Dr Dick's Kitchen - Mexican Pork Stew
Dr Dick's Kitchen - Mexican Pork Stew
To place an order, please contact us at [email protected]
PRODUCTS FEATURED IN THE FRIED CHICKEN SALAD VIDEO
Rockcrok Dutch Oven #3140
Rockcrok Slow Cooker Stand #3156
Glass Mixing Bowl Set #1752
Garlic Press #2576
1-Cup Prep Bowl Set #1825
Close & Cut Set #1557
Coated Utility Knife #1508
Straining Ladle #100126
Small Chef’s Tong #2957
Silicone Oven Mitt Set #100198
Easy-Read Measuring Cup Set #100193
Easy-Read Mini Measuring Cup #2177
Hot Pad & Trivet #100200
Quick Slice #1181
MEXICAN PORK STEW RECIPE
2 Pork Tenderloins, cut into 1-in pieces
4 tsp Ground Cumin
2 tsp each of Salt and Pepper
6 Tomatoes or tomatillos, diced
1 Large Onion, thinly sliced
6 Garlic Cloves, pressed
1 Jalapeño Pepper, coarsely chopped
1/4 cup Flour
3 cups of Chicken Stock
1 container of Grape Tomatoes, sliced in half
2 Tbsp Brown Sugar
2 cups of Frozen Corn, thawed
1 cup of Cilantro, coarsely chopped
2 Avocados, sliced
DIRECTIONS
1- Heat 1 Tbsp of oil in 4-qt. Dutch Oven over medium heat or until simmering. Season pork with half of the cumin and half of the salt and pepper. Brown one-third of the pork; repeat twice with additional oil and remaining pork. Remove pork.
2- Add remaining ½ Tbsp oil to Dutch Oven. Cook tomatoes (tomatillos), onions, garlic, jalapeño and remaining cumin, uncovered, 3-4 minutes or until softened, stirring occasionally.
3- Sprinkle vegetables with flour; cook and stir 1 minute. Slowly add 1 cup of the stock, stirring constantly until thickened. Stir in remaining stock, sliced tomatoes and brown sugar. Microwave, covered, on high 10-12 minutes or until mixture is simmering.
4- Remove Dutch Oven from microwave. Stir in corn, cilantro, pork and remaining salt and pepper; cover and microwave an additional 2-3 minutes or until hot. Divide stew among serving bowls; top with avocado.