Mexican pork and capsicum stew
This Mexican Pork and Capsicum Stew features tender pork fillets, vibrant red peppers, and aromatic spices, all served over fluffy white rice. It's a hearty dish that brings robust flavors of Mexico to your dinner table.
Cook time 20 min
Prep time 10 min
Ingredients:
1 cup white rice2 tbsp olive oil
3 pork fillets
1 onion
1 red pepper
1/3 cup spice mix
Experience the robust flavors of Mexican cuisine with this delicious Mexican Pork and Capsicum Stew. This hearty dish features tender pork fillets, vibrant red peppers, and a blend of spices, all served over a bed of fluffy white rice. Perfect for a cozy dinner, this recipe brings a taste of Mexico to your table.
Instructions:
- Rinse the white rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, add the rice and 2 cups of water.
- Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the water is absorbed and the rice is tender.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
- While the rice is cooking, finely chop the onion.
- Cut the red pepper into thin strips.
- Season the pork fillets with salt and pepper to taste.
- In a large skillet or pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add the pork fillets and cook for about 4-5 minutes on each side, or until they are nicely browned and reach an internal temperature of 145°F (63°C).
- Remove the pork from the skillet and set aside to rest. Once cooled a bit, cut the pork into bite-sized pieces.
- In the same skillet, add the chopped onion and red pepper strips.
- Cook for about 5-7 minutes, or until the vegetables are softened and the onion becomes translucent.
- Stir in the 1/3 cup of spice mix into the vegetables. Cook for another 2 minutes, allowing the spices to become fragrant.
- Add the bite-sized pieces of pork back into the skillet with the vegetables.
- Stir well to combine and let the mixture simmer for another 5 minutes to allow the flavors to meld together.
- Serve the Mexican pork and capsicum stew over a bed of fluffy white rice.
- Garnish with fresh cilantro or lime wedges, if desired.
- Enjoy this hearty and flavorful Mexican pork and capsicum stew!
This Mexican Pork and Capsicum Stew is a delightful combination of savory pork and sweet peppers, seasoned with a flavorful spice mix. By following these tips and steps, you'll create a dish that's not only delicious but also full of authentic Mexican flavors. Serve it over white rice for a complete, satisfying meal that will surely impress your family and friends.
Mexican pork and capsicum stew FAQ:
Cook the pork fillets for about 4-5 minutes on each side in a skillet, until they are nicely browned and reach an internal temperature of 145°F (63°C). This ensures they are cooked through and tender.
Allow the stew to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat properly before serving.
Yes, you can use chicken, turkey, or even beans for a vegetarian option. Adjust cooking times as needed; chicken and turkey should reach the same internal temperature of 165°F (74°C).
A medium saucepan is ideal for cooking the rice, typically about 2-quart capacity, which allows enough space for the rice to absorb water and cook evenly.
You can use a pre-made Mexican spice mix, taco seasoning, or create your own blend with common spices like cumin, paprika, and chili powder to suit your taste.
Tips:
- Marinate the pork fillets in the spice mix for at least 30 minutes before cooking to enhance the flavor.
- Use a variety of peppers like green or yellow to add more color and a slight variation in taste.
- For a spicier kick, add a chopped jalapeño or a pinch of cayenne pepper to the stew.
- Use a heavy-bottomed pot or a Dutch oven for even cooking and to prevent the stew from burning.
- Garnish with fresh cilantro and a squeeze of lime juice for a fresh, zesty finish.
Nutrition per serving
4 ServingsCalories 390kcal
Protein 36g
Carbohydrates 50g
Fiber 1.93g
Sugar 3.24g
Fat 10g
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