Slow Cooker Carne Guisada
If you have never heard of carne guisada, well now you have. It is essentially stewed meat, and typically done with pork, it can be done with chicken, or beef, and in my case, pork. It’s one of those comfort foods that everyone can identify with, and one that is super versatile as it can be used in tacos, enchiladas, burritos, or event stand on its own. This is my take on a slow cooker carne guisada, as one I was pinched for time during the work week, and two, who doesn’t love the slow cooker?
Let’s get started.
Ingredients:
- 2 pounds of boneless pork ribs, roughly chopped
- 2 tbsp canola oil
- 1 whole onion, chopped
- 1 green bell pepper, chopped, seeds removed
- 4 cloves garlic, chopped
- 1 tsp cracked black pepper
- 1 tsp salt, to taste
- 2 tsp cumin powder
- 1 tsp paprika
- 2 tsp chili powder
- 1/2 tsp Mexican oregano
- 1 whole tomato, chopped
- 1/2 cup water
- flour tortillas, warmed, optional
- fresh cilantro, optional
- hot sauce, optional
Start by heating a large skillet on medium-high heat. Once heated, add in the oil, and let it come to temperature for about 10 seconds. Add the pork, and sear the pork on each side. Once seared, place the pork into your slow cooker. Return the skillet to the stove, and toss in the chopped onion. Cook for about 2 minutes, then add in the water to deglaze the skillet. Pour everything into the slow cooker.
With the remaining ingredients, with the exception of the tortillas, cilantro, and hot sauce, add to the slow cooker, and give everything a cook stir. Cover, and cook on low heat for 7 hours.
Before serving, I like to lightly shred the pork, however leaving some cubes together. Now you can go ahead and serve as is, but I like to sear mine on the stove once again. So what I do is add a skillet on medium-high heat to the stove. Next I add in however much carne guisada I think will hold with two tacos, and mixing it around for a couple of minutes until some of the pork caramelizes, and some of the juices run clear.
Add to the warmed tortillas, and dig in.
Words can’t explain how awesome this meat mixture is. It’s super tender, and just loaded with great spices and flavor. It’s a definite winner for tacos, that’s for sure. So if you are looking to steer away from your standard taco meat, give this one a shot. Hope you enjoy!
Slow Cooker Carne Guisada
Ingredients
- 2 pounds of boneless pork ribs roughly chopped
- 2 tbsp canola oil
- 1 whole onion chopped
- 1 green bell pepper chopped, seeds removed
- 4 cloves garlic chopped
- 1 tsp cracked black pepper
- 1 tsp salt to taste
- 2 tsp cumin powder
- 1 tsp paprika
- 2 tsp chili powder
- 1/2 tsp Mexican oregano
- 1 whole tomato chopped
- 1/2 cup water
- flour tortillas warmed, optional
- fresh cilantro optional
- hot sauce optional
Instructions
- Start by heating a large skillet on medium-high heat. Once heated, add in the oil, and let it come to temperature for about 10 seconds. Add the pork, and sear the pork on each side. Once seared, place the pork into your slow cooker. Return the skillet to the stove, and toss in the chopped onion. Cook for about 2 minutes, then add in the water to deglaze the skillet. Pour everything into the slow cooker.
- With the remaining ingredients, with the exception of the tortillas, cilantro, and hot sauce, add to the slow cooker, and give everything a cook stir. Cover, and cook on low heat for 7 hours.
- Before serving, I like to lightly shred the pork, however leaving some cubes together. Now you can go ahead and serve as is, but I like to sear mine on the stove once again. So what I do is add a skillet on medium-high heat to the stove. Next I add in however much carne guisada I think will hold with two tacos, and mixing it around for a couple of minutes until some of the pork caramelizes, and some of the juices run clear.
- Add to the warmed tortillas, and dig in.
