Beerme
Retired...Time for a cold one!
- Joined
- Jan 5, 2011
- Messages
- 789
- Reaction score
- 885
I know this is a BBQ thread, but i'd thought i'd throw out a good easy Mexican stew dish that is great for cold weather. I have a few pics, but as usual I got distracted towards the end and forgot to take pictures of the finished product. Don't worry, it was delicious.
I started with a small pork butt that I had frozen from Butcher Box from COVID lockdown. I thawed and cubed. When doing this it is easier to leave the meat slightly frozen as cutting it into cubes is much easier. I took the fat cap off and discarded along with most of the fat I could. I usually, especially when camping, will cut the fat cap up and render it down into chicharrons which leaves me with some nice oil to cook my garlic and onions in. My wife and daughter are picky about the grease, so this time I took as much off as I could while cubing.
I chopped one yellow onion and about 7 cloves of garlic up and sautéed them in some olive oil. I added the cubed meat and browned slightly with some good sprinkles of Adobo. I like to add the bone for flavor. I added the entire jar of pulped Hatch Valley green chili (you can find this in a three pack at Sams Club or in a two pack of larger jars at Costco). A teaspoon of oregano, a tablespoon of salt, chicken broth, and small can of Mexican tomato sauce.
Bring to a boil and then lower to a simmer for about 1.5-2 hours. This time I added two large russet potatoes cubed and let it go about another half hour. I put these potatoes in to make it nice and hardy, but most of the time I just use the pork alone.
Wife and I ate (sorry no pics) with a little sour cream and some healthy quesadillas.
I started with a small pork butt that I had frozen from Butcher Box from COVID lockdown. I thawed and cubed. When doing this it is easier to leave the meat slightly frozen as cutting it into cubes is much easier. I took the fat cap off and discarded along with most of the fat I could. I usually, especially when camping, will cut the fat cap up and render it down into chicharrons which leaves me with some nice oil to cook my garlic and onions in. My wife and daughter are picky about the grease, so this time I took as much off as I could while cubing.
I chopped one yellow onion and about 7 cloves of garlic up and sautéed them in some olive oil. I added the cubed meat and browned slightly with some good sprinkles of Adobo. I like to add the bone for flavor. I added the entire jar of pulped Hatch Valley green chili (you can find this in a three pack at Sams Club or in a two pack of larger jars at Costco). A teaspoon of oregano, a tablespoon of salt, chicken broth, and small can of Mexican tomato sauce.
Bring to a boil and then lower to a simmer for about 1.5-2 hours. This time I added two large russet potatoes cubed and let it go about another half hour. I put these potatoes in to make it nice and hardy, but most of the time I just use the pork alone.
Wife and I ate (sorry no pics) with a little sour cream and some healthy quesadillas.