Mexican Pork Stew In Pressure Cooker Recipe 45 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 a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
• Put pork and all sauce ingredients into an Instant Pot, starting with the vegetables at the bottom.
• Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
• Sprinkle the pork with the cumin and salt, mix it slightly.
• Close and cook on high for 30 minutes with natural release.
• Remove pork chunks carefully with tongs. The meat is falling apart at this stage so you have to be a little careful.
• Put in cilantro and fish sauce, and using an immersion blender, puree the veggies until there aren't any big chunks of veggies left.
• Put back the pork and enjoy!

MEXICAN PORK STEW IN PRESSURE COOKER RECIPE - (4/5)

Steps:

• Heat the oil in the pressure cooker and brown the meat on all sides in small batches over medium high heat. Once each batch is browned, set aside in a bowl to reserve the drippings. Sauté onion, stirring until soft, and then add the tomatillos and peppers. Add the beer to the cooker to deglaze the pot, scraping the browned bits from the bottom of the pot. Return the meat to the pan and stir in the rest of the ingredients. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain the pressure. Cook 15 minutes. Remove from heat and use the natural release method before opening the lid. Serve over mashed potatoes, cooked egg-noodles, fluffy white rice, or try spooned over crush corn chips. As a garnish, try a spoonful of sour cream, cheese, and extra salsa. (Makes about 4-5 servings)

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-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.