Pork And Ancho Stew Recipes

PORK AND PEPPER STEW

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.

SAVORY AND SWEET PORK STEW WITH ANCHO CHILES

Steps:

• Separate the red onions into rings and place in a small plastic container. Dress with the lime juice and season with salt and pepper. Cover and store in the refrigerator.
• Place the ancho chiles in a pot and cover with the chicken stock. Turn on the heat and warm the stock to reconstitute the chiles, 10 minutes or so.
• Meanwhile, in a large Dutch oven, toast the almonds and peanuts over medium heat until browned. Transfer the nuts to a food processor. Reserve the pot. Add the ancho chiles with the stock to the food processor along with the cocoa powder, cloves, garlic, yellow onions and raisins. Season with salt and pepper. Puree until smooth. (You may need to do this in two batches.)
• Pat the pork dry and heat a thin layer of oil in the Dutch oven over medium-high heat. Sprinkle the pork with salt and pepper, then brown in two batches, adding more oil between batches as needed. Return all the pork to the pot and pour the ancho sauce over it. Bring the mixture to a boil and add the bay leaves and cinnamon stick. Reduce the heat to a simmer and cook until the pork is very tender, 1 hour 15 minutes to 1 1/2 hours (depending on how large you cubed the meat).
• Warm or char the tortillas. Serve the stew with the lime-pickled onions, crumbled cheese and the tortillas.
• Cook's Note: If you are not serving the pork immediately, cool and store it in the refrigerator. Reheat over medium heat.

PORK & HOMINY IN RED CHILES SOUP/STEW

Steps:

• In a medium-large saucepan, add the water, salt and cubd pork. Bring liquid to a boil, then reduce to a simmer. Cook pork about 20 minuts, until it is just tender. Remove pork from water using a slotted spoon. Cover pork with a damp cloth over a bowl to keep moist.
• In the same water used to cook the pork, add the ancho chiles. Remove from hat and allow the peppers to soak for 20 minutes. Transfer the softened chiles and liquid to a food processor or blender. Add garlic and oregano and process until smooth.
• In the same saucepan used earlier, add the oil and saute the chopped onions, stirring often until the onions are soft and lightly browned, about 10 minutes.
• Stir in the hominy, and the pureed peppers. Add chicken broth as needed to get the soup to reach the desired consistency or just a bit thinner than desired.
• Stir in the reserved pork, and bring soup to a boil. Reduce heat to a simmer and cook until the pork cubes are tender, about 30 minutes. Taste and adjust seasonings as desired.
• Laddle soup into bowls and allow diners to add condiments as desired.

PORK AND ANCHO STEW

Steps:

• Add the anchos to a medium pot with the chicken stock, and bring to a simmer. Heat until the chiles are softened, about 15 minutes.
• Pat the meat dry and sprinkle with salt and pepper. Heat a large Dutch oven with the oil over medium-high heat. Brown the meat in batches and remove to a plate. Add more oil, as necessary. Add the garlic, carrots, bay leaves, onions, jalapenos, cumin, cloves and some salt and pepper. Cook partially covered for a few minutes.
• Puree the anchos and stock together. Add the ancho stock to the Dutch oven with the cinnamon stick, lime juice, tomatoes (mash up the tomatoes a bit). Stir in the cilantro and return the pork to the Dutch oven. Stir, cover and cook over low heat 2 1/2 to 3 hours until very tender, stirring occasionally. Remove the cinnamon stick and bay leaf. Cool completely and store in the refrigerator for a make-ahead meal.
• Reheat over medium heat. Serve with rice and jalapenos.