Espinaso De Puerco Pork Food

GUAJILLO PORK STEW

Guajillo Pork Stew image

Guajillo Pork Stew - This is one of those recipes that always come in handy when in a hurry. It's really tasty and a good comfort food for the cold winter days. I got this recipe in Cadereyta, a small town located in the northern state of Nuevo Leon, on one of our many trips between Monterrey and Texas.

Provided by Mely Martínez

Time 50m

Number Of Ingredients 7

Ingredients

6 guajillo peppers (cleaned and deveined.)
3 garlic cloves (peeled)
1 1/2 Lb. Cubed pork shoulder meat
1 Bay leave
1/2 teaspoon ground cumin
1 teaspoon dried Mexican oregano
Salt and pepper to taste

Steps:

Place Guajillo peppers and garlic cloves into a saucepan and cover with water. Cook for about 15 minutes until peppers are soft.
While the peppers are cooking, add the meat and bay leave into a the skillet and cover with 1/2 cup of water. Simmer in a low heat until meat is tender. About 20 minutes.
Place peppers and garlic into the blender with 1 cup of the water where they were cooked, cumin and mexican oregano. Process until you have a smooth sauce.
Pour sauce into the skillet with the meat and keep cooking in a low heat. Use a strainer to pour the sauce in case it isn't smooth enough.
Season with salt and pepper and keep simmering for about 10 more minutes. After that time, any fat from the meat will float to the sauce surface like in the picture above to the right.

Nutrition Facts : ServingSize 1 Serving, Calories 320 kcal, Carbohydrate 3 g, Protein 27 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 119 mg, Fiber 1 g, Sugar 1 g

ESPINASO DE PUERCO (PORK)

Espinaso de Puerco (Pork) image

This is a great dish which my mom used to make for our family and it reminds me of my childhood. I love it. I hope you enjoy it too. EASY TO MAKE.

Provided by Letty W

Categories Other Main Dishes

Time 1h40m

Number Of Ingredients 7

Ingredients

1 lb pork country-style ribs, no bone
1 tsp sugar
1/2 tsp fresh garlic (or puree)
1 tsp black pepper
1 tsp cloves
1 tsp salt
1 bottle 3 oz chili powder (gebhardt's)

Steps:

1. Add enough water to cover the meat in your Dutch oven. Add the chili powder and the remaining ingredients. Cook the meat until it boils. Then, cook for about 1-1/2 hours or until the meat is tender. Add water, if needed. Add salt to taste.
2. I usually don't measure anything when I cook. This recipe is very forgiving. ENJOY!

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