Southwestern Pork Stew
Get this quick and easy pork stew recipe by Michael Smith from Chef Michael's Kitchen.
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Stewing
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30 minutes
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5 hours
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4 servings
Ingredients
- For the Stewed Pork shoulder:
- 1.81 kilograms bone-in Pork shoulder
- 2 Carrots, chopped
- 2 Onions, chopped
- 1 head of Garlic cloves, whole
- 2 Bay leaves
- 4 cups of Water
- 1 teaspoon of Salt
- For the Southwestern Flavours:
- ¼ cup of Cornmeal
- 539 grams can of Black beans, drained and rinsed
- 539 grams can of diced Tomatoes
- 1 each, Red and Yellow pepper, seeded and chopped
- 1 cup or so of frozen Corn
- 2 tablespoons of Chilli powder
- 2 tablespoons of Cumin
- 4 Green onions, chopped
- A bunch of Cilantro
Method
- For the basic pork stew begin by preheating your oven to 300F and turn on your convection fan if you have one
- Place a heavy Dutch oven or large stew pot over medium-high heat and splash in enough oil to swirl and coat the bottom with a thin film
- Carefully add the pork roast to the hot oil and commence Operation Browning
- Continue, turning the works as needed until the meat is evenly browned on all sides
- Be patient! This is the only opportunity you’ll have to add the rich flavours of browned meat to the dish before the coming liquids are added and lower the temperature
- When the roast is evenly browned, add the carrot, onion, garlic, salt, bay leaf and water. Continue heating until the braising broth comes to a full simmer
- Turn off the heat. Cover and transfer to the oven to slowly braise, tenderise and flavourise, 5 full hours
- Reverently remove from the oven, carefully remove the top and behold your achievement!
- Using a pair of tongs remove the bones and cartilage
- Shred the remaining meat and stir together the stew. You have a lot of food. Enough to divide into two different meals
- Here’s how. Remove and reserve half the proceeds for another meal then make tonights dinner with the remaining stew in the pot
- For Southwestern Flavours:
- Return the stew to the stovetop and stir until the works is simmering over medium heat yet again.
- Evenly sprinkle in the cornmeal, stirring it well so it dissolves easily, cleverly thickening the broth with an authentic flourish
- Stir in the beans, tomatoes, peppers, corn, Chilli powder and cumin
- Continue cooking and intensifying the flavours until the works is simmering merrily, 5 minutes or so
- Garnish every serving with the cilantro. Serve and share
- For the Mediterranean Flavours:
- Return the stew to the stovetop and stir until the works is simmering over medium heat yet again.
- Pile in the themed ingredients, the tomatoes, chickpeas, olives and oregano
- Stir the works together and continue cooking long enough to heat everything through and perhaps a few minutes longer as the flavours intensify
- Meanwhile cook your favourite pasta, drain it and toss it with the waiting sauce and all the baby spinach until the tender green leaves wilt
- Serve and share
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