Mexican Pork and Pepper Stew with Avocado-Citrus Cream

I love pork for its incredible versatility. Depending on the spices you use, you can travel the world with this meat – and that makes me happy. Tonight I wanted to make an avocado-citrus cream I’ve been thinking about, so I went south for the flavor profile. I served it on top of butternut squash noodles but it was also great on its own. Depending on your chili powder, this can be quite spicy or not at all – so feel free to add more spice if you need to kick it up. Either way, the cooling avocado cream will round everything out perfectly.

Pork and Pepper Stew with Avocado-Citrus Cream 2013

Mexican Pork and Pepper Stew

3 lbs. of pork loin, cut in 1 inch cubes

1 T. ground cumin

1 tsp. granulated garlic

2 tsp. salt, divided

1 T. + 1 tsp. coconut oil

1 yellow onion, chopped

1 red bell pepper, chopped

1 jalapeno, seeds removed, minced

4 cloves of garlic, minced

1 1/2 tsp. chili powder

1 tsp. ground coriander

1/2 tsp. chipotle powder

28 oz. diced tomatoes

2 c. water

Directions

1. In a large bowl, massage cumin, garlic, and 1 tsp. of salt into the cubed pork loin.

2. Melt 1 T. coconut oil in a large pot over medium-high heat. Add pork without crowding the pot and brown well. This may take several batches. Set aside.

3. Melt 1 tsp. coconut oil in the pot and add the onion, bell pepper, jalapeno and 1 tsp. salt, stirring and scraping up any brown bits until the vegetables begin to soften. Add the minced garlic and stir until fragrant, then add the chili powders and coriander. Return the pork to the pot with its juices and pour in the tomatoes and water. Bring to a boil, then lower the heat to medium to keep a lively bubble.

4. Leave the lid off and allow the mixture to bubble until most of the liquid is gone for a thick stew. This will take about an hour. Check the tenderness of the pork and when ready, serve with a generous dollop of Avocado-Citrus Cream (recipe follows).

Serves 4-6

Avocado-Citrus Cream

1 avocado

1/2 c. cilantro

Juice from 1 lime

Juice from 1/2 an orange

1 clove of garlic

1 tsp. ground coriander

1/2 t. salt

2 T. water

Directions

1) Place everything in a blender and blend until very smooth and silky. I used a Magic Bullet, but you could even mash it with a fork. A little chunkier but still tasty!

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9 thoughts on “Mexican Pork and Pepper Stew with Avocado-Citrus Cream

  1. Pingback: A Cacophonous Awakening | emilykarn

  2. Fabulous recipe! And fairly easy. Hardest part was browning the meat. My hub loved it too. Will be making it again. We didn’t make the cream but definitely will next time! Thank you!

  3. we all loved this. we used leftover pork loin that was cooked on the grill with brown sugar, whiskey, dijon mustard and a rub called cold mountain rub. It was very very flavorful and the avacado topping wasjust right to cool it off yet retain the flavor. great receipe. its a keeper.thanks.

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