Best 9 Hearty Pork Stew With Green Chiles Recipes

GREEN CHILE AND PORK STEW

Steps:

• Mix all ingredients in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting at least 6 to 7 hours, or until pork is tender.

SLOW COOKER GREEN CHILE STEW

Steps:

• Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.
• Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.

GREEN CHILE STEW WITH PORK

Steps:

• In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
• Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
• Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

PORK AND GREEN CHILE STEW

Steps:

• Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
• Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
• Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.
• Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
• In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
• Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.

HEARTY PORK STEW

Steps:

• In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8-10 hours or until meat is tender. , Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Serve in bowls with noodles. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

CONTEST-WINNING GREEN CHILI PORK STEW

Steps:

• In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.

PORK STEW WITH GREEN CHILES

Steps:

• Preheat broiler.
• Place the tomatillos in a shallow pan and broil 2 inches from the heat source until charred on all sides, turning occasionally, about 5 minutes.
• Cool slightly.
• Coarsley chop the tomatillos.
• Set aside.
• Sprinkle pork with salt and black pepper.
• Spread some flour on a plate and dust the pork with the flour, shaking off excess.
• Heat oil in heavy large pot over medium-high heat.
• Working in small batches, add the pork and brown on all sides, about 5 minutes.
• Using a slotted spoon, transfer the pork to a bowl.
• Discard oil from the pot.
• Place the pot over medium heat.
• Add the onions and sauté until soft, about 5 minutes.
• Add the chiles and bell peppers.
• Sauté until fragrant, about 4 minutes.
• Add the garlic and sauté 2 minutes longer.
• Return the pork to the pot.
• Add the tomatillos, oregano, and all remaining ingredients.
• Bring to a boil.
• Reduce the heat to low.
• Simmer gently, uncovered, until the pork is tender when pierced with a fork, about 2 hours.
• Season the stew to taste with salt and black pepper.
• Ladle the stew into warm bowls and serve hot.

GREEN CHILI PORK STEW

Steps:

• In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. , Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with cornbread or tortillas if desired.

HEARTY PORK STEW

Steps:

• Preheat oven to 350°. Sprinkle pork with sage and mint. In a very large.
• oven-going skillet brown pork in 1 tablespoon of the butter over medium-high.
• heat, turning often. Remove pork from skillet. Add mushrooms, onion, and.
• garlic to skillet. Cook and stir until onion is tender. Stir in browned.
• pork, broth, and bay leaf. Bring pork mixture to boiling. Remove from.
• heat; cover. Place skillet in oven. Bake fro 30 minutes. Stir in chopped.
• carrots; cover and bake for 20 minutes more or until carrots are.
• crisp-tender.
• In a small saucepan melt remaining 3 tablespoons butter over medium-low.
• heat. Remove from heat. Stir in flour and Worcestershire sauce. Remove.
• skillet from oven. Return skillet to stovetop; uncover. Stir in flour.
• mixture. Bring pork mixture to boiling over medium heat, stirring.
• occasionally. Reduce heat. Simmer, uncovered, for 2 minutes or until the.
• mixture is slightly thickened. Remove and discard bay leaf. If desired,.
• serve stew over hot cooked noodles.