Best 4 Biancas Green Chile Pork Recipes
Discover the tantalizing flavors of Biancas Green Chile Pork, a dish bursting with Southwestern charm and comforting aromas. This culinary delight, featuring succulent pork tenderloin enveloped in a vibrant green chile sauce, promises a harmonious balance of spicy, savory, and tangy flavors. The tender pork, infused with a medley of spices, melts in your mouth, while the tangy green chile sauce, prepared with a blend of roasted green chiles, tomatillos, and spices, adds a delightful pop of flavor. Served with fluffy tortillas, aromatic rice, or a side of your choice, Biancas Green Chile Pork is a culinary journey that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
BIANCA'S GREEN CHILE PORK
This recipe is a family favorite. Passed down from mother to daughter. Serve this spicy pork in warm tortillas with rice and beans. Top with sour cream, green onion and serve with lime wedges for a delicious Mexican meal.
Provided by Bianca
Categories World Cuisine Recipes Latin American Mexican
Time 3h30m
Yield 10
Number Of Ingredients 9
Steps:
- Cut pork into small pieces, removing as much fat as possible. Transfer pork to a large frying pan or Dutch oven, and cook and stir until brown.
- Stir in onion, bell peppers, chile peppers, and cilantro. Add water and sherry, and season with oregano and salt. Cover, and simmer for about 2 1/2 hours, or until pork is tender. Taste and adjust seasonings if necessary.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 9.4 g, Cholesterol 59.5 mg, Fat 8.1 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 3 g, Sodium 1147.8 mg, Sugar 2.7 g
GREEN CHILE PORK
Steps:
- For the marinade: Mix pineapple juice, olive oil, soy sauce, jerk seasoning, molasses, granulated onion, jalapenos and poblano together in a gallon resealable plastic bag. Add tenderized pork and refrigerate for at least 6 hours or up to 24 hours.
- For the sandwiches: Mix mayo and Jamaican relish in a bowl.
- Preheat a flat top or griddle on medium-high heat and put on pork to get a good sear, about 2 minutes. Flip and sear the other side, 2 minutes. Don't forget to put some of the peppers from the marinade and the pineapple on to caramelize, 2 to 3 minutes. Melt Swiss cheese on pork!
- Spread buns with Jamaican mayo on tops and bottoms, then add pork and Swiss cheese, caramelized pineapple and peppers and arugula. Close buns for green chile pork sandwiches!
GREEN CHILI
We make this quite often for pot lucks and it goes over great.
Provided by Carey Bonnin
Categories Chili
Time 2h20m
Number Of Ingredients 13
Steps:
- 1. Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired.
- 2. Nutrition Facts Per Serving: Calories 272.4 - Total Fat 17.4 g - Saturated Fat 6.1 g - Polyunsaturated Fat 2.2 g - Monounsaturated Fat 7.6 g - Cholesterol 63.5 mg - Sodium 368.8 mg - Potassium 446.3 mg - Total Carbohydrate 8.9 g - Dietary Fiber 1.3 g - Sugars 3.4 g - Protein 17.5 g
BIANCA'S GREEN CHILE PORK
This recipe is a family favorite. Passed down from mother to daughter. Serve this spicy pork in warm tortillas with rice and beans. Top with sour cream, green onion and serve with lime wedges for a delicious Mexican meal.
Provided by Bianca
Categories Mexican Recipes
Time 3h30m
Yield 10
Number Of Ingredients 9
Steps:
- Cut pork into small pieces, removing as much fat as possible. Transfer pork to a large frying pan or Dutch oven, and cook and stir until brown.
- Stir in onion, bell peppers, chile peppers, and cilantro. Add water and sherry, and season with oregano and salt. Cover, and simmer for about 2 1/2 hours, or until pork is tender. Taste and adjust seasonings if necessary.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 9.4 g, Cholesterol 59.5 mg, Fat 8.1 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 3 g, Sodium 1147.8 mg, Sugar 2.7 g
Tips:
- Pork shoulder is recommended due to its marbling and flavor. It becomes fall-apart tender during the cooking process, making it ideal for this dish.
- Using dried New Mexico chiles adds a moderate level of heat and a smoky, earthy flavor to the recipe. If you prefer a milder dish, remove the seeds and ribs from the chiles before using them.
- Tomatillos provide a tart and tangy flavor to the sauce. Roasting them intensifies their flavor and adds a smoky sweetness.
- Masa harina, a finely ground cornmeal, is used to thicken the sauce. It adds a slightly nutty flavor and a smooth texture.
- Season the pork shoulder generously with a blend of spices including cumin, chili powder, oregano, and garlic powder. This enhances the flavor of the meat and complements the chiles and tomatillos.
- Cooking the pork shoulder in a slow cooker allows for a hands-off approach and ensures that the meat becomes fall-apart tender.
- Top the pork with shredded cheese just before serving. This adds a gooey, flavorful layer that complements the tender meat and tangy sauce.
Conclusion:
This Green Chile Pork recipe is an explosion of flavors that combines the smokiness of roasted chiles, the tanginess of tomatillos, and the richness of tender pork shoulder. It's a versatile dish that can be enjoyed on its own, served over rice or tortillas, or used as a filling for tacos, burritos, or enchiladas. The recipe is easy to follow and can be customized to suit your preferred level of heat and spice. So gather your ingredients, fire up your slow cooker, and let the aromas of this mouthwatering dish fill your kitchen.
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