Mexican Pork And Chile Stew Slow Cooker Food

SLOW-COOKER PORK AND HOMINY STEW

Steps:

• Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.
• Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.

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.

SLOW COOKER MEXICAN PORK STEW WITH SWEET POTATOES

Steps:

• Place pork, sweet potatoes, onion, tomatoes, chiles, chicken broth, cumin, salt, and pepper into the bottom of a slow cooker.
• Cover and cook on Low for 6 to 7 hours. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C). Add lime juice and stir well before serving.

MEXICAN PORK AND CHILE STEW (SLOW COOKER)

Steps:

• 1. In small bowl, mix ancho peppers, guajillo peppers and pasilla peppers. Pour enough boiling water over peppers to cover. Let stand for 20 minutes; drain peppers, discarding water.
• 2. In food processor, mix drained peppers, garlic, cinnamon oregano, cloves and cumin. add 1/2 cup of the chicken broth. Cover and process til mixture is smooth; set aside.
• 3. In large skillet, heat oil over medium heat. Add pork, half at a time, and cook and stir til brown. Transfer pork to 3 1/2 or 4 quart slow cooker. Add onion to skillet; cook and stir for about 6 minutes or til tender. Transfer onion to slow cooker. Add pureed pepper mixture, the remaining 2 1/2 cups broth, the raisins, orange juice and bay leaves.
• 4. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Skim fat from cooking liquid. Discard bay leaves. Add chocolate, brown sugar, vinegar and salt. Stir til chocolate melts. Serve stew with warm flour tortillas. Serves 8

TOMATILLO PORK CHILI VERDE STEW (CROCK POT OR SLOW COOKER)

Steps:

• Remove excess fat from the pork loin. Cut into 1" squares.
• Wash and quarter tomatillos. Puree in blender with the cilantro and jalapeno.
• Add all ingredients into a in a 4 quart crockpot. Stir well.
• Cook on low 6-8 hours or on high 3-4 hours.
• If a thicker sauce is desired, make a cornstarch slurry with 2 T. water and 2 t. cornstarch. Add 1/2 hour before serving. If a thinner sauce is desired, add chicken broth.

SLOW-COOKER SPICY PORK CHILI

Steps:

• In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.

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.