Chile-Braised Pork with Noodles  Chile-Braised Pork with Noodles 8693 chile braised pork with noodles

Chile-Braised Pork with Noodles

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Esteem a curious model of pork Stroganoff, this recipe brings collectively soft pork and noodles in one of the straight forward manner that you would imagine.

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Total Time:
2 hrs 30 minutes
  • 2 tbsp. vegetable oil
  • 2 1/2 lb. pork chuck roast, trimmed and scale again into 2″ chunks
  • 1 huge onion, chopped
  • 4 cloves garlic, chopped
  • 1 tbsp. ancho chile powder
  • 1 tbsp. chipotle chile powder
  • 2 tsp. smoked paprika
  • 1/2 tsp. ground cinnamon
  • 1 6 oz. can tomato paste
  • 3 c. pork broth
  • 1 tbsp. molasses
  • 1 lb. egg noodles, cooked
  • 2 c. toddler spinach
  • New parsley leaves, for garnish
  • Thinly sliced green onions, for garnish


    1. Step 1Preheat oven to 325 levels F. In 7- to eight-quart heavy-bottomed saucepot or Dutch oven, warmth oil on medium-high till scorching. Season pork with 1/2 teaspoon each salt and pepper. Add to pot; cook dinner 10 minutes or till browned on most aspects, turning infrequently. Transfer pork to lowering board. Lower warmth to medium.
    2. Step 2To pot, add onion, garlic, chile powders, paprika and cinnamon. Cook dinner 2 minutes, stirring. Add tomato paste. Cook dinner 1 minute, stirring. Add broth, scraping up browned bits with wooden spoon. Return pork to pot. Warmth to simmering on high. Cover and bake 2 to 2 1/2 hours or till pork is pull-apart soft, stirring twice.
    3. Step 3Carry away pot from oven. Transfer pork to medium bowl; eliminate away and discard any solid stout. With 2 forks, shred meat and return to pot with sauce, alongside with molasses and 1/2 teaspoon salt.
    4. Step 4To support, toss noodles with toddler spinach; spoon meat over noodles. Garnish with parsley and green onions.

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