Soup, Stew, and Chili Recipes and lots of
Pork Stew with Green Chiles
Soup & Stew,
Yields: 6 servings
Prep time: 30 min
Cook time: 2 hr
4 pounds pork shoulder with bone, fat trimmed and cut into 1 1/2-inch cubes
1/3 cup chicken stock or broth
2 to 3 tablespoons
olive oil, as needed
onions, cut into 1/4-inch wedges
1 large leek (white part only), cut in half and rinsed of any debris
6 to 8 large
garlic cloves, minced
3 tablespoons ground cumin
1 teaspoon ground Chipotle powder
1 (28-ounce) can peeled whole plum
tomatoes, cut up prior to putting into the stew*
1 1/2 pounds
chile pepper, blistered and skins removed**
2 tablespoons chopped oregano leaves***
salt and freshly-ground
black pepper to taste
cilantro, for garnish
Fresh lime wedges, for garnish
* Any easy way to
cut up can tomatoes is to leave them in the can and insert clean kitchen shears into the
opened can to cut the tomatoes. This easy technique is much easier than using the
food processor or cutting each tomato with a knife on a cutting board.
** I used a
combination of chile peppers (1 Giant Marconi, 3 Poblano, 1 cayenne, 5
Hatch Chile Peppers and 1 Serrano chile pepper). You may use whatever chile
peppers you prefer or can find in your market. Learn how to prepare, roast, and
*** I used Mexican
oregano in this recipe. Mexican oregano is stronger and less sweet than regular
oregano. It is well suited to the spicy, hot, cumin-flavored dishes or Mexico
and Central America. Perfect for chili and salsa.
In a large 6-quart soup pot or
cast-iron Dutch oven over medium-high heat, combine pork cubes with 1/3 cup
chicken stock/broth; cover and cook approximately 20 minutes, stirring
occasionally, until the meat has released it's juices. Remove pot from the heat.
Using a slotted spoon, remove the meat to a large plate and set aside.
Drain the broth/juices from the
pot into a bowl. Place the bowl of broth in your freezer for the fat to congeal.
Once the fat has congealed, remove the jellied liquid from the freezer and,
using a spoon, lift off all congealed fat and discard. Set remaining broth aside
to use in your stew.
the soup pot back on medium heat; add olive oil and let heat. Add
onions and fennel; sauté until they begin to soften. Add garlic, cumin, and
Chipotle power; cover pot, and cook approximately 8 minutes or until onions are
soft, stirring occasionally.
Return the meat and any accumulated juice to the pot. Add cut up tomatoes (with their juice), and bring
almost to boiling. Reduce heat to a gentle simmer, cover pot, and cook for 1
hour. NOTE: During this
time, remove the lid and stir a couple of times. If juices are evaporating, add
some additional broth which was left after removing the congealed fat.
Stir in the chile peppers and
oregano. Cover and cook at a gentle simmer until the pork is very tender and
flavors are blended, approximately 30 minutes. If the stew needs a little more
broth, add more of the broth that has been set aside. Taste and add salt and
pepper, if necessary.
Serve with cilantro and lime wedges.
Makes 6 servings.