MEXICAN PORK AND GREEN CHILE STEW
Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice.
Provided by Seanzilla
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large Dutch oven or large pot over medium heat.
- Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
- Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
- Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
- Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 25.5 g, Cholesterol 81.8 mg, Fat 19.2 g, Fiber 2.2 g, Protein 32.4 g, SaturatedFat 8.4 g, Sodium 436.2 mg, Sugar 4 g
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
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.
NEW MEXICAN PORK AND GREEN CHILI STEW
Steps:
- In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the pork, the chilies, the water, and the salt, and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 1 1/2 hours. Stir in the potatoes, peeled and cut into 1-inch pieces, making sure they are covered by the cooking liquid, and simmer the mixture, stirring occasionally, for 30 minutes, or until the pork and the potatoes are tender. Stir in the remaining 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minutes. The stew may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled.
SLOW COOKER MEXICAN PORK STEW WITH SWEET POTATOES
Quick and easy slow cooker Mexican pork stew recipe.
Provided by Stephanie Patterson
Categories Soups, Stews and Chili Recipes Stews Pork
Time 6h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place pork, sweet potatoes, onion, tomatoes, chiles, chicken broth, cumin, salt, and pepper into the bottom of a slow cooker.
- Cover and cook on Low for 6 to 7 hours. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C). Add lime juice and stir well before serving.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 33.7 g, Cholesterol 55.2 mg, Fat 6.7 g, Fiber 5.2 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 1213.8 mg, Sugar 9.7 g
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
POZOLE (MEXICAN PORK AND HOMINY STEW)
Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said: "A genuine pozole is a tedious but incredibly simple food, rather like a hearty soup, made of pork and hominy (the dried kernels of corn). It is served with the cooking liquid plus assorted garnishes, including chopped onion, ground hot chilies, sliced radishes, shredded lettuce and lime wedges, which are passed at the table and added according to taste." Which doesn't sound tedious at all. Still, he designed this recipe so that it could be cooked within an hour.
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut bones from chops but reserve both meat and bones. Cut meat into one-inch cubes. Put meat and bones in small kettle and add chicken legs and thighs. Add water, quartered onion, garlic, salt, chilies and peppercorns. Bring to boil and cook, uncovered, 45 minutes or until meat is quite tender. Remove pork and chicken.
- When cool enough to handle, remove and discard skin and bones from chicken. Cut meat into bite-size pieces.
- Strain broth into another small kettle or saucepan. Add meats, hominy and bring to boil.
- Meanwhile, shred lettuce, slice radishes, quarter lime and chop Bermuda onion. Serve in individual serving dishes, to be added to soup according to taste.
- Serve soup in individual heated soup bowls.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 33 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 9 grams, Sodium 2297 milligrams, Sugar 7 grams, TransFat 0 grams
MEXICAN PORK AND SWEET POTATO STEW
The appeared in Womans Day Magazine and the photo set my heart aflutter. Need to do a little decluttering so I wanted to type it up and decided to take a chance and post it untried. Great ingredients combined with easy preparation and a short cooking time. What's not to love? Even better it is WW Core and just 5 points on Flex.
Provided by justcallmetoni
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside.
- Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes.
- Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes.
- Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it cn heat up without leaving the tender meat tough.
- Garnish with cilantro and serve with warm tortillas or tortilla chips.
Nutrition Facts : Calories 305.9, Fat 6.7, SaturatedFat 1.6, Cholesterol 61.5, Sodium 786.1, Carbohydrate 38.9, Fiber 7, Sugar 8, Protein 24.6
POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)
The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.
Provided by Consuelo Aguilar
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h53m
Yield 8
Number Of Ingredients 16
Steps:
- Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
- Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
- Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
- Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
- Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
- Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
- Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g
MEXICAN PORK STEW
I found this out of Ladies Home Journal and thought it looked good so decided to try it. I'm glad I did, it was delicious and a big hit at Super Bowl party. I followed the recipe pretty much exactly except I added 3 cans of chicken broth instead of 1. I like my stews on the thin side.
Provided by crispychick
Categories Stew
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat broiler.
- Arrange tomatillos on a large sheet pan and broil 6 inches from heat until lightly charred, turning occasionally, about 8 minutes.
- Heat oil in a 5-6 qt heavy dutch oven with a tight fitting lid until hot but not smoking and brown pork in batches.
- Transfer pork to a bowl.
- Add to pot the onion, garlic, jalapeño, oregano and cumin and cook over moderate heat until onion is softened. A.
