Yucatan Stew Recipes

YUCATAN STEW

Yucatan Stew image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 12

Ingredients

3 Littleneck clams
4 Prince Edward Island mussels
1 tablespoon of chopped garlic
1/4 cup of sliced white onions
2 tablespoons diced Roma tomatoes
1/2 cup fish stock or bottled clam juice
3 Medium sized shrimp (peeled and deveined)
4 ounces fresh whitefish fillet (grouper, snapper, flounder)
1 tablespoon dry chile puree (ancho, pasilla, guijilb)
3 ounces fresh calamari (pealed and cut in 1/2 inch rings)
1/2 cup coconut milk
1 tablespoon chopped cilantro

Steps:

Begin with a hot skillet. Saute the clams and mussels for two minutes. Then add chopped garlic. Cook for a minute (be careful not to burn garlic). Then, add onions and tomatoes and cook for 2 minutes. Next, add fish stock as mussels and clams begin to open. Add shrimp, whitefish and chile puree. Cook for three minutes. At this point add calamari, coconut milk cilantro. Cook for a minute more and serve in halved coconut.

YUCATAN PORK STEW WITH BACON AND CAULIFLOWER

Yucatan Pork Stew With Bacon and Cauliflower image

A hearty stick-to-the-ribs stew from the North Country chock full of pork, bacon and cauliflower served in deep bowls with plenty of bread for dunking..

Provided by greenmstystars

Categories Sauces

Time 2h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

Ingredients

6 thick-cut strips bacon, cut crosswise into 1-inch wide strips
4 lbs trimmed boneless pork shoulder, cut into 2-inch pieces
2 teaspoons salt and 1 tsp fresh ground pepper
2 large onions, cut into 1/2-inch pieces
8 garlic cloves, smashed
1 jalapeno, seeded and sliced
2 bay leaves
1 pinch ground cloves
6 cups chicken broth
2 lbs cauliflower, broken into chunks
4 ounces feta cheese, crumbled
2 tablespoons chopped cilantro

Steps:

In a very large heavy stew pot, cook the bacon over medium heat until fat is rendered. Scoop out bacon and transfer to a deep bowl, leaving rendered fat behind.
Season the pork with salt and black pepper and add half of it to the casserole. Cook over medium-high heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to the bowl with the bacon. Brown the remaining pork.
Return all of the pork and bacon to the casserole along with any accumulated juices. Stir in the onions, garlic, jalapeno, bay leaves, cloves, and chicken broth; season with salt and pepper to taste and bring to a boil. Add the Ragu, nestling the pork into the sauce. Cover and cook over low heat until the pork is very tender, about 2 hours. Discard the bay leaves, add the cauliflower, bring to a simmer and cook 10 minutes. Stir in the Feta cheese and cilantro.

Nutrition Facts : Calories 720.7, Fat 53.2, SaturatedFat 19.4, Cholesterol 178.7, Sodium 968.6, Carbohydrate 12, Fiber 3.2, Sugar 5, Protein 47.3

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