I love Mexican food. And for the most part, it is naturally gluten free! As long as you stick to the corn tortillas and freshly made stuff. This is one of my family's favorite dishes - my version of Chili Verde. My husband says that he likes it even better as leftovers. Served with rice and beans, salad too, it's an easy dinner!
Southwestern Style Pork Stew
3.5 – 4 lb. boneless pork shoulder, trimmed & cut into cubes
2 Tbl vegetable oil
2 red onions, large sliced
1 white onion, large sliced
6 cloves garlic, minced
1 14oz can fire-roasted tomatoes with chilis
1 7oz. can diced green chilis*
3 Tbl ground cumin
2 Tbl fresh oregano, chopped
1 tsp ground chili pasilla
Salt and Pepper
- In a dutch oven, cook pork with 1/3 cup of water over medium-high heat, covered and stirring occasionally, for 15 – 20 minutes. Uncover, increase heat to high and cook until liquid has evaporated, approx. 20 -30 minutes.
- Remove pork from dutch oven and keep aside. Pour off excess rendered pork fat, keeping 3 Tbl in pan. If not enough rendered pork fat liquid is left, add oil.
- Reduce heat to medium. Add onions, garlic, and cumin, stir and cover. Cook until onions are soft, approx. 8 minutes.
- Return meat to pan along with any accumulated juices. Add tomatoes, chilis, oregano and chili pasilla. Bring to a simmer, cover and cook until fork tender, approx. 1 ½ to 2 hours. Season with salt and pepper.
- Heat tortillas.
- Serve with warm tortillas, and garnished with cilantro and lime wedges.
Tips: If you prefer to use fresh chilis, use 1 lb. Anaheim or poblano chilis. Cut off stems, slice in half, remove seeds and roast in hot oven until blistered. Let cool and peel skins. Lots of work! And the chilis can be very expensive compared to buying canned. Works either way!
Heating Tortillas: This can be done in a number of ways - using a damp towel in a tortilla warmer and heated in the microwave, or in a hot sauté pan on the stove top. Microwave yields a moister, hot tortilla, whereas the stovetop method yields a drier, crispier version