POSOLE (MEXICAN PORK STEW)
I think posole is like chili and gumbo, instead of eating it hot off the stove, the taste improves if you let the pot cool on the stove for about two hours, then put it in the refrigerator overnight, which allows the flavors time to blend and set. The Posole (chili, gumbo) can then be transferred into smaller containers or plastic bags for storage and reheated as needed. This recipe freezes well with little loss of flavor or texture. I usually make a double recipe, and after cooling overnight in the refrigerator, transfer the posole into glass Mason jars and store in the freezer and unthaw as needed.
Provided by Starman5
Categories Stew
Time 1h5m
Yield 8 16 two cup servings (8 quarts), 16 serving(s)
Number Of Ingredients 14
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.
MEXICAN PORK STEW
I originally received this recipe from a friend. To add a little zip, I stirred in some green chilies. This Southwestern-style stew is super!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199 calories, Fat 9g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 97mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
ASADO DE PUERCO (MEXICAN PORK STEW)
An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h15m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 178 calories, Carbohydrate 8.3 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 426.7 mg, Sugar 0.2 g
MEXICAN PORK STEW
" I love Mexican food. Love the complexity of the sauces, the abundant use of fresh ingredients, the subtle heat of the spices. I have tweaked and honed these recipes over the years. Each is absolutely perfect. Each calls for the dishes to be made from scratch" Says Ralph Robert Moore from his web site,ralphrobertmoore.com. I'm sharing his Mexican Pork Stew with you today.
Provided by Annacia
Categories One Dish Meal
Time 2h54m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.).
Nutrition Facts : Calories 616.6, Fat 39.1, SaturatedFat 12.8, Cholesterol 134.2, Sodium 953.9, Carbohydrate 24.6, Fiber 7.7, Sugar 7.2, Protein 42
MEXICAN-INSPIRED PORK STEW
Mexican-inspired pork stew. Serve with rice and warmed tortillas.
Provided by Why not?
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h45m
Yield 6
Number Of Ingredients 17
Steps:
- Combine garlic, brown sugar, salt, lime juice, chili powder, cumin, cayenne, black pepper, and cinnamon in a large zip-top bag. Add cubed pork and toss to coat. Refrigerate for at least 2 hours.
- Heat oil in a large pot over medium-high heat. Add onion and saute until translucent, about 5 minutes. Stir in pork and cook until browned on all sides, 5 to 7 minutes.
- Pour chicken broth into the pot and bring to a boil. Reduce heat and let simmer for 20 minutes. Add tomatillos, Anaheim chiles, and olives. Stir, cover, and let simmer for another 20 minutes. Stir in cabbage; cover and simmer for 20 minutes more.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 16.2 g, Cholesterol 67.2 mg, Fat 9.7 g, Fiber 4.6 g, Protein 28.1 g, SaturatedFat 2.4 g, Sodium 1610.9 mg, Sugar 9.1 g
MEXICAN STEW: BIRRIA
Provided by Aarón Sánchez
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
- In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.
- Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.
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