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
Carne Guisada
Peppers (Hot)
Carne Guisada
Prep Time
25 min
Cook Time
7 hours
Yield
12 servings (about 2 quarts)
Ingredients
- 1 bottle (12 ounces) beer
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 1 jalapeno pepper, seeded and chopped
- 4 teaspoons Worcestershire sauce
- 1 bay leaf
- 2 to 3 teaspoons crushed red pepper flakes
- 2 teaspoons chili powder
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 2 garlic cloves, minced
- 1/2 teaspoon red wine vinegar
- Dash liquid smoke, optional
- 1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
- 2 large unpeeled red potatoes, chopped
- 1 medium onion, chopped
- Whole wheat tortillas or hot cooked brown rice, lime wedges and chopped fresh cilantro, optional
Directions
- 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.
- 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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