SAVORY AND SWEET PORK STEW WITH ANCHO CHILES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Separate the red onions into rings and place in a small plastic container. Dress with the lime juice and season with salt and pepper. Cover and store in the refrigerator.
- Place the ancho chiles in a pot and cover with the chicken stock. Turn on the heat and warm the stock to reconstitute the chiles, 10 minutes or so.
- Meanwhile, in a large Dutch oven, toast the almonds and peanuts over medium heat until browned. Transfer the nuts to a food processor. Reserve the pot. Add the ancho chiles with the stock to the food processor along with the cocoa powder, cloves, garlic, yellow onions and raisins. Season with salt and pepper. Puree until smooth. (You may need to do this in two batches.)
- Pat the pork dry and heat a thin layer of oil in the Dutch oven over medium-high heat. Sprinkle the pork with salt and pepper, then brown in two batches, adding more oil between batches as needed. Return all the pork to the pot and pour the ancho sauce over it. Bring the mixture to a boil and add the bay leaves and cinnamon stick. Reduce the heat to a simmer and cook until the pork is very tender, 1 hour 15 minutes to 1 1/2 hours (depending on how large you cubed the meat).
- Warm or char the tortillas. Serve the stew with the lime-pickled onions, crumbled cheese and the tortillas.
- Cook's Note: If you are not serving the pork immediately, cool and store it in the refrigerator. Reheat over medium heat.
PORK AND BLACK BEAN STEW
My Brazilian friend makes this for me occasionally and it is fabulous!
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
- Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g
ASADO DE PUERCO (MEXICAN PORK STEW)
An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h15m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 178 calories, Carbohydrate 8.3 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 426.7 mg, Sugar 0.2 g
ANCHO PORK AND HOMINY STEW RECIPE
Provided by japaulson
Number Of Ingredients 13
Steps:
- 1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat. 2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.
PORK AND CHILI STEW
This is my very-north-of-the-border take on a food I remember from living in the Southwest. The recipe is very flexible. You can use a different variety or cut of meat, add beans, or potatoes, or anything you want that can stand up to long cooking times.You can substitute dried New Mexico chilis for some or all of the Anchos, Guajillos, or Pasillas, if you wish. With a little bit of fiddling, this becomes a recipe for chili.
Provided by TheMusk
Categories Stew
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Remove the stems and seeds of the dried Ancho, Guajillo, and Pasilla peppers. Remove the stems, but do not de-seed, the Arbol or Chipotle peppers (unless you want to cut down on the heat they give the stew).
- Toast the peppers in the oven to crisp briefly if needed, then grind the peppers to a medium-fine powder. I usually use a coffee grinder.
- Put the olive oil into the bottom of a crockpot. Add the ground chilis, garlic, cinnamon, oregano, cumin, salt, pork, and carrots. Add stock or water sufficient to cover the ingredients, then add the brown sugar.
- Cok for 2 hours on high. Then add the wine, and slowly add grits sufficient to thicken the gravy.
- Cook another 2 hours on low.
- Serve over rice. Fresh fruit makes a good accompaniment.
Nutrition Facts : Calories 202.3, Fat 8.7, SaturatedFat 1.1, Sodium 56.3, Carbohydrate 28.9, Fiber 6.1, Sugar 9.8, Protein 3.4
PORK & HOMINY IN RED CHILES SOUP/STEW
This untried dish is reminiscent of the more common chili verde except that the stock is made from dried rather than fresh chiles. As a big fan of the smoky ancho, it appeals to me and will soon make an appearance on my dinner table. In the meantime, I'm posting here for my fellow foodies.
Provided by justcallmetoni
Categories Stew
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium-large saucepan, add the water, salt and cubd pork. Bring liquid to a boil, then reduce to a simmer. Cook pork about 20 minuts, until it is just tender. Remove pork from water using a slotted spoon. Cover pork with a damp cloth over a bowl to keep moist.
- In the same water used to cook the pork, add the ancho chiles. Remove from hat and allow the peppers to soak for 20 minutes. Transfer the softened chiles and liquid to a food processor or blender. Add garlic and oregano and process until smooth.
- In the same saucepan used earlier, add the oil and saute the chopped onions, stirring often until the onions are soft and lightly browned, about 10 minutes.
- Stir in the hominy, and the pureed peppers. Add chicken broth as needed to get the soup to reach the desired consistency or just a bit thinner than desired.
- Stir in the reserved pork, and bring soup to a boil. Reduce heat to a simmer and cook until the pork cubes are tender, about 30 minutes. Taste and adjust seasonings as desired.
- Laddle soup into bowls and allow diners to add condiments as desired.
Nutrition Facts : Calories 424.6, Fat 17.6, SaturatedFat 5, Cholesterol 91.9, Sodium 970.6, Carbohydrate 26.2, Fiber 6.5, Sugar 3.7, Protein 39.9
ANCHO TAMARIND PORK STEW RECIPE - (4.4/5)
Provided by á-173716
Number Of Ingredients 11
Steps:
- Pour boiling water over ancho chili pepper; let stand covered 10 minutes. Process pepper with water in blender or mini food processor; set aside. Heat 1 tablespoon Country Crock® Spread in deep large skillet and cook 1/2 of the pork over medium high heat, stirring occasionally, until browned, about 4 minutes. Remove pork from skillet and repeat with remaining Spread and pork; set aside. Stir onion into same skillet and cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in cumin and garlic and cook, stirring occasionally, 1 minute. Stir in ancho purée and cook, stirring occasionally 2 minutes. Stir in tamarind nectar, pineapple juice, Knorr® Chicken flavor Bouillon Cubes and pork. Simmer covered, stirring occasionally, 1 hour. Partially remove cover and simmer, stirring occasionally, until pork is tender, about 1 hour. Garnish, if desired, with chopped cilantro.
