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Pork Stew with Poblano Chiles and Corn |
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Serves: 4 Print this Recipe(Guisado de Cerdo con Chile Poblanos y Elote) Category: Pork When you want a whole meal in a pot, try this pork stew from central Mexico. It's loaded with flavor, texture, and contrasting colors. Sometimes the ears of corn are simply cut crosswise into two-inch sections to cook in the stew, but the stew is much easier to eat if the kernels are cut off the cob, as in this recipe. Epazote adds a distinct flavor to the dish but substitute fresh cilantro if epazote is not available, even though the flavor will not be quite the same. Avocado and Melon Salad or Cabbage and Orange Salad (see Salads) go well with the stew. Soft warm tortillas should be served, too. 2 tablespoons vegetable oil 1 3/4 pounds boneless pork shoulder or sirloin, cut into 1-inch chunks Salt, to taste 1 large white onion, quartered lengthwise and sliced 6 cloves garlic (medium), chopped 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1 teaspoon ground cumin 4 plum tomatoes, peeled and chopped 2 1/2 cups canned fat-free reduced-sodium chicken broth 1 tablespoon chopped epazote leaves or 1 teaspoon dried epazote 4 poblano chiles, roasted and peeled __Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions. 2 ears fresh corn, kernels cut off Freshly ground pepper, to taste Lime wedges 1. In a large pot heat the oil over medium heat and lightly brown the pork in batches. Season each batch lightly with salt. Transfer the browned pork to a bowl as it browns. 2. Put the onion, garlic, oregano, and cumin into the pot and cook, stirring, until they begin to color, 3 to 4 minutes. Return the meat to the pot and add the tomatoes, broth, and epazote. Bring to a boil, then reduce the heat to medium-low, cover and cook until the pork is very tender, about 1 hour. 3. Meanwhile, remove the stem and seeds from the chiles. Dice the chiles into 3/4-inch pieces and stir into the stew along with the corn. Add freshly ground pepper and additional salt, if needed. Cook until the corn is tender, about 5 to 6 minutes. Serve the stew hot with lime wedges to squeeze over the stew. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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