Mexican Pork Stew

This recipe is from Hope Watts, my co-worker at UC Davis. Hope is well known as a fire-eater and this is one of her fiery dishes.

about 1 lb pork*
1 can (7 oz) salsa verde
2 cans (7 oz) salsa mexicana*
1 tsp oil
1 clove garlic

Directions

  1. Cut pork into small bite size chucks. Brown lightly in oil with garlic.
  2. Reduce heat to low and add the salsas.
  3. Cover pot and cook for about 30 mins or till pork is cooked. Stir occasionally. Take the pork out and reduce sauce on high until 1/2 to 1/3 amount (if you want it soupier, skip this step).
  4. Return the pork to the sauce and serve w/flour tortillas & sour cream. You will need them to cool the fire 😀
  • The cut of pork doesn’t matter, but Hope says it should have some fat to it.  I don’t think it needs the fat & I prefer to trim the fat from the meat.
  • You can use beef instead of pork.
  • Any red salsa can be substituted for the salsa mexicana
  • I like it saucey so I don’t reduce it down.
  • You can add peppers, onions or more garlic. You can also add potatoes.
  • This also works well in a Crockpot – do not brown the meat & cook for about 4 hours on high.

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