Mexican Pork Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
You will need a slow cooker and a food prcessor for this recipe1 link Chorizo sausage1.5 cups chopped onion4 dried Ancho chilies1 tsp oil2 cups chicken broth1 tsp ground cloves1 tsp ground cumin1 Tbsp cider vinegar3 cloves garlic1 tbsp salt1 tblsp sugar1 28 oz can diced tomatoes (salt free)2.5 lbs pork loin roast cut into bite sized pieces2.5 cups potato1.5 cups carrots sliced into coins.5 cup frozen peas.5 cup green olives
Chop chorizo sausage and onion and saute together
Mean while remove seeds and stems from dried peppers and break into flat pieces. Heat oil till very hot and blister the peppers in the oil (it will just take a few seconds). Put peppers in a large bowl and cover with tap water. Put a saucer on top to keep them submerged. Let those sit for about 20 minutes. Then in a food processor combine 3 cloves of roughly chopped garlic, teaspoon of cumin, teaspoon of ground cloves, 1 tbs. apple cider vinegar and black pepper. Add the rehydrated peppers and the water they were soaking in. Liquify in processor. Strain through a mesh strainer. Add the strained liquid to the frying pan that you blistered the peppers in and reduce on high heat until the consistency of tomato paste. Once it is reduced add the chicken broth and reduce on low heat for about 30 minutes more. It should be the consistency of thick tomato sauce. Add in salt and sugar. Cook the potatoes and carrots in a separate pots until just tender drain and set aside.
Cut pork into bite size pieces put in slow cooker. Add the can of tomatoes, the chorizo onion mixture and the sauce and cook on high for about 2.5 hours. Add the cooked potato and carrots and cook on low for about 2 more hours then add the frozen peas and green olives. Let the peas cook through and serve. Makes about 8 good sized portions.
8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user ANNIEPOTTER.
Mean while remove seeds and stems from dried peppers and break into flat pieces. Heat oil till very hot and blister the peppers in the oil (it will just take a few seconds). Put peppers in a large bowl and cover with tap water. Put a saucer on top to keep them submerged. Let those sit for about 20 minutes. Then in a food processor combine 3 cloves of roughly chopped garlic, teaspoon of cumin, teaspoon of ground cloves, 1 tbs. apple cider vinegar and black pepper. Add the rehydrated peppers and the water they were soaking in. Liquify in processor. Strain through a mesh strainer. Add the strained liquid to the frying pan that you blistered the peppers in and reduce on high heat until the consistency of tomato paste. Once it is reduced add the chicken broth and reduce on low heat for about 30 minutes more. It should be the consistency of thick tomato sauce. Add in salt and sugar. Cook the potatoes and carrots in a separate pots until just tender drain and set aside.
Cut pork into bite size pieces put in slow cooker. Add the can of tomatoes, the chorizo onion mixture and the sauce and cook on high for about 2.5 hours. Add the cooked potato and carrots and cook on low for about 2 more hours then add the frozen peas and green olives. Let the peas cook through and serve. Makes about 8 good sized portions.
8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user ANNIEPOTTER.
Nutritional Info Amount Per Serving
- Calories: 506.6
- Total Fat: 21.2 g
- Cholesterol: 123.0 mg
- Sodium: 1,906.5 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 6.1 g
- Protein: 53.7 g
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