Carne De Puerco En Chile Colorado Recipes

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PUERCO CON CHILE VERDE



Puerco Con Chile Verde image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 18

3 pounds pork butt, cubed (with fat)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon lemon pepper
1/4 teaspoon ground oregano
4 cloves garlic, minced
3 cups Salsa Verde, recipe follows
1/2 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
2 small cans green chiles, minced
1 large yellow onion, chopped
12 tomatillos, husks removed
4 cloves garlic
2 jalapenos, stemmed
1 serrano pepper, stemmed
1 small yellow onion, chopped
1/4 cup fresh cilantro, finely chopped
1 teaspoon salt

Steps:

  • In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
  • In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
  • In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

CARNE CON CHILE ROJO



Carne con Chile Rojo image

Beef slices are simmered together with a chile-tomato sauce in this spicy and delicious main dish.

Provided by Rosa Isel

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 7

2 tomatoes, chopped
10 fresh chile de arbol peppers, chopped
1 clove garlic
2 teaspoons vegetable oil
2 pounds beef chuck roast, cut into 1/4-inch slices
salt and pepper to taste
1 cube tomato-flavored bouillon

Steps:

  • Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
  • Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
  • Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.

Nutrition Facts : Calories 279.8 calories, Carbohydrate 8.9 g, Cholesterol 68.8 mg, Fat 18.7 g, Fiber 1.6 g, Protein 19.5 g, SaturatedFat 7 g, Sodium 51.3 mg, Sugar 1.2 g

CHILE COLORADO WITH PORK AND NOPALES



Chile Colorado with Pork and Nopales image

Chile Colorado recipe with tender pork pieces is an authentic northern Mexico dish. Colorado is a pepper that is very popular in the gastronomies of the northern states of Mexico. It is also known as Chile de la Tierra, Chile Seco del Norte, Chile de Sarta, and many other names that vary by region in that part of the country.

Provided by Mely Martínez

Categories     Main Course

Time 45m

Number Of Ingredients 11

2 lbs. of pork shoulder (with some fat, cut into 1-inch cubes)
4 small garlic cloves
2 bay leaves
½ of a large white onion
1½ cups of water
3 cups of fresh Nopales (cleaned & cut into small strips (about 12 oz.))
6 - 8 Guajillo Peppers*
2 tablespoons of flour
1¼ teaspoons of cumin seeds or 1½ teaspoons of ground cumin
1½ teaspoons of Mexican oregano
Salt and pepper to taste

Steps:

  • Place the meat in a large heavy pot. Add ¼ of the white onion, 2 bay leaves, and 2 of the garlic cloves. Cover with 1½ cups of water and turn the heat to high. Once it starts boiling, reduces the heat to low and gently simmers. Cooking the meat will take about 20-30 minutes, this will give you plenty of time to prepare the sauce and to precook the nopales.
  • While the meat is cooking, clean the peppers by removing the seeds and veins. Place them in a saucepan, cover with water, and turn the heat to medium-high. Once the water starts boiling, turn off the heat, cover the saucepan, and set aside for 20 minutes or until the peppers are soft.
  • Precooking the nopales: Place the chopped nopales in a saucepan, cover with 4 cups of water, and cook over a medium heat. As soon as the water starts boiling, reduce the heat and cook for 5 minutes. After this, remove the nopales from the heat, strain, and set aside.
  • By this time, the water in the pot where you're cooking the meat should have been reduced, and the meat will start to brown in its own fat. Remove the garlic and onion. If the meat is too lean and doesn't render any fat, add 2 tablespoons of lard or vegetable oil. Sprinkle with the 2 tablespoons of flour and stir well, browning the pieces of meat.
  • Drain the peppers from their soaking water. In a blender, place the peppers, ¼ of the white onion (chopped), 2 garlic cloves, cumin, and oregano, along with 1-1/2 cup of water. Blend on high until you have a very fine puree.
  • Pour the sauce over the cooking meat using a strainer (stir and add more water, if needed, to create a smooth sauce). Season the sauce with salt and pepper, and simmer for 15 more minutes until the meat is really tender and the sauce has thickened a little.
  • Stir in the cooked and drained nopales, and keep cooking for 5 more minutes. Taste to see if it needs some adjustment with the seasoning, I know some of you would like to add more cumin and oregano. Serve with rice, beans, and a stack of warm flour tortillas.