- dd tomatillos, broth, 1/2 cup water and browned pork to pot. Bring just to a boil and simmer, covered (do not boil)until pork is tender (about 45 minutes).
- Stir in beans, corn, cilantro and cornmeal and simmer, uncovered until slightly thickened, about 5-10 minutes.
- Garnish with avocado, chopped white onion, sour cream, wedges of lime, and additional jalapeños.
Nutrition Facts : Calories 603.4, Fat 39.1, SaturatedFat 11.9, Cholesterol 120.8, Sodium 281.7, Carbohydrate 26.6, Fiber 7.2, Sugar 4.5, Protein 36.8
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
SLOW-COOKER MEXICAN-STYLE PORK STEW
Make and share this Slow-Cooker Mexican-Style Pork Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 8h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Dry the pork with paper towels, then season with salt and pepper.
- Heat 2 teaspoons of the oil in a 12-inch skillet over med-high heat until just smoking.
- Brown half of the pork, about 10 minutes, then add to the slow cooker.
- Return the skillet to med-high heat and repeat with 2 more teaspoons oil and the remaining pork.
- Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.
- Add the onions, chili powder, and 1/4 teaspoon salt.
- Cook until the onions are softened, about 5 minutes.
- Stir in the garlic and cook for 15 seconds.
- Stir in the tomatoes with their juice, scraping up any browned bits.
- Bring to a simmer, then pour into the slow cooker.
- Add the broth, hominy, and oregano to the slow cooker.
- Cover and cook on LOW for 7-8 hours or on HIGH for 5 -6 hours, until the meat is tender.
- Transfer the meat to a large bowl and let cool.
- Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
- When the meat is cool enough to handle, shred it using your fingers, discarding any gristle; add meat back to cooker.
- Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste.
Nutrition Facts : Calories 413.3, Fat 16.9, SaturatedFat 5.2, Cholesterol 167.8, Sodium 301, Carbohydrate 12.3, Fiber 2.5, Sugar 3.1, Protein 51
POSOLE (MEXICAN PORK STEW)
1 pot, 2 hours, and simple ingredients to make a delightful traditional Mexican stew. Perfect soup for a cold night! Best garnished with lots of cabbage, cilantro, and lots of lemon juice and served with toasty toastada shells.
Provided by SakiBomb
Categories Pork
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Fill a large 10-12 quart stockpot with 5 quarts of water. Bring to a boil. Remove and discard the stems and seeds from the chili pods. Heat a pan on medium high and lightly roast the chili pods for a couple minutes, until soft. Do not let them burn.
- While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chilies have softened, submerge them in the pot with the 3 cups of hot water, cover the pot and remove from heat. Let the chilies soak in the hot water for 15 to 20 minutes.
- Heat two tablespoons of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces and sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.
- Once meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits from bottom of the pan, and any garlic, and add to the pot as well.
- Add the hominy, bay leaves, cumin, and oregano. Add a tablespoon of salt. Bring to a simmer, reduce heat and cook for an additional 15 minutes.
- Prepare the red sauce by puréeing in a blender the chilies, their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. Strain the red sauce through a sieve, discarding the tough bits of the sauce. Add the red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.
- Cook for 2-2 1/2 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste. Add more water if necessary.
- Serve the pozole soup into bowls, arrange garnishes in bowls on the table, and slightly toast the with tostada shells.
Nutrition Facts : Calories 438.9, Fat 19.7, SaturatedFat 6.3, Cholesterol 67.1, Sodium 609.2, Carbohydrate 43.7, Fiber 9, Sugar 8, Protein 21.3
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
HOW TO MAKE AUTHENTIC MEXICAN POZOLE: TRADITIONAL PORK AND HOMINY STEW
Learn how to make this recipe for pozole for a delicious, healthy meal for your family. This traditional pork and hominy Mexican stew is a wonderful dish to add to your menu for the holidays or other special occasions. A traditional Mexican recipe, pozole is a brothy stew made with pork loin, neck bones or ribs, hominy and rich blend of vegetables, chiles and spices. While customarily served as a celebratory dish for New Year's Eve, Mexican Independence Day, birthdays, quinceañeras,...
Provided by @MakeItYours
Number Of Ingredients 25
Steps:
- Wash the hominy with running water and make sure to remove the remaining black spots that are still attached to the grains.
- Remove the first layer of one onion and, using a knife, make one cut in the middle of the onion until you reach the center and then make a cross-section (avoid cutting the entire onion). Cut the top of the garlic heads, but make sure not to peel them.
