Recipe by JOEBOB22
"Sliced cactus and spicy peppers are simmered with cubed pork and vegetables in this rich, south-of-the-border stew."
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boneless pork shoulder, cubed
whole coriander seeds
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
1 (20 ounce) can
crumbled queso fresco
chopped fresh cilantro
I made a huge batch of this and shared it with friends who all raved about it. I did make a few modifications. I used oil not lard and added canned/drained pinto beans and a can of rotelle (not drained). I lived in New Mexico for 9 years and this stew is very authentic.
I make this when I have company, everyone loves it. I leave out the japalenos and add fresh poblano peppers instead. This results in a much milder version (usually, sometimes poblanos can surprise you) that my husband prefers.
Excellent. Leave it on the stove over night and the meat becomes extra tender.
Originally I gave this recipe 3 stars but my husband and son said it was definatly a 4 though I wasn't as wild about it as they were. I halved the recipe and omitted the jalapeno's just because I'm not a fan of spicy, the queso fresco was delish on top. Anyhoo, since these are not ingredients I usually keep in my pantry I don't know if I would go through the trouble of making this again but on the otherhand I'm sure it is a fabulous recipe with some practice.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 254
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