a coffee grinder or mortar and pestle.
Once all the pork has been browned, add your onions, garlic, and bay leaves to the pan. Saute for 5 minutes till the onion have just started to soften. Add the oregano, cilantro, and dry spices to the pan, and saute for 2 minutes. Add the roasted and chopped chilies (and jalapeño if using), stir to incorporate.
Add the pork and all juices back to the pan, add with the chicken stock and cover teh pan with a lid. Transfer to a 250 degree oven and cook for 3 hours.
Remove the pan from teh oven, and using two forks, shred the pork.
Serve with fresh cilantro on top, and cornbread on the side!
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Chili Verde Recipe - Easy Pork & Tomatillo Stew - How to Make Green Chili
Learn how to make a Chili Verde Recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Pork & Tomatillo Stew recipe!
Recipe: Green Chile Pork Stew
Chef Grant Gates from La Sala Tequila Cantina shows us how to make this dish that's perfect for a crowd!
SUPER EASY!!! CHILE VERDE PORK STEW RECIPE - GREEN CHILI STEW | VIEWS ON THE ROA
Today I’m going to show you how to make a classic Chile verde pork stew. It’s affordable and I love that you only need a few ingredients to keep your family full and happy. Making it a staple in our home for decades. I hope this small portion recipe brings you and your loved ones the comfort and joy that it brought me while making this for you today ???????? As always friends from my kitchen to yours. Make sure to make it comfortable for your home❤️ Sisters, Steph & Cloud
???? easy small portion flour tortilla recipe-
Ingredients
2 Pounds of pork shoulder or pork butt, cubed
6 minced garlic cloves, minced
1 1/2 tsp salt
2 Tbsp AP flour
1 small onion, chopped
1 tsp ground cumin
1 tsp black pepper
1 Tbsp mexican oregano
3 cups chicken broth ( 3 cups warm water + 1 1/2 Tbsp chicken bouillon)
8 roasted Anaheim peppers (mild) or choice of green pepper
1 jalapeño or serrano for spice
Small bunch of cilantro (about 15 stems : )
1 Tbsp Mexican oregano
Tip❣️
For a chewy consistency choose pork shoulder
For a soft tender consistency chose pork butt
Jalapeño and Serranos are for spice and flavor, if you can’t handle the spice please skip
Classic peppers used in Chile verde stew are Anaheim and Hatch, Please choose your favorite. If none are available you can still enjoy by using poblano peppers.
Salt adjustment: If your chicken broth is high in sodium please be careful and adjust the salt when seasoning your pork to 1/2 TBSP salt
Chicken bouillon chicken broth- Please don’t exceed the suggested amount when mixing hot water and chicken bouillon. Adjust salt to taste after 30 minutes of cooking time.
Recipe steps
Season pork with garlic, salt combine with AP flour
In a blender add 1 1/2 cups of chicken bouillon, Anaheim peppers, jalapeño, and cilantro and blend till smooth
Heat cast iron for 3 minutes then add oil
Add seasoned pork pieces and sear for 8 mins
Add onions and let them sweat until translucent ground
Add black pepper, ground cumin
Add sauce and continue to cook for 30- 35 mins
For the remaining 10 minutes add Mexican oregano and cook on low
#flourtortillas #stew #chileverde #guisado #mexicanfood
????????Many of the items used in the video are on our Amazon Store-Front. Link Below
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Ree Drummond's Green Chili Pork Stew | The Pioneer Woman | Food Network
Ree's smoky, spicy pork stew can be made ahead of time and stored in the freezer!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Green Chili Pork Stew
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 40 min
Active: 35 min
Yield: 6 servings
Ingredients
1 pound tomatillos, husked
3 poblano peppers
1 jalapeno pepper, stemmed
1 serrano pepper, stemmed
2 tablespoons olive oil
2 pounds pork shoulder, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup vegetable oil
4 cloves garlic, minced
3 large carrots, chopped
2 yellow onions, chopped
1 tablespoon fresh oregano, minced
1 tablespoon ancho chile powder
2 1/2 cups vegetable stock, plus more as needed
2 bay leaves
1/4 cup chopped fresh cilantro, plus more for serving
1 lime, juiced, plus lime wedges, for serving
2 cups grated Cheddar
Sour cream, for serving
1 package corn or flour tortillas, for serving
Directions
Preheat the broiler and line a baking sheet with foil.
Put the tomatillos, poblanos, jalapeno and serrano pepper on the prepared baking sheet and toss with the olive oil. Place under the broiler and cook, carefully removing the baking sheet and flipping once halfway, until the peppers are blistered and charred all over, 5 to 6 minutes. Allow to cool while you prepare the pork.
Season the pork with 1 tablespoon salt and 1 teaspoon pepper. Sprinkle over the flour and toss to coat. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add half the pork and cook until browned on all sides, 3 to 4 minutes; remove to a plate. Repeat with the remaining pork.
Lower the heat to medium and stir in the garlic, carrots, onions, oregano and chile powder. Cook, stirring occasionally, until the onions have softened, 4 to 5 minutes. Season with salt and pepper.
Meanwhile, peel and seed the poblanos. Chop the poblanos, jalapeno, serrano and tomatillos. Stir into the pot with the vegetables. Add the stock and bay leaves and return the seared pork. Bring to a boil, then lower to a gentle simmer. Cover and cook until the pork is extremely tender, about 1 hour. Check the pot occasionally, making sure there is enough liquid. Add a little more stock or water as needed.
Remove the bay leaves and stir in the cilantro and lime juice. Taste and adjust the seasoning as needed.
If serving immediately, spoon into bowls and top with the grated cheese, sour cream and cilantro. Serve with lime wedges and warmed tortillas.
To freeze, allow the stew to cool completely. Transfer to a deep 9-by-13-inch foil pan and wrap tightly with foil and plastic wrap. Put the grated cheese in a labeled quart-size resealable plastic bag. Put the stew, cheese and a pack of tortillas onto a baking sheet and freeze.
To serve, remove the meal kit from the freezer. Preheat the oven to 375 degrees F.
Remove the foil and plastic wrap from the stew, then return the foil. Bake until heated through, 50 to 55 minutes. Let the tortillas and cheese thaw while the stew reheats, then remove the tortillas from the pack, wrap in foil and warm in the oven for the last 10 minutes while the stew is cooking.
Serve the stew in bowls with the fixins -- cheese, cilantro and tortillas alongside some sour cream and lime wedges.
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Ree Drummond's Green Chili Pork Stew | The Pioneer Woman | Food Network