This is Potluck week at IHCC, (I Heart Cooking Clubs) and I selected a wonderful recipe from Rick Bayless out of his Authentic Mexican Cookbook. Which, after perusing the library book with extreme covetousness, for weeks already, I now have coming via Amazon. My very own copy.
There are a few steps involved. It is not quick and easy. Just so you know. But I started early, doing one thing at a time, and then setting preparations aside. First the pork to simmer an hour, then to cool off.. Then the potatoes, etc. If you don't try to rush things, and take it easy, it goes smoothly. I like how the meat and the potatoes are first cooked til tender, then fried nice and golden with the onions.
Again, as I have a tendency to do, with my fear of overly spicy hot food, cut down the chili peppers by a bit too much, though the flavors were all outstanding. I can add more heat to the left-overs to amp things up. Also, the recipe called for a fresh Farmer's type cheese or quesa fresca, but I didn't have, so used Monterey Jack instead.
We loved this flavorful Mexican feast of a savory, spicy stew, with light side salads of mixed greens, and warmed flour tortillas. The stew is garnished with slices of avocado and cheese. I added in sprinkles of cilantro. Will share with Beth Fish Reads for her Weekend Cooking meme, as well as wit the group at IHCC for our Potluck, and Deb of Kahakai Kitchen for Souper Sundays.
Pork and potatoes with spicy sauce sounds wonderful! The twice-cooked method must make it very savory. You sound like a very patient cook!
ReplyDeletebest... mae at maefood.blogspot.com
This sounds delicious, Claudia. Up here in Canada, Mexican cooking often gets short shrift. I'll have to see if my library could lend me this book to peruse.
ReplyDeleteI'd like this! Have a great week. Cheers from Carole's Chatter
ReplyDeleteOh I love the sound of this. I know I have a Rick Bayless book or two around here. I'll have to see if this is one of them. We like spicy so I'm always adding extra!
ReplyDeleteI love a good recipe like this one. I don't mind if something is involved as the kitchen is my happy place, looks like a great meal. Glad you mentions warm tortillas, for some reason I never think of warming them and that can make a difference.
ReplyDeleteThis looks and sounds like comfort food! Great dish
ReplyDeleteThat does look like a Mexican feast, one that I would love to delve into!
ReplyDeleteThis is one of those meals you sit down to savor. I can imagine the smells as this cooked away. Looks so rich and satisfying. Extra avocado slices for me:)
ReplyDeleteCongrats on your new Bayless book! I'd like a copy of that one as well.
Pork and potatoes. I'd love a bowl please. :)
ReplyDeleteAuthentic Mexican is such a great resource--so informative and some wonderful recipes too. Your tinga looks amazing and definitely worth the time and effort involved.
ReplyDelete(By the way, stew counts as soup if you want to link it up to Souper Sundays this week!)
;-)
It looks great! I think I would plan a couple meals with the idea of using the extra to make the stew when it's all said and done.
ReplyDeleteThere is something rewarding and comforting about slow-cooked food. You've got the right approach of taking it easy and everything would fall together. Wonderful dish!
ReplyDeleteThanks Deb, I will.
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