Spice rubbed pork stew with orange, beans & onions

It ain’t over folks. So don’t break out your linen pants or sundresses, because old man/woman winter hasn’t exited stage left. There is more to come, dollars to donuts. Don’t put away your sweaters or your snow tires and for heaven’s sake would you stop looking at that seed catalog.

When will we learn that we rush winter at our peril? Winter will leave when it’s good and ready. And before you think that a few daffodils blooming, mean that spring has sprung – well think again. You’ll be draping wee daffodil-sized coats on those daffy flowers when the cold snap comes back with a vengeance.

Besides, winter is an excuse to savor comfort food. Something cooked nice and slow. Lots of spice and not a lettuce leaf in sight. Because all too soon, spring will show up for its day in the sun, and then summer will be here with all its heat and humidity and suddenly winter won’t look so bad after all.

Serves 4

1 ¾ lb pork, cut into large chunks

1 Tbsp chile molido powder

1 tsp ground turmeric

1 tsp cumin seeds

1 whole ancho chile

1 large red onion

1 orange

¾ pint chicken stock

1-14 oz can of butter beans, drained

Olive or vegetable oil

Salt

Chopped pistachios & cilantro to garnish, optional

Preheat oven to 250°F

Mix the chile power, turmeric and cumin seeds together and rub over the pieces of pork. Place the pork in a bowl or re-sealable plastic bag and refrigerate for several hours or over night.

Slice the onion into thick rings. Heat a frying pan, add a drizzle of oil and cook the onions on both sides until gently browned. Remove and set aside. Sprinkle the pork generously with salt, add more oil to the pan if needed, and cook the pork in batches, browning on all sides. Add the onions back into the pan. Peel the zest off the orange using a vegetable peeler and add to the pork and onion mixture. Juice the orange and add along with the chicken stock and the dried ancho chile, making sure the stem is removed. The liquid should almost cover the pork and onions.

Cover and place in the oven and cook at low heat for around 2-3 hours or until the meat is tender and flakes easily. Alternatively, you can cook in a slow cooker. Remove the meat and onions from the cooking liquid and keep warm. Remove the grease from the liquid. (A handy way, is to pour the liquid into a measuring cup and pop it in the fridge. The oil will gather at the top and you can scoop it off.)

Place the liquid back in the pan, reduce until thickened slightly and add the pork and onions back in, along with the beans. Serve hot and garnish with chopped pistachios and cilantro, if you desire.

 

 

Pork, black eyed peas & sweet potato stew


Pork, black eyed peas & sweet potato stew

Think comfort food and you think winter. I think comfort food and I think, “Congratulations on making it through another day.” I pull the car into the garage, kiss the driveway (unless it’s summer when it’s so hot my lips would stick to the asphalt) and thank heaven I’m home. I can barely get in the door fast enough, close the curtains and breath a heavy sigh of relief.

Because, let’s face it, between work stress, traffic stress, and emails that ping into your inbox faster than you can delete them, we’re frazzled. We tired, pooped, caput, finito, my friend. What we need is a bit of comfort…that and a winning lottery ticket.

So I like to have a pot of pork, black eyed peas and sweet potato stew ready to heat up. It tastes great the first day and ridiculously good the next. Any leftovers you can pop in the freezer for a rainy day. Of course, I’ve never had leftovers but it’s a thought. And as with all things in life, a dash/jot/avalanche of chile makes it all so much better.

It won’t do your taxes. It won’t deal with that obnoxious know-it-all at work. And no, it won’t walk the dog. But it will handle just about everything else. Honest.

Pork, black eyed peas & sweet potato stew.

Make this in a slow cooker or a real low oven, around 250°.

Serves 4

1 medium red onion, chopped

1 clove garlic, minced

2 Tbsp. oil

1 lb. diced pork

2 Tbsp. Carne Adovada mix (or more to taste)

½ cups stock or water

1 can black eyed peas or other bean

2 small sweet potatoes (about 10oz total weight), peeled and diced

To garnish:

Lime wedges

Avocado slices

Cilantro

Heat a heavy oven proof casserole dish on the stove over medium heat. Sauté the onion in the oil until soft but not brown. Add the garlic and cook for another minute or two. Remove the onion and garlic to a bowl. Sauté the pork in batches, browning on each side. Add more oil if needed.

Return the onions & garlic back to the pan and add the Carne Adovada. Stir to coat. Add the stock or water until the pork is almost covered. Place in the oven (or you can use a slow cooker) and cook until the meat is tender – 2-3 hours. When the meat is almost done, add the black eyed peas and sweet potatoes and cook for another 15-20 minutes until the sweet potatoes are cooked through. Taste and adjust the seasoning, adding a bit more Carne Adovada  if desired. Serve with lime wedges, cilantro and slices of avocado.