Pueblo Stew

Sliced cactus and spicy peppers are simmered with cubed pork and vegetables in this rich, south-of-the-border stew.

Step: 1

Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.

Step: 2

Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

Per Serving: 488 calories; protein 31.8g; carbohydrates 26.9g; fat 28.2g; cholesterol 104.6mg; sodium 1258.3mg.

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

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.