The BEST Green Chili with Hatch Chile and Pork Ribs recipes - Green chili

Author: Nora Sudduth  

Save leftover Green Chili to pour over the top of Crispy Corn Tortilla Quesadillas. Make this Authentic Santiago’s Green Chili Recipe With Pork ingredients and instructions to make the delicious Green Chili sauce Recipe With Pork, just like Santiago’s Restaurant.

Pork Green Chili (Colorado Style)

Pork Green Chili (Colorado Style)
A classic Colorado green chili, with green chiles, tomatoes and thickened with flour.
Provided by: Anita Edge
Total time: 270 minutes
Cook time: 240 minutes
Prep time: 30 minutes
Yields: 5 servings
Cuisine: Southwestern
Number of ingredients: 16
  • 2 lbs pork roast
  • 4 tbsp olive oil
  • 8 cups chicken broth (or 4 cans)
  • 2 cups water
  • 2 cups chopped onion
  • 8 cloves garlic, pressed
  • ½ lb tomatillos (about 8 medium), chopped
  • 1-2 serrano chiles, minced
  • 1 14.5 oz can diced tomatoes with juice
  • 2 cups mild diced green chiles
  • 1 cup hot diced green chiles
  • 1½ tbsp ground cumin
  • ½ tsp oregano
  • ½ tsp cayenne pepper
  • 1 cup flour
  • salt & pepper to taste
How to cook:
  1. Cut the pork roast in half (to sear more of the surface) and smear with 2 tbsp olive oil. Generously sprinkle salt and fresh ground pepper on all sides. Sear on medium high heat.
  2. Put in a crockpot, add the chicken broth and water, and cook on high for 1 hour. Reduce heat to low and cook another 2-3 hours.
  3. Meanwhile, sauté onion, garlic, tomatillo, and serrano in 2 tbsp olive oil. Puree 1 cup mild green chiles with ½ cup of the liquid from the crockpot. Set aside.
  4. When done (after 3 hours of cooking), fish the pork out of the crockpot and set aside to cool for 15 minutes. Take 3 cups of the broth from the crockpot and set aside to cool for 15 minutes.
  5. Meanwhile, add the onion mixture, spices, tomatoes, and all the green chiles (including pureed).
  6. Gradually add the broth to the flour, stirring constantly to ensure no lumps. Then pour the flour mixture into the crockpot gradually, stirring constantly to blend in.
  7. Shred the pork with a fork and add to crockpot. Cook on low for another hour, stirring occasionally.
  8. Serve with tortillas or use as a sauce over eggs, burritos, or whatever!
Notes: Easy Pork Green Chile, Place pork in large bowl and sprinkle with flour, pepper, salt, and garlic powder. Toss pork well to coat pieces thoroughly. Add 2 tablespoons olive oil to large, heavy skillet and heat over medium to warm. Toss in garlic and onions and sauté until onion begins to soften but isn’t browned, about 3 minutes.

