Best Salsa Stew Recipes

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

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.

MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)

Steps:

• Cook tomatillos in boiling water for about 3 minutes (they will change color), cool off in cold water for a couple of minutes, then chop in a food processor.
• Add onions and garlic to food processor and coarsely puree.
• Heat oil in a large saucepan and saute puree until onions are tender, about 5 minutes (I know this is hard to tell, but use your nose; the puree will smell strongly of onions, but once done, the aroma will be lessened).
• Stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
• Cover, and cook, stirring occasionally, 20 minutes.
• Meanwhile, heat 1 tablespoon butter in a skillet over medium high heat; add shrimp and saute until slightly seared, but not necessarily cooked through (will finish in the sauce), about 1 minute per side; set aside.
• Saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
• Wipe out skillet and add about 1/4 cup water and and lobster tails; cover and let steam about 3 minutes; snip in half, lengthwise, with kitchen shears, and set aside.
• Add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
• Re-cover and cook, while shaking pan occasionally, until all shells open.
• Add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
• Serve with optional garnishes.
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• Once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
• Add seafood, stir, cover, and bake at 325 degrees F until bubbly, about 30 minutes.
• Bring to the table in the casserole dish; pass optional garnishes.

GUISADO DE RES EN SALSA DE JITOMATE - BEEF STEW IN TOMATO SAUCE

Steps:

• Cut the sliced flank steak into small pieces about the size of postage stamps.
• Set steak pieces to simmer in vegetable oil over medium-low heat while preparing vegetables.
• Dice the potatoes into small cubes and place them in a microwave safe bowl.
• Microwave the potatoes 2-3 minutes on high until almost done.
• Add the potatoes to the meat.
• Add 1 cup fresh cilantro to the meat.
• In a blender or food processor, add 1/2 large white onion, 3 cloves garlic, and coriander seeds. Add 1/4 to 1/2 cup water and puree.
• Add this mixture to the meat along with 2 cups of tomato puree.
• Add the small can of corn and mixed vegetables to the meat mixture. Add additional water to thin the broth to a soup-like consistency.
• Now prepare the jalapeno salsa to be served on the side.
• Place 5 jalapenos and 3 plum tomatoes on baking sheet.
• Preheat oven to broil and broil, turning, until blackened.
• Remove the blackened skins and using a mortar and pestle, grind the chiles and tomatoes together along with 2 cloves of garlic.
• Serve with rice and beans and enjoy!

SEAFOOD STEW WITH RICE AND SALSA CRIOLLA (ARROZ CON MARISCOS)

Steps:

• Make a paste from the roasted peppers by mincing them, then mashing them with the back of a fork. Mix in half of the Scotch bonnet. Save the other half of the chile pepper for the Salsa Criolla. Reserve the paste.
• Heat the stock in a pot. Add the mussels and clams. Cover the pot, but check after a few minutes and remove the mollusks to a bowl as they open. Once all they are all out of the pot, add the saffron to infuse the stock and remove from the heat.
• In a bowl, season the flour with salt and pepper. Lightly flour the sea bass. Heat a saute pan over medium-high heat with 1/4 cup of the annatto or canola oil. When it is quite hot, add the bass and sear until golden crisp. Remove the fish and reserve on a plate. Now add the calamari to the pan and cook for 1 minute and reserve with the sea bass. Next add the shrimp to the pan, with 2 tablespoons of the pepper paste and 1/4 cup of the beer. Saute until just cooked. Remove the shrimp with a slotted spoon and reserve with the rest of the seafood. Now reduce the cooking liquid to a light syrup and pour over the seafood. Reserve.
• To a deep soup pot over medium-high heat add the remaining 1/4 cup oil. When it is hot add the garlic and onion. Cook until they start to caramelize, 8 to 10 minutes. Add the rice and stir to coat. Pour in the chicken stock, cover and cook for 10 minutes. Stir with a fork, and add the seafood, the rest of the beer, and cilantro and stir once more. Cover again and turn down the heat to medium-low, cooking for about 25 minutes. While the rice cooks, make the Salsa Criolla.
• When the rice is done, stir in the peas and serve with the Salsa Criolla on the side.
• Put the onion in a small bowl. Squeeze the limes over them; discard the rinds. To this add the garlic, Scotch bonnet, and cilantro. Season with salt and pepper, to taste.

