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Low Carb Pork Carne Guisada Recipe Low Carb Maven

WEBApr 4, 2023 · Add the chile powder, cumin, garlic powder, 2 cloves, half of the salt and the bay leaf. Saute until fragrant and then add the chicken …

Rating: 4.7/5(3)
1. Heat 1 tablespoon of the oil in a dutch oven on medium-high heat. Brown the cubed pork loin in batches removing the browned pork to a plate when finished cooking. Add more oil as needed.
2. While the pork is browning, rough chop the peppers, onion, tomato and garlic. When the pork has been browned, add the rest of the oil and saute the vegetables in the pot. Add the chile powder, cumin, garlic powder, 2 cloves, half of the salt and the bay leaf. Saute until fragrant and then add the chicken broth, and browned pork loin with juices. Simmer for 1 1/2 - 2 hours, until the pork is tender. At the last 20 minutes of cooking, add the cinnamon stick. Don't forget to remove the cinnamon stick and bay leaf before serving!
3. While the Pork Carne Guisada is simmering, cut up the cauliflower and grate it in a food processor, or by hand. This will be your low carb cauliflower "rice". Put the raw, grated cauliflower rice in a microwave proof glass bowl and add 2-3 tablespoons of water. Cover with plastic wrap. When you are ready for dinner, microwave the cauliflower rice on high for 3-5 minutes depending on your desired texture. Carefully pour out the extra water. Add the ghee, chopped cilantro and salt and pepper to taste. Mix.
4. I like to cook my pork garne guisada until the sauce is almost thick enough to eat in tortillas. Then, I add the thickener as a slurry. This is a personal preference. Others like their Pork Carne Guisada more like a stew. That's how I like my Beef Carne Guisada - more like a stew.

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Carne Guisada Recipe (Con Papas) + VIDEO A Spicy …

WEBApr 12, 2021 · To make Carne Guisada from scratch, first place a large 6-8 quart pot over medium-high heat. Add the oil and once it is hot, add the …

1. Set a large 6-8 quart pot over medium-high heat. Add the oil. Once hot, add the beef stew meat into the pot along with the adobo seasoning. Stir to coat and brown the meat on all side, 5-7 minutes.
2. Next add in the chopped onion, peppers, garlic, cilantro, cumin, chili powder, paprika and beef bouillon. Stir and sauté the veggies with the beef another 5 minutes to soften.
3. Stir in the tomatoes, beer, and 2 cups water. Turn the heat down to medium. Cover and simmer the stew for 1 ½ to 2 ½ hours, or until the beef is very tender. Stir occasionally.
4. When the beef is getting close to fork-tender, peel and chop the potatoes into ½ inch cubes.

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