Need a recipe....carne de puerco

[expressfish]

Did I spell that right ?! I was having lunch at the local mexican returant the other day and the special was carne de puerco.....gal said "its good". yeah buddie, its good. Kinda looks like menudo seasoning mixed w/ pork meat cut in small squares. Almost identical to carne guisada. Anyone have a recipe for this dish / have a nice plum rear quarter in the freezer I'd like to cook up

[mesquitecountry]

it pretty much is carne guisada with pork instead of beef

[chadc]

Buy some carne guisada seasoning from the store and use pork. I do it all the time in a crock pot with venison, when I bring it to work even the non-hunters eat it and love it. If you want extra spice add some chili powder. I also add a can of Rotel and some fresh minced garlic and plenty of fresh cracked black pepper.

Chad

[Walker]

Real carne de puerco is different from carne guisada. Its in a red sauce, at least what I've had was.. Sorry I don't have a recipe for it but you're right. Its darn good.

[Walker]

Found this:
CARNE DE PUERCO CON CHILE VERDE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Boneless pork roast
48 oz Tomatillos, drained &
-crushed
16 oz Green chiles -- chopped
-(Ortega mild green)
5 Garlic cloves -- crushed
1 lg Onion, chopped
3/4 c -- Water
Salt
Pepper

optional -- your favorite fresh green chiles, chopped
or sliced. Cilantro if you like it.

Slice up the pork and trim away most of the fat. Dice
both the lean meat and the fat into 1/2-inch cubes;
set the diced fat aside.

In a heavy pot over a hot flame, cook the lean pork
with the water, stirring until the water is gone and
the meat begins to brown. Add onion & garlic, and
stir constantly until the onion becomes transparent.

Reduce heat to a simmer and add tomatillos & canned
chilis (be *sure* to drain the tomatillos before
crushing; the water they are packed in is too salty).

Cover the pot and simmer slowly for about an hour,
stirring occasionally to prevent sticking.

Meanwhile, render the diced pork fat into cracklings
by sauteeing in a skillet over medium heat until the
pieces are brown and crispy. Drain and salt the
cracklings and set aside; save the lard for any other
dish where you want some high-quality cholesterol
stuff.

After an hour the chile verde should be pretty juicy
but not watery. Add a little water if it's too dry.
Add salt & pepper to taste, and if you want it hotter,
add your fresh chiles now. Cover and simmer again for
at least half an hour. The longer the better.

To serve, sprinkle with chopped cilantro (if used) and
the cracklings. Serve with Spanish rice, tortillas,
black beans, and ice-cold beer. Serves 6 or 8.

[expressfish]

hmmm, green......tomatillos are mild too << good for the tummy, but I guess it could be countered by a spoon of mustard Thanks

[ezed]

carne de puerco

I know what u are talking about. its chunks of pork cooked in a dark red
chili sauce. I make it using dried red chili. soak in cooking liquid and then run thru a blender, i dont have a recipe written down. If i can find one will forward it on to you

[expressfish]

HERE YA GO.......i THINK

Carne de Puerco en Chile Colorado
Red Pork Chili

Mexican Source: Diana Kennedy, Mexican Regional Cooking: Revised Edition

A simple peasant dish from Northern Mexico.
Cook the pork:
1 pound boneless pork, 1/2-inch cubes
1/4 cup water
1 tsp kosher salt

Combine all ingredients in a heavy pan; simmer, covered, until tender (perhaps 30 minutes).
Meanwhile, prepare the sauce:
1/4 tsp cumin, whole seeds
1 tsp kosher salt
4 cloves garlic
1/4 tsp oregano
4 anchos
2 cups water

Toast the cumin seeds in a dry pan until they change color and are fragrant. Pulverize in a mortar. Add the salt and garlic cloves and mash to a paste. Mix in the oregano.

Remove the stems from the anchos. Simmer them in the water for 15 minutes. They should be soft. Drain, but reserve the water. Liquify the anchos in a blender with a small amount of the simmering water. Add the garlic paste and blend further.
Finish the dish:
3 tsp flour

Uncover the pork. Raise the heat and cook away the water, being careful not to burn the pork. The fat from the pork will remain. You can remove some of the fat, leaving a tablespoon or so. Sprinkle the flour over the pork and sauté it until browned. Add the ancho sauce and the rest of the reserved simmering water, strained to eliminate chili seeds if you like. Simmer for 15 mminutes. The sauce should be thin; adjust the water to desired consistency.

[Tuffbroadhead]

Dang it yall are making me HUNGREY!!!!!!

YOU said the magic words for me in your first post CHICKEN Mole'

But its all good stuff, I have a hole in the wall place I love to eat at just north of the San Antonio Auto auction...GREAT Cavalsa Con pollo (SP)

[expressfish]

Oohhhhh, It Was Good............

[SirWraithe]

Sounds good!