GUISADO DE CERDO, FRIJOLES Y SALSA VERDE
Este guisado de cerdo con frijoles y salsa verde es perfecto para una comida de entresemana aparte de que lo puedes sustituir por muslos de pollo.
Provided by My Food and Family
Categories Platos
Time 45m
Yield 8 porciones de 1 taza cada una
Number Of Ingredients 12
Steps:
- Calienta el aderezo en una olla pesada tipo Dutch oven o en una olla sopera pequeña a fuego medio-alto. Añade la carne, la cebolla, el ajo y 2 cdas. del cilantro; cocina la carne de 6 a 8 min. o hasta que esté cocida, revolviendo con frecuencia. Entretanto, muele la mitad de los frijoles en un tazón pequeño.
- Agrega a la mezcla de la olla los frijoles molidos, el resto de los frijoles enteros, la salsa, el caldo y el maíz; mézclalos bien. Deja que hiervan; tapa la olla. Cocina el guisado a fuego bajo durante 15 min., manteniendo un hervor suave y revolviendo de vez en cuando.
- Pon en 8 tazones para servir 1/4 taza de totopos en cada uno; pon encima el guisado, la crema agria, el queso y el cilantro restante.
Nutrition Facts : Calories 340, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
Nutrition Facts : Calories 480 kcal, Carbohydrate 11.5 g, Protein 46 g, Fat 26.9 g, Sodium 1141 mg, Fiber 2.9 g, Sugar 4.9 g, ServingSize 1 serving
PUERCO CON CHILE VERDE
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
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
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