Estofado De Cerdo Pork Stew Recipes

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ASADO DE PUERCO (MEXICAN PORK STEW)



Asado de Puerco (Mexican Pork Stew) image

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

1 ½ pounds pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt, or more to taste
4 dried guajillo chile peppers
4 dried ancho chile peppers
2 tablespoons chopped fresh cilantro
1 tablespoon chicken bouillon granules
10 whole black peppercorns
2 garlic cloves
½ inch stick Mexican cinnamon
½ teaspoon dried Mexican oregano
½ teaspoon dried thyme
½ teaspoon cumin seeds
2 bay leaves
2 whole cloves
1 tablespoon lard

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

LOMO DE CERDO



Lomo de Cerdo image

In my recipe book, The Complete Spanish Cookbook, by Jacki Passmore, there is a recipe for LOMO DE CERDA, Loin of Pork. It is a substantial tapa, or snack which is served in a small pottery dish with a sliced roll to mop up the juices. Here is the recipe she gives:

Provided by Evans

Categories     Lunch/Snacks

Yield 6 serving(s)

Number Of Ingredients 10

1/2 lb pork tenderloin, butt or shoulder
3 tablespoons olive oil
1 small carrot, sliced
1 small onion, sliced
4 bay leaves
3 cloves garlic, minced
2 large tomatoes, peeled and chopped
1 teaspoon black peppercorns
2 sprigs fresh rosemary
2 tablespoons red wine vinegar

Steps:

  • Remove the rind from the pork(if there is one) Brown the pork in the olive oil, then brown the carrot and onion.
  • Place in a saucepan with the bay leaves, garlic, tomatoes, peppercorns and rosemary.
  • Add water to cover and simmer for 1 1/2 hours, adding the vinegar in the final few minutes of cooking.
  • Lift out and thinly slice the pork.
  • Place in a dish with the vegetables and sauce to cover.

Nutrition Facts : Calories 128.6, Fat 8.3, SaturatedFat 1.4, Cholesterol 24.6, Sodium 29.8, Carbohydrate 5.1, Fiber 1.3, Sugar 2.5, Protein 8.7

ESTOFADO DE CERDO (PORK STEW)



Estofado De Cerdo (Pork Stew) image

Make and share this Estofado De Cerdo (Pork Stew) recipe from Food.com.

Provided by Pinay0618

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

6 pork loin chops
2 tablespoons vegetable oil
2 cups crushed tomatoes
3 garlic cloves, crushed
1/2 cup chopped onion
1/2 cup water
2 large carrots, peeled and sliced
1 cup green beans, cut into pieces
1/2 teaspoon ground cumin
1 bay leaf
salt and pepper
3 medium potatoes, peeled and into chunks

Steps:

  • Heat the oil in a large pot over medium heat. Add the onions, garlic and cook for about 4 minutes or until the onions are translucent. Add the tomato and water, and cook for about 7 minutes more.
  • Add the pork loin chops, bay leaf, salt, cumin powder and bring to a boil, then reduce the heat to low, cover and let it cook for about 30 minutes or until the meat is tender.
  • Add the potatoes, green beans and carrots. Cover and cook for an additional 30 minutes or until the potatoes and carrots are tender.
  • Serve with rice and avocado on the side.

Nutrition Facts : Calories 424.8, Fat 24.8, SaturatedFat 8.1, Cholesterol 68.8, Sodium 270.2, Carbohydrate 29.6, Fiber 5.1, Sugar 6, Protein 21.6

HARVEST PORK STEW



Harvest Pork Stew image

I first tried this recipe a year ago and it is unbelievably good! I never realized that adding two apples would give this savory stew such a hint of sweetness.

Provided by CariCat

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h40m

Yield 6

Number Of Ingredients 13

2 tablespoons butter or oil
1 ½ pounds boneless pork, cut into 1/2-inch cubes
2 cloves garlic, minced
1 medium onion, chopped
3 cups chicken broth
½ teaspoon salt
¼ teaspoon dried rosemary, crushed
¼ teaspoon rubbed sage
1 bay leaf
3 cups frozen, cubed butternut squash
2 MacIntosh apples, cored and cubed
2 large potatoes, peeled and cubed
2 cups carrots, peeled and diced

Steps:

  • Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
  • Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
  • Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 42.6 g, Cholesterol 80.1 mg, Fat 21.3 g, Fiber 6.8 g, Protein 27.4 g, SaturatedFat 8.5 g, Sodium 364.6 mg, Sugar 10.5 g

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