SPICED PRAWNS WITH MEXICAN BEAN STEW & AVOCADO SALSA

Steps:

• Heat the olive oil in a frying pan over a medium heat and gently fry the garlic and chipotle paste for 1 minute, then add the beans, the tomatoes and 100 milliliters (1/2 cup) water. Season well with salt and pepper and bubble for 15 minutes until thickened and no longer raw-tasting.
• Add the prawns and cook for 1 to 2 minutes until they are pink all over.
• Meanwhile, mix the avocados with the onion and lime juice. Season well, drizzle over the extra-virgin olive oil and stir in half the cilantro.
• Scatter the rest of the cilantro over the bean and prawn stew and serve with the salsa.

CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE

Steps:

• For salsa verde:
• Combine all herbs in medium bowl. Whisk in vinegar and mustard, then gradually whisk in oil. Season salsa verde to taste with salt and pepper. Cover and let stand at room temperature until ready to use, up to 2 hours.
• For seafood stew:
• Bring fish bones, skin, and head and 5 cups water to simmer in large saucepan over medium-high heat. Reduce heat to medium and simmer until broth is reduced to 4 cups, about 30 minutes; strain broth into bowl.
• Heat oil in heavy large pot over medium-low heat. Add onion, fennel, and garlic. Sauté until very soft but not brown, about 25 minutes. Mix in crushed red pepper; stir 1 minute. Add tomato paste and stir until beginning to darken, about 5 minutes. Add broth and olives and bring to simmer. Add all fish and seafood. Simmer uncovered until clams open and fish and squid are just opaque in center and tender, 6 to 8 minutes (discard any clams that do not open). Season seafood stew to taste with salt and pepper.
• Toast bread. Cut each slice in half. Place 2 bread halves in each of 4 shallow bowls. Ladle stew over bread, dividing equally. Drizzle stew with salsa verde. Serve, passing remaining bread and salsa verde separately.

SALSA VERDE CHICKEN STEW

Steps:

• Heat 1 teaspoon oil in a Dutch oven over medium heat. Stir in 1/2 of the onion and 1/2 of the poblano pepper; cook and stir for 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Deglaze the pan with water.
• Add chicken, 1/4 jar of salsa verde, 1 teaspoon cumin, and 1 teaspoon chile-lime seasoning. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken and shred. Add back to the pot with remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Add cannellini beans, green chiles, and cilantro. Simmer for 1 hour.
• Add frozen corn and sour cream; cook until heated through, about 5 minutes.

GARLICKY PORK STEW SALSA VERDE

Steps:

• Heat the oil in a Dutch oven or large, heavy pot over medium-high heat. Sprinkle the pork with salt and pepper. Working in batches, add the pork in a single layer and cook, turning, until browned on all sides, about 6 minutes. Transfer the pork to a large bowl after each batch. Add the tomatillos and cook until softened and browned, about 4 minutes. Transfer to a clean bowl. Lower the heat to medium and add the garlic and onions and cook, stirring often, until softened, about 3 minutes. Stir the cornmeal into the pot until thickened, then add the chicken broth. Return the pork to the pot and bring to a simmer.
• Put the blistered tomatillos, jalapenos, lime juice and half of the cilantro in a blender and blend until smooth. Add the sauce to the pot. Simmer until the pork is tender and the sauce thickens, about 2 1/2 hours.
• Serve over rice sprinkled with the remaining cilantro.

SALSA STEW

Steps:

• In a Dutch oven over medium heat, brown meat in oil; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with pepper sauce.