Best 3 Andys Spicy Green Chile Pork Recipes

**Unveiling Andy's Spicy Green Chile Pork: A Culinary Journey into Bold Flavors**

Prepare to embark on a tantalizing culinary adventure with Andy's Spicy Green Chile Pork, a dish that promises an explosion of flavors that will awaken your senses. This mouthwatering recipe features succulent pork tenderloin slow-cooked in a symphony of aromatic spices, fresh green chiles, and tantalizing seasonings. As the tender pork simmers in the flavorful broth, it absorbs the essence of the zesty green chiles, resulting in a dish that is both fiery and irresistible. The symphony of spices, including cumin, oregano, and garlic, adds depth and complexity to the flavor profile, leaving you craving more with every bite.

**Explore a Culinary Adventure with Three Unique Recipes:**

1. **Andy's Spicy Green Chile Pork:** Immerse yourself in the classic version of this beloved dish, featuring tender pork tenderloin slow-cooked in a spicy green chile sauce.

2. **Green Chile Pork Tacos:** Transform the succulent pork into delectable tacos, topped with fresh cilantro, creamy avocado, and a sprinkle of tangy cotija cheese.

3. **Green Chile Pork Enchiladas:** Indulge in a fiesta of flavors with these enchiladas, filled with the savory pork filling and smothered in a rich and flavorful enchilada sauce.

Let's cook with our recipes!

SPICY PORK & GREEN CHILI VERDE

Spicy Pork & Green Chili Verde image

My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. -Anthony Bolton, Bellevue, Nebraska

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 poblano peppers
2 tablespoons butter
1-1/2 pounds pork tenderloin, cut into 1-inch pieces
2 medium sweet red or yellow peppers, coarsely chopped
1 large sweet onion, coarsely chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups chicken broth
Optional toppings: Sour cream, shredded Monterey Jack cheese, crumbled tortilla chips and lime wedges

Steps:

Place poblano peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers., In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon., In same pan, add red peppers, onion and jalapeno; cook, covered, over medium heat 8-10 minutes or until tender, stirring occasionally. Stir in chili powder, garlic, salt and nutmeg. Add broth, roasted peppers and pork; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until pork is tender. Serve with toppings as desired.

Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 913mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.

SPICY GREEN CHILE VERDE PORK

Spicy Green Chile Verde Pork image

A Z'Tejas-inspired dish that will make your lips tingle! Serve it with warmed flour tortillas and plenty of sour cream which offsets and compliments the spiciness of this delicious chile verde.

Provided by Debs Recipes

Categories Stew

Time 2h15m

Yield 5 cups, 10 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs boneless pork sirloin tip roast, cut into 1-inch cubes
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
3 bay leaves
1/3 cup vegetable oil
1 (14 1/2 ounce) can chicken broth
1 lb tomatillo, peeled
4 jalapeno peppers
3 garlic cloves
3 tablespoons masa harina (optional)

Steps:

Place pork, onions, salt, pepper, cumin, and bay leaves into a large braising pan; cover with water; gently simmer over medium-heat 1 1/2 hours or until pork is tender; drain liquid from pork; remove bay leaves; trim pork into 1/2" pieces.
NOTE: A portion of the pork may be cooled and frozen at this point, then used for making carnitas later on.
Wipe braising pan dry; pour in vegetable oil and heat until oil almost smokes; brown pork in oil, stirring occasionally, for approximately 15 minutes.
While pork is still cooking, prepare the sauce: Remove most of the membranes and most of the seeds from the jalapeno peppers; bring chicken stock to boil in medium saucepan; add tomatillos, jalapenos, and garlic cloves and boil 3 minutes; pour hot contents of saucepan into blender; puree.
Pour sauce over browned pork; simmer 15 minutes over low heat; thicken, if desired, with a slurry of 3 tablespoons masa harina shaken with 1/4 cup water until smooth.
NOTE: You may make your chile verde as spicy or as mild as you like by simply increasing or decreasing the amount of jalapeno pepper seeds and membranes included in the sauce.

Nutrition Facts : Calories 292.8, Fat 16.6, SaturatedFat 4.1, Cholesterol 87.1, Sodium 437.5, Carbohydrate 5, Fiber 1.3, Sugar 2.8, Protein 29.6

PORK GREEN CHILE

Pork Green Chile image

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

Ingredients

2 tablespoons vegetable oil
1 ½ pounds cubed pork stew meat
2 tablespoons all-purpose flour
1 (4.5 ounce) can diced green chile peppers, drained
½ (3.5 ounce) can chopped jalapeno peppers
½ medium onion, chopped
5 tablespoons tomato sauce
3 ½ cups water
onion salt to taste
garlic salt to taste
salt and black pepper to taste

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

Tips:

Sear the pork in batches: This will help to prevent the meat from steaming and ensure that it gets a nice brown crust.
Use a large pot: You'll need a large pot to hold all of the ingredients for this recipe.
Don't be afraid to adjust the heat level: If you don't like spicy food, you can reduce the amount of green chiles or cayenne pepper that you use. If you like it hot, you can add more.
Serve with your favorite sides: This dish is great served with rice, beans, or tortillas.

Conclusion:

Andy's Spicy Green Chile Pork is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender pork, spicy green chiles, and flavorful spices is sure to please everyone at the table. So next time you're looking for a quick and easy dinner recipe, give this one a try.