PERUVIAN PORK STEW WITH CHILES, LIME AND APPLES
Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It's not at all difficult to make, and it takes less time than you would think, about two hours from start to finish. As you brown the pork on all sides in a pot, sauté the onions and apples with the chiles, bay leaves and cloves in another. Combine everything and braise until the pork is very tender and falling apart. If you'd like to make it in a slow cooker, put everything into the crock after browning and sautéing and turn the cooker on high. It will be ready in four to six hours.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h30m
Yield at least 8 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chiles, bay leaves and cloves until the onions are tender, about 10 minutes.
- Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you're using a slow cooker, turn it to high and walk away for 4 or 6 hours.)
- Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 306 milligrams, Sugar 15 grams, TransFat 0 grams
PERUVIAN PORK AND POTATO STEW
Guajillo chiles, alcaparrado condiment and ground cloves give this quick-to-prep pork and potato stew its Peruvian-style appeal.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Soak chiles in hot water 15 min. or until softened. Drain chiles, reserving 1/4 cup of the soaking water; place chiles and reserved water in blender container. Cover. Blend on medium speed until smooth; set aside.
- Heat dressing in large skillet on medium-high heat. Add pork; cook and stir 5 min. or until evenly browned. Remove pork from skillet; set aside.
- Add alcaparrado condiment, cloves and chile puree to skillet; cook 2 min. Return pork to skillet. Stir in broth; bring to boil over medium-high heat. Reduce heat to medium-low; cover. Simmer 30 min.
- Add potatoes and peanuts; cover. Cook 45 min. until potatoes are tender, stirring occasionally. Top each serving with egg slices.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 22 g
PORK AND POTATO STEW
Make and share this Pork and Potato Stew recipe from Food.com.
Provided by Kute_Honey
Categories Potato
Time 10h5m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 14
Steps:
- heat pot.
- throw in water and oil mixed.
- brown onion and pork 5 minutes.
- scoop out onion and pork, then add more water to deglaze the pot.
- put all the ingredients that's not already in the pot.
- simmer on medium heat 40 to 50 minutes.
- serve with cottage cheese.
Nutrition Facts : Calories 423.1, Fat 12.1, SaturatedFat 4.8, Cholesterol 75.5, Sodium 488.5, Carbohydrate 42.6, Fiber 6.5, Sugar 6.3, Protein 36.1
SPICY PERUVIAN STEW (CARAPULCRA)
This rich, earthy Peruvian stew is packed with history: papa seca-dehydrated potatoes freeze-dried in the crisp Andean air-is an ancient ingredient. When simmered in pork and sofrito broth, the potatoes soften and soak up flavor while imparting their starchiness to the stew for a thick, creamy comfort dish.
Provided by Erik Ramirez
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Papa seca: In a dry Dutch oven over medium-high heat, add the papa seca and toast until fragrant and light brown in spots, 5 minutes. (If you find small rocks or impurities while toasting, remove and discard.) Fill a medium bowl with 3 cups of water; add the toasted papa seca and stir to submerge. Set aside to soak, 30 minutes. Meanwhile, wipe the pot clean and prepare the pork belly.
- Pork belly: In the same Dutch oven over medium heat, add canola oil. Slice pork belly into 1-inch chunks, removing and discarding any skin. When oil is shimmering, add pork in an even layer and brown, 5 minutes on each side. Meanwhile, prep sofrito ingredients.
- Sofrito: Finely dice the onion; chop the garlic. When pork belly is brown on both sides, transfer to a plate and set aside, leaving the rendered fat behind. Reduce heat to low; add onion and garlic, along with a pinch of salt, and stir to combine. Sauté until brown and caramelized, stirring occasionally, 20-30 minutes.
- Add aji amarillo and aji panca pastes to the caramelized sofrito. Turn heat to high and toast, stirring continuously to prevent burning, 5 minutes. Add wine and deglaze the pan; reduce, stirring, until the moisture has been cooked out and the mixture is dark and paste-like, 5 more minutes.Add the pork and stir to coat; then add the papa seca, including the soaking liquid. Add enough water to submerge all the ingredients in liquid, about 3 more cups. Turn heat to high and bring to a boil, then reduce heat to low and simmer gently, uncovered, until potatoes are soft and pork is tender, stirring occasionally. Total cooking time will be 1½-2 hours, but check stew after 1 hour. Add 1 cup water to thin the stew. Continue cooking, adding water as necessary, until pork is tender and potatoes are soft, 30-45 more minutes.
- After 1½-2 hours, stew should be thick and creamy; add a few tablespoons of water to thin, if necessary. Heat stew to a low simmer, then add chocolate, sugar, a pinch of salt, and cumin. Pick leaves from oregano sprig, roughly chop, and add to stew; roughly chop toasted peanuts and add to the stew. Stir to combine. When the chocolate is melted and fully incorporated, season to taste with salt and serve. Serving suggestion: Chef Ramirez serves carapulcra with white rice on the side, and tops each bowl of stew with salsa criolla: shaved red onions tossed in fresh lime juice, cilantro, and salt to taste.
CARAPULCRA (PERUVIAN PORK & DRIED POTATO STEW)
This recipe came to me in a rather obscure way...my friend Mark (for far longer then either of us wishes to admit) got a recipe book from his Peruvian handyman for Christmas. This is one he tried and liked so much that he shared the recipe with me! (Of course, he likes Stealth Chili too, and it almost blew my taste buds away!...
Provided by Megan Stewart
Categories Pork
Number Of Ingredients 10
Steps:
- 1. Oven to 300 degrees. Toast potato flakes 6 min until they start to brown. Put them into a bowl, cover with water, soak overnight.
- 2. Next day cut ribs into 2x2" cubes, salt and pepper. Grind peanuts fine in a mortar and pestle, set aside. Melt 1/2 lard in pan over med heat and brown pork on all sides. Then remove from pan and set aside. Add remaining lard, onion and garlic to pan. Saute a few min until onion is softened. Add cloves, cinnamon stick, cumin, both chili pastes, and salt and pepper. Cook over low heat, stirring, 10 min or until paste thickens and onions are well cooked.
- 3. Drain soaked potatoes, add to pan with browned pork pieces. Pour in pork broth, ensuring liquid covers ingredients (you can add a little water if necessary). Bring to simmer and cook over low heat, uncovered 2-3 hours until meat is tender. (At this point I would think you could do this in a crockpot if you wanted to). Add ground peanuts and cook another 30 min. Taste and adjust seasoning if necessary. Spoon into large shallow bowls and serve.
SPICY PERUVIAN PORK
This different pork flavor is delicious served over rice and has always been met with praise. The spices in the marinade can stain, so I use a metal bowl to do the marinating in (also wear an apron!). DO TRY!
Provided by Kimber
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Place pork into a large bowl. In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper. Pour over the pork, and stir to coat. Cover and refrigerate for 1 hour.
- Heat oil in a large skillet over medium-high heat. Remove pork from the marinade, reserving the marinade, and place in the hot skillet. Cook until nicely browned on the outside. Add orange juice, 1/2 cup water, dried onion, and the reserved marinade. Reduce heat to low, cover, and simmer for about 30 minutes, or until the pork is fork tender.
- In a small cup, stir together the flour and 2 tablespoons of water. Stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 10.8 g, Cholesterol 111.6 mg, Fat 30.6 g, Fiber 0.8 g, Protein 30.1 g, SaturatedFat 10.4 g, Sodium 670.1 mg, Sugar 5.7 g
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