Monday, January 17, 2011

Green Chile Pork Stew

I stumbled across this delectable recipe and knew I had to make it!!  Every bite was savory and comforting, which is perfect for these cold winter days.  This was one of those dishes that make you sad when the last bit is all gone. The picture is a little yellow - we need to find a way to improve the lighting when we aren't taking pictures during the day in natural light!

 Green Chile Pork Stew
Adapted from Fete and Feast

1 Tbsp olive oil
8 oz. fresh chorizo
2 medium yellow onions, chopped
1 carrot, chopped
1 shallot, minced
2 lb. pork cutlets, cut into 1/2 inch cubes
½ tsp. pepper
1 c. chopped green chilies or 4 oz. can
2 tsp. dried oregano
2 tsp. ground cumin
3 c. chicken broth
2 Tbsp. yellow corn meal
4 Tbsp. water

Garnishes (optional)

Shredded cheese like Monterrey Jack, manchego, or Queso Asadero
Sliced green onions
Sliced jalapenos
Sour cream


Heat the olive oil in a large Dutch oven over medium heat until until hot.  Add the chopped fresh chorizo and saute until crispy.  Remove the chorizo with a slotted spoon and add the onions, carrots, and shallots to the oil in the pan.  Saute about 5 minutes, or until the vegetables are soft.

Add the pork and saute for five minutes or until pork is no longer pink on the outside.  Add the chilies, oregano, and cumin to the pot; stir to combine.  Add the chorizo back in and the chicken broth; stir well.  Raise the heat to medium and bring the stew to a boil.  Reduce the heat to low, cover, and simmer for one hour, or until the pork is tender.

Mix the corn meal and water together in a small bowl. Add to the pot and stir to combine.  Raise the heat to medium and bring the stew back to a boil. Cook for five minutes until it begins to thicken slightly.

Serve with garnishes and warm tortillas.

I was waiting for an opporunity to use the individual crocks I found at Crate and Barrel, so I spooned some stew into them and covered them with cheese.  I broiled them for a few minutes until the cheese was melted!


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