Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, mike's new mexican pork stew. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Mike's New Mexican Pork Stew is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Mike's New Mexican Pork Stew is something that I have loved my whole life.
This is a stew that doesn't have to simmer all day: The flavors come together quickly on the stovetop for a busy weeknight supper. Blend cornmeal or pumpkin seed flour with liquid then pour into the stew, stirring briskly to keep from clumping. Posole is a hearty Mexican stew made from hominy that is very popular in New Mexico.
To begin with this recipe, we must prepare a few ingredients. You can have mike's new mexican pork stew using 28 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Mike's New Mexican Pork Stew:
- Get ● For The First Phase
- Make ready 3 Pound Fresh Pork Shoulder Roast
- Get 3 (32 oz) Boxes Beef Or Chicken Broth [reserve 1]
- Prepare 16 oz Hatch Green Chilies [four 4 oz cans]
- Make ready 1 Mexican Beer [i used dos equis]
- Get 1 (10 oz) Can Rotell
- Get 1.5 tbsp Ground Cumin
- Take ● For The Second Phase
- Prepare 1 Pound Bucket Hatch Green Chilie
- Prepare 1 LG White Onion [1/2" chop]
- Make ready 2 LG Potatoes 1/2" chop]
- Get 1 LG Jalapeño [1/4" chop]
- Make ready 1/2 Cup Fresh Cilantro
- Get 1.5 tbsp Minced Garlic
- Take 1/2 tsp Mexican Oregano
- Prepare 1 tbsp Lime Juice
- Make ready 1 LG Bay Leaf
- Get 1/2 tbsp Esposito Herbs
- Prepare 1/2 tbsp Green Chili Powder [optional - order online]
- Get ● For The Sides
- Make ready as needed Flour Tortillas
- Take as needed Corn Tortillas
- Make ready as needed Tortilla Chips
- Take as needed Lime Wedges
- Make ready as needed Fresh Cilantro
- Get as needed Tortilla Chips
- Make ready as needed Mexican Beer
- Get as needed Mexican 3 Cheese
Also known as posole, this fragrant and spicy New Mexican stew combines toothsome hominy and tender chunks of pork in a mildly spicy, verdant base. New Mexican posole is a warming, chile-spiced stew made with pork and hominy, a type of corn that has been treated to remove its hull and germ. Pat pork dry with paper towels and season with salt and pepper. Carne adovada is pork stewed in a sauce of ground dried chiles.
Instructions to make Mike's New Mexican Pork Stew:
- Place everything in the Phase One section in a large thick bottom pot.
- Simmer on medium covered for 3 hours.
- Roast pictured after 3 hours of simmering. Pull roast from broth and set to the side. Trim any fat. By this time your broth should be a fraction of what it was.
- 1/2" chop all vegetables in the Phase Two section and add to a covered pot. Simmer for 15 minutes. Add additional water if needed to simmer veggies but only what you'll need. This should be a thick stew at its finish.
- 1 Pound bucket Bueno Hatch Green Chilie pictured.
- Chop your roast into 1"+ cubes and add to pot at 15 minutes in. Stir regularly.
- Simmer pot 15 additional minutes covered. Stir regularly.
- Uncover pot and simmer until most all fluids have dissipated. Stir regularly.
- Since seasonings can lose flavor with long simmer times - taste test at the finish and add what you'd like. I'll always add additional Cumin, Green Chili Powder and garlic. Lastly, add fresh Cilantro and mix.
- Serve with an ice cold Mexican beer. Enjoy!
Don't be alarmed by the full cup of ground red chile powder; New Mexican red chiles are relatively mild. In New Mexico, you can find carne adovada on breakfast menus, which may well be one of the best things about New Mexico. Classic posole, a delicious slow-simmered Mexican pork stew often reserved for special occasions, is typically a time-consuming labor of love. Remove and discard tops of chiles. Process broth and chiles in a blender until smooth.
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