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Thread: Green Stew

  1. #1
    Jerry (Moderator) Lurker

    Default [img]http://www.bonairetalk.c



    Green Chili Stew
    Ingredients to serve 4
    ¼ cup olive oil
    2 pounds boneless pork shoulder, cut into 1-inch cubes
    2 chipotle chilies, crushed
    1 tsp. dried oregano
    2 tsp. ground coriander
    1 tsp. ground cumin
    2 cloves garlic, thinly sliced
    2 medium onions, peeled and ½ inch dice
    2 tsp salt
    1 pound tomatillos, husked, rinsed, and quartered
    1 qt chicken stock
    2 bay leaves
    1 16oz can posole (hominy)
    1 16 oz can pink beans (All canned beans and posole should be rinsed with water in a colander, to wash way all traces of canning residue, before using them)
    3 Poblano Chilies, roasted*, peeled and 1 inch dice Or-2 7 oz. cans California green chilies, seeded and chopped
    For Garnish: Fresh Cilantro leaves, Diced red onion, diced tomato, lime wedges

    Technique
    Over a medium high flame heat the Dutch oven. When it’s hot add 2 tbsp of the oil and then brown the pork cubes. You may have to do this step in batches to avoid crowding. Once the cubes are well browned on all sides remove them from the pot.
    Add the Crushed Chipotles, oregano, coriander and cumin to the fat that remains in the pot, adding the remaining tbsp of oil if necessary, and saut�� until fragrant, about 1 minutes, keep stirring the spice mixture to prevent burning
    Add the sliced garlic and saut�� with the spice blend until fragrant, about 90 seconds.
    Add the diced onions and salt to the pot and stir well. Continue cooking until the onions have begun to brown, approximately 8 minutes.
    Add the tomatillos to the onion mixture and blend well. Reduce the heat and simmer until the tomatillos have softened and released their liquid, about 10 minutes.
    Add the reserved pork cubes, chicken stock, bay leaves, pink beans, posole, and green chilies to the pot, blend well, and allow to simmer until pork is fork tender. Make sure that the stew doesn’t become too dry. Add water as needed.
    Season with salt and pepper to taste.

    Serve garnished with Cilantro, diced red onion and diced tomato with a squeeze of lime.

    This dish is actually better reheated so don’t be shy about doubling the recipe and saving some for leftovers!

    * Roasting Poblano chilies is easy to do on any open flame. Simply rest the chili on your stove top (or oven broiler) and leave in the flame until the skin is burnt and blistered. Once the chilies are charred on all sides remove them to a bag or closed container to allow them to steam while they cool. That will make peeling them all the easier. You can wash off the charred skin that remains on the chilies under running water but I like to leave some on for this dish as it adds a bit of extra smokiness to the finished product.

    Wine:


    2005 Flavium Bierzo Crianza
    Priced from $8.84

    This is a lovely little wine with ripe fruit scents that waft from the glass, uncomplicated but fresh and pure. The palate is soft and enveloping with sweet red fruit tones, good acids and just enough tannin to give this some weight in the mouth.

  2. #2
    Jim Mc -- But you can all me Jacques Lurker

    Default Muy bien. Gracias Geraldo.

    Muy bien. Gracias Geraldo.

    I like the avocado garnish on top. Looks tremendous. Good for a cold Sunday afternoon.

  3. #3
    Jerry Lurker

    Default Jim, I added a pinch or two of

    Jim, I added a pinch or two of smoked paprika just for color, but it added to the taste BIG TIME.

  4. #4
    Jim Mc -- But you can all me Jacques Lurker

    Default Like it. Thanks.

    Like it. Thanks.

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