Best 9 Mexican Pork Stew Recipes

MEXICAN PORK STEW

Steps:

• In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

MEXICAN PORK AND GREEN CHILE STEW

Steps:

• Heat oil in a large Dutch oven or large pot over medium heat.
• Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
• Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
• Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
• Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.

POSOLE (MEXICAN PORK STEW)

Steps:

• Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
• In remaining oil, saute onion until tender, about 4 minutes.
• Add garlic, cooking for just a minute more.
• Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
• Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
• Puree one can of drained hominy in a blender with the remaining ½ can chicken broth. The pureed hominy adds thickness to the stew.
• Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.

MEXICAN-INSPIRED PORK STEW

Steps:

• Combine garlic, brown sugar, salt, lime juice, chili powder, cumin, cayenne, black pepper, and cinnamon in a large zip-top bag. Add cubed pork and toss to coat. Refrigerate for at least 2 hours.
• Heat oil in a large pot over medium-high heat. Add onion and saute until translucent, about 5 minutes. Stir in pork and cook until browned on all sides, 5 to 7 minutes.
• Pour chicken broth into the pot and bring to a boil. Reduce heat and let simmer for 20 minutes. Add tomatillos, Anaheim chiles, and olives. Stir, cover, and let simmer for another 20 minutes. Stir in cabbage; cover and simmer for 20 minutes more.

POZOLE (MEXICAN PORK AND HOMINY STEW)

Steps:

• Cut bones from chops but reserve both meat and bones. Cut meat into one-inch cubes. Put meat and bones in small kettle and add chicken legs and thighs. Add water, quartered onion, garlic, salt, chilies and peppercorns. Bring to boil and cook, uncovered, 45 minutes or until meat is quite tender. Remove pork and chicken.
• When cool enough to handle, remove and discard skin and bones from chicken. Cut meat into bite-size pieces.
• Strain broth into another small kettle or saucepan. Add meats, hominy and bring to boil.
• Meanwhile, shred lettuce, slice radishes, quarter lime and chop Bermuda onion. Serve in individual serving dishes, to be added to soup according to taste.
• Serve soup in individual heated soup bowls.

MEXICAN PORK STEW

Steps:

• Heat broiler.
• Arrange tomatillos on a large sheet pan and broil 6 inches from heat until lightly charred, turning occasionally, about 8 minutes.
• Heat oil in a 5-6 qt heavy dutch oven with a tight fitting lid until hot but not smoking and brown pork in batches.
• Transfer pork to a bowl.
• Add to pot the onion, garlic, jalapeño, oregano and cumin and cook over moderate heat until onion is softened. A.
• dd tomatillos, broth, 1/2 cup water and browned pork to pot. Bring just to a boil and simmer, covered (do not boil)until pork is tender (about 45 minutes).
• Stir in beans, corn, cilantro and cornmeal and simmer, uncovered until slightly thickened, about 5-10 minutes.
• Garnish with avocado, chopped white onion, sour cream, wedges of lime, and additional jalapeños.

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)

Steps:

• Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
• Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
• Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
• Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
• Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
• Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
• Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

POSOLE (MEXICAN PORK STEW)

Steps:

• Fill a large 10-12 quart stockpot with 5 quarts of water. Bring to a boil. Remove and discard the stems and seeds from the chili pods. Heat a pan on medium high and lightly roast the chili pods for a couple minutes, until soft. Do not let them burn.
• While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chilies have softened, submerge them in the pot with the 3 cups of hot water, cover the pot and remove from heat. Let the chilies soak in the hot water for 15 to 20 minutes.
• Heat two tablespoons of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces and sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.
• Once meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits from bottom of the pan, and any garlic, and add to the pot as well.
• Add the hominy, bay leaves, cumin, and oregano. Add a tablespoon of salt. Bring to a simmer, reduce heat and cook for an additional 15 minutes.
• Prepare the red sauce by puréeing in a blender the chilies, their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. Strain the red sauce through a sieve, discarding the tough bits of the sauce. Add the red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.
• Cook for 2-2 1/2 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste. Add more water if necessary.
• Serve the pozole soup into bowls, arrange garnishes in bowls on the table, and slightly toast the with tostada shells.

ASADO DE PUERCO (MEXICAN PORK STEW)

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.