Best Pork Green Chile Recipes

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WebKeto Green Chile Pork Chops– This recipe is naturally low carb and keto friendly, but to up the protein, fat, and flavor …

Rating: 5/5(3)
Total Time: 30 minsCategory: DinnerCalories: 437 per serving1. Heat the oven to 400˚ F. Mix to combine the garlic powder, cumin, salt and pepper.
2. In a medium bowl, mix the cream cheese and half of the spice mixture until combined. Then stir in the green chilis until evenly mixed.
3. Lay the pork chops flat in a large baking dish. Season each side of the pork chops with the remaining half of the spices. Then cover each one with the green chili mixture.
4. Bake on the middle rack for 15 minutes. Then add the cheese to the top of the pork chops and return to the oven to bake an additional 5 minutes or until they are cooked through at an internal temperature of 145˚F.

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WebAuthor: lowcarbmaven.com Ingredients 2 pounds pork loin (cubed) 2 teaspoons ground cumin 2 teaspoons granulated …

Rating: 5/5(6)
Total Time: 1 hr 45 minsCategory: Soup And StewsCalories: 182 per serving1. Heat oil in a big frying pan and brown the cubed pork loin.
2. Meanwhile, chop the onion and garlic. Open the can of chilies and process with the onion and garlic in a food processor until the chilies resemble a thick chunky paste. Add the spices to the browned pork and stir until fragrant. Pour the pureed chilies, and their juice from the can, over the browned pork.
3. Add the two cups of water, and the liquid from the can. DO NOT ADD ANY SALT - YOU WILL BE SORRY - WAIT UNTIL THE VERY END. Stir and turn pan down to medium-low to low heat. Cover the pan with the lid ajar and Simmer for 1 - 1 1/2 hours until the chilies cook down and the pork is tender. I keep adding a little water up until the last hour of cooking. You don't need to add chicken broth for flavor or the green chile stew will be too salty. It will be very flavorful just by adding water.
4. Adjust seasonings. Ladle into a bowl over cauliflower rice, over zoodles and top with a fried or poached egg (optional). Serves 8.

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WebAdd the pork and cook until browned. Transfer the pork into a slow cooker. Add the remaining ingredients and stir to …

Rating: 5/5(4)
Total Time: 6 hrs 15 minsServings: 10Calories: 145 per serving1. In a large pan heat the olive oil over medium heat.
2. Add the pork and cook until browned.
3. Transfer the pork into a slow cooker.
4. Add the remaining ingredients and stir to combine.

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WebAdd the cornmeal, diced tomatoes, tomatillo salsa, chicken broth, oregano, cloves, and roasted vegetables. Simmer …

Rating: 4.7/5(15)
Calories: 522 per servingCategory: Main Course1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with foil or parchment paper and place the poblanos, garlic, jalapeño, and onion in the center. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 20 to 25 minutes, until the peppers and onions are golden brown and soft. Transfer to a cutting board and let cool. Peel the garlic, then further chop the vegetables into small pieces.
2. While the vegetables roast, heat a large dutch oven or similar sturdy-bottomed pot with a lid over medium heat. Once the pan is hot, add the remaining 2 tablespoons oil. Then once the oil is hot but not yet smoking, add half of the pork and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir and cook, disturbing the pork as little as possible, until the pork is lightly browned on all sides, about 4 minutes. It will not be cooked all the way through. Remove to a plate and set aside. Repeat with the second half of the pork, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return all of the pork to the pot.
3. Sprinkle in the cornmeal, then stir to coat. Stir in the diced tomatoes in their juices, tomatillo salsa, 3 cups chicken broth, oregano, cloves, and chopped roasted vegetables.
4. Bring the chili to a simmer over medium-high heat, then reduce heat to medium low, partially cover the pot, and simmer for 20 minutes, stirring occasionally.

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WebGreen chile pork carnitas - delicious hearty and rich pork carnitas smothered in green chile for tons of Mexican pulled pork flavor the whole family loves. Ingredients 1 pork shoulder 2 …

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WebTransfer all of the meat and the onion to a 3 1/2- to 4 1/2-quart slow cooker. Stir in potatoes, the water, hominy, green chile peppers, tapioca, garlic salt, cumin, ancho chile powder, ground pepper, and …

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WebBrown the pork on all sides while stirring regularly. Remove the pork from the pot and set aside; pour off the rendered fat and keep about 1 tablespoon in the pot. To the oil add chopped …

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WebAdd 1 1/2 tsp of oil, swirling to coat the pan. Put the pork chops in the pan being careful not to crowd them. Cook for 3 minutes. Flip. Cook for three minutes more and remove to a plate. Tent with a piece of foil …

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Web6-7 Hatch green chile roasted and chopped into 1/2″ pieces or 1 (14oz) can of chopped green chiles 1 large onion chopped (about 1 cup) 3 whole potatoes peeled and cubed 5 cloves garlic …

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WebSweetener: sugar or Lakanto/Swerve if low carb. Cilantro How to Make Colorado Green Chili: Place cubes pork in a large bowl. Sprinkle with 3 teaspoons of …

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WebBlend ingredients. In a blender, pulse half of the chopped tomatillos and peppers with the chicken broth, then pour this over the browned pork in the crock pot, …

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WebJust use a pork shoulder (butt roast) for the meat instead of a chuck roast. Step #1: Cut chuck roast into 1-inches pieces Step #2: Sear the meat in 2 Tablespoons …

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WebMix low carb chili. Transfer ground beef mixture to slow cooker. Add tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried …

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WebSmothered in sweet honey mustard sauce, these chicken breasts are grilled to perfection, staying super-tender and juicy by cooking inside foil packets.. Get the H …

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WebAdd the ground beef, onion, and bell pepper to a large deep pot and cook over medium heat, breaking up the meat as it cooks. When meat is cooked through, drain fat …

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Web2 lbs pork shoulder cut into 6 pieces (or can use the pre-cut pork stew meat) 1 ½ tablespoon avocado oil or olive oil 1 teaspoon sea salt ½ teaspoon black pepper 1 ½ cup salsa verde I …

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