This recipe takes the hearty comfort of a classic pork stew and elevates it with the unique, slightly tart flavor of nopales, or prickly pear cactus pads. Imagine tender chunks of pork simmered in a rich, smoky red sauce, punctuated by the satisfying texture of the roasted nopales. This isn't your grandmother's stew; it's a vibrant fusion of flavors and textures that will transport your taste buds to a sun-drenched Mexican landscape. The charred red sauce adds a depth of flavor unmatched by traditional methods, bringing a smoky complexity that perfectly complements the pork and nopales.
Forget bland, watery stews! This recipe delivers bold, satisfying flavors in every bite. The combination of smoky char, savory pork, and subtly acidic nopales creates a culinary masterpiece that’s surprisingly easy to achieve. Ready to experience the magic? Let's dive into the step-by-step instructions to create your own Charred Red Sauce Pork Stew with Roasted Nopales.
Tools Needed
- Casserole dish
- Stove
- Comal
- Blender
- Molcajete (optional)
Ingredients
- Pork shoulder: 3/4 kilo
- Salt
- Garlic: 2 cloves
- Onion: 1/2 small
- Nopales: a few
- Tomatoes: 1/2 kilo
- Jalapeño peppers: 3
- Cumin: a pinch
- Dried oregano: a pinch
- Water
Step-by-Step Instructions
Step 1. Prepare the Pork and Aromatics
- Cut pork shoulder into small pieces. Season with salt and let it rest for at least half an hour.
- Finely chop garlic and onion.
- Place meat in a casserole dish. Add a little water and cook until the meat releases its own fat.
- Add chopped garlic and stir well. Cover and cook, occasionally stirring to prevent sticking.
- Cook meat uncovered until most liquid evaporates. Add chopped onion and fry for 5-6 minutes.
Step 2. Roast Vegetables and Make the Sauce
- Roast nopales on a hot comal until cooked, then cut into strips and rinse.
- Roast tomatoes, garlic cloves, onion, and chilies on a hot griddle.
- Make a paste using a molcajete)
- Blend roasted tomatoes, onion, garlic, and chilies with water until a textured sauce is formed.
Step 3. Combine and Simmer the Stew
- Add the molcajete mixture to the meat. After a couple of minutes, add the sauce and let simmer until tender.
- Add roasted nopales and cook for 10 minutes to blend the flavors.
Step 4. Serve
- Serve with warm corn tortillas and rice.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Use very ripe tomatoes for a richer sauce.
- Adjust the amount of chilies to your desired spice level.
- Don't over-blend the sauce; some texture is desirable.
Nutrition
- N/A
FAQs
1. Can I substitute the nopales? I can't find them in my local grocery store.
Yes! You can substitute with other vegetables like bell peppers, zucchini, or even mushrooms. They won't have the same unique flavor, but they'll still add texture and body to the stew.
2. How long can I store the leftover stew?
Store leftovers in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day!
This Charred Red Sauce Pork Stew with Roasted Nopales is a flavorful and satisfying meal perfect for a chilly evening or a festive gathering. The unique combination of smoky sauce, tender pork, and slightly tangy nopales creates a dish that's both comforting and exciting. Enjoy the delicious results of your culinary adventure!