Pork Guisado Recipes

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.

PORK GUISADO

Steps:

• In a large soup or stew pot, combine all ingredients for the Chile Verde or Salsa Verde and gently simmer for approximately 30 minutes. I add the chicken stock first, turn the burner on and then add the rest of the ingredients as I prepare them, and cook for 30 minutes after adding my last ingredient.
• While your salsa verde or chile verde is cooking down, cut pork shoulder into small cubes or bite sized pieces.
• After 30 minutes of simmering, pour your salsa verde ingredients into large bowl and puree using immersion blender, or pour into and use Vitamix or other high power blender to liquefy, no need to hurry and blend, you can let the salsa cool down for a few minutes while you cook the pork.
• Wipe stew pot clean and heat once again over medium heat and then add pork, all at once is fine.
• Add remainder of ingredients for the pork guisado, including the recently made and pureed chile verde, to the soup pot, stir frequently and slowly simmer for three hours.
• Serve warm with avocado and lime wedges if desired.

PUERCO CON CHILE VERDE

Steps:

• In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
• In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
• In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

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.

CARNE GUISADO

Steps:

• Saute pork in oil for 5 minutes.
• Add salt, pepper, bay leaves, thyme, chiles, cinnamon stick, and nutmeg.
• Stir well.
• Add water and orange juice.
• Bring to a boil, reduce heat and simmer.
• Meanwhile combine tomato, onion and garlic in blender and puree.
• Add pureed mixture to the pork mixture in pan and continue to simmer for 1 hour.
• Add crumbs to thicken broth and simmer for 10 minutes.
• Serve hot.

GUISADO

Steps:

• Scrub potatoes, and cook in water to cover in covered pot until they are tender, about 20 minutes, depending on size.
• Chop whole onion.
• Heat nonstick pan until it is very hot; reduce heat to medium high, and add oil. Saute onion until it softens and begins to brown.
• Chop garlic, and add to onion as it cooks. Wash, halve, trim, seed and finely mince the jalapeno, and add to the onion with cumin and oregano.
• Trim fat from pork and cut in small cubes; add to onion and brown.
• Wash, trim, seed and chop the poblanos, and stir into the pot.
• Add to the pot the stock and the tomatoes, but not the juice from the can; squeeze the tomatoes with your fingers before adding.
• When the potatoes are cooked, drain, cut into small chunks and add to the pot. Season with pepper.