Tag: pork
Guisado a Los Tres Chiles (3 Pepper Stew)
Guisado a Los Tres Chiles (3 Pepper Stew)
Guisado a Los Tres Chiles is pork shoulder stewed in a sauce made of 3 different types of dried peppers. Ancho and guajillo chilies are always the base, followed by a that has some heat. I used puya peppers, but morita, chipotles, piquin, and arbol chilies are all acceptable. This stewed pork is typically served with rice and pinto beans, but is also great as a taco filling with chopped onions and cilantro.
Servings: 4
Equipment
- Blender or food processor
Ingredients
- 2 lbs pork shoulder cut into 1” cubes
- 6 cups water
- 1/4 medium white onion
- 6 garlic cloves
- 3 bay leaves
3 Pepper Sauce
- 3 ancho chilies seeded
- 3 guajillo chilies seeded
- 3 puya chilies seeded
- 4 tbsp sesame seeds
- 1/4 medium white onion
- 4 garlic cloves
- 2 tsp cumin seeds
- salt and pepper to taste
Instructions
- Bring the water to a boil with the pork, onion, garlic, and bay leaves in a large saucepan or Dutch oven. Simmer uncovered for 50 minutes.
- Strain the meat from the stock you just created. Put the meat back in the pan and continue to cook on low.
- Save the stock.
- Dry toast the dried peppers in a sauté pan over medium high heat for 5-6 minutes until they get some color and swell.
- Place the peppers in warm water and let soak.
- In the same pan, toast the sesame seeds for 3 minutes until they start to sizzle. Set aside.
- In the same pan, dry toast the onions and garlic for 5 minutes.
- Add the peppers and sesame seeds back in. Continue toasting for 5 minutes over medium low heat.
- Place the peppers, sesame seeds, onion, and garlic in a food processor or blender with 3 cups of the stock. Purée until smooth.
- Stir in the 3 pepper sauce with the pork over medium heat. Simmer uncovered for 15 minutes. If the meat gets too dry, add in a 1/2 cup of the leftover stick at a time.
- The sauce should be thick. Let rest for 10 minutes before serving.
Moo Ping (BBQ Pork Skewers)
Moo Ping (BBQ Pork Skewers)
These bbq pork skewers are just about fool proof to make. They are a great appetizer to make large quantities of at your summer grill outs. Purée all of the marinade ingredients together. Marinate the pork for 4 hours; overnight is even better. Put 2 pieces of meat on a skewer. Either broil or grill the skewers. They will only take 2 minutes a side. And that’s it. Serve with a side of sticky rice.
Equipment
- Blender or food processor
- bamboo skewers
Ingredients
- 2 lbs pork sirloin or shoulder 1/4” thick slices
- 6 garlic cloves
- 2 tbsp cilantro stems chopped
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 3 tbsp palm sugar chopped
- 1 tbsp vegetable oil
- 1/4 cup coconut milk
- 3 tbsp water
- 1/2 tsp black pepper
- 3 tbsp cornstarch
Instructions
- Purée all of the ingredients except the cornstarch in a blender or food processor.
- Marinate the pork for at least 4 hours, preferably overnight.
- Place 2 pieces of pork on a skewer. Place the skewers on a rack on a baking sheet lined in foil. Sprinkle each side with the cornstarch.
- Turn on the oven’s broiler. Make sure the rack is closest to the broiler. Broil for 2 minutes a side.
Chilorio
Chilorio
Chilorio is a popular dried chili pepper pork stew, hailing from the Mexican state of Sinaloa. Dried ancho chilies are used, making this dish fairly mild. If you want some spice, add in a couple of dried morita chilies. This chili sauce traditionally has vinegar in it, but you can also use orange juice. Chilorio can be found already prepared in delis at Mexican markets. It is even sold in a can.Chilorio is a great protein for tacos, burritos, tortas, gorditas, sopes, tamales, quesadillas, etc.
Equipment
- Food processor or blender
Ingredients
- 2 lbs pork shoulder cubed
- 2 tsp salt
- 3 bay leaves
- 1 1/2 cup water
- 3 dried ancho chilies
- 3 dried morita chilies
- 6 garlic cloves
- 2 tsp oregano
- 2 tsp cumin
- 1 cup orange juice
Instructions
- Add the pork, salt, bay leaves, and water to a Dutch oven. Bring to a boil 0ver medium high heat. Cover and simmer for 45 minutes.
- While the pork is simmering, soak the dried chilies in hot water for 20 minutes.
- Add the dried chilies plus a 1/2 cup of the soaking liquid, garlic, oregano, cumin, and 1/2 cup of orange juice to the blender.
- Purée until smooth.
- After the pork has simmered for 45 minutes, remove the cover and let the liquid evaporate. Let the pork fry in it’s own fat for a few minutes.
- Pour in the rest of the orange juice, deglazing and scraping up the brown bits from the pot. Pour in the chili sauce. Bring to a simmer. Cover and place in a 300 degree preheated oven for 20 minutes.
- Take off the cover and cook for another 20 minutes.
