This hearty one pot dish provides the balanced flavors of heat and unctuous pork with stewed root vegetables. Our entire family loved this one! With a rainy day ahead of me, it was the perfect warming dish to make using some of SKORDO's dried chiles.
Makes 6-8 servings
Ingredients:
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 3 pounds boneless pork shoulder, cut into 2 inch pieces
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons SKORDO Mexican Oregano
- 1/3 cup avocado oil
- 3 ounces husked tomatillos, roughly chopped
- 2 dried chipotle chiles
- 8 cloves garlic
- 3 medium carrots
- 1 large onion
- 2 SKORDO Dried Ancho Chiles
- 2 cups chicken stock
Directions:
- Combine the cumin and coriander in a small skillet, set it over high heat and toast, shaking the pan and tossing every 30 seconds until fragrant, about 2 minutes.
- Season the pork liberally with salt and pepper.
- Heat oil in large pot or dutch oven with a lid over medium-high heat.
- Working in small batches, brown the pork on all sides, about 6-8 minutes per batch. Transfer each batch to a plate and set aside.
- If using dried chiles, cover them with boiling water and set aside.
- In the meantime, combine the toasted spices, tomatillos, oregano, and hydrated chiles to blender, and blend until smooth.
- When all pork is browned, add vegetables and brown slightly, scraping any pork bits from the bottom of the pan.
- Return pork to pot, with blended mixture, stock, and remaining salt, stir well.
- Let it come to a simmer, than reduce heat to low and cook, covered, until pork is very tender but not falling apart. About 2 hours.
- Once cooled + refrigerated, this stew will keep up to five days.
Recipe from Gregory Gourdet's cookbook Everyone's Table