Best Pork Stew From Puebla Recipes

PORK STEW FROM PUEBLA

Steps:

• 1. Put the pork pieces and bay leaf in a saucepan. Add water just to the surface of the meat. Add the salt. Bring to a boil, then lower the heat and simmer until the meat is very tender, 45 to 50 minutes. Turn off the heat and reserve the pork in the broth. 2. In a large skillet, cook the chorizo, breaking it up into small pieces as it cooks, until it renders its fat and starts to brown, about 5 minutes. Remove the chorizo to a bowl and reserve. 3. Drain off all but 1 tablespoon of fat from the skillet. Add the onion and cook until limp, stirring and scraping the pan bottom, 2 to 3 minutes. Add the garlic, tomatoes, oregano, chiles, and adobo sauce. Cook, stirring, until the juices reduce and the mixture starts to thicken, about 3 to 4 minutes. 4. Transfer the tomato mixture to the pan with the pork. Add the reserved cooked chorizo and the cooked potatoes. Bring the stew to a boil. Reduce the heat to low and simmer, uncovered, 15 minutes to blend the flavors. Serve topped with sliced avocado.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEXICAN PORK STEW

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.

SLOW-COOKED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.