Cuban Pork and Pepper Stew with Black Beans
Cook’s Note To get the best flavor from cumin (and many other spices), toast whole seeds and grind them yourself. Here’s how: Place seeds in a dry skillet over medium heat and toast, shaking the pan, about 2 minutes, until fragrant and slightly darker in color. Let cool slightly. Grind using an electric spice grinder or mortar and pestle.
Makes 4 servings
This colorful stew combines tender chunks of pork with the tropical flavors of citrus, cumin, and peppers. Serve straight up or ladled over rice—in which case, it will feed more hungry mouths. Leftover stew is easily made into a world-class breakfast: Spoon a small portion of warm stew onto a plate, top it with a poached egg or two, and serve with soft, sweet bread or biscuits (and plenty of strong coffee, of course).
2 tablespoons extra virgin olive oil 2 pounds pork shoulder, cut into 1½-inch chunks 1 large onion, chopped 4 cloves garlic, minced 1 to 2 jalapeños, cored, seeded, and minced 2 teaspoons ground cumin 1 tablespoon ground oregano 2 tablespoons all-purpose flour (optional) 3 bell peppers (about 1 pound), preferably a mix of colors, cored, seeded, and cut into 1-inch pieces 2 poblano peppers, cored, seeded, and chopped 1 bay leaf 1 wide strip orange zest, removed with a vegetable peeler ½ cup fresh orange juice ¹⁄³ cup fresh lime juice, divided 2 cups low-sodium chicken broth 1 15-ounce can black beans, drained and rinsed 2 tablespoons fresh cilantro leaves, chopped, plus sprigs for garnish ¼ to ½ cup sour cream ¼ to ½ cup salsa 1. Heat oil in a large, heavy-based pot or Dutch oven over medium-high heat. Season pork with salt and pepper. Brown pork in batches (so as not to crowd pan), about 8 minutes, turning with tongs halfway through, until nicely browned on all sides. Transfer to a bowl. 2. Reduce heat to medium and add onion and a pinch of salt. Sauté, stirring, about 8 minutes, until onion is soft and golden. Add garlic, jalapeños, cumin, and oregano. Stir and cook 2 minutes, until fragrant. 3. Sprinkle flour over onions and stir to incorporate. Gradually pour in orange juice and ¼ cup lime juice, stirring as you go. Stir in bell peppers, poblano peppers, bay leaf, and orange zest, and season with salt and pepper. 4. Return pork to pot, along with any juices that have accumulated. Add broth and beans, stir to combine, and bring to a gentle simmer. Partially cover, reduce heat to a gentle simmer, and cook about 1 hour and 15 minutes, until pork is tender. 5. Stir in cilantro. Season with a few drops lime juice and add salt and pepper to taste. Ladle into bowls, topping each with a dollop sour cream, a tablespoon salsa, and a sprig cilantro.
A little bit of flour in the recipe helps to thicken the stew. If you choose to leave it out, the stew will be slightly thinner, but every bit as flavorful.
Bibimbap-Style Spinach Rice and Spicy Beef Makes 4 to 5 servings
This colorful meal delivers the flavors of a traditional Korean rice pot with only a fraction of the work. While authentic bibimbap requires a multitude of individual garnishes, here everything cooks together to create an exciting and deeply satisfying dish.
3 tablespoons peanut or vegetable oil 1 chopped onion 2 garlic cloves, minced 1 pound ground beef 1 tablespoon soy sauce 1 tablespoon brown sugar 2 teaspoons grated fresh ginger 1 teaspoon ground chili paste, or to taste, plus more for serving 5 ounces fresh shiitake mushrooms, stems removed and caps thickly sliced 1 bunch scallions, white and green parts thinly sliced 2 cups long-grain white rice 1 bunch leaf spinach, any thick stems removed, chopped (preferably not baby spinach) 1½ tablespoons toasted sesame oil 2 cups fresh mung bean sprouts ½ daikon radish, peeled and thinly sliced (or 1 bunch red radishes, trimmed) 1 to 2 cups kimchee, mild or hot 2 tablespoons sesame seeds 1. C ombine 2 tablespoons oil and onion in a heavy-based stew pot or Dutch oven (preferably around 4-quart capacity) over medium heat. Sauté about 6 minutes, until just beginning to soften. Stir in garlic and cook 1 minute, until fragrant. Add beef, breaking up with a wooden spoon, and season with ½ teaspoon salt. Cook, stirring often, about 10 minutes, until beef is cooked through. 2. T urn off heat and stir in soy sauce, sugar, and ½ teaspoon chili paste (or to taste). Use a slotted spoon to transfer beef to
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