Mexican Pork Peppers Recipes

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ASADO DE PUERCO (MEXICAN PORK STEW)



Asado de Puerco (Mexican Pork Stew) 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

Time 1h15m

Yield 6

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, 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

MEXICAN PORK & PEPPERS



Mexican Pork & Peppers image

Great on a buffet table to compliment other Mexican dishes like Chayotte & Onions, Lamb BBQ etc etc. there are so many great variations and dishes

Provided by Bergy

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs lean boneless pork, cut into 1 inch cubes
2 tablespoons oil
1 large onion, sliced thinly and separated into rings
4 garlic cloves, minced
4 anaheim chilies (or any other hot pepper you LOVE) or 2 (4 ounce) cans diced chili peppers, remove seeds & membrane (or any other hot pepper you LOVE)
6 tomatillos, peeled & chopped
1 cup chicken broth
1 large tomatoes, chopped
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons fresh lime juice
2 tablespoons slivered roasted almonds
hot cooked rice

Steps:

  • Brown the pork in the oil and set aside.
  • Add the onion, garlic and cumin.
  • Cook until the onions are transparent.
  • Return the meat to the pan.
  • Add peppers.
  • Stir in the tomatillos,broth, peppers, tomato, cumin and oregano.
  • Bring to a boil, simmer covered about 1 1/2 hours.
  • Uncover and simmer about a 1/2 hour more or until the sauce has decreased and thickened.
  • Stir in the lime juice.
  • Serve over cooked rice, sprinkle with the toasted almonds.

PORK AND PEPPER STEW



Pork and Pepper Stew image

A spicy stew made with pork tenderloin and 4 types of peppers. A family favorite that is best served over rice.

Provided by Linda

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h

Yield 6

Number Of Ingredients 15

¼ cup bacon grease
2 pounds pork tenderloin, cut into 1/2 inch strips
¼ cup butter
3 onions, thinly sliced
2 tablespoons all-purpose flour
3 tablespoons paprika
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
2 fresh jalapeno peppers, sliced into rings
1 cup beef stock
3 tablespoons tomato paste
2 large cloves garlic, peeled and minced
1 teaspoon salt
1 bay leaf

Steps:

  • Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside.
  • In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened.
  • Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 14.8 g, Cholesterol 128 mg, Fat 23.7 g, Fiber 3.7 g, Protein 34.2 g, SaturatedFat 10.7 g, Sodium 736.7 mg, Sugar 5.6 g

AUTHENTIC COCHINITA PIBIL (SPICY MEXICAN PULLED PORK)



Authentic Cochinita Pibil (Spicy Mexican Pulled Pork) image

A traditional Mexican dish without the work! I couldn't believe that something that good was SO easy to make. The achiote paste can easily be found at most Mexican grocery stores. Mouthwatering!!!!

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h55m

Yield 6

Number Of Ingredients 12

1 red onion, sliced thin
3 habanero peppers, sliced
10 limes, juiced
salt to taste
3 ounces dried guajillo chile peppers, seeded and deveined
1 tablespoon vegetable oil
salt and pepper to taste
3 pounds boneless pork shoulder, cut into 1-inch cubes
3 cups fresh orange juice
1 cup white vinegar
1 bulb garlic, peeled
7 ½ ounces achiote paste

Steps:

  • Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
  • Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
  • Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
  • Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
  • Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.

Nutrition Facts : Calories 468 calories, Carbohydrate 39.6 g, Cholesterol 89.2 mg, Fat 24.9 g, Fiber 8.1 g, Protein 27.1 g, SaturatedFat 8.3 g, Sodium 368.5 mg, Sugar 13.3 g

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