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Pork Stew with Pineapple |
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Serves: 4
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(Cerdo con Piña)
Category: Pork
During one of our early trips to Mexico City about 25 years ago, when the Hotel Majestic was still grand and before a devastating earthquake damaged so much of the historical center around the city's cathedral, the Majestic's rooftop dining room featured a lavish Mexican buffet. My husband and I worked our way through most of the dishes when we dined there. This is my interpretation of the pork with pineapple dish that lingers in my memory. Serve with white rice.
1 tablespoon vegetable oil or olive oil
2 1/2 pounds boneless pork loin country-style ribs, cut in 1-inch pieces
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
2 medium onions, sliced in wedges from top to root end
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 cup canned fat-free reduced-sodium chicken broth
3/4 cup drained pineapple chunks, fresh or canned
1/4 cup pineapple juice from draining the pineapple
1 tablespoon Worcestershire sauce
1 tablespoon ground ancho or pasilla chili powder
1/4 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1. Preheat oven to 350°. Heat the oil in a large ovenproof pan over medium-high heat. Brown the meat, in batches, and season with 1/2 teaspoon of the salt and pepper. Remove the browned meat to a bowl as it browns.
2. Add the onions, oregano, and remaining salt to the pan and cook, partially covered, stirring frequently to scrape up browned bits from the pan bottom, about 2 minutes. Add the remaining ingredients and return the meat and collected juices to the pan. Stir to combine. Bring to a boil. Cover and place in the oven and cook 45 to 50 minutes or until the meat is very tender. Add salt, if needed. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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