Latin Pork Stew Recipes

MEXICAN PORK STEW

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.

PORK STEW IN GREEN SALSA (GUISADO DE PUERCO CON TOMATILLOS)

Steps:

• Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
• Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
• Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.

POSOLE (MEXICAN PORK STEW)

Steps:

• Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
• In remaining oil, saute onion until tender, about 4 minutes.
• Add garlic, cooking for just a minute more.
• Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
• Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
• Puree one can of drained hominy in a blender with the remaining ½ can chicken broth. The pureed hominy adds thickness to the stew.
• Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.

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.

MEXICAN STEW

Steps:

• In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. , In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.

MEXICAN PORK STEW

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.).