Carne Guisada
TOTAL TIME: Prep: 25 min. Cook: 7 hours
YIELD: 12 servings (about 2 quarts).
While living away from Texas for a while, my boyfriend and I grew homesick for the spicy flavors of home. We've made this recipe a few times now, and it goes really well with homemade flour tortillas. We love it over rice, too. —Kelly Evans, Denton, Texas
Ingredients
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1 bottle (12 ounces) beer
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1/4 cup all-purpose flour
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2 tablespoons tomato paste
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1 jalapeno pepper, seeded and chopped
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4 teaspoons Worcestershire sauce
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1 bay leaf
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2 to 3 teaspoons crushed red pepper flakes
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2 teaspoons chili powder
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1-1/2 teaspoons ground cumin
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1/2 teaspoon salt
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1/2 teaspoon paprika
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2 garlic cloves, minced
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1/2 teaspoon red wine vinegar
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Dash liquid smoke, optional
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1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
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2 large unpeeled red potatoes, chopped
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1 medium onion, chopped
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Whole wheat tortillas or hot cooked brown rice, lime wedges and chopped fresh cilantro, optional
Directions
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1.
In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours.
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2.
Discard bay leaf; skim fat from cooking juices. Shred pork slightly with 2 forks. Serve with remaining ingredients as desired.
Nutrition Facts
2/3 cup: 261 calories, 12g fat (4g saturated fat), 67mg cholesterol, 200mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 medium-fat meat, 1 starch.
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