Friday, October 26, 2012
Mexican Pork Stew
It has gotten cooler here lately and quite rainy. Tonight, I was longing for a warm, spicy stew that would warm me up from the inside out. This Mexican Pork Stew was the answer! I modified a couple of recipes I found online until I made a stew that was sweet, spicy and the perfect balance of flavors. This stew would work with beef or even chicken. Try it based on what you have in your freezer.
Mexican Pork Stew
1.5 pounds pork stew meat, cut into 1-inch cubes
2 tbs olive oil
1 garlic clove, minced
1 cup chopped onion
1 can (28 oz.) no-salt-added diced tomatoes, undrained
1 tablespoon minced fresh cilantro
2 teaspoons dried oregano
2 Bay Leaves
1 tablespoon cornstarch
1 tablespoon water
1 cup frozen white corn
Crunchy tortilla strips (see recipe below)
1. Heat the two tbs of olive oil in a Dutch oven over medium heat. Brown the pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves. Bring to a boil. Reduce heat and cover and simmer for 90 minutes or until pork is tender and no longer pink.
2. In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves. Add the corn and stir. Remove from heat. Let cool a bit and serve. Top with crunchy tortilla strips, avocado slices and cotija cheese, if desired.
Crunchy Tortilla Strips
4 corn tortillas
Cooking spray or vegetable oil
1. Preheat the oven to 400 degrees. Roll up a tortilla and cut into strips. Repeat with each tortilla. Put on a baking sheet and spray with cooking spray, or use vegetable oil to lightly coat each strip.
2. Cook for 5 minutes. Remove from the oven and stir strips. Put back in the oven for 5-8 minutes or until the strips are crispy. Remove and cool on a wire rack.