My Own Tex Mex Spicy Pork, Chile and Garbanzo guisado Recipe

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My Own Tex Mex Spicy Pork, Chile and Garbanzo guisado
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Ingredients
18
Count
Nutrition
1455
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. In a skillet with lid, cook the meat using the oil to prevent sticking. Brown over high to medium high heat on all sides so it gets cooked most of the way through before adding the next ingredients.
  2. When meat is mostly cooked through, add chopped onion and diced green bell or pasilla pepper. Let meat, onions and pepper cook together, turning all occasionally to cook on both sides and to distribute heat evenly across ingredients. Let meat and veggies sauté together for 3 or 4 minutes.
  3. When meat, onions and pepper are pretty well soft and blended, add the Mexican spices listed in the ingredient list above, and also add the garbanzo beans.
  4. Before covering, put in two tablespoons of water to let the spices steam in when you cover the skillet.
  5. Reduce heat a little to medium low and cover the skillet. Let all simmer together until the spices are steamed into the meat and veggies.
  6. Occasionally lift lid and stir all the ingredients around with a spatula and turn meat and veggies over so the spices coat both sides and cook into it.
  7. After about 5 minutes, open lid and add tomato sauce with the sugar dissolved into it.
  8. Stir tomato sauce into the other ingredients to coat and blend.
  9. Cover and reduce heat to low simmer. Heat over low heat or the tomato sauce may burn.
  10. Simmer at least 5 -10 minutes or more.
  11. If stew is too thin, make a slurry of the masa harina and 2/3 cup water and stir in slowly mixing around. You may need to temporarily turn up the heat to make it thicken but be careful not to burn the tomato sauce by turning up too high.
  12. Stir until you see the stew thicken, Then cover and reduce heat and leave alone until it is served.
  13. In the meantime, prepare the garnishes.
  14. If you like cilantro, I strongly recommend making that a part of the garnish for the finished stew.
  15. Don't add fresh cilantro while cooking as this makes it turn bitter. Wait until the dish is served and sprinkle over the top with optional other garnishes. Lemon juice also adds to the flavor as a garnish.
  16. I suggest serving this stew over rice and accompany with the lemon juice, chopped cilantro and. whatever else you want to put on it.
  17. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1455.01 Kcal (6092 kJ)
Calories from fat 1194.71 Kcal
% Daily Value*
Total Fat 132.75g 204%
Cholesterol 130.61mg 44%
Sodium 1567.88mg 65%
Potassium 1055.56mg 22%
Total Carbs 42.34g 14%
Sugars 7.36g 29%
Dietary Fiber 3.25g 13%
Protein 24.7g 49%
Vitamin C 5.7mg 9%
Iron 3.1mg 17%
Calcium 112.9mg 11%
Amount Per 100 g
Calories 383.18 Kcal (1604 kJ)
Calories from fat 314.63 Kcal
% Daily Value*
Total Fat 34.96g 204%
Cholesterol 34.4mg 44%
Sodium 412.9mg 65%
Potassium 277.98mg 22%
Total Carbs 11.15g 14%
Sugars 1.94g 29%
Dietary Fiber 0.86g 13%
Protein 6.5g 49%
Vitamin C 1.5mg 9%
Iron 0.8mg 17%
Calcium 29.7mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 39.5
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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