PUERCO IN ENGLISH RECIPE

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

Ingredients

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

ESPINASO DE PUERCO (PORK) | JUST A PINCH RECIPES

Espinaso de Puerco (Pork) | Just A Pinch Recipes image

This is a great dish which my mom used to make for our family and it reminds me of my childhood. I love it. I hope you enjoy it too. EASY TO MAKE.

Provided by Leticia Wolpert @MissLetty

Categories Other Main Dishes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 2

Number Of Ingredients 7

Ingredients

1 pound(s) pork country-style ribs, no bone
1 teaspoon(s) sugar
1/2 teaspoon(s) fresh garlic (or puree)
1 teaspoon(s) black pepper
1 teaspoon(s) cloves
1 teaspoon(s) salt
1 bottle(s) 3 oz chili powder (gebhardt's)

Steps:

Add enough water to cover the meat in your Dutch oven. Add the chili powder and the remaining ingredients. Cook the meat until it boils. Then, cook for about 1-1/2 hours or until the meat is tender. Add water, if needed. Add salt to taste.
I usually don't measure anything when I cook. This recipe is very forgiving. ENJOY!

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