[CH] Something warming

Assembly (Assembly1@btinternet.com)
Thu, 27 Jan 2000 14:12:36 +0000 

Hi all,

Have been following the planting thread with interest because this weekend
we're planting our poblano seeds and will be using the suggestions.  SO will
be despatched to Boots the Chemists for a heating pad.  In the meantime, we
had this.  Since chili is such a specific thing (I'm one of those cranks who
have written newspapers here telling them that it's not Mexican, for a
start), I don't think this qualifies at all, but it was very good and warm
and will have to do until your suggestions take hold and my poblanos and
tomatillos bask proudly in the weak British sun.

Red Pork Stew (was Pork and Tomatillo Chili from "Cook's Dozen: Our Favorite
Recipes of the Year," _Los Angeles Times_, Thursday, December 31, 1992.) [my
changes in brackets: also the recipe has been halved and the two of us still
have food for three days]

1/2 C. orange juice; 1/2 12-oz. bottle dark beer [used Fuller's Winter Ale];
1/2 lb. tomatillos, papery husks removed, quartered [2 new Mex. and 1 ancho
chile, stemmed, seeded, and toasted briefly in a pan]; oil for frying; 1/2
large head garlic, peeled [and sliced thickly]; 1 lb. boneless pork, cut
into 1/2-in. cubes [1-in. cubes of stewing pork, just as the supermarket
made them]; salt, pepper [left these out: stew tasted salty anyway]; 1 large
onion, thinly sliced; 1 lb. Roma tomatoes, chopped [1 can chopped peeled
tomatoes]; 1 1/2 jalapeņos, diced [1 large jalapeņo, minced]; 1/2 t. crushed
hot red pepper, or more to taste; 1/2 bunch cilantro, leaves chopped [same,
but we call it coriander here]; 1/2 can of black beans with liquid or 3/4 C.
home-made cooked black beans with liquid [made home-made, but doubled
these]; cooked rice; 1/4 avocado, peeled and sliced [none ripe]; cilantro
sprigs; lime sour cream: 1/4 C. sour cream [1 200ml creme fraiche]; grated
zest and juice of 1/2 lime.

Combine orange juice, beer and tomatillos in large saucepan.  Cook over
medium heat about 20 minutes [brought orange juice and beer to boil, added
chiles and let soak for about 20 mins.  Blended and strained result].  Set
aside.

Heat peanut oil in large skillet.  Add garlic cloves and cook 2 mins.[until
lightly golden; remove to chile mix].  Stir in 1/2 of cubed pork and season
to taste with salt and pepper.  Brown pork on all sides, remove pork with
slotted spoon and add to tomatillos [chiles].  Cook remaining pork in
skillet.  Remove pork and garlic and add to tomatillos [chiles].

Add onions and lightly brown.  Add to tomatillo [chile] and pork mixture. 
Mix in tomatoes, jalapeņos, crushed red pepper and cilantro [coriander]. 
Cover and cook over low heat 2 houts [about 1 1/2 hours and the pork was
perfect].  Add beans.  Cook, uncovered, 1/2 hour more [no need; if there is
too much liquid, better to draw it off and reduce over high heat than to
overcook pork and beans.  10 mins. is enough for beans and juice to infuse
with chile sauce].  Adjust seasonings to taste.

Mix lime sour cream ingredients together.  Serve stew over rice, garnished
with avocado, cilantro and lime sour cream.  

Cooked this way, this is lightly spicy.  Bufalo Chipotle Sauce would be the
perfect condiment, although last night I was just happy with this soothing,
warming taste.

Cheers,

Virginia