We wanted to relax last night and cook something delicious, and while leafing through the latest Food & Wine magazine, this spicy Mexican-style stew seemed like the perfect thing!
This recipe is from California winemaker Andrew Murray.
We made a trip to the farmers market and got started.
Trust me, you won't be sorry after cooking this! 
ingredients
2 tablespoons vegetable oil
1 1/2 pounds boneless pork loin, cut into 3-inch chunks
Salt and freshly ground pepper
2 large celery ribs, finely diced
1 small red onion, finely diced
1 Anaheim chile, seeded and finely diced
2 garlic cloves, minced
2 teaspoons mild chile powder
1 tablespoon ground cumin
Pinch of dried oregano
2 cups chicken stock or low-sodium broth
1 cup 1/2-inch-diced carrots
Two 6-ounce russet potatoes, peeled and cut into 1-inch dice
One 28-ounce can diced tomatoes
1 pound tomatillos—husked, rinsed and cut into 1-inch dice
Hot sauce
Chopped cilantro, for garnish
Corn tortilla chips, for serving
directions
In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.
Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.
ingredients 2 tablespoons vegetable oil
1 1/2 pounds boneless pork loin, cut into 3-inch chunks
Salt and freshly ground pepper
2 large celery ribs, finely diced
1 small red onion, finely diced
1 Anaheim chile, seeded and finely diced
2 garlic cloves, minced
2 teaspoons mild chile powder
1 tablespoon ground cumin
Pinch of dried oregano
2 cups chicken stock or low-sodium broth
1 cup 1/2-inch-diced carrots
Two 6-ounce russet potatoes, peeled and cut into 1-inch dice
One 28-ounce can diced tomatoes
1 pound tomatillos—husked, rinsed and cut into 1-inch dice
Hot sauce
Chopped cilantro, for garnish
Corn tortilla chips, for serving
directions
In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.
Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.
No comments:
Post a Comment
Hola!
I enjoy reading your comments. Thanks for stopping by Viva Cindy!