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Mexican Pork Stew


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Mexican Pork Stew
Mexican Pork Stew
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Votes: 0
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Ingredients
  • 1/2 up orange juice
  • 1/2 cup pineapple juice
  • juice of 1 lime
  • 2-3 tbsp South of My Border Mexican Blend or create an equal mix of cumin, chili powder, oregano and dry minced garlic
  • 1-2 lbs country style pork ribs
  • olive oil
  • 1/2 onion chopped
  • 3 cloves garlic sliced
  • 2 medium potatoes cut into bite-sized chunks
  • 1/2 Poblano pepper diced
  • 3 Roma tomatoes diced
  • 1/2 can tomato paste
  • 1/2 cup white wine
  • 1 corn tortilla
  • 1 cup corn
  • fresh chopped cilantro
  • sour cream
  • Monterey Jack or Cheddar cheese
Servings:
Ingredients
  • 1/2 up orange juice
  • 1/2 cup pineapple juice
  • juice of 1 lime
  • 2-3 tbsp South of My Border Mexican Blend or create an equal mix of cumin, chili powder, oregano and dry minced garlic
  • 1-2 lbs country style pork ribs
  • olive oil
  • 1/2 onion chopped
  • 3 cloves garlic sliced
  • 2 medium potatoes cut into bite-sized chunks
  • 1/2 Poblano pepper diced
  • 3 Roma tomatoes diced
  • 1/2 can tomato paste
  • 1/2 cup white wine
  • 1 corn tortilla
  • 1 cup corn
  • fresh chopped cilantro
  • sour cream
  • Monterey Jack or Cheddar cheese
Servings:
Instructions
  1. Marinate Pork in ½ cup of orange juice, ½ cup of pineapple juice, juice of one lime, and 1 tbsp of South of My Border Mexican Blend or substitute spices for at least 2 hours, overnight if you can.
  2. In a coverable pot, sauté onions and garlic in about two tbsp of olive oil for about a minute until onions become translucent. Add pork ribs and brown on all sides. Make sure to save the marinade as you will be using that in the stew.
  3. After pork is browned, remove it from the pot and set aside. Add potatoes, poblano pepper and tomatoes with a tbsp of South of My Border Mexican Blend or substitute spices and sauté for about two-three minutes until potatoes start to brown.
  4. Add the remaining marinade, ½ can of tomato paste, white wine and an additional ½ -1 tbsp of South of My Border Mexican Blend or other spices. Stir and bring to a slow boil. Lower heat to medium low, cover and let simmer for about 1 and a half hours.
  5. After an hour and a half, shred the pork ribs with two forks, and remove any bones. Add corn, and the tortilla and cover so that tortilla becomes soggy (about another minute or so.) Then stir so tortilla breaks up and thickens the sauce. Cover and let simmer for another 20 minutes or so.
  6. About 3 minutes before serving, chop up some fresh cilantro and add to pot.
  7. Serve with a dollop of sour cream and a sprinkling of cheddar and monterey jack cheeses.
Crockpot Intstructions
  1. Marinate Pork in ½ cup of orange juice, ½ cup of pineapple juice, juice of one lime, and 1 tbsp of South of My Border Mexican Blend or substitute spices for at least 2 hours, overnight if you can.
  2. In a large pan, sauté onions and garlic in about two tbsp of olive oil for about a minute until onions become translucent. Add pork ribs and brown on all sides. Make sure to save the marinade as you will be using that in the stew. Once browned, transfer everything to the crockpot.
  3. Add the remaining marinade, poblano peppers, tomatoes, ½ can of tomato paste, white wine and an additional ½ -1 tbsp of South of My Border Mexican Blend or other spices. Set to high (4 hours) and let simmer. About an hour before done, add the potatoes.
  4. After four hours, shred the pork ribs with two forks, and remove any bones. Add corn, and the tortilla and cover so that tortilla becomes soggy (about another minute or so.) Then stir so tortilla breaks up and thickens the sauce. Cover and let simmer for another 10 minutes or so.
  5. About 3 minutes before serving, chop up some fresh cilantro and add to pot.
  6. Serve with a dollop of sour cream and a sprinkling of cheddar and monterey jack cheeses.
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