Thursday, May 18, 2017
Mexican Pork Stew
Mexican Pork Stew 1 tbsp olive oil 1 lb pork shoulder fat trimmed and cut into small cubes 8 oz kielbasa sausage cut into small pieces * 1 medium onion chopped 3 cloves garlic minced 1 jalapeno pepper finely chopped 1 tbsp smoked paprika 1 tbsp mild chili powder 1 tsp ground cumin 1/4 tsp cayenne pepper salt and pepper to taste 28 oz can diced tomatoes ** 28 oz can white kidney beans or pinto beans drained and rinsed 2 cups beef broth or chicken broth 4 green onions chopped 1/4 cup fresh cilantro chopped lime wedges for serving In a large Dutch oven heavy pot, heat the olive oil over medium-high heat. Add the pork and sausage and brown to render some of the fat from the meat, for about 5 to 7 minutes. Drain the fat, if preferred. Add the onion, garlic, jalapeno pepper to the pot. Stir in the spices then add the diced tomatoes, beans and broth. Stir then cover and cook on medium-low for about 25 minutes. Garnish with green onions and cilantro and serve with lime wedges. Notes * For true Mexican flavor, choose an Andouille sausage or chorizo. ** Fire roasted tomatoes would be a great alternative here. Refrigerate leftovers in an airtight glass or plastic container for 3 to 4 days. Freeze in airtight containers or heavy-duty freezer bags for 4 to 6 months. Wear disposable gloves when cutting the jalapeno peppers and avoid touching your face. To make this in a crockpot, follow step 1 to brown the meat then transfer the meat and the rest of the ingredients (with the exception of the green onions, cilantro and lime) to the crockpot and stir. Cook covered on low for about 6 to 8 hours or until the meat is tender.