ancho chili, 1 teaspoon cayenne pepper, 1 teaspoon ground ginger, and 2 tablespoons of kosher salt. The whole spices were toasted and ground, and then blended with the rest. This makes more than needed for the recipe, but it’s good to have extra to adjust the seasoning when finishing the stew. A simpler blend could be a couple tablespoons of ground cumin, a tablespoon of paprika or chili powder, a couple teaspoons of cinnamon, a teaspoon of cayenne, kosher salt, and black pepper. The whole point of the stew is not to buy a bunch of ingredients you’re only intending to use for one meal. **** I used homemade chicken stock this time because I had some in the freezer. I have the habit of buying whole chickens and saving unused parts in the freezer for making a big batch of stock that I freeze in 2-cup portions. It’s cheaper to buy whole chickens and butcher them yourself, which gives you a couple meals with chicken, and homemade stock is very flavorful. If not homemade, I typically use purchased chicken or vegetable stock. For a homemade vegetarian version, Mark Bittman has a great recipe for vegetable stock, and most of the ingredients are already being used for this recipe. Directions for the Stew:
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If you are cooking with an oven-safe pot, preheat oven to 315ºF. Heat 2 tablespoons of oil or lard in a 5-quart Dutch oven (or whatever large soup pot you have) over medium-high heat. Season the pork with the spices, and if you want you can do this hours in advance, leaving the seasoned pork in the refrigerator until you need it. Brown the cubed, seasoned pork in the Dutch oven. When browned on all sides, remove the pork with a slotted spoon and set aside. Add the third tablespoon of oil to the Dutch oven and then the onions and carrots, scraping up the browned bits on the bottom of the pot as you stir occasionally. Cook until the vegetables are soft. Then add the garlic, cooking briefly until fragrant. Add the tomatoes, crushing and breaking them up in the pot. Return the pork to the pot with the squash, potatoes, bouquet garni, and stock. If you are using the fresh pork hock, nestle it into the pot at this point. If you are using the oven, bring the pot to a simmer on the stove and then move it to the oven to cook uncovered for 2.5 hours. If on the stove, cook it partially covered until the pork and squash are fall-apart tender. When completely cooked, remove the pork hock, let it chill a bit, and then remove and chop the meat, which you can add back to the stew. If the stew is too thin, you can add a little more stock. Check the seasoning and adjust.
Published on Jan 2, 2017
Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...