Carne De Puerco Con Chile Spicy Pork Stew Food

ASADO DE PUERCO (MEXICAN PORK STEW)

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
• Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
• Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
• Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
• Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

CARNE DE PUERCO EN CHILE VERDE

Steps:

• Cut pork or beef into small cubes.
• Saute in oil until well browned.
• Drain off all but 1 tablespoon fat.
• Add chopped chiles, garlic, onion, tomato and water and season to taste with salt and pepper.
• Cover tightly and simmer 1 hour.

CARNE DE PUERCO CON CHILE (SPICY PORK STEW)

Steps:

• Heat 4 tablespoon of olive oil in a Dutch oven and add the pork, salt and pepper and cook on high heat until browned, around 10 minutes. Add 2 onion quarters, 10 cilantro sprigs, 4 garlic cloves, 1 bay leaf and enough water to cover the pork meat and bring to a boil. Cover and reduce heat to low and simmer for 1 hour until the meat is tender. Prepare the salsa while the meat is cooking. In a medium saucepan, combine the tomatoes, tomatillos, jalapeño and serrano peppers and cover with water. Bring to a boil and cook for 10 minutes. Add the 2 onion quarters, 8 garlic cloves and guajillo and arbol peppers and turn the heat off. Process guajillo and arbol peppers, pinch of cumin and Mexican oregano in a blender with 1/2 cup of the liquid from the cooked ingredients. Then add the remaining cooked ingredients and process until semismooth (in two batches if needed). Set aside. Remove the onion, cilantro sprigs, garlic and bay leaf from the pork meat. Strain and reserve the pork broth. Return the pork meat to the Dutch oven and add 3 tablespoons of olive oil and fry until golden brown. Stir in the salsa and enough of the pork broth to cover the pork meat. Bring to a boil and season with salt to taste. Cover and reduce the heat to low. Simmer for 1/2 hour. To serve, ladle Carne de Puerco con Chile into bowls. Serve with warm corn tortillas.

PORK STEW IN GREEN SALSA (GUISADO DE PUERCO CON TOMATILLOS)

Steps:

• Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
• Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
• Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.

PUERCO PERDIGADO CON CHILE ROJO (BRAISED PORK WITH RED CHILE SAU

Steps:

• Trim and discard fat from meat and cut into 1-inch cubes.
• In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
• Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
• Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
• Skim off fat and discard.
• Stir in cream and cook, stirring, until mixture boils.
• Turn into a serving dish and garnish with pumpkin seeds.
• To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.