Sunday, August 5, 2012

Spicy Puerco y Fideo

My husband decided it was time to grill again leaving me with a barrage of leftovers.  The menu consisted of Puerco, Maiz and Frijoles.  This is one of the funnest recipes I've ever created, and certainly one of the best.  I used the leftovers I had to put this together so I've made comparable substitutes where necessary.  Making home made egg noodles is easy and economical.  If you prefer a 16oz package will work just as well.  Serves 4 to 6.

Spicy Puerco y Fideo
3 Lbs Pork Cubed
2 Ears of Corn Kernels removed (or 2 cups frozen)
1 1/2 Cups Brown Beans (or 16oz can drained/rinsed)
1 16oz Can Spicy Stewed Tomatoes
1 4oz can Green Chilies
1/4 Cup Flour and 1/4 Cup Cold Water
2 Eggs
1 1/2 Cup Flour + 3 Tbs
                                                     1/2 Tsp Salt
                                                     2 Tsp Baking Powder
                                                     1 Tbs Chili Powder (optional-I used for flavor and spice)

If you do not have leftover pork any cut of meat will do.  Simply dice into cubes and brown in 1 tablespoon olive oil.  Toss puerco and next five ingredients into crock pot and cook on high for 4 hours or on low for six hours.

Beat eggs in mixing bowl until smooth.  Add flow and spices and stir until dough is sticky.  Place on flower coated surface and kneed in additinoal flour until dough is stiff.  Tip: Be sure to coat hands with flour also.  Roll dough into a large thin layer and let set for thirty minutes allowing noodles to slightly dry.  Cut dough into 1/4" X 3" strips and cook in boiling water with 1 teaspoon of olive oil for 10 minutes.

Meanwhile whisk flour and cold water together until smooth.  Briskly stir into puerco until thickened.  Remove from heat and let stand for 15 minutes.  Serve over fideo.

No comments:

Post a Comment