Braised Pork With Green Chile Sauce Of Chile Verde Recipes

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CHILE VERDE PORK



Chile Verde Pork image

This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.

Provided by Lauren Allen

Categories     Main Course

Time 2h50m

Number Of Ingredients 12

3 pounds pork loin or pork shoulder (, trimmed of fat and cut into 1'' pieces)
salt and freshly ground black pepper
2 Tablespoons oil ((vegetable or canola oil))
1 large yellow onion (, chopped)
3 cloves garlic (, minced)
1/2 Tablespoon ground cumin
1/2 Tablespoon dried oregano leaves
2 cups low-sodium chicken broth
4 fresh poblano chiles (, seeded and sliced in half)
2 fresh jalapeño peppers (, seeded and sliced in half (*see note))
1.5 pounds fresh tomatillos (, husks removed)
1/2 cup fresh cilantro (, coarsely chopped)

Steps:

  • Season pork pieces on all sides with salt and pepper.
  • Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
  • Remove the pork from the pot. Add a little additional oil to pan, if needed.
  • Add onion and saute until tender. Add garlic and cook for 30 seconds.
  • Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
  • Reduce heat to medium-low, cover, and simmer for 2-4 hours.
  • Meanwhile, make the sauce.
  • Place rack on second to top level of oven and turn the oven to high broil.
  • Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
  • Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
  • Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
  • Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
  • Add the peppers, tomatillos and cilantro to a blender and puree.
  • Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
  • Serve with tortillas, and a side of Mexican rice and beans.

Nutrition Facts : Calories 240 kcal, Carbohydrate 11 g, Protein 22 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 301 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

BRAISED PORK WITH GREEN CHILE SAUCE OF CHILE VERDE



Braised Pork With Green Chile Sauce of Chile Verde image

My DD makes this chile verde whenever we get together for Mexican dinners. It is a family favorite. The recipe is from a Sunset Mexican Cookbook,from 1977. Mild canned California green chiles season this meaty pork stew. Serve it with rice or as a burrito filling. For Burritos, spoon pork into warm, soft flour tortillas, add sour cream, tomato wedges, and a squeeze of lime juice and fold to enclose. We also serve this Chile Verde with Tamales. This chile Verde is also good served with scrambled eggs, Enjoy!

Provided by Barb G.

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs lean boneless pork butt
2 tablespoons canola oil
1 large onion, chopped
2 garlic cloves, minced (I add more)
2 large green bell peppers, seeded and chopped
1 (7 ounce) can california green chilies, seeded and chopped
1 teaspoon dried oregano leaves, crumbled
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 cup fresh cilantro, chopped
1 tablespoon wine vinegar
1/4 cup water
tomatoes, cut in wedges
cooked rice
sour cream
lime, cut in wedges

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.

PORK CHILE VERDE



Pork Chile Verde image

Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California

Provided by Taste of Home

Categories     Dinner

Time 6h55m

Yield 8 servings.

Number Of Ingredients 11

1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
4 medium carrots, sliced
1 medium onion, thinly sliced
4 garlic cloves, minced
3 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
1/4 cup cold water
2 jalapeno peppers, seeded and chopped
1 cup minced fresh cilantro
Hot cooked rice
Flour tortillas, warmed

Steps:

  • In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.

Nutrition Facts : Calories 345 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

PORK BRAISED IN GUAJILLO CHILE SAUCE



Pork Braised in Guajillo Chile Sauce image

Daisy Martinez recipe. Guajillo chiles (sometimes spelled "huajillo") can be found at either regular grocery stores in the Mexican food section or Mexican food markets. Most of the cook time is passive.

Provided by Zanna_409104061

Categories     Pork

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 9

4 lbs boneless pork shoulder, cut into 2-inch cubes
2 tablespoons sea salt or 2 tablespoons kosher salt
1 bay leaf
10 guajillo chilies (dried)
2 tablespoons olive oil
1 large Spanish onion, peeled and cut in half through the middle
3 fresh plum tomatoes, cut in half lengthwise through the core
1/4 cup canola oil or 1/4 cup lard
2 tablespoons all-purpose flour

Steps:

  • Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
  • Pour in enough cold water to cover the meat by about 2 inches.
  • Add 2 tablespoons salt, bay leaf and bring to a boil.
  • Boil for one hour, skimming foam off surface as necessary.
  • Cut the stems off the guajillo chiles. Tap out the seeds.
  • Heat oil in a medium skillet over medium heat.
  • Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
  • Lift out chiles and repeat with remaining chiles.
  • Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
  • Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
  • After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
  • Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
  • Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
  • Pour the chili sauce into the pot slowly, stir well.
  • Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
  • Serve hot over white rice or with flour tortillas.

Nutrition Facts : Calories 1370.6, Fat 112.3, SaturatedFat 33.7, Cholesterol 322.3, Sodium 3801.7, Carbohydrate 9.4, Fiber 1.6, Sugar 3.4, Protein 77

CHILI VERDE PORK WITH GREEN CHILI SAUCE



Chili Verde Pork with Green Chili Sauce image

Raise your hand if you love tomatillos! With a slightly sour zing, they add a wonderful punch to this already terrific recipe. Way to go, Lou!

Provided by Lou Kostura

Categories     Tacos & Burritos

Time 9h

Number Of Ingredients 15

PORK
5 lb pork loin roast
1/4 c bourbon
2 tsp liquid smoke
8-10 clove garlic
1/4 c water
1 tsp salt
VERDE SAUCE
20 tomatillo
1 yellow onion-large
7-8 clove garlic
4 jalapeño peppers
3 limes-juiced
1 tsp salt
1 bunch cilantro, fresh

Steps:

  • 1. Make Sauce a day ahead and refrigerate until ready for use
  • 2. Put all sauce ingredients in food processor and blend until smooth.
  • 3. Rub Pork with salt, add next 4 ingredients and place in crock pot for 6-8 hours. I have a hi-lo setting on my crockpot that automatically kicks from hi to lo after 2 hours. If yours does not just use lo for the full 8 hours.
  • 4. When pork is cooked remove from crock pot and shred, dump all fat and liquid from crock pot and return shredded pork.
  • 5. Pour raw Sauce in crock pot and cook on high for 2-3 more hours.
  • 6. Serve with tortilla's and any sides you choose.

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