ASADO DE PUERCO (MEXICAN PORK STEW)
An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h15m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 178 calories, Carbohydrate 8.3 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 426.7 mg, Sugar 0.2 g
ESTOFADO DE CERDO (PORK STEW)
Make and share this Estofado De Cerdo (Pork Stew) recipe from Food.com.
Provided by Pinay0618
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add the onions, garlic and cook for about 4 minutes or until the onions are translucent. Add the tomato and water, and cook for about 7 minutes more.
- Add the pork loin chops, bay leaf, salt, cumin powder and bring to a boil, then reduce the heat to low, cover and let it cook for about 30 minutes or until the meat is tender.
- Add the potatoes, green beans and carrots. Cover and cook for an additional 30 minutes or until the potatoes and carrots are tender.
- Serve with rice and avocado on the side.
Nutrition Facts : Calories 424.8, Fat 24.8, SaturatedFat 8.1, Cholesterol 68.8, Sodium 270.2, Carbohydrate 29.6, Fiber 5.1, Sugar 6, Protein 21.6
TOMATICAN CON PULPA DE CERDO (CHILEAN SUMMER PORK STEW)
Make and share this Tomatican Con Pulpa De Cerdo (Chilean Summer Pork Stew) recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 31m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in 6 quart saucepan over medium-high heat until hot. Add pork; cook 10 to 12 minutes, stirring occasionally, or until browned. Remove from pan.
- Add onion, bell pepper, carrot, celery and garlic to pan. Cook 5 minutes, stirring occasionally, or until onion softens. Add paprika, bay leaf and cumin; stir to combine.
- Add undrained tomatoes, corn and broth to pan. Return pork to pan. Bring to a boil, then reduce heat to medium-low. Simmer uncovered 1 hour or until pork is tender.
- Remove bay leaf; add beans, salt and pepper. Heat through and serve.
Nutrition Facts : Calories 375.4, Fat 20.2, SaturatedFat 6.5, Cholesterol 60.4, Sodium 267.7, Carbohydrate 28.8, Fiber 6.5, Sugar 8.1, Protein 22
HARVEST PORK STEW
I first tried this recipe a year ago and it is unbelievably good! I never realized that adding two apples would give this savory stew such a hint of sweetness.
Provided by CariCat
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
- Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 42.6 g, Cholesterol 80.1 mg, Fat 21.3 g, Fiber 6.8 g, Protein 27.4 g, SaturatedFat 8.5 g, Sodium 364.6 mg, Sugar 10.5 g
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Ratings 6Servings 4Cuisine ColombianCategory Main Course
- Heat the oil in a large pot over medium heat. Add the onions, garlic and cook for about 4 minutes or until the onions are translucent. Add the tomato and water, and cook for about 7 minutes more.
- Add the pork loin chops, bay leaf, salt, cumin powder and bring to a boil, then reduce the heat to low, cover and let it cook for about 30 minutes or until the meat is tender.
- Add the potatoes, green beans and carrots. Cover and cook for an additional 30 minutes or until the potatoes and carrots are tender.
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