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mexican style pork stew

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  • Pat
    this looks familiar * Exported from MasterCook * Mexican Style Pork Stew Recipe By :America’s Test Kitchen Serving Size : 6 Preparation Time :0:00
    Message 1 of 1 , May 6, 2006
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      this looks familiar


      * Exported from MasterCook *

      Mexican Style Pork Stew

      Recipe By :America�s Test Kitchen
      Serving Size : 6 Preparation Time :0:00
      Categories : Electric Slow Cooker Main Dishes

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      5 pounds boneless country style pork ribs -- trimmed
      Salt and pepper
      2 tablespoons vegetable oil -- divided
      2 onions -- chopped medium
      2 tablespoons chili powder
      5 garlic cloves -- minced
      14 1/2 ounces canned diced tomatoes
      5 cups low-sodium chicken broth
      3 14-ounce canned white or yellow hominy -- rinsed
      2 tablespoons minced fresh oregano
      1/4 cup minced fresh cilantro
      1 tablespoon fresh lime juice

      Dry pork with paper towels, then season with salt and pepper. Heat 2 teaspoons oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the pork, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and remaining pork.

      Add remaining 2 teaspoons oil to the empty skillet and heat over medium until shimmering. Add onions, chili powder and 1/4 teaspoon salt. Cook until onions are softened, about 5 minutes. Stir in garlic and cook 15 seconds. Stir in tomatoes with their juice, scraping up any browned bits. Bring to a simmer, then pour into the slow cooker.

      Add broth, hominy and oregano to the slow cooker. Cover and cook, on either low or high, until the meat is tender, 7 to 8 hours on low or 5 to 6 hours on high.

      Transfer meat to a large bowl and let cool. Let the cooking liquid settle 5 minutes, then use a wide spoon to skim the fat off the surface. When the meat is cool enough to handle, shred it using your fingers, discarding any gristle, and add it back to the slow cooker. Before serving, stir in cilantro and lime juice and season with salt and pepper to taste. Makes 6 to 8 servings

      Per serving (based on 6): 841 calories (48 percent from fat), 45 grams total fat (14 grams saturated), 162 milligrams cholesterol, 40 grams carbohydrates, 67 grams protein, 1,140 milligrams sodium, 7 grams dietary fiber.

      Source: �The America�s Test Kitchen Family Cookbook� (America�s Test Kitchen)


      Source:
      "America�s Test Kitchen Family Cookbook"

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      Per Serving (excluding unknown items): 963 Calories; 56g Fat (51.2% calories from fat); 81g Protein; 39g Carbohydrate; 8g Dietary Fiber; 202mg Cholesterol; 853mg Sodium. Exchanges: 2 Grain(Starch); 10 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat.

      NOTES : [article] May. 03, 2006 Pressed for time, a new generation warms to virtues of slow-cookery By GAIL BORELLI Knight Ridder Newspapers

      Nutr. Assoc. : 4560 0 0 0 0 0 0 0 2475 0 0 0
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