Yucatan Pork Stew With Bacon And Cauliflower Recipe

Name: Yucatan Pork Stew With Bacon And Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 thick-cut strips bacon, cut crosswise into 1-inch wide strips; 4 lbs trimmed boneless pork shoulder, cut into 2-inch pieces; 2 teaspoons salt and 1 tsp fresh ground pepper; 2 large onions, cut into 1/2-inch pieces; 8 garlic cloves, smashed; 1 jalapeno, seeded and sliced; 2 bay leaves; 1 pinch ground cloves; 6 cups chicken broth; 2 lbs cauliflower, broken into chunks; 4 ounces feta cheese, crumbled; 2 tablespoons chopped cilantro

Servings: persons

6 thick-cut strips bacon, cut crosswise into 1-inch wide strips
4 lbs trimmed boneless pork shoulder, cut into 2-inch pieces
2 teaspoons salt and 1 tsp fresh ground pepper
2 large onions, cut into 1/2-inch pieces
8 garlic cloves, smashed
1 jalapeno, seeded and sliced
2 bay leaves
1 pinch ground cloves
6 cups chicken broth
2 lbs cauliflower, broken into chunks
4 ounces feta cheese, crumbled
2 tablespoons chopped cilantro

1
In a very large heavy stew pot, cook the bacon over medium heat until fat is rendered. Scoop out bacon and transfer to a deep bowl, leaving rendered fat behind.
2
Season the pork with salt and black pepper and add half of it to the casserole. Cook over medium-high heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to the bowl with the bacon. Brown the remaining pork.
3
Return all of the pork and bacon to the casserole along with any accumulated juices. Stir in the onions, garlic, jalapeno, bay leaves, cloves, and chicken broth; season with salt and pepper to taste and bring to a boil. Add the Ragu, nestling the pork into the sauce. Cover and cook over low heat until the pork is very tender, about 2 hours. Discard the bay leaves, add the cauliflower, bring to a simmer and cook 10 minutes. Stir in the Feta cheese and cilantro.

2994

kcal

Calories

150

Fat

Carbs

314

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 thick-cut strips bacon, cut crosswise into 1-inch wide strips, 4 lbs trimmed boneless pork shoulder, cut into 2-inch pieces, 2 teaspoons salt and 1 tsp fresh ground pepper, 2 large onions, cut into 1/2-inch pieces, and more.

Yes, Yucatan Pork Stew With Bacon And Cauliflower falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yucatan Pork Stew With Bacon And Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions