MEXICAN-INSPIRED PORK STEW
Mexican-inspired pork stew. Serve with rice and warmed tortillas.
Provided by Why not?
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h45m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 16.2 g, Cholesterol 67.2 mg, Fat 9.7 g, Fiber 4.6 g, Protein 28.1 g, SaturatedFat 2.4 g, Sodium 1610.9 mg, Sugar 9.1 g
MEXICAN STEW: BIRRIA
Provided by Aarón Sánchez
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
- In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.
- Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.
MEXICAN PORK AND GREEN CHILE STEW
Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice.
Provided by Seanzilla
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 25.5 g, Cholesterol 81.8 mg, Fat 19.2 g, Fiber 2.2 g, Protein 32.4 g, SaturatedFat 8.4 g, Sodium 436.2 mg, Sugar 4 g
MEXICAN PORK
My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
MEXICAN PORK STEW TORTILLAS
Make and share this Mexican Pork Stew Tortillas recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Beans
Time P1DT3h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a shallow dish mix the flour with seasoned salt and pepper.
- Dredge the pork cubes in the flour mixture.
- Heat oil in a Dutch oven and brown the pork cubes.
- Add in the chili flakes (if using) broth, tomatoes with juice, green chilies with juice, onions, garlic, cumin, oregano; bring to a boil, reduce heat and simmer over medium-low heat (uncovered) for about 1-1/2 hours (season with salt and pepper to taste).
- Add in the black beans and corn; simmer for about 20-30 minutes.
- Spoon the mixture down the center of each tortilla, then sprinkle with shredded cheese and chopped green onions.
- Fold the sides over filling.
- Serve with desired toppings.
Nutrition Facts : Calories 824.3, Fat 36.9, SaturatedFat 11.1, Cholesterol 114, Sodium 810.2, Carbohydrate 73.7, Fiber 12, Sugar 5.5, Protein 50.1
MEXICAN PORK STEW
I originally received this recipe from a friend. To add a little zip, I stirred in some green chilies. This Southwestern-style stew is super!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199 calories, Fat 9g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 97mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
MEXICAN PORK STEW
" I love Mexican food. Love the complexity of the sauces, the abundant use of fresh ingredients, the subtle heat of the spices. I have tweaked and honed these recipes over the years. Each is absolutely perfect. Each calls for the dishes to be made from scratch" Says Ralph Robert Moore from his web site,ralphrobertmoore.com. I'm sharing his Mexican Pork Stew with you today.
Provided by Annacia
Categories One Dish Meal
Time 2h54m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.).
Nutrition Facts : Calories 616.6, Fat 39.1, SaturatedFat 12.8, Cholesterol 134.2, Sodium 953.9, Carbohydrate 24.6, Fiber 7.7, Sugar 7.2, Protein 42
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4.5/5 (235)Calories 290 per servingCategory Dinner, Main Course
- In a large Dutch oven heavy pot, heat the olive oil over medium-high heat. Add the pork and sausage and brown to render some of the fat from the meat, for about 5 to 7 minutes. Drain the fat, if preferred.
- Add the onion, garlic, jalapeno pepper to the pot. Stir in the spices then add the diced tomatoes, beans and broth. Stir then cover and cook on medium-low for about 25 minutes.
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5/5 Total Time 1 hr 20 minsServings 4
- In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.
- Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.
ASADO (MEXICAN PORK STEW) - KEVIN IS COOKING
From keviniscooking.com
5/5 (1)Calories 490 per servingCategory Main Course
- Add the dried chiles to a large saucepan and add enough water to cover them by an inch. Bring to a boil, place lid on pan, turn heat to simmer and steam for 10 minutes. Drain and place in a blender along with the onion, garlic, oregano, cumin and allspice. Puree with 1 cup of water. Set aside.
- In a large oven safe pot or Dutch oven heat the bacon fat or oil over medium high heat. Add the pork and brown on all sides, in batches if needed. Pour the chili puree over and stir to coat and mix thoroughly.
- Cover the pot and either simmer on low for 2 hours or bake in oven at 350°F for 1 1/2 hours. Season to taste with salt if needed.
EASY MEXICAN BEEF STEW TO SERVE WITH FLOUR TORTILLAS ...
From mexicoinmykitchen.com
4.8/5 (6)Total Time 40 minsCategory BeefCalories 217 per serving
- Heat oil (or lard) in a large skillet, at medium-high. Season the meat with salt and add to the saucepan to cook.
- While the meat is cooking, grind the garlic, peppercorns, and cumin in the molcajete (mortar). Add 2 tablespoons of water to the molcajete mixture to form a paste and add it
- to the meat. By the time you add this spice mixture, the meat should be releasing its juices. Cook for 5 more minutes and lower the heat and place the lid to slowly cook the meat.
