Peruvian Pork Stew With Chiles Lime And Apples Recipes

PERUVIAN PORK STEW WITH CHILES, LIME AND APPLES

Peruvian Pork Stew With Chiles, Lime and Apples image

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

Ingredients

2 tablespoons olive oil
3 to 4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
2 large white onions, chopped
4 large apples, peeled, cored and roughly chopped
3 snipped and seeded ancho or other mild dried chiles
3 bay leaves
Pinch of ground cloves
1/4 cup fresh lime juice
4 cups chicken stock
Steamed rice for serving
1/4 cup chopped cilantro

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

Peruvian Pork and Potato Stew image

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

Ingredients

6 dried guajillo chiles, seeded, stems removed
1-1/2 cups hot water
1/4 cup KRAFT Zesty Italian Dressing
1 lb. pork loin, cut into 1/2-inch cubes
1/2 cup alcaparrado condiment
1/4 tsp. ground cloves
4 cups beef broth
2 lb. potatoes, peeled, chopped
1 cup (4 oz.) dry roasted peanuts, ground
2 hard-cooked eggs, peeled, sliced

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

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