Nutrition Facts : ServingSize 6 oz, Calories 435 kcal, Carbohydrate 6 g, Protein 36 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 130 mg, Sodium 116 mg, Fiber 2 g, Sugar 1 g

CARNE CON CHILE ROJO(BEEF AND RED CHILE)



Carne Con Chile Rojo(Beef and Red Chile) image

Provided by Sonia

Categories     Main Course

Time 3h25m

Number Of Ingredients 16

For Red Chile Sauce
10 chile California (guajillo or New Mexico, stems and seeds removed)
Grapeseed or olive oil
1 medium sweet onion (sliced)
4 to 6 cloves garlic (sliced)
1 teaspoon cumin seeds
2 cups beef or chicken broth
Salt and pepper to taste
2 tablespoons grapeseed oil or olive oil
2 pounds cube chuck (for stew)
salt and pepper
1 1/2 to 2 more cup beef or chicken broth
1 more teaspoon cumin seeds (crushed)
1 teaspoon corinader seeds (crushed)
1 teaspoon mexican oregano (crushed)
1 teaspoon chile piquin (crushed (or red pepper flakes))

Steps:

  • Preheat 3 tablespoons of oil to medium heat for a few minutes. Add the dried chiles and cook for 2 to 3 minutes. Add the onion, garlic and cumin seeds and cook for 3 more minutes. Add the 2 cups of broth and cook for 5 to 7 more minutes or until dried peppers have become soft.
  • Transfer all of the ingredients from the skillet with chiles into the blender. Season with salt and pepper to taste, using a kitchen towel to hold down the lid to the blender, blend on high until smooth. Taste for salt. Strain chile sauce into a large bowl using a wire mesh strainer. Set aside.
  • In that same skillet, add 2 more tablespoons of oil and preheat for a few minutes. Season the beef with salt and pepper and place into hot oil. Cook and sear until golden brown on most sides. Add the strained chile sauce, remaining broth and spices. If you like the a carne con chile with more broth, add all of the remaining broth. Bring to a boil, reduce to a simmer. Taste for spices and cover partially while is slow simmers for the next 2 to 2 1/2 hours or until the beef becomes tender. Serve with your favorite sides and warm, homemade flour totillas.

CARNE DE PUERCO EN CHILE COLORADO



Carne de Puerco en Chile Colorado image

I had this at a local restaurant and wanted to make it at home. This is what I came up with. It takes a little work but I think it is worth it.

Provided by Karla Harkins

Categories     Pork

Time 3h15m

Number Of Ingredients 19

MEAT INGREDIENTS
1 lb boneless pork, cut into 1/2 inch cubes
1/4 c water or pork or chicken stock
1 tsp salt
SAUCE INGREDIENTS
1/4-1/2 tsp cumin (more or less to taste)
1 tsp salt
4 clove garlic
1/4-1/2 tsp mexican oregano
4 dried ancho chiles
2 c water
TO FINISH THE DISH
3 Tbsp flour or corn meal
6-8 medium flour tortillas
GARNISHES
guacamole
sour cream
grated cheese
pico de gallo

Steps:

  • 1. Combine ingredients for meat in a heavy saucepan; simmer covered until tender. Cool and shred to desired consistency, leaving in pan. Cover. Set aside.
  • 2. While meat is cooking, mash garlic cloves with cumin and salt to form a paste. Mix in the oregano. Remove stems from dried anchos. Simmer the ancho chiles in the water in a saucepan for about 15 minutes, until soft. Saving the water, place the chiles into a blender and liquefy with some of the water. Add the garlic mixture and enough of the remaining water to form a fairly thin sauce. You can strain this to remove any seeds if you like.
  • 3. To finish off the dish: Uncover the pork. Return to heat and cook away the remaining water. Sprinkle meat with flour or cornmeal. Saute until starting to brown. Add the sauce and any remaining chile cooking water if you like it really juicy. Simmer for 15 minutes, adjusting the consistency if necessary as the sauce thickens. Add more flour or cornmeal if it is too thin.
  • 4. Serve with warmed flour tortillas, rice and refried beans with desired garnishes. The restaurant served it with refried beans and cubed potatoes, soft fried with bell peppers and onions. YUMMY!

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