Mexican Pork and Green Chile Stew

Here’s my version of a traditional Mexican ‘Guisado de Puerco en Chile Verde’ (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice.

Step: 1

Heat oil in a large Dutch oven or large pot over medium heat.

Step: 2

Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.

Step: 3

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.

Step: 4

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.

Step: 5

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.

Per Serving: 407 calories; protein 32.4g; carbohydrates 25.5g; fat 19.2g; cholesterol 81.8mg; sodium 436.2mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.