CARNE DE PUERCO RECETAS RECIPES

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CALABACITA CON CARNE DE PUERCO RECIPE - FOOD.COM



Calabacita Con Carne De Puerco Recipe - Food.com image

Found this one a number of years ago in Texas Highways. I wanted to save safely. This originally was adapted from The Melting Pot: Ethnic Cuisine in Texas. Zucchini can be substituted for the mexican squash.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8-10 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
2 lbs pork, cubed
2 cups tomatoes, chopped
1 cup onion, diced
1/2 cup green bell pepper, diced
2 garlic cloves, minced
1 teaspoon ground cumin
2 ears fresh corn or 1 cup frozen corn
1 1/2 lbs mexican squash
salt and pepper

Steps:

  • Brown pork in hot oil in a large skillet; drain.
  • Stir in tomato, onion, bell pepper, garlic and cumin. Cover, reduce heat and simmer for about 15 minutes.
  • Stir in corn, squash and salt. Cover and simmer for about 30 minutes.

Nutrition Facts : Calories 323.8, FatContent 14.9, SaturatedFatContent 4.4, CholesterolContent 97.5, SodiumContent 75.7, CarbohydrateContent 11.7, FiberContent 2.6, SugarContent 4.9, ProteinContent 35.7

ASADO DE PUERCO (MEXICAN PORK STEW) | ALLRECIPES



Asado de Puerco (Mexican Pork Stew) | Allrecipes 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

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 6 servings

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, CarbohydrateContent 8.3 g, CholesterolContent 46.7 mg, FatContent 10.1 g, FiberContent 3.3 g, ProteinContent 14.4 g, SaturatedFatContent 3.4 g, SodiumContent 426.7 mg, SugarContent 0.2 g

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