A mix of mild chiles (poblano, Anaheim) and hot
ones (serrano) gives body and heat to this quick
braise made with boneless pork shoulder.
© Lucy Schaeffer
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
It’s rare that I get to develop recipes in the same season in which they’ll appear in the magazine. There’s lots of extrapolating about how great the dish would be if only we had good, seasonal…(tomatoes, corn, berries, peaches…).
Like broccoli, asparagus and zucchini, chiles are pretty good all year round. Of course, they’d be amazing fresh from the farmers’ market, but I'm pretty happy with what I can get at Whole Foods or Fairway. Especially for this delicious braised pork stew. The chiles—poblano, Anaheim and Serrano—are thinly sliced, and they melt into a silky sauce as the pork braises in the liquid. The heat is mild but it does build, so I sometimes stir in canned hominy or just serve it with rice and warm corn tortillas. SEE RECIPE »