Mexican Wedding Stew

Ingredients

• 2 pounds (900g) pork shoulder or beef chuck, cut into chunks 2 pounds (900g) pork shoulder or beef chuck, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• 2 bay leaves 2 bay leaves
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes and tomato paste to the pot, stirring well to combine. Cook for a few minutes until the tomatoes start to soften.
3. 3.
   Season the meat with salt, pepper, cumin, dried oregano, and chili powder. Add the seasoned meat to the pot and brown it on all sides.
4. 4.
   Pour in enough water to cover the meat, add the bay leaves, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the meat is tender.
5. 5.
   Stir in the white vinegar and adjust the seasoning if needed. Simmer for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   Remove the bay leaves and garnish the stew with fresh cilantro before serving. Serve hot with rice or warm tortillas.

Treat your ingredients with care...

• Pork shoulder or beef chuck — For the best results, choose well-marbled meat that will become tender and flavorful when slow-cooked.
• Tomato paste — If you don't have tomato paste, you can substitute it with an equal amount of tomato sauce, but keep in mind that the sauce will be slightly thinner in consistency.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor and aroma.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño or serrano pepper to the stew.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Mexican Wedding Stew is best served hot, allowing the flavors to fully develop. Serve it with a side of fluffy white rice or warm tortillas to soak up the delicious sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To present the Mexican Wedding Stew beautifully, ladle it into individual bowls, making sure to include a generous amount of meat and sauce in each serving. Sprinkle some fresh cilantro on top for an appealing touch. Serve with a side of rice or tortillas on a separate plate to complete the presentation.