Pueblo Stew Recipes

PUEBLO GREEN CHILI STEW

Steps:

• In a large Dutch oven, brown half of the pork at a time in oil. Add remaining ingredients. Cover and simmer for 1 hour or until pork is tender.

PUEBLO STEW

Steps:

• Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.
• Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

PUEBLO WHITE POSOLE STEW

Steps:

• The stew will be thicker and more delicious if you first boil pork bones and then put the broth into the fridge overnight to let the fat rise to the surface. Take off the layer of fat the next day and use the broth in place of water for your stew.
• If using fresh or frozen posole, boil until it pops, and then add all other ingredients, cover with water (or pork broth) and simmer the stew very slowly until done.
• If using canned hominy, use the juice from the can for added flavor. Cooking time may be reduced using canned hominy.
• Adjust seasonings and serve with warm, flour tortillas.

PUEBLO STEW

Steps:

• In a large dutch oven, brown pork in batches in oil over med. heat.
• Add remaining ingredients.
• Bring to a boil.Reduce heat;cover and simmer for 1 hr, until pork is tender.

PUEBLO STEW

Steps:

• In a 4- to 5- quart pan, cook onion, garlic, and spices in oil until onion starts to brown. Add squash, tofu, hominy, and tomatoes and cook about 5 minutes. Add green and pinto beans, bouillon, and water. Simmer uncovered about 30 minutes, until tender and until consistency is that of thick stew. Add minced cilantro and ladle into bowls. Garnish with additional cilantro, shredded Jack cheese, and sour cream. Serve with warm tortillas.

PUEBLA CHICKEN AND POTATO STEW

Steps:

• Bring chicken, water, 2 onion quarters, and 1 teaspoon salt to a boil, covered, in a 4- to 5-quart pot over moderately high heat. Boil 10 minutes, then remove from heat and let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin and bones.
• While chicken is cooking, heat a dry well-seasoned small cast-iron skillet over moderate heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic and transfer with onion to a blender. Add tomatoes with juice, chiles, and oregano, then purée until smooth.
• Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes.
• Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining teaspoon salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.
• Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for another use). Stir in chicken and simmer 10 minutes. Serve sprinkled with cheese.
• *Available at Latino markets and some specialty foods shops.