- In a big pot, add water, hominy, bay leaves, onion and garlic heads and bring it to a boil. Don't add salt yet.
- While the water heats to a boil, take out the bones and meat from the fridge and let it sit until it gets room temperature. This step is important when adding them to the pot, the main goal is to keep the temperature of the water while adding the meat to the pot.
- Reduce the heat to maintain a low boil. Leave the water boiling and, after one hour, add the bones and entire pieces of meat to the pot. Keep it simmering for 2 hours. Make sure to add the pot lid during this process. Add 2 tablespoons of salt 30 minutes after the meat and bones were added to the pot.
- Using gloves and a knife, cut the heads of the chilies and make a lateral cut on one side. Open each chili and devein it. Make sure to remove all the veins and seeds. Then, wash them in running water.
- In a medium size pot, add 4 cups of water, tomato, chilies and bring it to a boil for 15 minutes. Then, turn the heat off and let it sit for another 15 minutes.
- In a blender, add the tomato and chilies and the rest of the sauce ingredients: onion, garlic cloves black pepper, cloves, chicken bouillon, oregano and cumin. Then, add 2 cups of the remaining water of the tomato and chilies pot.
- Blend all the ingredients together until you get a smooth consistency.
- Add olive oil in a medium-size pot over medium heat.
- After 2-3 minutes, add the sauce using a strainer. Use a spatula to press the sauce over the strainer and discard the scraps.
- Add one cup of the remaining water of the tomato and chilies pot and bring it to a boil. Stir the sauce with a spatula and turn the heat off. Let it sit.
- The big pot of pozole has been simmering for two hours, now it is time to remove the onion, garlic heads, and bay leaves.
- Add the sauce to the big pot and stir until well combined.
- Add 1 tbsp of salt and bring it to a simmer at a low boil for at least 30 minutes more to allow all the ingredients to combine.
- To serve, add chopped radish and onion on top, along with sliced lettuce, a dash of oregano and lime juice. Don't forget to add tostada shells on the side. Enjoy!
MEXICAN PORK AND CHILE STEW (SLOW COOKER)
Ancho chiles vary widely in flavor from mild to pungent, but the chiles provide deep rich flavor without excessive heat to dishes like this stew. The chile is the dried version of Mexico's ubiquitous poblano chile.source unknown, but maybe from BHG
Provided by Lynnda Cloutier
Categories Pork
Time 7h25m
Number Of Ingredients 20
Steps:
- 1. In small bowl, mix ancho peppers, guajillo peppers and pasilla peppers. Pour enough boiling water over peppers to cover. Let stand for 20 minutes; drain peppers, discarding water.
- 2. In food processor, mix drained peppers, garlic, cinnamon oregano, cloves and cumin. add 1/2 cup of the chicken broth. Cover and process til mixture is smooth; set aside.
- 3. In large skillet, heat oil over medium heat. Add pork, half at a time, and cook and stir til brown. Transfer pork to 3 1/2 or 4 quart slow cooker. Add onion to skillet; cook and stir for about 6 minutes or til tender. Transfer onion to slow cooker. Add pureed pepper mixture, the remaining 2 1/2 cups broth, the raisins, orange juice and bay leaves.
- 4. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Skim fat from cooking liquid. Discard bay leaves. Add chocolate, brown sugar, vinegar and salt. Stir til chocolate melts. Serve stew with warm flour tortillas. Serves 8
MEXICAN PORK STEW TORTILLAS
Make and share this Mexican Pork Stew Tortillas recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Beans
Time P1DT3h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a shallow dish mix the flour with seasoned salt and pepper.
- Dredge the pork cubes in the flour mixture.
- Heat oil in a Dutch oven and brown the pork cubes.
- Add in the chili flakes (if using) broth, tomatoes with juice, green chilies with juice, onions, garlic, cumin, oregano; bring to a boil, reduce heat and simmer over medium-low heat (uncovered) for about 1-1/2 hours (season with salt and pepper to taste).
- Add in the black beans and corn; simmer for about 20-30 minutes.
- Spoon the mixture down the center of each tortilla, then sprinkle with shredded cheese and chopped green onions.
- Fold the sides over filling.
- Serve with desired toppings.
Nutrition Facts : Calories 824.3, Fat 36.9, SaturatedFat 11.1, Cholesterol 114, Sodium 810.2, Carbohydrate 73.7, Fiber 12, Sugar 5.5, Protein 50.1
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