The BEST Green Chili with Hatch Chile and Pork Ribs

The BEST Green Chili with Hatch Chile and Pork Ribs
This Green Chili recipe is the result of years of tweaking and testing (and eating!), until it was packed with as much rich, meaty chili flavor as I could cram in there. The recipe makes a giant pot of Chili - enough for a crowd or for dividing up and freezing into smaller portions. Eat this Pork Green Chili on its own, in big bowls, with warm flour tortillas for dipping. Or, use it to smother burritos, enchiladas, or Chili Rellenos. Or, spooned over eggs, or veggies, or rice and beans, or anything that strikes your fancy. Save leftover Green Chili to pour over the top of Crispy Corn Tortilla Quesadillas.
Provided by: RebeccaBlackwell
Total time: 215 minutes
Cook time: 180 minutes
Prep time: 35 minutes
Yields: 16 servings
Number of ingredients: 20
  • 2 1/2 lbs boneless country-style pork ribs
  • 1/4 cup (59ml) extra virgin olive oil or vegetable oil
  • Salt and ground black pepper
  • 1 large onion, peeled and diced
  • 8 cloves garlic, peeled and diced
  • 1 jalapeño, seeds and stem removed and diced
  • 1 tbsp chipotle chili powder
  • 3 tbsp ground cumin
  • 2 tbsp dried oregano
  • 4 tbsp (2oz/ 56g)butter
  • 1/3 cup (40g) all-purpose flour
  • 6 cups (1419ml/ 48oz) chicken broth
  • 1 3/4 cup (414ml/ 14 oz) enchilada sauce (*see note)
  • 28 ounce can diced tomatoes
  • 32 ounces (2 lbs) Hatch green chilies, roasted, peeled, and diced (mild, medium, or hot) *See notes below
  • 2 tbsp diced chipotle peppers in adobo
  • 2 tbsp Worcestershire sauce
  • 2 tbsp granulated sugar
  • 2-4 tbsp lime juice (to taste)
  • 1 cup chopped fresh cilantro (optional)
  • Calories: 377 calories
  • Carbohydrate: 12 grams carbohydrates
  • Cholesterol: 84 milligrams cholesterol
  • Fat: 30 grams fat
  • Fiber: 2 grams fiber
  • Protein: 17 grams protein
  • Saturated Fat: 9 grams saturated fat
  • Serving Size: 1 cup
  • Sodium: 785 milligrams sodium
  • Sugar: 6 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 15 grams unsaturated fat
How to cook:
  1. Cut the pork ribs into large bite-size chunks - about 1-inch cubes. Spread them out over a couple of paper towels and pat dry.
  2. Add the oil to a large stockpot or dutch oven and set it over medium high heat. When the oil is very hot and shimmering, add enough pork to cover the bottom of the pan without any of the pieces overlapping. Sprinkle generously with salt and pepper.
  3. Let cook, undisturbed, for 2 or 3 minutes, until brown on the bottom. Use metal tongs to flip the pieces over and allow them to brown on the other side. Remove the pork from the pan to a plate and repeat with the remaining pieces of pork.
  4. Turn the heat under the pan down to medium and add the chopped onion. Cook, stirring frequently, until the onion is soft and translucent, about 3-4 minutes.
  5. Add the garlic, jalepeno, chili powder, cumin, oregano, and 2 tsp salt. Cook, stirring constantly, for 2 minutes longer.
  6. Add the butter to the pan and stir it around until it's melted. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
  7. Pour in the broth, scrapping at the bottom of the pan to loosen any little brown bits of flavor that might be stuck there.
  8. Add the enchilada sauce, diced tomatoes, green chiles, chipotle peppers, Worcestershire, sugar and the pork. Turn the heat to high and bring to a boil, then lower the heat and cover partially so that the lid is set slightly askew to allow steam to escape.
  9. Let the green chili simmer over low heat for 2 hours, lifting the lid and stirring every once in a while.
  10. Remove the lid and let the chili simmer for another 30-60 minutes, stirring often, until it's thickened slightly.
  11. Turn off the heat and stir in 2 tbsp lime juice. Taste and add as much more lime juice and salt as you like.
  12. Serve sprinkled with fresh cilantro if desired.
Notes: Crock Pot Pork Green Chili, Heat olive oil in a large skillet and brown the pork. Dice up garlic and onion and add to crock pot. Add pork and remaining ingredients (except for cornstarch and water) to the crock pot. Cook on low for 6-8 hours. About 20 minutes before serving, mix cornstarch and water in a small bowl until thick and add to the slow cooker.

