Best Guisado De Chicos Or Dried Corn Stew Recipes

PORK STEW IN GREEN SALSA (GUISADO DE PUERCO CON TOMATILLOS)

Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos) image

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

Ingredients

½ cup all-purpose flour
1 teaspoon salt
1 tablespoon ground black pepper
½ teaspoon ground cumin
1 (3 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
2 tablespoons olive oil, or more if needed
1 large onion, chopped
3 cloves garlic, minced
2 cups chopped fresh tomatillos
1 (7 ounce) can diced green chiles, drained
2 fresh jalapeno peppers, seeded and chopped
2 teaspoons dried marjoram
½ cup chopped fresh cilantro
1 cup water
1 pinch salt, or to taste
2 tablespoons sour cream, divided
6 sprigs cilantro

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

GUISADO DE CHICOS, OR DRIED, CORN STEW

Guisado de Chicos, or Dried, Corn Stew image

Local Hispanics claim their ancestors developed chicos here in the American southwest, and the indigenous peoples claim them too. I have a feeling that it was the natives who taught the newcomer Spanish colonists all about corn and how to dry, store and later prepare corn to eat, since corn wasn't even an item in Europe back...

Provided by Teresa Morgan

Categories Chowders

Time 3h35m

Number Of Ingredients 9

Ingredients

five cups of water - twice
1 cup chicos
12 oz cooked lamb, 1/2 cubes (more or less,
8 oz diced salt pork ( i love it...makes everything taste better!)
1/2 medium yellow onion, diced
2 cloves of garlic, minced
2 red chili pods
1/2 tsp dried oregano
1/2 tsp powdered cumin

Steps:

1. Soak the chicos overnight in 5 cups of water. Drain off water and discard.
2. In a stock pot, brown the diced salt pork drain excess fat, leaving just enough to saute the onion until just about brown add in all the rest of the ingredients, including 5 cups of water
3. bring to a boil and immediately reduce to a simmer simmer on low for 3 1/2 hours or so. Chicos should be a little firm, and many will be burst open. Don't cook until they fall apart or become mush.