OK

This website uses cookies to offer you a better browsing experience. If you continue to use this website, you consent to our use of cookies. Please note some cookies are required for the function of the course. To learn more please read our Privacy Policy.

OK

Happy Easter!

EduClasses would like to wish you a safe and happy Easter! Our offices will be closed on Friday April 18th in observance of Good Friday and will return to the office on Monday April 21st. Our online courses will still be available during this period.

News from EduClasses®

Mexican Pork Shoulder Stew
Mexican Pork Shoulder Stew
Recipe for stew with pork, poblanos, jalapenos, and Mexican lager

You can find this recipe at El Restaurante

Recipe and photo courtesy of Kansas Pork Farmers (eatpork.org)

Makes 4 servings


4 c. (approx. 1 lb.)  cooked boneless pork shoulder roast

1 T. Mexican chili powder 

6 cloves garlic (minced, 1 ½ t.)

½ t. ground cumin

½ t. salt

¼ t. black pepper

2 T. lime juice

3 T. vegetable oil

2 stalks celery (thinly sliced)

1 onions (medium, roughly chopped)

1 large carrots (peeled, halved lengthwise and thinly sliced)

1 poblano chiles (seeded and cut into 1/2-inch pieces)

½ jalapeño chiles (large, thinly sliced)

1 ¾ c. chicken stock (or 14 oz. reduced sodium chicken broth)

12 oz. Mexican lager beer

½ t. dried leaves oregano

2 bay leaves

3 T. flour

2 c. cooked rice (optional)


Remove and discard skin and outer fat from cooked pork roast. Cut meat into ¾-inch cubes. (You should have about 4 cups cubed pork.)

     Place pork in a single layer in glass baking dish. Sprinkle with chili powder, garlic, cumin, salt and black pepper. Toss pork until evenly coated with seasonings. Drizzle with lime juice and 1 tablespoon oil; toss until evenly coated. Cover baking dish with plastic wrap and marinate pork in refrigerator for 30 minutes.

     Meanwhile, heat remaining 2 tablespoons oil over medium heat in 6-quart soup pot or Dutch oven. Add celery, onion, carrot, and poblano and jalapeño chiles. Cook about 5 minutes or until onion is translucent and vegetables are crisp-tender, stirring occasionally.

     Add marinated pork mixture to vegetables in soup pot. Cook for 2 minutes over medium heat, stirring occasionally. Stir in chicken stock, beer, oregano and bay leaves. Bring mixture to boil. Reduce heat to medium-low. Gently simmer, covered, for 30 minutes.

     Stir together flour and ⅓ cup cold water in small bowl until smooth. Slowly stir flour mixture into stew mixture. Increase heat to medium; cook and stir for 1 minute. Remove from heat. Serve stew in bowls or, if desired, over rice.