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Pueblo Stew

By: JOEBOB22  
"Sliced cactus and spicy peppers are simmered with cubed pork and vegetables in this rich, south-of-the-border stew."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 120 people have saved this

Prep Time:
50 Min
Cook Time:
55 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 tablespoons lard
  • 6 pounds boneless pork shoulder, cubed
  • 1 teaspoon whole coriander seeds
  • 2 onions, chopped
  • 2 potatoes, cubed
  • 2 carrots, chopped
  • 5 cloves garlic, chopped
  • 1 (18.75 ounce) can tomatillos, coarsely chopped
  • 1 (16 ounce) can chopped green chiles
  • 1 (11 ounce) can jalapeno peppers, drained and diced
  • 1 (30 ounce) jar sliced nopalitos, drained and rinsed
  • 2 teaspoons dried oregano
  • 1 (20 ounce) can hominy, drained
  • 4 teaspoons cumin seed
  •  
  • 2 cups crumbled queso fresco
  • 1/2 cup chopped fresh cilantro

Directions

  1. Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.
  2. Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 488 | Total Fat: 28.2g | Cholesterol: 105mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2007 by Bobbie 
I made a huge batch of this and shared it with friends who all raved about it. I did make a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by Danielle 
Excellent. Leave it on the stove over night and the meat becomes extra tender. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2009 by April D. 
Originally I gave this recipe 3 stars but my husband and son said it was definatly a 4 though... MORE

 
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