More about "pork and ancho stew food"
YUCATáN PORK STEW WITH ANCHO CHILES AND LIME JUICE
From foodandwine.com
4/5 (3)Total Time 3 hrs 40 minsServings 8
- In a very large enameled cast-iron casserole, heat the vegetable oil until shimmering. Season the pork with salt and black pepper and add half of it to the casserole. Cook over moderate heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to a plate. Brown the remaining pork.
- Return all of the pork to the casserole along with any accumulated juices. Stir in the onions, garlic, carrots, chiles, bay leaves, cloves, lime juice and chicken stock. Season with salt and pepper and bring to a boil. Add the tomatoes, nestling them into the liquid. Cover and cook over low heat until the pork is very tender and the carrots are cooked through, about 3 hours. Discard the bay leaves and stir in the cilantro. Serve with rice and sliced jalapeños.
RECIPE: SPICER’S ZESTY CHILE PORK STEW - SAN ANTONIO …
From expressnews.com
SILKY PORK AND CUMIN STEW RECIPE | BON APPéTIT
From bonappetit.com
PORK SOUPS AND STEWS | FOOD & WINE
From foodandwine.com
SHREDDED PORK IN ANCHO-ORANGE SAUCE (CHILORIO) FROM …
From seriouseats.com
ANCHO PORK AND HOMINY STEW RECIPE | MYRECIPES
From myrecipes.com
SAVORY AND SWEET PORK STEW WITH ANCHO CHILES
From cookingchanneltv.com
POZOLE (PORK AND HOMINY STEW) | HOW TO FEED A LOON
From howtofeedaloon.com
PORK AND ANCHO STEW RECIPE | RACHAEL RAY | COOKING …
From cookingchanneltv.com
Servings 6Total Time 3 hrs 50 minsCategory Main-DishPublished 2014-02-10
BEST PORK AND ANCHO STEW RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Servings 6Total Time 4 hrs 20 minsCategory Dinner,Pork
TEXAS ASADO (PORK STEW) + VIDEO | KEVIN IS COOKING
From keviniscooking.com
ANCHO PORK AND HOMINY STEW - BIGOVEN.COM
From bigoven.com
PORK STEW WITH ANCHO CHILES AND SQUASH | RACHAEL RAY SHOW
From rachaelrayshow.com
HOMEMADE - ANCHO PORK AND HOMINY STEW - MYFITNESSPAL.COM
From myfitnesspal.com
TRADITIONAL PORK POZOLE ROJO: PORK & HOMINY STEW - FARM TO JAR …
From farmtojar.com
FOOD NETWORK PORK AND ANCHO STEW RECIPE MACRO NUTRITION FACTS
From ketofoodist.com
10 BEST PORK AND BARLEY STEW RECIPES | YUMMLY
From yummly.com
YUCATAN PORK STEW INSTANT POT OR NOT - FRUGAL HAUSFRAU
From frugalhausfrau.com
ANCHO PORK AND HOMINY STEW - ITALIANFOODIESCHEF.BLOGSPOT.COM
From italianfoodieschef.blogspot.com
ANCHO PORK AND HOMINY STEW MENU | MYRECIPES
From myrecipes.com
PORK AND ANCHO STEW – RECIPES NETWORK
From recipenet.org
ANCHO CHILE PORK AND HOMINY STEW AND A CHALLENGE
From mybizzykitchen.com
PORK AND ANCHO STEW | RECIPE | FOOD NETWORK RECIPES, STEW …
From pinterest.com
YUCATáN PORK STEW | FOOD TOWN
From yourfoodtown.com
STEW RECIPES TO KEEP YOU WARM ALL WINTER - FOODNETWORK.CA
From foodnetwork.ca
RECIPE: ANCHO CHILLI PORK STEW - FOODLOVERMAGAZINE.COM
From foodlovermagazine.com
YUCATáN PORK STEW WITH FIRE ROASTED POBLANO, ANCHO CHILES AND …
From newlywedsfoods.com
40 HEARTY STEW RECIPES
From pinterest.com
SLOW CARB PORK POZOLE WITH SMOKY ANCHOS - FARM TO JAR FOOD
From farmtojar.com
10 BEST PORK STEW MEAT RECIPES | YUMMLY
From yummly.com
HOW TO MAKE PORK STEW WITH PURSLANE {TASTY MEXICAN RECIPES}
From mexicoinmykitchen.com
ANCHO PORK AND HOMINY STEW - KOREANFOODSCHEF.BLOGSPOT.COM
From koreanfoodschef.blogspot.com
YUCATAN PORK STEW WITH ANCHO CHILES FOOD- WIKIFOODHUB
From wikifoodhub.com
READERS’ RECIPE SWAP: STEWED | FOOD | THE GUARDIAN
From theguardian.com
ANCHO PORK AND HOMINY STEW - MYPLATE2YOURS NEW
From myplate2yours.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love