Pork

Bigos (Hunter’s Stew)

2 thick slices hickory-smoked bacon 1 pound kielbasa sausage, sliced into 1/2 inch pieces 1 pound cubed pork stew meat ¼ cup all-purpose flour 3 cloves garlic, chopped 1 onion, diced 2 carrots, diced 1 ½ cups sliced fresh mushrooms 4 cups shredded green cabbage 1 (16 ounce) jar sauerkraut, rinsed and well drained ¼ cup dry red wine 1 bay leaf 1 teaspoon dried basil 1 teaspoon dried marjoram 1 tablespoon sweet paprika ¼ teaspoon salt ⅛ teaspoon ground black pepper ⅛ teaspoon caraway seed, crushed 1 pinch cayenne pepper ½ ounce dried mushrooms 1 dash bottled hot pepper sauce 1 dash Worcestershire sauce 5 cups beef stock 2 tablespoons canned tomato paste 1 cup canned diced tomatoes

Asado De Puerco (mexican Pork Stew)

Asado de Puerco (Mexican Pork Stew)

1 ½ pounds pork shoulder, cut into 1-inch cubes ½ cup water ½ teaspoon salt, or more to taste 4 dried guajillo chile peppers 4 dried ancho chile peppers 2 tablespoons chopped fresh cilantro 1 tablespoon chicken bouillon granules 10 whole black peppercorns 2 garlic cloves ½ inch stick Mexican cinnamon ½ teaspoon dried Mexican oregano ½ teaspoon dried thyme ½ teaspoon cumin seeds 2 bay leaves 2 whole cloves 1 tablespoon lard

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