SPANISH PORK STEW RECIPES RECIPES

Name: Spanish Pork Stew with Potatoes
Prep time: 30 min
Total time: 4 h
Yield: 4
Cuisine: American
Ingredients: 4 md Potatoes; 3 Garlic cloves, crushed; 1 Bell peppers; 1 Bay Leaves; 1 lb Pork shoulder butt; HOUSTON _CHRONICLE; 1 md Onions, chopped; 1 lb Tomatoes; 1 lb Pork shoulder butt; 2 tb Vinegar; 1 c Vegetable stock

SPANISH PORK STEW WITH POTATOES - BIGOVEN.COM

Spanish Pork Stew with Potatoes - BigOven.com image

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Total Time 4 hours

Prep Time 30 minutes

Yield 4

Number Of Ingredients 11

Ingredients

4 md Potatoes
3 Garlic cloves, crushed
1 Bell peppers
1 Bay Leaves
1 lb Pork shoulder butt
HOUSTON _CHRONICLE
1 md Onions, chopped
1 lb Tomatoes
1 lb Pork shoulder butt
2 tb Vinegar
1 c Vegetable stock

Steps:

"Cut pork into large chunks. Coarsely chop tomatoes. Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell pepper. Brown pork in 2 tb oil if desired. Layer ingredients in crockpot in order; cook until meat is tender, about 10 hours. Stovetop preparation: Heat oil in Dutch oven over medium heat. Add pork and saute a few minutes, until lightly browned. Add garlic and saute well. Add onion and saute until tender. Add tomatoes and cook 5 minutes. Att water, vinegar, and bay leaf. Salt and pepper to taste. Bring to boil. Cover and simmer until pork is almost tender, about 40 minutes. Stir in green pepper. Add potatoes around sides and simmer, covered, until tender, about 15 minutes. Avoid stirring or overcooking potatoes. "

Nutrition Facts : Calories 785 calories, FatContent 46.3316647515 g, CarbohydrateContent 48.16937375 g, CholesterolContent 161.02529135 mg, FiberContent 6.77245016229153 g, ProteinContent 43.4648232765 g, SaturatedFatContent 16.00024795 g, ServingSize 1 1 Serving (937g), SodiumContent 1583.7380933 mg, SugarContent 41.3969235877085 g, TransFatContent 4.809276411 g

SPANISH ROASTED PORK (PERNIL) RECIPE | ALLRECIPES

Spanish Roasted Pork (Pernil) Recipe | Allrecipes image

Traditional dish in our family.

Provided by Latino0809

Categories Meat and Poultry Pork

Total Time 6 hours 0 minutes

Prep Time 20 minutes

Cook Time 5 hours 30 minutes

Yield 16 servings

Number Of Ingredients 11

Ingredients

9 pounds skin-on, bone-in pork shoulder (picnic) roast
1 lime, halved
10 cloves garlic
2?½ tablespoons salt
1?½ tablespoons olive oil, divided
1 tablespoon dried oregano
1?½ teaspoons ground black pepper
1?¼ teaspoons adobo seasoning (such as Goya®)
1 teaspoon vinegar
¼ teaspoon sazon seasoning
2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Rub pork shoulder all over with lime.
Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
Roast in the preheated oven until slightly pink in the center, about 3 hours.
Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

Nutrition Facts : Calories 362.2 calories, CarbohydrateContent 3 g, CholesterolContent 100.5 mg, FatContent 25.2 g, FiberContent 0.4 g, ProteinContent 26.4 g, SaturatedFatContent 9 g, SodiumContent 1170.7 mg, SugarContent 0.1 g

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1. Heat the oil in a large flameproof casserole dish over medium–high heat. Season the pork with sea salt and freshly ground black pepper, then add to the casserole dish in batches and cook for 2–3 minutes on each side, or until golden brown. Remove to a plate and set aside.

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