Pork Guisado Food

PORK CARNE GUISADA

Steps:

• In a cast iron or heavy bottom skillet, heat 2 tablespoons olive oil and brown the pork on medium high heat until the sides of the meat have a caramel color. Do not overcrowd the pan; work in batches.
• Remove meat from skillet and place in the bowl of a slow cooker.
• Add 2 more tablespoons of olive oil and saute the onions and peppers over medium high heat for about 10 minutes or until the onions are translucent and softened.
• With a slotted spoon, strain and scoop out the onions and peppers and place them with the meat in the bowl of the slow cooker.
• Add the Masa, stirring to combine and cook over medium heat for about 1 minute, stirring often.
• Add the garlic and cook for another minute.
• Add the beer and water and whisk to smooth out any lumps.
• Whisk in the tomato sauce, cumin, chili powder, salt and pepper.
• Pour gravy over meat, stirring to combine.
• Cover and set slow cooker to low. Cook for about 6 hours or until meat is tender.
• Serve hot with warm tortillas, diced onion, chopped fresh cilantro, sliced avocado and lime wedges.

PORK GUISADO

Steps:

• In a large soup or stew pot, combine all ingredients for the Chile Verde or Salsa Verde and gently simmer for approximately 30 minutes. I add the chicken stock first, turn the burner on and then add the rest of the ingredients as I prepare them, and cook for 30 minutes after adding my last ingredient.
• While your salsa verde or chile verde is cooking down, cut pork shoulder into small cubes or bite sized pieces.
• After 30 minutes of simmering, pour your salsa verde ingredients into large bowl and puree using immersion blender, or pour into and use Vitamix or other high power blender to liquefy, no need to hurry and blend, you can let the salsa cool down for a few minutes while you cook the pork.
• Wipe stew pot clean and heat once again over medium heat and then add pork, all at once is fine.
• Add remainder of ingredients for the pork guisado, including the recently made and pureed chile verde, to the soup pot, stir frequently and slowly simmer for three hours.
• Serve warm with avocado and lime wedges if desired.

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.

CARNE GUISADA

Steps:

• In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.

AUTHENTIC CARNE GUISADA

Steps:

• Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
• Add onion and garlic and cook until onions are translucent.
• Add stock, chili powder, comino, salt, and pepper.
• Bring to a simmer and cook for 2-3 hours or until beef is very tender.
• In a separate skillet mix flour and oil together to form a roux.
• Cook over medium high heat until a dark beige color, about 5 minutes.
• Be careful not to let it burn.
• Carefully add roux to stewed beef.
• Be very careful because it can splatter.
• Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
• Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.

CARNE GUISADO

Steps:

• Saute pork in oil for 5 minutes.
• Add salt, pepper, bay leaves, thyme, chiles, cinnamon stick, and nutmeg.
• Stir well.
• Add water and orange juice.
• Bring to a boil, reduce heat and simmer.
• Meanwhile combine tomato, onion and garlic in blender and puree.
• Add pureed mixture to the pork mixture in pan and continue to simmer for 1 hour.
• Add crumbs to thicken broth and simmer for 10 minutes.
• Serve hot.

CARNE GUISADO (GUISADO DE RES)

Steps:

• Preaheat oven to 350.
• Season meat with adobo.
• Toss meat with flour.
• In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
• Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
• Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
• Serve as a taco or over rice.