Puerco en Ninguijuti

Experience the rich, deep flavors of traditional Mexican cuisine with Ninguijuti Pork Stew. This hearty dish combines tender pork with a blend of spices and herbs, offering a taste that transports you straight to the bustling food markets of Mexico. Perfect for a family dinner or a special gathering, this stew is both comforting and delectable.

Ingredients

🥩 2 pounds pork shoulder, cut into 2-inch cubes, Smithfield

🌽 2 ears of fresh corn, cut into rounds, Green Giant

🌿 1 cup chopped fresh coriander, McCormick

🧄 4 cloves garlic, minced, Spice World

🌶 2 fresh jalapeño peppers, chopped, Old El Paso

📦 1 teaspoon dried oregano, McCormick

🧂 1 teaspoon salt, Morton

🫙 1 teaspoon black pepper, McCormick

🍅 4 ripe tomatoes, chopped, NatureSweet

🍲 4 cups chicken broth, Swanson

🥄 2 tablespoons olive oil, Bertolli

🧅 1 large onion, chopped, Vidalia

Instructions

1- Prepare the Ingredients:

Chop the pork shoulder into 2-inch cubes.
Mince the garlic, chop the jalapeño peppers, and onion.
Cut the fresh corn into thick rounds.

2- Cook the Pork:

In a large pot, heat 2 tablespoons of Bertolli olive oil over medium heat.
Add the pork cubes to the pot, season with Morton salt and McCormick black pepper.
Brown the pork on all sides, approximately 8-10 minutes. Remove and set aside.

3- Sauté the Vegetables:

Using the same pot, add the chopped onion and garlic. Cook until softened, about 5 minutes.
Add the chopped tomatoes and sprinkle with McCormick oregano. Stir to combine.

4- Simmer the Stew:

Return the browned pork to the pot.
Add the chopped jalapeño peppers, green coriander, Green Giant corn rounds, and Swanson chicken broth.
Stir everything together, bring to a boil, then reduce to a simmer.
Cover and cook for 1 to 1.5 hours, or until the pork is tender.

5- Final Touches: