Best Mexican Inspired Pork Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASADO DE PUERCO (MEXICAN PORK STEW)



Asado de Puerco (Mexican Pork Stew) image

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

1 ½ pounds pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt, or more to taste
4 dried guajillo chile peppers
4 dried ancho chile peppers
2 tablespoons chopped fresh cilantro
1 tablespoon chicken bouillon granules
10 whole black peppercorns
2 garlic cloves
½ inch stick Mexican cinnamon
½ teaspoon dried Mexican oregano
½ teaspoon dried thyme
½ teaspoon cumin seeds
2 bay leaves
2 whole cloves
1 tablespoon lard

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)



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

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

MEXICAN PORK AND GREEN CHILE STEW



Mexican Pork and Green Chile Stew image

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

2 tablespoons vegetable oil
1 cup all-purpose flour
2 ½ pounds lean boneless pork, cut into 1-inch cubes
1 ½ cups diced onion
1 clove garlic, minced
1 (14.5 ounce) can no-salt-added diced tomatoes
1 (4 ounce) can chopped green chilies
2 tablespoons minced fresh cilantro
¼ cup cold water
1 tablespoon cornstarch
1 cup shredded Mexican cheese blend
2 tablespoons chopped fresh cilantro, or to taste

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



Mexican Pork Stew image

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

1 1/2 lbs tomatillos, husks discarded, rinsed with warm water and quartered
4 tablespoons olive oil
3 lbs pork shoulder, cut into 1 inch cubes
1 large white onion, chopped
3 large garlic cloves, finely chopped
2 large jalapenos, seeded and chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 (9 ounce) box frozen corn
1 3/4 cups chicken broth (here I used 6 cups or 3 cans)
1 (19 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
2 teaspoons fine cornmeal

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

POSOLE (MEXICAN PORK STEW)



Posole (Mexican Pork Stew) image

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

2 lbs pork
3 (14 1/2 ounce) cans hominy, drained (yellow or white)
2 (10 ounce) cans diced tomatoes with green chilies
2 (14 1/2 ounce) cans low sodium chicken broth
1 tablespoon vegetable oil
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon new mexico chile powder (mild, medium, or hot)
1 teaspoon dried ancho chile powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3/4 cup fresh cilantro leaves, chopped or 4 tablespoons dried cilantro
1/4 lime, per serving

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.

SLOW-COOKER MEXICAN-STYLE PORK STEW



Slow-Cooker Mexican-Style Pork Stew image

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

5 lbs country-style boneless pork ribs, trimmed
salt
pepper
2 tablespoons vegetable oil
2 onions, chopped medium
2 tablespoons chili powder
5 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
5 cups low sodium chicken broth
1 (14 ounce) can white hominy or 1 (14 ounce) can yellow hominy, rinsed
2 tablespoons minced fresh oregano (or 2 t. dried)
1/4 cup minced fresh cilantro
1 tablespoon fresh lime juice

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

MEXICAN PORK STEW



Mexican Pork Stew image

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

2-1/2 pounds lean boneless pork, cut into 1-inch cubes
1 garlic clove, minced
1 cup chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 to 2 cans (4 ounces each) chopped green chilies
1 tablespoon minced fresh cilantro
2 teaspoons dried oregano
2 bay leaves
1 tablespoon cornstarch
1 tablespoon water

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

Related Topics