Mexican-Style Pork Stew with Corn
Ingredients
2 servings
- Pork 300 g
- Canned corn 0.5 cup (80 g)
- Onion 2
- Garlic 2-3 cloves
- Sweet red pepper 1
- Chili pepper 1-5
- Potatoes 3-4
- Vegetable oil 1 tbsp
- Tomato paste 1 tbsp (17 g)
- Water 0.5 cup (plus a little for the tomato paste) (100 ml)
- Parsley, dill 3-4 sprigs
- Salt, ground coriander, ground chili pepper to taste
Step-by-step recipe
How to brown the meat with the onion
Meat with corn is easy to cook in a deep skillet with a lid or a saucepan. It is also an easy dish to cook outdoors.
Cut the meat, pork (neck is best), into not-too-large pieces.
Once I asked a foreign acquaintance how to cut the meat. He asked, “Do you know what a cherry is?” I do. “Great, cut it like a plum.”
Brown the meat. Heat 1 tbsp of vegetable oil in the saucepan and add the cut pork. Do not salt it or add any spices at this stage. Without covering the pan, brown the meat over high heat for 8-10 mins until golden, stirring fairly vigorously so it browns evenly.
Peel the onion and cut it into thick strips. Sprinkle the meat with 1-2 pinches of ground coriander and salt lightly. Add the onion to the meat and cook everything over medium heat until the onion is soft.
How to stew with the vegetables and corn
If you do not want the meat with corn to be too hot, it is best to use the chili pods whole, without cutting them. Canned or dried pods work well. The amount of heat is entirely up to you, but I will say this: meat with corn, peppers and vegetables should be noticeably spicy.
Remove the stem and seeds from the sweet red pepper and cut it up. The size is up to you, but not too small, so the pieces of pepper are clearly felt in the dish. Add the cut pepper, the chili pods and the peeled garlic, roughly chopped. Stew the meat and vegetables under a lid for 10 mins over the lowest heat.
Add 0.5 cup of canned corn (80 g) kernels, without the liquid from the can.
Peel the potatoes and cut them into cubes. Add the potatoes to the meat and vegetables, pour in half a cup of water (100 ml) from the kettle, and stew everything under a lid over low heat until the potatoes are almost done. This usually takes 12-15 mins. Stir the meat with the corn and vegetables gently, trying not to damage the chili pods; it is better to add the heat in a controlled way.
How to add the tomato and herbs
Dilute 1 tbsp of tomato paste (17 g) with water and add it to the saucepan. Stir everything gently and stew under a lid for 5 mins.
Finely chop the parsley and dill and add them to the saucepan.
Decide how hot you want the meat with corn to be. It is very handy to add heat with finely chopped fresh hot pepper, or with coarsely ground dried chili, even with the seeds. It is hard to advise here, so it is up to you. After adding the herbs and chili, cover the saucepan and let it stand over the lowest heat for 2 mins.
Serving
Divide the finished meat with corn among plates, adding 1-2 of the chili pods it was cooked with.
Garnish with a sprig of herbs.
Meat with corn is very good with fresh cornbread. Those who like it hot, like me, can eat it with a bite of hot pepper pod on the side.
And nobody will stop you from having a bottle of cold Mexican Corona Extra beer with the meat and a couple of pickled Bulgarian peppers.
Calories and macros
700 kcal
Serving ≈ 580 g
- Protein34 g20% of kcal
- Fat35 g47% of kcal
- Carbs55 g33% of kcal
100 g120 kcalProtein 5.9 gFat 6 gCarbs 9.4 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.