CUBAN PORK STEW
Make and share this Cuban Pork Stew recipe from Food.com.
Provided by tangletowngirl
Categories Stew
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into 1" cubes, sweet potatoes in 1/2" cubes, slice scallions thin, and mince garlic.
- Add all to large crock pot and cook on low for seven hours.
- Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid.).
CUBAN STYLE PORK STEW
Very tasty combination of hot and sweet. If plantains are not available, a large just-ripe banana is a good substitute.
Provided by HomeSchoolCook
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour and spices in plastic bag.
- Half at a time, shake meat in flour mixture to coat then brown in oil in hot skillet.
- Remove meat from pan, then saute onion and peppers until tender.
- Return meat to pan along with vegetables, add remaining flour, broth and sweet potato; stir to blend flour.
- Bring to a boil, reduce heat to simmer and cook for 30 - 45 minutes, until pork is tender. Stir in plantain and black beans and heat through.
- Serve over cooked white rice.
CUBAN PORK TENDERLOIN
Made with fresh citrus and spice, this delicious Cuban Pork Tenderloin is perfect with a zesty rice and black bean salad.
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad.
- Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.
- Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145°F, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.
- Rice and Black Bean Salad:
- To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.
- In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand at room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)
CUBAN PORK STEW
Provided by Académie Culinaire
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Salt and pepper pork cubes.In a pot over medium heat, brown meat in hot oil.Add onions and garlic and cook for 3 minutes.Add sugar and caramelize.Add wine and reduce until it's almost completely evaporated.Sprinkle with flour and stir.Add pineapple juice and water.Bring to a boil and stir in papaya and red pepper.Stew for 30 minutes or until meat is tender.Sprinkle with parsley and serve.
CUBAN PORK STEW
Steps:
- In a large skillet, brown meat in 2 tablespoons olive oil, add flour and set aside. In a large dutch oven, saute onion and garlic in 1 T olive oil until translucent. Combine pork, sweet potatoes, black beans, corn, white wine, red wine vinegar, capers, parsley, cilantro, cumin, pepper ad chili sauce and cook until tender. Top with ¼ c. chopped cilantro. Serves 8-10 May be prepared 2 days in advance. Keep covered while cooking so it stays moist.
CUBAN SHREDDED PORK
This is a popular Cuban pork dish known as Lechon Asado. My version is a shortcut. The pork is simmered in a broth until tender, then shredded. It's traditionally served with black beans and rice.
Provided by ZIBBLER
Categories World Cuisine Recipes Latin American Caribbean
Time 1h45m
Yield 5
Number Of Ingredients 13
Steps:
- In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.
- Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.
- In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 8.1 g, Cholesterol 43.4 mg, Fat 10.7 g, Fiber 1.3 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 103.2 mg, Sugar 2.6 g
CUBAN PORK
This zesty recipe leaves your kitchen smelling awesome and your taste buds dancing! I have made this recipe with pork tenderloin and pork chops. My next attempt will be with chicken, and I will try baking it. So, as you can see this recipe is very easy to adapt to your own taste and preferences.
Provided by rainyk
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Flatten the pork tenderloin slices slightly, and set aside. In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices.
- Spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. Pan-fry the pork slices until browned on both sides, 6 to 7 minutes per side. After you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. Serve hot, topped with pan juices.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.3 g, Cholesterol 79 mg, Fat 6.7 g, Fiber 0.6 g, Protein 25.8 g, SaturatedFat 2.1 g, Sodium 346.7 mg, Sugar 0.3 g
POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Provided by Gabriela Rodiles
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.
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