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
PORK STEW IN GREEN SALSA (GUISADO DE PUERCO CON TOMATILLOS)
My Mexican husband was shocked at how authentic this recipe was to his mom's and grandmother's recipe. This is a delicious, not too spicy, authentic Mexican pork stew that is easy to make and a recipe that everyone in your family will enjoy. Serve with Spanish rice and warm tortillas.
Provided by PLATO712
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h50m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 18 g, Cholesterol 87.5 mg, Fat 16.1 g, Fiber 3.1 g, Protein 32 g, SaturatedFat 4.8 g, Sodium 839.2 mg, Sugar 5 g
CARNE DE CERDO GUISADO (BROWNED PORK STRIPS)
This is a non-spicy version from the Dominican Republic. Adapted from the Pan American Round the World Cookbook. Prep time includes marinating time. Serve with rice.
Provided by Chocolatl
Categories Pork
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomatoes, onions, garlic, salt and pepper in a bowl and mix well.
- Add pork chops and stir well.
- Cover and set aside for 1 hour.
- Remove pork from bowl and set vegetables aside.
- Heat oil in a large skillet until it begins to smoke.
- Add pork and cook over high heat 5 minutes without stirring.
- Stir and cook 5 minutes, stirring occasionally.
- Combine water and reserved vegetables.
- Add slowly to pork, stirring constantly.
- Cover, reduce heat to low, and cook for 45 minutes.
Nutrition Facts : Calories 930.6, Fat 72.4, SaturatedFat 19.7, Cholesterol 202.6, Sodium 949.4, Carbohydrate 8.8, Fiber 2, Sugar 4.5, Protein 58.7
CARNE GUISADA
While living away from Texas for a while, my boyfriend and I grew homesick for the spicy flavors of home. We've made this recipe a few times now, and it goes really well with homemade flour tortillas. We love it over rice, too. -Kelly Evans, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 12 servings (about 2 quarts).
Number Of Ingredients 18
Steps:
- In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours., Discard bay leaf; skim fat from cooking juices. Shred pork slightly with 2 forks. Serve with remaining ingredients as desired.
Nutrition Facts : Calories 261 calories, Fat 12g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 200mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
MY CLASSIC PUERTO RICAN CARNE GUISADA
This is one of Puerto Rico's favorites. My family loves it when I make this, especially my husband. I hope you enjoy it too! Because of the time it takes, this is good to make on the weekends. Buen Provecho!
Provided by Sandy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
- Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
- Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.
Nutrition Facts : Calories 567.6 calories, Carbohydrate 33.5 g, Cholesterol 120.9 mg, Fat 22.5 g, Fiber 4.7 g, Protein 50.4 g, SaturatedFat 6.6 g, Sodium 2128.6 mg, Sugar 3.2 g
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