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Good News This spicy Mexican-style stew is loaded with vegetables, including carrots, an excellent source of vitamins A and K. Andrew Murray makes it for his employees around harvest time. "It's our comfort food at the winery," he says. "And it's a nice excuse to stop for a few minutes and eat together, even when we're busy." More Hearty Stews

Andrew Murray
October 2007

Gallery

© Ellie Miller

Recipe Summary

active:
45 mins
total:
1 hr 20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.

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  • Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.

Make Ahead

The stew can be refrigerated overnight. Reheat gently.

Notes

One Serving 503 cal, 19 gm fat, 4.7 gm sat fat, 36 gm carb, 7.6 gm fiber.

Suggested Pairing

A Côte-Rôtie ("roasted slope") blend of Syrah and Viognier is an excellent match with spicy pork stew.

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