PORK GREEN CHILI TOPPED HOT DOGS
Provided by Trisha Yearwood
Categories main-dish
Time 2h5m
Yield 8 servings plus leftover chili
Number Of Ingredients 15
Steps:
- Heat a Dutch oven over medium-high heat and coat the bottom 2 tablespoons oil. Once heated, add the pork and sprinkle with a couple healthy pinches salt. Lightly sear on all sides, 5 to 10 minutes, then remove from the pan.
- Add the onion and remaining 2 tablespoons oil to the pan. Let the onions sweat, scraping the bottom of the pan, and cook until softened, about 4 minutes.
- Add the garlic, oregano, cumin and flour. Let the spices and flour toast, about 1 minute, then slowly stir in the chicken stock, blending into the mixture so the flour doesn't clump.
- Add the green chiles, tomatoes and reserved pork. Bring to a simmer, then cook, uncovered and stirring occasionally, until the pork is tender and soft, about 1 hour. Taste and adjust the seasoning. (See Cook's Note.)
- Preheat a grill or grill pan to medium to medium-high heat.
- Grill the hot dogs and toast the buns on the grill. Serve 3 ounces chili on top of each hot dog. Garnish with a pinch Monterey Jack cheese and chopped cilantro.
SPRING HILL RANCH'S GREEN CHILE COUNTRY GRAVY
Here's a Southwestern version of the South's (and Texas') gravy for country fried (or chicken fried) steaks. But don't you *dare* relegate this gem of a sauce to beaten chunks of beef alone, no Sir! Pour this on beef or pork steaks or roasts, meatloaf, chicken parts, hearty fish like trout or salmon, not to mention most veggies...
Provided by Wiley P
Categories Gravies
Time 25m
Number Of Ingredients 7
Steps:
- 1. In a small saucepan over medium high heat, heat the lard until just below the smoking point. Add the minced onion and sauté them until they have softened and are beginning to turn golden around the edges (about 5 minutes).
- 2. Whisk in the flour until well combined. Continue whisking or stirring for a minute or two to cook out the raw flour flavor. Slowly whisk in the milk. Add the green chiles. Whisking constantly, bring the gravy to a boil to thicken it, then reduce the temperature to a simmer. Season the gravy with salt and pepper.
SPRING HILL RANCH'S GRINGO GREEN CHILE CASSEROLE
Had a can (yes, a can!) of whole roasted, peeled green chiles that was nearing its expiration date. We generally use canned chiles only when we need a consistency of flavor and heat, like in competition dishes. Well, I've always thought that there should be a green chile dish to compete with good ol' mac & cheese, so why not...
Provided by Wiley P
Categories Meat Breakfast
Time 2h
Number Of Ingredients 15
Steps:
- 1. Lightly grease or spray a 9"x13"x2" metal baking pan. Get out another pan at least a couple inches longer and/or wider than the first into to use for the bain marie (water bath). Put 2 quarts of water on to boil for the bain marie. Once you've completed step 2, adjust an oven rack to the center position and preheat the oven to 350°.
- 2. In a large skillet over medium high heat, melt the lard. Add the onion and cook them, stirring often, for 5 minutes. Add the garlic and stir until they are fragrant, about 30 seconds. Add the beef and chorizo to the pan, breaking them up into small pieces an incorporating the onions and garlic into them. Cook the meats, stirring and continuing to break them up, until just browned.
- 3. (See "Step 1" for prep) Stir in the Southwestern seasoning and water and simmer the mixture for 30 minutes. Drain the mixture very thoroughly (I use a fine strainer and then a large bowl lined with paper towels). (Note: If you do not thoroughly drain the meat mixture, you will end up with grease in the bottom of your casserole.)
- 4. In a large mixing bowl, whisk together the milk and eggs until they are well combined. Set this aside for a moment. (Note: I used more of each than the picture shows.)
- 5. (Note: If you do not firmly pat the chiles dry, you will end up with water in the bottom of your casserole.) In your prepared baking pan, cover the bottom with half your green chiles. Add half the milk mixture, then half the meat mixture and then the pepper jack cheese. Repeat the procedure, this time using the cheddar cheese on top.
- 6. Open the oven and pull out the rack. Place your larger pan on the rack and your casserole inside that. Carefully pour the boiling water around the outside of your casserole until it is nearly as deep as the ingredients in the casserole. Carefully push in the rack and close the oven door. Bake the casserole until it has firmed through, about 45 minutes. When you stick a wooden toothpick into the center, it should come out almost (but not quite) clean.
- 7. Very carefully remove the whole thing from the oven and put it on a rack to start cooling. Let it rest for 20 minutes. Now you can remove the casserole from the water bath and serve it up. Pass around some table salsa and/or hot sauce (I like Cholula® or Tapatio® with this, but Frank's® or Tabasco® will work fine.)
- 8. Notes: - You can make the meat mixture (steps 2 & 3) a day or 3 in advance, storing it in the 'fridge. - Seriously - You need to pat those green chiles dry. - If you make the whole casserole and then refrigerate it, be sure to let it come up to room temperature before baking it. If you don't, by the time the center finally gets done, the outer portion will be over-cooked.
SLOW COOKER PORK GREEN CHILI
This pork chili is made with hatch green chile peppers. It's great by itself or as a topper to burritos, enchiladas, or eggs!
Provided by Christy Blaker
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 8h45m
Yield 12
Number Of Ingredients 24
Steps:
- Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
- Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
- Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
- Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
- Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
- Cover and cook on Low for 8 hours.
- Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
- Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 19.1 g, Cholesterol 51.7 mg, Fat 21.1 g, Fiber 2.6 g, Protein 14.6 g, SaturatedFat 7.6 g, Sodium 1373.9 mg, Sugar 4.9 g
PORK GREEN CHILE
A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas, beans and/or fried potatoes. Also delicious with fried eggs (Huevos rancheros). Substitute 4 or 5 chopped roasted chiles for green chiles and jalapenos if you prefer.
Provided by DEONNE1
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
- Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
- Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 5 g, Cholesterol 67.9 mg, Fat 21.5 g, Fiber 0.9 g, Protein 22.5 g, SaturatedFat 6.6 g, Sodium 578.2 mg, Sugar 1.8 g
PORK CHILI VERDE (GREEN PORK CHILI)
This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
- Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
- Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.
Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g
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