PORK STEW: CARNE ADOVADA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 250 degrees F. Spread all the spices (chile, coriander, cumin, oregano, peppercorns) on a sheet of aluminum foil with the edges turned up to avoid spillage and toast the spices for a few minutes. Transfer the toasted spices to a molcajete or mortar and pestle and grind together.
- Sprinkle the pork cubes with the spices, covering all surfaces of the meat as much as possible. Let the pork sit covered in the refrigerator for 2 hours.
- Create a beurre manie by mashing the flour into the butter in a small bowl. Set aside until needed as a thickener for the stew.
- Heat the grape seed oil in a deep saute pan over medium-high heat until it begins to shimmer. Add the pork cubes and brown on all sides. Lower heat to medium and add the garlic and onion and stir to combine flavors. Cook until the onion turns translucent, then stir in chili powder and paprika. Add 4 cups water and reduce heat to low. Cover and let simmer until fork tender, about 2 hours. Add water as needed throughout the cooking process. In the last 30 minutes of cooking time, add the beurre manie to thicken. Serve hot.
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
SPANISH STEW
Steps:
- Remove the meat from the bone and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very well for 10 minutes. Drain some of the oil leaving approximately 1/4 cup left in the pan. Add 6 cloves garlic and cook until almost brown, about a minute. Stir in the onions and the peppers. Cover and steam for 5 minutes. Add the grape tomatoes, canned tomatoes and 2 cups wine. Bring to a simmer. Add the olives, capers, salt pepper and thyme. Cover and simmer for 45 minutes until meat is tender. Trim the outer leaves from the cauliflower. In a small pot just large enough to hold the vegetable add 1/4 cup olive oil and over medium heat add the cauliflower. Season with salt and add 1/2 cup wine. Cover and steam for 5 minutes. When wine is evaporated add butter, 1 tablespoon garlic and chile flakes. Turn every minute cover until tender. Boil the egg noodles in salted water. Toss with the scallions and drizzle with olive oil. Serve with stew.
CHIPOTLE PORK POSOLE
Steps:
- In a large pot, heat oil over medium. Season pork all over with salt and pepper. Cook until browned on all sides, 6 to 7 minutes. Transfer pork to a plate.
- Add onion and garlic to pot; season with salt and pepper. Cook over medium heat, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
- Add chipotle chiles; cook, stirring, until fragrant, about 1 minute. Add chicken broth, hominy, tomatoes with their juice, pork, and the water. Bring to a boil; reduce heat to a simmer. Cook until an instant-read thermometer inserted into the center of the pork registers 145°F, about 5 minutes.
- Remove pork, and shred with two forks; return to pan, and stir to combine. To serve, ladle soup into bowls, and garnish with cilantro. Serve with lime wedges, if desired.
- Make Ahead
- This dish actually improves when made ahead and refrigerated. After returning shredded pork to soup, let cool completely and store up to 1 day in an airtight container; reheat gently before serving.
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
More about "latin american pork stew recipes"
LATIN PORK TOMATILLO STEW RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
4.2/5 (7)Total Time 2 hrs 20 minsCategory Main DishCalories 419 per serving
- Preheat your broiler to High and line a broiling pan with foil. Place the poblanos on the pan and broil close to the source of the heat, turning occasionally, until charred all over, about 10 minutes. Wrap foil around poblanos and allow to steam until cook enough to handle.
- Turn oven to 325 degrees Fahrenheit. In a heavy 5-quart Dutch oven, combine garlic, salt, half of the chopped cilantro leaves, pork, green pepper, onions, serranos, cumin, and cayenne. Toss to combine. Cover and bake for 1 hour.
- Meanwhile, remove and discard skin and seeds from the poblanos. Cut chilies into 1-inch pieces.
- Stir tomatillos and roasted poblanos into the Dutch oven. Cover and bake 1 1/2- 2 hours longer, or until the meat is very tender. Stir in corn and heat through. Sprinkle with reserved cilantro and cotija cheese. Serve with tortillas.
