Latin American Pork Stew Food

TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)

Steps:

• Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
• Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
• Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
• Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
• Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.

MEXICAN PORK STEW

Steps:

• In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

PERUVIAN PORK STEW WITH CHILES, LIME AND APPLES

Steps:

• Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chiles, bay leaves and cloves until the onions are tender, about 10 minutes.
• Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you're using a slow cooker, turn it to high and walk away for 4 or 6 hours.)
• Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.

TUSCAN PORK STEW

Steps:

• In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker., Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and, if desired, pepper flakes. Cover and cook on low 8-10 hours, until meat is tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high about 30 minutes, until thickened. Serve with fettuccine if desired.

SANCOCHO

Steps:

• In a large mixing bowl, stir together the white wine vinegar, sofrito, adobo, sazón, dried oregano leaves, and pepper until smooth.Add the meats (except the ham) to the marinade in the bowl and toss them well to coat completely.
• If you mixed the marinade in a metal bowl, pour the marinated meat into a non-reactive (ceramic or glass bowl or into a food storage bag).Cover or seal the container and place it into the refrigerator. Marinate the meat overnight (or 12 hours) or for at least 1 hour. You can also marinate the meat for up to 24 hours. .
• Thirty minutes before starting the sancocho, remove the marinating meat from the fridge. Allow the meat to sit out a room temperature while you gather and prep the rest of the ingredients for the sancocho.
• First, add the achiote oil (or olive oil) to a 16-quart (or larger) stockpot or caldero.Bring the oil up to medium-high heat.
• Add the marinated meat to the pot and brown it for 10 minutes. The meat will not be cooked all the way through in this step. After 10 minutes, add the sofrito, onion, garlic, adobo, sazón, oregano, and bay leaves to the pot. Stir these in with the meat to sauté them. Sauté the contents of the pot for 4 minutes, still on medium-high heat. Stir the ingredients frequently to keep them from burning. If you find they are starting to darken too much, reduce the heat further to medium.
• After 4 minutes of sauteing, pour the beef stock and tomato sauce into the pot. Once you stir them into the meat and vegetables, add the cured ham, guineos, calabaza, yuca, malanga coco, ñame, Russet potato, batata, and yautía.
• Bring the liquid in the pot up to a boil, then reduce the heat to medium-low and give it a stir. Cover the pot and simmer the ingredients in the pot for 30-35 minutes.
• After simmering for 30 minutes, add the corn to the pot.Allow the mixture to come back up to a simmer, then cover the pot. Simmer the sancocho for another 20 minutes.
• After 20 minutes, give the broth a taste and add black pepper and more adobo as needed.Once the cooking time is up, ladle the hot sancocho into individual bowls and serve it with steamed Arroz Blanco, Tostones, and slices of avocado.

MEXICAN PORK STEW

Steps:

• Heat oil in a Dutch oven. Dredge pork cubes in seasoned flour, brown on all sides. Set aside.
• NOTE: "Brown" means "brown." Don't remove the pork cubes when they're merely gray (the biggest mistake home cooks make when they're browning meat for a stew.) The pork cubes should be browned to where they look like they could be eaten as is.
• Add onion, garlic, and Anaheims. Cook until onion softens, about 3-4 minutes.
• Add seasonings and bay leaf. Cook 1 minute.
• Deglaze with ½ cup chicken broth. Return the pork to the Dutch oven. Add the remaining chicken broth, chopped tomatoes, and refried beans.
• Bring to a boil, reduce heat, simmer with lid off for two hours.
• Can be served on the plate as a stew, with heated flour tortillas to sop up all the goodness, or can be used to make burritos. Just add an appropriate amount of stew in a line across the center of a heated flour tortilla, sprinkle on top of the stew some shredded iceberg lettuce and chopped fresh tomatoes, and place at either end of the line sour cream and guacamole.
• To increase the heat, add more Anaheims. To increase it further, add more chili powder (but try increasing the heat first by adding more Anaheims.).

ORIENTAL PORK STEW

Steps:

• Spray a dutch oven or large saucepan with spray oil and heat over medium-high heat.
• Add pork, onion, garlic.
• Cook until pork is brown.
• Stir in 2 cups water, bouillon, and soy sauce.
• Bring to a boil, reduce heat; cover and simmer 30 minutes (or longer for more tender meat).
• Add celery, pepper, green beans, water chestnuts, and bean sprouts.
• Bring to a boil, reduce heat; cover and simmer an additional 5-10 minutes or until vegetables are done.
• Combine 1/4 cup water and cornstarch.
• Gradually add to vegetable mixture, stirring constantly.
• Cook and stir until thickened.
• Serve over rice.