Pork Chile Verde Over a Chicken Mexican Pizza

This is what happens when our favorite local joint is closed on a Sunday and there’s a craving for a Mexican Pizza. So I continue to experiment with making chile verde I tried an easier way — one that didn’t require me to roast the peppers like I did last time. Today I tried using used canned green chiles and I added tomatoes.

For the chile verde with pork:

1.5 lbs Pork, cut into cubes
28 oz diced tomatoes
36 oz diced green chiles (hot variety)
32 oz chicken stock
1 large onion, roughly chopped
6 cloves garlic, minced
1 tablespoon Mexican oregano
1 tsp ground coriander
1 tsp cumin
1 tsp garlic powder
1 tsp black pepper
1 tsp chili powder
2 Bay leaves

20140427-124458.jpg

For the Mexican pizza with chicken:

Corn tortillas
1 large chicken breast
Chicken stock
Refried Beans
Finely shredded cheddar cheese

Set the Ninja 3-in-1 to STOVETOP HIGH, add 2 tbsp olive oil and brown the pork for 5 minutes.

Next add the diced onions, minced garlic and diced jalapeño and cook for another 3 or 4 minutes.

20140427-124538.jpg

Pour into the pot the diced tomatoes, green chiles and broth. Add the Mexican oregano, ground coriander, cumin, garlic powder, black pepper and chili powder and stir well. Add the bay leaves.

Bring to a boil and allow to bubble for 5 minutes.

Add the roux, a little bit at a time and stir constantly. (Instructions on making the roux can be found on this page.)

Place the bay leaves in the pot. Set the Ninja to SLOW COOK LOW for 6 hours.

20140427-124513.jpg

After 3 hours or so I took a taste and it still was not spicy enough so I added 2 diced jalapeños.

20140427-171826.jpg

Once the chile verde was just about finished it was time to prepare the rest of the meal.  Cook a chicken breast in a bit of olive oil until it’s almost done. Add about a half of a cup of chicken stock and poach the chicken until done. Remove from pan and shred.

20140427-171904.jpg

Return the chicken to the pan and add chile verde. Let this simmer for a few minutes.

20140427-171840.jpg

While the chicken is simmering, heat some refried beans (not pictured) and toast the corn tortilla.

20140427-171922.jpg

Place the corn tortilla in a plate and add a thick layer of refried beans. Spoon the chicken you had simmering over the beans. Top with more green chile. A generous sprinkling of shredded cheddar cheese completes it.

Let’s eat!

20140427-171941.jpg

 

Tags: , , ,

Categories: Beef/Pork, Stews

6 Comments on “Pork Chile Verde Over a Chicken Mexican Pizza”

  1. Sunday, April 27, 2014 at 7:43 pm #

    … and a beer!

    • Sunday, April 27, 2014 at 7:51 pm #

      Yes! Absolutely!

      During prep, The Mister had a shot of Herradura Añejo because that’s also a secret ingredient.

      • Tuesday, April 29, 2014 at 1:22 pm #

        oh, tequila, I had to goggle that one, I’m only beer and wine kinda gal, gave up the good stuff 😉

  2. Jane Kalin
    Monday, April 28, 2014 at 5:12 am #

    Mrs. Bean! Divulging secret ingredients?? ..Whaaa???

    – This dish looks GORGEOUS. ..YUMMY. ..DEEEELISH!

    • Monday, April 28, 2014 at 7:08 pm #

      Thank you JAAAAANE! I know, right? All of the ingredients!

      • Jane Kalin
        Monday, April 28, 2014 at 7:13 pm #

        Mrs. Beeeeeeeeans! ..Sup!?!

%d bloggers like this: