Cuban Pork Stew Recipes

CUBAN PORK STEW

Steps:

• Cut pork into 1" cubes, sweet potatoes in 1/2" cubes, slice scallions thin, and mince garlic.
• Add all to large crock pot and cook on low for seven hours.
• Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid.).

CUBAN STYLE PORK STEW

Steps:

• Combine flour and spices in plastic bag.
• Half at a time, shake meat in flour mixture to coat then brown in oil in hot skillet.
• Remove meat from pan, then saute onion and peppers until tender.
• Return meat to pan along with vegetables, add remaining flour, broth and sweet potato; stir to blend flour.
• Bring to a boil, reduce heat to simmer and cook for 30 - 45 minutes, until pork is tender. Stir in plantain and black beans and heat through.
• Serve over cooked white rice.

CUBAN PORK STEW

Steps:

• In a large skillet, brown meat in 2 tablespoons olive oil, add flour and set aside. In a large dutch oven, saute onion and garlic in 1 T olive oil until translucent. Combine pork, sweet potatoes, black beans, corn, white wine, red wine vinegar, capers, parsley, cilantro, cumin, pepper ad chili sauce and cook until tender. Top with ¼ c. chopped cilantro. Serves 8-10 May be prepared 2 days in advance. Keep covered while cooking so it stays moist.

INSTANT POT CUBAN MOJO PORK

Steps:

• For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
• For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
• When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
• Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
• Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
• Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.

CUBAN BEEF STEW

Steps:

• In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
• Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
• Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

BRAZILIAN PORK & BLACK BEAN STEW

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid., In a 6-qt. slow cooker, combine beans with the next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours., Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice. , Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

CUBAN SHREDDED PORK

Steps:

• In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.
• Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.
• In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.