MEXICAN PORK STEW

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Mexican Pork Stew image

" 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

2 1/2 lbs pork shoulder, cut into one-inch cubes
flour seasoned with salt and pepper, for dredging
1 tablespoon vegetable oil
1 large yellow onion, chopped
2 large garlic cloves, minced
4 anaheim chilies, roasted, skins and seeds removed, stem beheaded, coarsely chopped
3 tablespoons chili powder
1 tablespoon cumin
1 bay leaf
1/2 tablespoon basil
1/2 tablespoon thyme
1/2 tablespoon oregano
3 1/2 cups chicken broth (divided use)
28 ounces plum tomatoes, drained, squeezed, chopped
1 (15 ounce) can refried beans

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

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