stew

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Posole

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Did you know that I am obsessed with carnitas? I really am. We eat it all the time. Like twice a month. Plus, I freeze the extras and take it for lunch. A lot. I tend to be completely obsessed with things and then never want it again. In order to avoid my my overdose on carnitas, we try not to make it as often as I want it, which is every day. I decided that we should find a recipe that uses the basics of carnitas but tastes total different. Then I remember Posole.

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Posole is a dish that is fit for special occasions. It is hearty, and fresh, with so much flavor. The meat is very tender, the peppers give it a slight spiciness (if you prefer less spice, add mild peppers). While the dish is excellent on its own, the toppings really make it.

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You can add any toppings you like.

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In the picture above, I forgot to add the cabbage. The cabbage really adds a crunchy freshness to the dish. At first we were a little reluctant to add it, but it makes a huge difference in texture. The other topping we were a little leery of was the radish. Again, it compliments all of the flavors in the dish.

Posole

by Jessica

Prep Time: 30 minutes

Cook Time: 3-5 hours

Keywords: bake soup/stew

Ingredients (6-8 servings)

  • olive oil
  • salt
  • pepper
  • 3 pounds pork shoulder, cut into bite-sized pieces
  • 1 light-colored beer (Yuengling,Dos Equis, Corona, etc.)
  • 2 bay leaves
  • 4 cloves garlic, sliced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chipotle
  • 1 teaspoon adobo
  • 1/2 teaspoon smoked paprika
  • water
  • 29 ounce can hominy, rinsed and drained
  • 29 ounce can fire roasted, diced tomatoes
  • 3 poblano peppers
  • 4 Anaheim peppers
  • 3 jalapeño peppers
  • 2 cups pork stock
  • 1 onion, diced
  • cabbage, thinly sliced
  • avocado, diced
  • sour cream or greek yogurt
  • chopped cilantro
  • radishes, sliced
  • jalapeño, thinly sliced
  • onion, diced
  • Monterey Jack cheese, shredded

Instructions

Heat the oven to 350 degrees.

Heat a 6 quart Dutch Oven over medium-high heat. Salt and pepper the pork. Add oil to the pan and sear the pork on all sides. You may have to do this in 2-3 batches. Set the pork aside.

Deglaze the pan with the beer. Make sure to use a spoon to scrape all the browned bits off of the bottom of the pan. Add garlic, bay leaves, cumin, chipotle, adobo, and smoked paprika. Add the pork to the pan and fill the pan 3/4 up the pork. Place in the oven, uncovered, until most of the liquid has disappeared (about 2-3 hours).

Char the peppers on all sides on the grill or under the broiler. Place in a plastic bag or container for 20-30 minutes. Peel the translucent skin from the outside and dice the peppers.

Remove the pork from the oven. Heat the oven to 300 degrees. Add the hominy, tomatoes, peppers, pork stock, and onion. Place a lid on the pan and return to the oven. Cook for an additional hour or longer if desired.

Remove from the oven. Salt and pepper to taste. Serve with cabbage, avocado, sour cream, cilantro, jalapeño, onion, and cheese on top.

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Beef Stew

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There is something so comforting about having a hearty meal in the oven on a brisk fall day or cold winter day. It makes the kitchen extra cozy with the delicious smells wafting from the oven. 

Stew was something that I first made because we bought a quarter of a cow two years ago. I had very little experience cooking with beef, so I had lots of new cuts with very little experience. I decided that I would perfect a stew recipe. 

I took the basics, develop flavors by caramelizing the meat, deglaze the pan with a delicious liquid, and cook low and slow in the oven. 

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Start by heating oil in a dutch oven on medium high heat. Salt and pepper the meat and place the meat in the pan. Brown on all sides. It typically needs to be done in 2-3 batches so that the pan does not become overcrowded. 

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While the meat browns, cut the onion pole to pole.

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Cut the carrots and potatoes into chunks. 

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When the meat is brown, set it aside. 

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Add more oil to the pan and cook the onions, on medium until tender. 

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Add redwine or beef stock and deglaze the pan. Rub the bottom of the pan with the spoon to remove all the brown bits from the bottom. 

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Add carrots, beef, and potatoes to the pot. 

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Add beef stock, fresh thyme, fresh rosemary, and water to cover the meat and vegetables. Place the lid on the dutch oven and put in the 250 degree oven for 4 to 6 hours. 

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When the meat is tender, remove from the oven and put on the burner. Heat on medium until it starts to simmer. Remove the bay leaf, thyme, and rosemary.

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Make a slurry by combining 1/2 cup of flour with 2 cups of water. Shake to combine. Add to the stew and stir. Cook until the stew thickens. 

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Add peas and cook until defrosted. 

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Serve with your favorite side dish.

Beef Stew

by Jessica

Prep Time: 30-40 minutes

Cook Time: 4-6 hours

Keywords: bake soup/stew beef potato fall winter


Ingredients (6-8 servings)

  • 1 tbsp oil
  • 1 ½-2 pounds stew beef or chuck roast cut into chunks
  • 1 large onions cut pole to pole
  • 2 lb potatoes, cubed
  • 4 c carrots, peeled and cut into rounds
  • ½ c red wine
  • 4 cups Beef Stock
  • 1 tsp salt
  • 1 tsp pepper
  • 2-3 sprigs rosemary
  • 2-3 springs of thyme
  • 1/2 c flour
  • 2 cups water
  • 1 1/2 cups frozen peas

Instructions

Heat oil in a Dutch oven. Salt and pepper the beef. Add beef to the hot pan and brown on all sides. Remove and set aside.

Add more oil to the pan if needed. Add onions and cook until tender.

Add red wine and deglaze the pan. Cook until the smell of alcohol dissipates. Add beef broth.

Add the other ingredients except flour and water. Bring to a boil. Place lid on dutch oven and place in the oven for 4-6 hours at 250 degrees.

Mix flour and water to make a slurry. Remove dutch oven and place on burner. Bring to a boil. Add slurry and allow to boil for 3-5 minutes to create a thick gravy. Add peas and cook until defrosted.

Serve hot with your favorite side.

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