LATIN AMERICAN RECIPES | COOKING LIGHT
From cookinglight.com
MEXICAN PORK SOUPS AND STEWS RECIPES | ALLRECIPES
From allrecipes.com
CUBAN PORK AND BLACK BEAN STEW RECIPE - LAUGH WITH …
From laughwithusblog.com
LATIN PORK & TOMATILLO STEW | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
21 IRRESISTIBLE STEWS FROM AROUND THE WORLD - SHEKNOWS
From sheknows.com
JAMAICAN STEWED PORK - CARIBBEAN AND LATIN AMERICA …
From newsamericasnow.com
LATIN AMERICAN RECIPES | ALLRECIPES
From allrecipes.com
MEXICAN PORK STEW - JO COOKS
From jocooks.com
CROCK POT SPANISH-STYLE PORK STEW RECIPE - THE SPRUCE …
From thespruceeats.com
LATIN SPICED PORK TENDERLOIN RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
PANAMANIAN BEEF STEW RECIPE - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
OUR ESSENTIAL SOUTH AND CENTRAL AMERICAN RECIPES
From saveur.com
CUBAN BEEF STEW (ROPA VIEJA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST MEXICAN PORK STEW MEAT RECIPES | YUMMLY
From yummly.com
LATVIAN STEW - BRAISED PORK WITH DRIED APRICOTS FROM …
From mjskitchen.com
20 DISHES FROM LATIN AMERICAN THAT YOU HAVE TO TRY - DELISH
From delish.com
LATIN AMERICAN FOOD: PERU, MEXICO, ARGENTINA, BRAZIL RECIPES | FINE ...
From finedininglovers.com
LATIN AMERICAN PORK STEW
From pinterest.co.uk
MEXICAN PORK AND BLACK BEAN STEW - GLEBE KITCHEN
From glebekitchen.com
LATIN AMERICAN PORK STEW #STEW #ONE DISH #COMFORTFOOD #LATINO …
From pinterest.co.uk
SANCOCHO (LATIN AMERICAN MEAT AND VEGETABLE STEW)
From senseandedibility.com
LATIN AMERICAN BEEF STEW WITH MARINATED RED ONION SALAD
From deliaonline.com
CARNE GUISADA (LATIN BEEF STEW) - SKINNYTASTE
From skinnytaste.com
ASADO DE BODA MEXICAN CHILE PORK STEW RECIPE
From dobbernationloves.com
WHERE THESE HEARTY LATIN AMERICAN STEWS COME FROM? - COCINA
From wearecocina.com
SOUTH AMERICAN RECIPES - SERIOUS EATS
From seriouseats.com
LATIN AMERICAN RECIPES - MYGOURMETCONNECTION
From mygourmetconnection.com
PORK CHOPS BROWN STEW - JAMAICAN DINNERS
From jamaicandinners.com
47 SOUPS, STEWS AND CHILI, LATIN AMERICAN, CHICKEN BREASTS, PORK …
From gloea.com
GERMAN PORK STEW RECIPE - THERESCIPES.INFO
From therecipes.info
SOUTH AMERICAN SOUPS AND STEWS - SAVEUR
From saveur.com
SANCOCHO (LATIN AMERICAN STEW) - CHILI PEPPER MADNESS
From recipebox.twilightparadox.com
THE LATIN AMERICAN COOKBOOK: 3 WARMING STEW RECIPES BY ... - STYLIST
From stylist.co.uk
LATIN PORK RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
SANCOCHO (LATIN AMERICAN STEW) - CHILI PEPPER MADNESS
From chilipeppermadness.com
QUICK PORK MOLE STEW - THERESCIPES.INFO
From therecipes.info
PORK STEW AKA STEW PORK - JAMAICAN DINNERS
From jamaicandinners.com
CHILI COLORADO, A MEXICAN STEW RECIPE - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
MAKING THIS BLACK LATIN AMERICAN RECIPE – FEIJOADA
From newsamericasnow.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