Recipe By : COOKING RIGHT SHOW#CR9621
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Mexican Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 Pounds boneless pork shoulder or butt* -- trimmed
Kosher salt and freshly ground black peppe
4 Tablespoons olive oil
2 Pounds onions, halved and thickly sliced
4 Tablespoons garlic -- thickly sliced
1 Cup diagonally cut celery, in 1/2 inch slices
3 Medium poblano chiles, seeded -- thickly sliced
1 Teaspoon jalapeno chile -- minced
1 medium red bell pepper -- thinly sliced
3/4 teaspoon fennel seed
2 teaspoons dried oregano
2 cups canned tomatoes in juice -- diced
2 1/2 cups rich chicken or vegetable stock
1/2 cup dry white wine
2 tablespoons California or New Mexico chile powder
1 teaspoon dried shrimp powder (optional)
1/3 cup golden raisins
2 tablespoons fresh cilantro -- chopped
--Garnish--
Orange segments
cilantro sprigs
Orange-cinnamon rice (recipe follows)
Season the pork liberally with salt and pepper. In a heavy casserole or
Dutch oven, heat 2 tablespoons of the olive oil and quickly brown the pork,
in batches if necessary. Remove and set aside. Add the remaining 2
tablespoons of the oil to the pot and saute the onions, garlic, celery,
poblanos, jalapeno and the red pepper over moderate heat until just
beginning to color. Add the fennel seed, oregano, tomatoes, stock, white
wine, chile powder and shrimp powder and bring to a boil. Add the pork and
the raisins, reduce the heat, cover, and simmer gently until the pork is
tender, about 35 to 40 minutes. Remove from the heat and skim any fat from
the top.
Just before serving, stir in the chopped cilantro. Serve with
Orange-Cinnamon Rice and garnish with orange segments and cilantro sprigs.
