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
ASADO
Asado, a complex, salty-sour dish of pork shoulder slowly cooked in tomato sauce flavored with garlic, soy sauce and calamansi (a small citrus fruit), is a dish frequently eaten in Pampanga, said to be the culinary capital of the Philippines, and it is often served at large gatherings. This recipe comes from Chad and Chase Valencia, brothers and owners of the Los Angeles restaurant Lasa, who serve their mother's asado alongside turkey and honey-roasted ham at Thanksgiving. The trick to the asado's rich depths is evaporated milk; for a little extra salt and heft, you can add grated queso de bola, the nutty Filipino cheese served during the holidays. Don't skip the overnight refrigeration step, which really allows the flavors to deepen.
Provided by Priya Krishna
Categories soups and stews, main course
Time 11h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Divide the pork shoulder into 4 pieces. Pat the pieces dry with paper towels and liberally season all over with salt.
- Heat the oil in a heavy-bottomed pot (choose one with a lid, such as a Dutch oven) over medium-high heat. Sear the pieces of pork on all sides until brown, working in batches if necessary to avoid crowding the pot. Transfer the pork to a plate and pour off all but 2 tablespoons of fat from the pot.
- Reduce the heat to medium, add the onions and garlic to the pot, and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
- Deglaze the pot with 4 cups water and the tomato sauce, then add the calamansi juice, soy sauce and bay leaf and stir to combine. Raise the heat to high and bring everything to boil. Add the browned pork and any juices that have accumulated back to the pot, and reduce the heat to medium-low. (You are looking for a gentle simmer, not a rolling boil.) Cover and simmer until the meat is tender, 2 to 2 1/2 hours. Remove the pot from the heat and let the meat cool in the covered pot until it reaches room temperature.
- Transfer the meat to a separate container, leaving the braising liquid in covered pot. Refrigerate both overnight. The next day, skim the fat off the top of the liquid in the pot; discard the fat.
- Heat the braising liquid to a simmer. Add 1/4 cup of the grated cheese, if using, and the evaporated milk, stirring constantly until well incorporated. Taste and add more cheese if desired to add saltiness and thicken slightly. Season with salt, if needed, and keep warm over low heat.
- Slice the chilled pork shoulder into 1/4-inch slices, cutting against the grain of the meat. Place pork slices in the asado braising liquid and heat until warmed through. Serve hot.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 35 grams, Carbohydrate 11 grams, Fat 61 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 20 grams, Sodium 2307 milligrams, Sugar 6 grams, TransFat 0 grams
PORK MACHACA (TENDER PULLED MEXICAN PORK)
This is used to make burritos, tacos, or even a Mexican style pot roast. Although it makes a lot, it freezes well; and the broth makes a nice base for posole soup. Quantities are inexact but strict adherence to the recipe is not that crucial; I make this in restaurants and just "go by eye". Props to GaylaJ for shaming me into posting my first recipe here!
Provided by Chef TotalFark
Categories One Dish Meal
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a stockpot and simmer until fork tender-this can take from 3-4 hours.
- Can be made in a crock pot also-decrease liquid by about 1/2, bouillon powder by 1/3, and cook on low for 8-10 hours (or until tender as above).
- When tender, remove from heat and allow meat to cool in the broth until cool enough to handle (this will keep the meat moist).
- Shred (or "pull") either with forks or by hand.
- Place in storage container and add some of the broth to moisten; refrigerate until needed.
- Reheat either in microwave, or in saucepan; use a little of the juice to keep it moist.
- For the Mexican-flavored pot roast, don't shred-slice fairly thick (about 1/2"), and make a gravy by thickening some of the juice with either cornstarch or roux (sorry, you'll have to thicken by sight; tough to give an exact quantity for that); serve with plain steamed rice/boiled potatoes and a vegetable-broccoli and/or carrots come to mind first. Leftovers make great open-faced hot sandwiches.
- For soup, take broth and add some onions, carrots, celery, an extra bit of canned diced tomato (you can use almost anything for veggies depending on what you like/have on hand), some of the pork meat and posole (or hominy); simmer until tender and add shredded cabbage; cook another 15 minutes. Serve with hot tortillas and a salad for a complete meal.
- Can also be made as beef machaca by using bottom (outside) round, chuck, or brisket; replace chicken bouillon powder with beef.
CARNE ASADO
Make and share this Carne Asado recipe from Food.com.
Provided by Cluich
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sort through the stew meat, trimming off excess fat, gristle. Cut into 1" pieces. if necessary.
- In medium-sized, heavy pot, place enough bacon drippings or melted lard to cover the bottom. Place stew meat, garlic and onion in the pot and saute until the meat is lightly browned.
- Add water to cover and add two or three tablespoons of beef bouillon, cumin, pepper and tomato sauce. Cover. Simmer on low heat until meat is tender.
- Toward the end of the cooking time (about 1 hr.), add flour to thicken and continue simmering , stirring from time to time, for an additional 10 minute.
- Remove from heat and serve with rice and refried beans. Warm flour tortillas also go well with this dish.
Nutrition Facts : Calories 479.2, Fat 30, SaturatedFat 11.8, Cholesterol 118.2, Sodium 1428.8, Carbohydrate 19.5, Fiber 3.6, Sugar 10, Protein 33.7
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- Add the dried chiles to a large saucepan and add enough water to cover them by an inch. Bring to a boil, place lid on pan, turn heat to simmer and steam for 10 minutes. Drain and place in a blender along with the onion, garlic, oregano, cumin and allspice. Puree with 1 cup of water. Set aside.
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- Remove seeds and stems from 10 guajillo and 10ancho peppers. I use my hands to remove the seeds and stems, however, acutting board and knife can also be used. The seeds in the chiles containthe heat source in these peppers. Caution should be used to not touch theeyes. Novices should wear gloves as extra caution.
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