New Mexico Chile Verde (Green Chili)

New Mexico Chile Verde (Green Chili)
New Mexico Chile Verde (Green Chili) - This New Mexico Chile Verde AKA Green Chili recipe is savory and bold with tomatillos and poblano peppers, and is perfect for spicy chili lovers!
Provided by: Sommer Collier
Total time: 240 minutes
Cook time: 210 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: American,Tex-Mex
Number of ingredients: 17
  • 1/4 cup oil
  • 4 pounds pork butt, (trimmed and cut into 1 1/2-inch cubes)
  • 2 large onions, (peeled and chopped)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon oregano
  • 4 cloves garlic, (minced)
  • 2 Hatch peppers, (chopped (or Anaheims) )
  • 2 Poblano peppers, (chopped)
  • 1-2 jalapeno peppers, (seeded and diced)
  • 1 pound tomatillos ((peeled and cleaned), chopped)
  • 2 bay leaves
  • 1 bunch cilantro ((large), chopped)
  • 3 tablespoons masa ((corn flour))
  • 4 cups water (or chicken stock)
  • 1 tablespoon salt, (divided)
  • Lime wedges (for garnish)
  • Serving Size: 1 cup
  • Calories: 626 kcal
  • Carbohydrate: 23 g
  • Protein: 63 g
  • Fat: 30 g
  • Saturated Fat: 7 g
  • Cholesterol: 186 mg
  • Sodium: 1657 mg
  • Fiber: 5 g
  • Sugar: 8 g
How to cook:
  1. Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.
  2. Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.
  3. Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.
  4. Take 2 forks and break the pork up even more. Salt and pepper to taste.
Notes: Green Chili Recipe {Easy + Healthy Version}, Add the cornmeal, diced tomatoes, tomatillo salsa, chicken broth, oregano, cloves, and roasted vegetables. Simmer the green chili, partially covered, for 20 minutes, stirring occasionally until the chili has reduced slightly. Transfer 2 cups of the chili to a blender. Purée until smooth, then return to the pot.

Authentic Santiago's Green Chili Recipe With Pork

Authentic Santiago's Green Chili Recipe With Pork
Make this Authentic Santiago’s Green Chili Recipe With Pork ingredients and instructions to make the delicious Green Chili sauce Recipe With Pork, just like Santiago’s Restaurant.
Provided by: Animash Rozario
Total time: 550 minutes
Cook time: 540 minutes
Prep time: 30 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 1
  • 18 medium roasted Hatch or Pueblo green chiles 12 oz of Hunt’s No-Salt-Added Tomato Sauce, Recommended 1/3 cup lard 3/4 lb pork tenderloin 6 cups pork broth or water 1/3 cup water 1/3 cup white flour Salt to taste
  • Calories: 187 KCal
How to cook:
  1. Cut roughly 18 of your roast Hatch or Pueblo green chiles. Two of these should be saved for future use. Place them in the slow cooker’s bottom.
  2. Melt the lard in a cast-iron skillet or another heavy-bottomed skillet over high heat. If you don’t have it, cut a 3/4 lb piece of pork tenderloin. Sear tenderloin in lard for 2-3 minutes on each side, undisturbed.
  3. In a slow cooker, combine the pork, lard, tomato sauce, and pork broth. Cook for eight hours on low.
  4. In the 8th hour, take out the pork and set it aside on a cutting board. A small dish mix with the water and flour until they are smooth. Add the flour mixture to the slow cooker.
  5. To get an ideal texture, you need to blend the mix within the slow cooker till it is smooth. If you don’t own any immersion blenders, simply pour the mixture into a blender in small batches and blend until it is as smooth as you can.
  6. Shred your pork and add it back to your slow cooker. Chop your remaining two green chiles and add them too. Close the lid and cook for another 35 to 45 minutes, or until it thickens.
  7. Serve hot and enjoy with tortillas, burritos, tacos, and enchiladas,.
Notes: Crock Pot Pork Green Chili, Add ½ cup of broth and scrape up any fond (the browned bits on the bottom of the pan) and transfer everything to the slow cooker with the pork. In a blender, combine ½ the chopped tomatillos with ½ of the diced green chilies and the cilantro, then process until smooth. Add ½ cup of the chicken broth if …
Write a comment: