How To make Tex Mex Pork Stew
WOMAN'S DAY; 2/1/94:
BASIC STEW:
1 1/2 pounds Boneless pork shoulder
1 cup Stock
3/4 cup Onions chopped
1/2 tablespoon Garlic cloves :
crushed
THIS VARIATION:
16 ounces Corn NOT thawed
15 ounces Black beans; canned :
drained
4 ounces Green chiles -- chopped
1/2 teaspoon Chili powder
1/2 teaspoon Oregano leaves
8 ounces Tomato sauce
1 tablespoon Flour
You may substitute lamb shoulder or beef chuck for the pork. Use beef stock for beef, chicken stock for pork or lamb. Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW. When done: skim off and discard fat. It takes less than 8 minutes to assemble this stew. Then you can pay it little or no attention as it simmers for about 2-1/2 hours. Make multiples of the basic stew, then divide stew into 4-serving portions; refrigerate or in airtight containers for up to 5 days, or freeze for up to 3 months. Thaw in microwave-safe container on defrost or in refrigerator for 24 hours. To assemble: bring basic stew, vegetables, and herbs to boil in 3-qt pot over medium-high heat. Meanwhile, whisk tomato sauce with flour until blended. Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened. This especially easy stew is also good made with beef. Because it's prepared with pantry staples, it's perfect when you don't have time to shop or chop. Nutritional information per serving: 469 calories, 42 g protein, 44 g carbohydrate, 15 g fat, 29% of calories from fat, 114 mg cholesterol, 1396 mg sodium. Exchanges: 2 starch/bread, 1 vegetable, 5 lean meat MM tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
How To make Tex Mex Pork Stew's Videos
CARNE GUISADA SECRETS | Traditional Tex Mex Beef Stew Recipe
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Carne Guisada is one dish that I love as much as BBQ. In this video we demonstrate how to make a delicious and traditional carne guisada, all the way down to the live fire and fresh spices ground in the molcajete.
Mexican pork stew recipe
The Live Well Network host of Let's Dish Chris Kotke shares his recipe for Mexican pork stew.
How to make CARNE GUISADA Tex-Mex beef stew recipe | Carne guisada TACOS are life!
I'm making carne guisada tacos easy and simple. I will also show you how to make soft flour tortillas. These tacos are great for breakfast, lunch, and dinner. This is gonna be good!
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INGREDIENTS
2 1/2 to 3 lbs beef chuck roast
1 lb potatoes
3 Roma tomatoes
1 small onion
3 to 4 cloves garlic
1 1/2 tsp ground cumin
7 to 8 Tbsp all-purpose flour
40 oz beef broth or stock
salt and pepper to taste
Soft Flour Tortillas
3 cups all-purpose flour
1 tsp salt
2 tsp baking powder
1/3 cup lard or unsalted butter
1 cup hot water
Mexican Beef Stew
How To Make Carne Guisada
Carne Guisada Recipe (Tex Mex Beef Stew) | Simply Mamá Cooks
This recipe is my easy and delicious take on carne guisada. This Tex Mex style beef stew is tender and delicious. It goes great with a side of Mexican rice and homemade soft flour tortillas.
INGREDIENTS
1 1/2 to 2 lbs beef stew meat
1 tomato
1/2 onion
2 cloves garlic
1 beef or chicken Knorr bullion cube
1/2 tsp to 1 tsp ground cumin (to your taste)
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbls flour
2 to 2 1/2 cups water
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The Authentic & Classic CHILE COLORADO no one can RESIST | Mexican Red Chili Beef Stew
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✅ tip
Skim the top of to remove the excess oil
Ingredients:
3 lbs Chuck roast
4 tsp salt
1 tbsp black pepper
4 tbsp APF
10 New Mexico Chile pods
1/4 onion
3 garlic cloves
1 tbsp beef bouillon
2 tsp ground cumin
2 1/2 tsp oregano
4 cups water
2 bay leaves
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CARNE GUISADA / TEX-MEX STYLE / How to make Mexican beef stew
Rachel cooks with love (videos)
CARNE GUISADA (cooked beef stew ) TEX- MEX STYLE is a dish I grew up with, It's chunky pieces of beef simmered in a delicious brown gravy loaded with flavor until falling apart tender. The spices of cumin, garlic, peppercorns and onions are a few of the must have ingredients. It is a simple dish to prepare. This dish brings back many memories of my childhood, we looked forward to the day my mom served it, I love siding it with refried beans, mexican rice or mashed potatoes and flour tortillas on the side, I smear some refried beans in the tortilla then fill it with CARNE GUISADA giving me the most amazing delicious messy taco. For an added kick I love a couple of spoonfuls of molcajete salsa to top it. CARNE GUISADA is a dish that will always satisfy.
INGREDIENTS
3 LB. Chuck pot roast (not shoulder roast) chuck roast is the only one I like)
2-3 Tbsp vegetable oil divided (extra if needed)
1 medium onion (chopped)
2 green onions (white and green)
3/4 med/lrg green Bell pepper (diced)
1/4 yellow Bell pepper (diced)
1 & 1/4 tsp whole cumin (molcajete crushed)
3/4 - tsp peppercorns
3 Lrg Garlic cloves
2 Tbsp All purpose flour
2 Lrg Roma tomatoes
1 & 1/2 tsp Chili powder (I used Gebhardts)
1 Tbsp tomato paste
2 & 1/2 tsp Chicken bouillon
Salt to your liking (I used 1 tsp)
2 &1/2 C. water (you decide
● searing will caramelize your meat
● sear quickly until golden brown and set aside
● cook for 1 and 1/2 - 2 hours for falling apart tender
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.