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Aug. 17th, 2009 12:40 pmMan, my boots are in serious need of shining. Good thing I almost always know where my shoe polish is!
Aug. 17th, 2009
Music Monday, GIANT N3RD edition
Aug. 17th, 2009 01:31 pmHat tip to about half my friends list, it seems like.
Tonight, pork and tomatillo stew:
1.75 lbs pork stew meat, cubed
10 pearl onions, quartered (or one medium-sized onion, coarsely chopped)
1 lb tomatillo, quartered (or smaller, if the tomatillos are large)*
1 lb tomato, diced
1-2 tbsp sofrito (the Latin American kind)
3 oz chorizo
1 bunch cilantro
2 jalapeno peppers, chopped fine. If you don't like things hot, don't include the seeds! I do, so I tend to a) include the seeds and b) use more/hotter peppers.
12 oz orange juice
12 oz red wine**
10 cloves garlic, whole, peeled
1 can black bean
Add vegetable oil to a large pot or high-sided casserole until the bottom is covered. Add garlic cloves. Heat oil. In three or four batches, brown the stewmeat. As each batch of pork is finished, remove it from the pot and salt and pepper it lightly. Leave the garlic in the pot!
In the meantime, add the tomatillos and tomatoes to the wine and orange juice in a separate pot. Bring them to high boil, then reduce heat to medium, cover, and cook for 20 minutes until tomatillos are tender.
When all the meat is browned, add the onions to the casserole and cook for five minutes, or until soft and yummy-looking. Add the cilantro, sofrito and chorizo and cook for three or four minutes. Add the stewmeat back to the casserole and mix thoroughly.
By now the tomatillos should be tender. Add the tomatillo mixture to the meat mixture, throw in the jalapenos, bring to a boil, then reduce to medium-low heat. Partially cover and cook, stirring intermittently for 2 hours.
Add the beans. Cook uncovered for another 10-15 minutes, or until sufficiently reduced.
Serve with corn tortillas or over rice (or both!) with lime and sour cream.
ETA: I added some dried oregano and some hot sauce tonight, and I forgot the jalapeno. Overall, great success -- though I forgot to buy sour cream as well, and that hurt a little bit. The wine changes the character of the dish significantly, though I'm not sure if I like it better or worse than when I made it with beer.
* Make sure you take the paper off of the tomatillos first.
** Was the day when I'd make this with 12 oz of a good hearty beer, like a solid oatmeal stout or some Dogfish Head Raison D'Etre. Alas, no longer. =(
1.75 lbs pork stew meat, cubed
10 pearl onions, quartered (or one medium-sized onion, coarsely chopped)
1 lb tomatillo, quartered (or smaller, if the tomatillos are large)*
1 lb tomato, diced
1-2 tbsp sofrito (the Latin American kind)
3 oz chorizo
1 bunch cilantro
2 jalapeno peppers, chopped fine. If you don't like things hot, don't include the seeds! I do, so I tend to a) include the seeds and b) use more/hotter peppers.
12 oz orange juice
12 oz red wine**
10 cloves garlic, whole, peeled
1 can black bean
Add vegetable oil to a large pot or high-sided casserole until the bottom is covered. Add garlic cloves. Heat oil. In three or four batches, brown the stewmeat. As each batch of pork is finished, remove it from the pot and salt and pepper it lightly. Leave the garlic in the pot!
In the meantime, add the tomatillos and tomatoes to the wine and orange juice in a separate pot. Bring them to high boil, then reduce heat to medium, cover, and cook for 20 minutes until tomatillos are tender.
When all the meat is browned, add the onions to the casserole and cook for five minutes, or until soft and yummy-looking. Add the cilantro, sofrito and chorizo and cook for three or four minutes. Add the stewmeat back to the casserole and mix thoroughly.
By now the tomatillos should be tender. Add the tomatillo mixture to the meat mixture, throw in the jalapenos, bring to a boil, then reduce to medium-low heat. Partially cover and cook, stirring intermittently for 2 hours.
Add the beans. Cook uncovered for another 10-15 minutes, or until sufficiently reduced.
Serve with corn tortillas or over rice (or both!) with lime and sour cream.
ETA: I added some dried oregano and some hot sauce tonight, and I forgot the jalapeno. Overall, great success -- though I forgot to buy sour cream as well, and that hurt a little bit. The wine changes the character of the dish significantly, though I'm not sure if I like it better or worse than when I made it with beer.
* Make sure you take the paper off of the tomatillos first.
** Was the day when I'd make this with 12 oz of a good hearty beer, like a solid oatmeal stout or some Dogfish Head Raison D'Etre. Alas, no longer. =(