Mexican Inspired Pork Stew Food

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.

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.).

MEXICAN-INSPIRED PORK STEW

Steps:

• Combine garlic, brown sugar, salt, lime juice, chili powder, cumin, cayenne, black pepper, and cinnamon in a large zip-top bag. Add cubed pork and toss to coat. Refrigerate for at least 2 hours.
• Heat oil in a large pot over medium-high heat. Add onion and saute until translucent, about 5 minutes. Stir in pork and cook until browned on all sides, 5 to 7 minutes.
• Pour chicken broth into the pot and bring to a boil. Reduce heat and let simmer for 20 minutes. Add tomatillos, Anaheim chiles, and olives. Stir, cover, and let simmer for another 20 minutes. Stir in cabbage; cover and simmer for 20 minutes more.

POSOLE (MEXICAN PORK STEW)

Steps:

• Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
• In remaining oil, saute onion until tender, about 4 minutes.
• Add garlic, cooking for just a minute more.
• Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
• Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
• Puree one can of drained hominy in a blender with the remaining ½ can chicken broth. The pureed hominy adds thickness to the stew.
• Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.

MEXICAN PORK STEW

Steps:

• Heat broiler.
• Arrange tomatillos on a large sheet pan and broil 6 inches from heat until lightly charred, turning occasionally, about 8 minutes.
• Heat oil in a 5-6 qt heavy dutch oven with a tight fitting lid until hot but not smoking and brown pork in batches.
• Transfer pork to a bowl.
• Add to pot the onion, garlic, jalapeño, oregano and cumin and cook over moderate heat until onion is softened. A.
• dd tomatillos, broth, 1/2 cup water and browned pork to pot. Bring just to a boil and simmer, covered (do not boil)until pork is tender (about 45 minutes).
• Stir in beans, corn, cilantro and cornmeal and simmer, uncovered until slightly thickened, about 5-10 minutes.
• Garnish with avocado, chopped white onion, sour cream, wedges of lime, and additional jalapeños.

SLOW-COOKER MEXICAN-STYLE PORK STEW

Steps:

• Dry the pork with paper towels, then season with salt and pepper.
• Heat 2 teaspoons of the oil in a 12-inch skillet over med-high heat until just smoking.
• Brown half of the pork, about 10 minutes, then add to the slow cooker.
• Return the skillet to med-high heat and repeat with 2 more teaspoons oil and the remaining pork.
• Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.
• Add the onions, chili powder, and 1/4 teaspoon salt.
• Cook until the onions are softened, about 5 minutes.
• Stir in the garlic and cook for 15 seconds.
• Stir in the tomatoes with their juice, scraping up any browned bits.
• Bring to a simmer, then pour into the slow cooker.
• Add the broth, hominy, and oregano to the slow cooker.
• Cover and cook on LOW for 7-8 hours or on HIGH for 5 -6 hours, until the meat is tender.
• Transfer the meat to a large bowl and let cool.
• Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
• When the meat is cool enough to handle, shred it using your fingers, discarding any gristle; add meat back to cooker.
• Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste.

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.

MEXICAN STEW

Steps:

• In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. , In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.

MEXICAN PORK AND GREEN CHILE STEW

Steps:

• Heat oil in a large Dutch oven or large pot over medium heat.
• Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
• Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
• Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
• Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.

PORK AND HOMINY STEW (POZOLE ROJO)

Steps:

• Tie together mint and cilantro with kitchen string.
• Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro. Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.
• Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.
• Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.
• Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.
• Add chile paste and hominy and simmer 5 minutes. Season with salt.

MEXICAN PORK AND SWEET POTATO STEW

Steps:

• Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside.
• Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes.
• Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes.
• Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it cn heat up without leaving the tender meat tough.
• Garnish with cilantro and serve with warm tortillas or tortilla chips.

MEXICAN-STYLE PORK AND BEANS

Steps:

• Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
• Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
• Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.