Spring Hill Ranchs Green Chile Country Gravy Recipes

GREEN CHILE STEW

Green Chile Stew image

Provided by Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 pounds cut up pork, chicken, or beef
Oil
3 heaping tablespoons flour
1 tablespoon fresh chopped garlic
2 1/2 cups chicken bouillon
One 14 1/2-ounce can crushed tomatoes
2 large potatoes, diced
1 (2 pound) package thawed Chile Products of New Mexico Green Chile with or without the juice
Salt
1 teaspoon kitchen bouquet
Shredded cheese, optional
Warm tortillas or crusty bread, optional

Steps:

Brown pork, chicken, or beef in oil. Sprinkle flour over the meat and add chopped garlic according to your taste. Add chicken bouillon, crushed tomatoes, potatoes, and Green Chile. Add salt to taste. Bring to a slow boil and simmer until meat and potatoes are tender, about 45 minutes. The secret is to add a teaspoon of kitchen bouquet at almost the end of cooking, which brings out the flavor even more! You can sprinkle shredded cheese on top if you like and serve with warm tortillas or crusty bread.

GREEN CHILE SAUCE

Green Chile Sauce image

Provided by Guy Fieri

Time 20m

Yield 4 1/2 cups

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil
3/4 cup finely diced Spanish onion
1/2 large jalapeno, seeded and minced
1 clove garlic, chopped
4 tablespoons flour
1 (27-ounce) can roasted green chiles, chopped, juices reserved
1/2 cup white vinegar
2 teaspoons sea salt
1 teaspoon fresh cracked black pepper
2 tablespoons fresh lime juice

Steps:

In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

EASY GREEN CHILE SKILLET PORK TENDERLOIN WITH SOUR CREAM GRAVY

Easy Green Chile Skillet Pork Tenderloin With Sour Cream Gravy image

This is an easy and adaptable recipe, my measurements are guestimates since I pretty much just throw it together. ( I increase the spice amounts and keep the mixture handy in a shaker bottle in my spice cupboard and use it for many recipes. I prefer granulated garlic and onion over the powdered products since they don't cake as easily). The original recipe came from a Foster's Farm chicken, and that recipe is on this website.The recipe is easily increased to increase the servings. It is a very good pork tenderloin recipe but also good with chicken pieces or even pork loin or butt roasts or whole chickens (as originally written), just increase the recipe amounts and cooking times as desired. When I do larger meats I often put them in the oven, covered tightly with foil, at 325 degrees until the internal temperature reaches the desired reading, The sour cream gravy is excellent served over both the sliced meat and either rice or pasta.

Provided by jaybee chef

Categories Pork

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1 whole pork tenderloin
1 teaspoon chili powder
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 teaspoon garlic salt
1 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons flour
2 garlic cloves, minced (I use 2T refrigerated minced garlic)
1 -2 tablespoon oil
1/2 cup yellow onion, diced
1 (4 ounce) can diced green chilies
1 cup chicken broth (I use an Herb-Ox packet)
3/4 cup sour cream, at room temperature (full-fat or fat-free)
2 tablespoons water, if needed

Steps:

Mix together the 5 spices, set aside.
Trim the silver skin and any excess fat from the tenderloin and pat dry. Rub the spice mixture over the surface of the meat. The heat level can be regulated by how heavily the rub is applied. If the entire amount is used it will have just a little heat to it, but it is tempered somewhat by the sour cream in the gravy.
Spread the flour on a piece of waxed paper or a plate and gently dredge the seasoned meat.
Heat the oil in a skillet over medium-high heat, add the tenderloin and brown the meat on one side, 2-3 minutes.
Turn the meat over, add more oil if desired, and add the diced onions and the minced garlic alongside the meat, stirring them occasionally.
When the meat is browned (it won't be cooked through), add the diced chiles over and around the meat and pour in the chicken broth.
Cover, and reduce heat to a simmer.
Cook for 15-20 minutes, then check for doneness with the meat thermometer, when it reaches 140-145 degrees internally remove the meat to a platter.
Let meat stand 10 minutes before slicing.
Meanwhile, stir in the sour cream to the mixture remaining in the skillet until incorporated, to complete the gravy. If the gravy is too thick, stir in the water to thin.
Serve gravy over meat, rice or pasta, as desired.
Enjoy.

Nutrition Facts : Calories 418.9, Fat 22.7, SaturatedFat 9.4, Cholesterol 139.3, Sodium 848.3, Carbohydrate 13.3, Fiber 1.8, Sugar 4.8, Protein 39.5

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