Guisado De Cerdo Food

PORK GUISADO

Steps:

• In a large soup or stew pot, combine all ingredients for the Chile Verde or Salsa Verde and gently simmer for approximately 30 minutes. I add the chicken stock first, turn the burner on and then add the rest of the ingredients as I prepare them, and cook for 30 minutes after adding my last ingredient.
• While your salsa verde or chile verde is cooking down, cut pork shoulder into small cubes or bite sized pieces.
• After 30 minutes of simmering, pour your salsa verde ingredients into large bowl and puree using immersion blender, or pour into and use Vitamix or other high power blender to liquefy, no need to hurry and blend, you can let the salsa cool down for a few minutes while you cook the pork.
• Wipe stew pot clean and heat once again over medium heat and then add pork, all at once is fine.
• Add remainder of ingredients for the pork guisado, including the recently made and pureed chile verde, to the soup pot, stir frequently and slowly simmer for three hours.
• Serve warm with avocado and lime wedges if desired.

POLLO GUISADO

Steps:

• Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
• Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
• Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.

MY CLASSIC PUERTO RICAN CARNE GUISADA

Steps:

• Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
• Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
• Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

PUERCO CON CHILE VERDE

Steps:

• In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
• In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
• In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

[RECIPE] CERDO GUISADO (BRAISED PORK IN TOMATO SAUCE)

Steps:

• Seasoning pork: Season the pork with a teaspoon of salt, a pinch of pepper, and oregano.
• Cooking: Heat the oil over medium heat. Add the pork and brown. To brown you must let the meat juices evaporate and brown once they evaporate.Add 3 tablespoons of water and cook covered over medium-low heat until the meat is tender, stirring and adding water by tablespoons as needed to prevent it from burning or sticking to the bottom.Once the meat is tender (between 20 to 40 minutes depending on the cut and quality) uncover and let all the liquid evaporate.
• Cooking vegetables: Once the liquids evaporate, add the garlic and stir for half a minute. Add the onion and cook, stirring until it starts to turn translucent.Add the bell pepper and tomato and stir to combine. Incorporate the tomato sauce and 1 cup of water. Cook until the liquids reduce and you have a thick sauce.Season with salt and pepper to taste and stir in the parsley.
• Serving: Serve with white rice or any of the options listed above the recipe.

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 GUISADO (GUISADO DE RES)

Steps:

• Preaheat oven to 350.
• Season meat with adobo.
• Toss meat with flour.
• In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
• Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
• Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
• Serve as a taco or over rice.

CARNE DE CERDO GUISADO (BROWNED PORK STRIPS)

Steps:

• Combine tomatoes, onions, garlic, salt and pepper in a bowl and mix well.
• Add pork chops and stir well.
• Cover and set aside for 1 hour.
• Remove pork from bowl and set vegetables aside.
• Heat oil in a large skillet until it begins to smoke.
• Add pork and cook over high heat 5 minutes without stirring.
• Stir and cook 5 minutes, stirring occasionally.
• Combine water and reserved vegetables.
• Add slowly to pork, stirring constantly.
• Cover, reduce heat to low, and cook for 45 minutes.