Braised Pork Green Chili Recipes

SHANGHAI STYLE BRAISED CHILI PORK

Steps:

• In a large skillet, over medium heat, add the oil and sugar. Stir continuously for 5 minutes until the sugar is mostly dissolved into the oil.
• Add the pork and stir. Allow the pork to cook until lightly browned - about 10 minutes.
• Add the soy sauce, vinegar, and water. Stir to combine. Cover the skillet with a tight lid and reduce the heat to simmer. Allow the pork to simmer for 60 minutes - check every 10 minutes or so to make sure the skillet doesn't dry out and the pork doesn't burn.
• If you find the skillet is getting too dry, add 1/4 cup of water, but if you're close to the one hour mark, do not add the water.
• Remove the lid and turn the heat back to medium. Add the chilies (whole or crushed) and stir into the pork. At this point, you will want to brown the meat so keep an eye on it. It's already cooked, so now you're paying attention to the texture and look of the dish.
• When the pork has browned to your liking, add the green onions and half of the sesame seeds (if using.)
• Toss to coat everything well. Turn off the heat and allow the dish to rest for 5 minutes.
• Serve with steamed white rice or veggies and garnish with chopped green onions, dried chilies, and sesame seeds.

BRAISED PORK WITH GREEN CHILE SAUCE OF CHILE VERDE

Steps:

• Trim and discard fat and cut pork in 1-inch cubes.
• In a large frying pan, heat oil over mediun-high heat; add meat a few cubes at a time and cook until very brown.
• Push meat to side of pan and add onion, garlic and bell peppers; saute until limp.
• Stir in chiles, oregano, cumin, salt, cilantro, vinegar, and water.
• Cover and simmer until meat is fork tender(about 1 hour).
• Skim off fat & discard.
• Serve with rice or make burritos or serve in your favorite way.

CHILI-BRAISED PORK WITH GREEN BEANS AND MASHED SWEET POTATOES

Steps:

• Season pork with salt and pepper. In a large straight-sided skillet, heat 1 teaspoon oil over medium-high. Add pork and cook until browned on both sides, about 7 minutes total. Whisk together broth, flour, and 1/2 teaspoon chili powder and add to skillet. Bring liquid to a boil; reduce to a rapid simmer, cover, and cook 30 minutes. Uncover and cook until pork is tender and sauce is thickened, about 20 minutes.
• Meanwhile, in a medium pot, bring sweet potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until tender when pierced with a knife, 20 minutes. Drain potatoes and return to pot; mash until fluffy and almost smooth. Stir in sour cream and sugar, season with salt and pepper, and keep warm over low heat.
• In a large skillet, heat 2 teaspoons oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add green beans and 1/4 cup water, cover, and cook 3 minutes. Uncover and cook, stirring occasionally, until crisp-tender and water is evaporated, 2 minutes. Season with salt and pepper and serve with pork, sauce, and sweet potatoes sprinkled with chili powder.

CHORIZO BENEDICT WITH PORK GREEN CHILI

Steps:

• Grill or saute the chorizo sausage patties in a skillet or on a griddle until browned and cooked through, about 4 minutes per side. Meanwhile, in a wide shallow pan, simmer about 1 1/2 to 2 inches water with white vinegar and salt. Poach the eggs in the water for 3 to 4 minutes for runny yolks. Toast the English muffins while the eggs are poaching. Warm up the Pork Green Chili.
• Top the English muffins with the chorizo sausage patties, poached eggs, then the Pork Green Chili. Serve with your favorite breakfast side. I like hash browns or breakfast potatoes to soak up the green chili, but cheesy grits or fresh fruit are also great options.
• For the braised pulled pork: Preheat the oven to 325 degrees F.
• Combine chicken stock, beer, orange juice, pineapple juice, garlic, onion and cilantro in a pitcher and set aside.
• Place pork shoulder on a wire rack in a large/deep roasting pan, then stab shoulder repeatedly (watch out for the bone!) and pour the liquid over the murdered shoulder. Cover tightly with foil (as airtight as possible) and place in the oven to roast for 5 hours.
• Remove from the oven. Place the shoulder on a half-sheet tray, remove the bone, then roughly chop the meat and place it in the fridge to cool. (Chop the pork while it's hot! It is much easier!)
• For the chili: In a large stockpot over medium-high heat, add oil and saute onions, garlic, green peppers and jalapenos with salt and pepper until soft, about 7 minutes. Add canned green chiles, chicken stock, Worcestershire sauce, fresh tomato and 1 quart pulled pork (save the remainder of the pulled pork for another use), then simmer until peppers are tender, about 30 minutes. Meanwhile, in a small saucepan over medium heat whisk the butter and flour together and cook to make a light brown roux, about 5 minutes. Add the roux to the simmering chili to get to desired thickness (should stick to a ladle). Salt and pepper to taste.

BRAISED PORK GREEN CHILI

Steps:

• Over medium heat in a medium saucepan, heat the butter until melted. Then reduce the heat to low and slowly whisk in the flour to create a roux. Continue to cook until the butter has been absorbed into the flour and is a smooth consistency.
• Once the roux has cooked, return the mixture to medium-high heat. Add the stock and allow to simmer, whisking throughout the cooking process. Once simmered and thickened, 8 to 10 minutes, add the pork, chiles, spice and parsley. Allow this to cook for an additional 20 minutes, with reduced heat to medium-low. Finally, add the tomatoes and cook for a final 10 minutes. Taste and adjust spice to preference.

INSTANT POT MILK-BRAISED PORK (MAIALE AL LATTE)

Steps:

• Season the pork generously with salt on all sides. Using a 6- to 8-quart electric pressure cooker, turn on the sauté setting (on the "more" or hot setting, if you have it). Add the vegetable oil, and, working in two batches, brown each piece of pork on two sides, about 5 minutes per side. With tongs, remove the browned pork to a plate as you go.
• Turn off the sauté setting. Stir in the leeks, garlic, lemon zest and herbs, scraping the bottom of the pot with a metal spatula. Add the milk, and continue to scrape up the browned bits. (This is important for flavor, but also to avoid a "burn" error.) Return the pork and any liquid on the plate to the pot. Season with 1 teaspoon kosher salt and a generous amount of black pepper. Close the lid and twist the pressure knob to seal. Pressure cook for 1 hour.
• Turn off the pressure cooker, and quick-release the pressure by carefully turning the pressure knob to venting. Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the "more" or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes. (If you have time, you can caramelize it further, but take care to stir occasionally and make sure it doesn't burn on the bottom.) Break the pork apart a little, into coarse chunks, and spoon the sauce over the top. Serve with lemon slices on the side.