Best 2 Pork And Ancho Stew Recipes
**Pork and Ancho Stew: A Savory Symphony of Mexican Flavors**
Embark on a culinary journey to the heart of Mexican cuisine with our tantalizing pork and ancho stew recipe. This traditional dish, also known as guisado de puerco con ancho, is a symphony of flavors that will delight your taste buds. Succulent pork, slow-cooked in a rich and flavorful ancho sauce, is the star of this hearty and satisfying stew. The ancho chiles, a type of dried poblano pepper, lend a smoky and slightly sweet heat that perfectly complements the tender pork. The addition of fresh vegetables, including tomatoes, onions, and peppers, adds a delightful crunch and vibrant color to the stew, while spices like cumin, oregano, and bay leaves infuse it with a warm and earthy aroma. Serve this delectable stew with fluffy rice, warm tortillas, or crusty bread for a complete and satisfying meal. Our recipe includes detailed instructions, ingredient lists, and cooking tips to guide you through the process of creating this mouthwatering dish. Don't miss the opportunity to savor the authentic taste of Mexico with our pork and ancho stew recipe.
ASADO DE PUERCO (MEXICAN PORK STEW)
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
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
PERUVIAN PORK STEW WITH CHILES, LIME AND APPLES
Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It's not at all difficult to make, and it takes less time than you would think, about two hours from start to finish. As you brown the pork on all sides in a pot, sauté the onions and apples with the chiles, bay leaves and cloves in another. Combine everything and braise until the pork is very tender and falling apart. If you'd like to make it in a slow cooker, put everything into the crock after browning and sautéing and turn the cooker on high. It will be ready in four to six hours.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h30m
Yield at least 8 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chiles, bay leaves and cloves until the onions are tender, about 10 minutes.
- Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you're using a slow cooker, turn it to high and walk away for 4 or 6 hours.)
- Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 306 milligrams, Sugar 15 grams, TransFat 0 grams
Tips:
- For a richer flavor, use bone-in pork shoulder or pork butt instead of loin.
- Sear the pork cubes in a hot skillet before adding them to the slow cooker. This will help to brown the meat and develop its flavor.
- Use a variety of vegetables in your stew. Some good options include potatoes, carrots, celery, onions, and peppers.
- Add some spices and herbs to your stew for extra flavor. Some good choices include chili powder, cumin, garlic powder, onion powder, and oregano.
- If you're using a slow cooker, cook the stew on low for 8-10 hours or on high for 4-6 hours.
- Serve the stew over rice, mashed potatoes, or noodles.
Conclusion:
Pork and ancho stew is a delicious and easy-to-make meal that is perfect for a cold winter night. The pork is tender and flavorful, the ancho chiles add a smoky and spicy flavor, and the vegetables are cooked to perfection. This stew is sure to be a hit with your family and friends.
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