Wednesday, February 16, 2011
Mexican Stewed Pork
I found this recipe and had it sitting in my bookmarks for some time. My children love any shredded meat so I knew it would be a winner to them. Little did I realize how delicious this really would be. It was extremely tender before we were ready for dinner and I went in a few times to get a piece of the meat off with a fork, just to test it of course. You need to make sure a dinner is good enough to eat several times before actually serving it to others. But I didn't need to tell you that!
2-3 lbs. pork roast. Trim off most of the fat
2 Tbs. vegetable oil
1 onion, chopped
3 cloves of garlic, chopped
1 can of diced tomatoes with chili's
1 can of diced green chili's
1 small can of green enchilada sauce
1 tsp ground cumin
1 tsp dried oregano
1 beef or chicken bouillon cube
salt and pepper seasoning the roast
Take the roast and cut it up into a few different pieces. Trim off any extra fat on the outside of the roast. Salt and Pepper. Heat a pan with 2 tbs of vegetable oil. Wait until the oil is hot to add the pork. Once the oil is hot, add the pork and cook on each side for about 30-60 seconds until nicely browned.
We aren't done yet.
Remove the pork and place on a plate. Put the remaining liquid into a pan to boil. We are going to reduce the liquid so that it coats the meat rather than making the meat all wet.
This meat would be great used to several ways. Taco's, Burritos, Soups, etc. Try it for yourself! Make a double batch if you'd like and freeze some or use it during the week for several dinners.