- Cook the meat for about 20 minutes and before all the liquid gets dry, add the diced onion and green pepper. Stir and cook for 3-4 minutes. Now, add the tomatoes, stir again, and place the lid to slowly simmer the stew.
QUICK AND EASY MEXICAN PORK STEW RECIPE ...
From gritsandpinecones.com
5/5 (3)Total Time 15 minsCategory Lunch, Main Dish, SoupCalories 325 per serving
- To make, simply add the salsa verde, chicken broth, black beans, fire-roasted diced tomatoes with juice, low-sodium chicken broth, your pork or chicken, and ground cumin to a large saucepan or dutch oven over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer for 10 minutes. Stir occasionally.
- When it’s done, add chopped parsley, taste and add kosher salt and ground black pepper if needed.
- To serve, garnish with a dollop of sour cream and avocado chunks or slices, and serve with tortilla chips. Optional, squeeze a little fresh lime juice on before serving.
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MEXICAN PORK STEW RECIPE | MYRECIPES
From myrecipes.com
Servings 11Total Time 1 hr 56 mins
- Tie green onions and cilantro together with kitchen string. Trim and discard fat from pork, and cut pork into 1/4-inch pieces. Season with salt and pepper.
- Cook pork, in 3 batches, in a large Dutch oven over medium-high heat 5 to 7 minutes or until browned. Bring pork, garlic, and 6 cups water to a boil; skim fat, and discard. Cover, reduce heat to low, and simmer 30 minutes or until meat is tender. Stir in onion-and-cilantro bundle, enchilada sauce, and potatoes. Bring to a boil over medium-high heat; reduce heat to low, and simmer 20 minutes or just until potatoes are tender.
- Meanwhile, heat tortillas, 1 at a time, in a hot nonstick skillet over medium-high heat 20 to 30 seconds on each side. Wrap tortillas in a towel to keep warm.
- Remove and discard onion-and-cilantro bundle. Increase heat to medium. Stir in corn, and cook, uncovered, stirring occasionally, 8 to 10 minutes or until thoroughly heated. Season with salt to taste.
TOP 30 MOST POPULAR MEXICAN FOODS- BEST MEXICAN DISHES ...
From chefspencil.com
- Chilaquiles. Chilaquiles is definitely the most popular breakfast in the country. Made of triangular pieces of fried or toasted corn tortilla, called totopos, soaked in a red or green hot sauce, topped with shredded chicken, chorizo, shredded beef, and scrambled or sunny side up egg.
- Huevos Rancheros (Ranch Eggs) These represent the hats of two ranchmen. It´s made with two fried corn tortillas, topped with fried beans, and two sunny side up eggs all bathed in red hot sauce and decorated with coriander and freshly ground black pepper.
- Machaca (Shredded Dried Beef) This is one of the most popular dishes on the northern side of México. Machaca is very versatile; you can either eat it in a taco, a stuffed burrito, flautas, or just as a stew with some tortillas, beans, or rice on the side.
- Discada (Plow disc BBQ) A northern meaty dish, yes… it´s full of meat: sausage, chorizo, ground meat, ham, bacon, lard, jalapeño pepper, onion. And it is all seasoned with thyme, celery, cumin, oregano, bay leaf, black pepper, black sauces, salt, rosemary, a bit of dark beer, etc.
- Tacos. Recognized as the most popular Mexican dish worldwide, the taco has become an art. Some say is the “art of eating with tortilla” and, of course, Mexicans would never deny a taco to anybody.
- Burritos. This is very popular on the northern side of México, especially the states bordering the United States. A burrito is a cylindrically rolled flour tortilla stuffed with different ingredients of choice, often a stew.
- Pozole de Pollo o Guajolote (Chicken or Wild Turkey Stew) There is a myth in Mexican culture that before the conquest, Pozole was made out of human flesh.
- Menudo (Pork Stew) History tells us this came from Spain decades before the conquest. They used pieces of tripe, according to The Art Book of Cozine, by Diego Granado.
- Cochinita Pibil (Pibil Pork Stew) A southern delight, Cochinita Pibil is a slow cooked shredded pork stew, typical of the Yucatan Peninsula. The meat is marinated in achiote, orange juice, onion, and vinegar, then cooked wrapped in banana leaves.
- Tamales. Tamales are an icon of Mexican food. You can eat these all day every day, especially on the Day of The Candelaria. It comes from pre-Hispanic America, and is náhuatl in the indigenous language, meaning wrapped.
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