Mexican Pork Stew

Name: Mexican Pork Stew
Prep time: 1 h 56 min
Cook time: 1 h 56 min
Total time: 1 h 56 min
Yield: 25
Cuisine: Mexican
Ingredients: 2 medium sizes baking potatoes, peeled and diced; 1 bunch cilantro; 624 grams yellow corn with red and green bell peppers; 50 2-inchs 10 1/2-inch) soft taco-size corn tortillas; 283 grams mild red enchilada sauce; 3 garlic cloves; 6 green onions, trimmed; 25 servings Toppings: lemon wedges, diced radishes, diced onion, shredded cabbage; 1 teaspoon pepper; 1 kilograms boneless pork shoulder roast; 1 teaspoon salt; 25 servings Salt to taste; 25 servings Kitchen string

Mexican Pork Stew is a gluten free and dairy free recipe with 25 servings. This main course has 601 calories, 21g of protein, and 9g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. If you have toppings: lemon wedges, pepper, corn, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes about 1 hour and 56 minutes.

Instructions

Tie green onions and cilantro together with kitchen string. Trim and discard fat from pork, and cut pork into 1/4-inch pieces. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Green Onions

Cilantro

Pork

Equipment you will use

Kitchen Twine

Cook pork, in 3 batches, in a large Dutch oven over medium-high heat 5 to 7 minutes or until browned. Bring pork, garlic, and 6 cups water to a boil; skim fat, and discard. Cover, reduce heat to low, and simmer 30 minutes or until meat is tender. Stir in onion-and-cilantro bundle, enchilada sauce, and potatoes. Bring to a boil over medium-high heat; reduce heat to low, and simmer 20 minutes or just until potatoes are tender.

Ingredients you will need

Enchilada Sauce

Cilantro

Potato

Garlic

Onion

Water

Meat

Pork

Equipment you will use

Dutch Oven

Meanwhile, heat tortillas, 1 at a time, in a hot nonstick skillet over medium-high heat 20 to 30 seconds on each side. Wrap tortillas in a towel to keep warm.

Ingredients you will need

Wrap

Equipment you will use

Frying Pan

Remove and discard onion-and-cilantro bundle. Increase heat to medium. Stir in corn, and cook, uncovered, stirring occasionally, 8 to 10 minutes or until thoroughly heated. Season with salt to taste.

Ingredients you will need

Cilantro

Onion

Corn

Salt

Serve soup with desired toppings and warm tortillas.

Ingredients you will need

Tortilla

Soup

Note: Store any leftovers in an airtight container in the refrigerator up to 2 days. When reheating, add water or canned broth to reach desired consistency.

Ingredients you will need

Broth

Water

Equipment

Kitchen Twine

Dutch Oven

Frying Pan

Ingredients

Servings:

2medium sizes

baking potatoes, peeled and diced 1bunch

cilantro 624grams

yellow corn with red and green bell peppers 502-inchs

10 1/2-inch) soft taco-size corn tortillas 283grams

mild red enchilada sauce 3

garlic cloves 6

green onions, trimmed 25servings

Toppings: lemon wedges, diced radishes, diced onion, shredded cabbage 1teaspoon

pepper 1kilograms

boneless pork shoulder roast 1teaspoon

salt 25servings

Salt to taste 25servings

Kitchen string

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.