Pork N Green Chili Tortillas Recipes

CHILE VERDE PORK

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.

PORK AND GREEN CHILI CASSEROLE

Steps:

• In large skillet, brown pork in oil until no pink remains, drain.
• Add beans, soup, tomatoes, chilies, rice, water, salsa and cumin. Cook and stir until bubbly.
• Pour into ungreased 2 quart baking dish. Bake, uncovered, at 350 for 30 minutes or until bubbly.
• Sprinkle with cheese, let stand a few minutes before serving.
• I have made this in my electric skillet and instead of putting it in the oven, just placed the lid on the skillet and let it simmer VERY slowly for 20 or so minutes. Then added the cheese, replaced the lid for about 5 minutes -- and it was good to go.

GREEN CHILI PORK QUESADILLAS

Steps:

• Heat oven to 450º F.
• In large skillet, brown ground pork and onion, stirring, until onion is tender.
• Pour off any drippings; season with salt.
• Stir in salsa, chilies and cheese.
• Spoon equal amounts of pork mixture, about 1/4 cup, on one half of each tortilla; fold tortillas to close.
• Arrange quesadillas on baking sheets; lightly spray tops of tortillas with vegetable spray.
• Bake 8-10 minutes until tortillas are lightly browned.
• Make 10 quesadillas; cut into wedges to serve.