March 16, 2011

Pork and Green Chile Stew

Pork rules!! At least in my family it does. Whether it be ribs, chops, tenderloin, bacon, sausage, you name it, it will always be welcome here. I myself am a soup/stew lover. So I thought, why not combine the two throwing in some of our favorite veggies, and Voila. A quick yummy and very hearty stew to warm your heart. I couldn't decide on calling it a stew or a chili, but whatever you want to call it, it's quick and very satisfying. I think that it will stay a family favorite for a long time.
You could use whatever pork cut you have on hand, however I recommend using tenderloin as it will not toughen up in the pot and will stay very tender, giving you a scrumptious bite.

Pairing Suggestion: A White Alsatian, or an American Riesling would be a sweet compliment.

Pork and Green Chile Stew
Makes 4 Servings

1 lb. Pork Tenderloin (cut into 3/4 inch pieces)
salt and ground black pepper
1 tbsp olive oil
3 carrots (peeled and chopped)
1 onion (chopped)
2 garlic cloves (diced)
2 cans of white beans (drained and rinsed)
1 4.5 oz. can diced green chiles
1/2 tsp ground cumin
2-3 cups low sodium chick stock/broth
1 bag of baby spinach
1 bunch fresh cilantro (chop half the bunch and leave some whole leaves for garnish)
lime wedges

Sprinkle pork lightly with salt and pepper. In dutch oven heat olive oil over medium-high heat, add pork and cook for 4-5 minutes or until browned. Take pork out of pot and keep warm in separate bowl. Add onion and carrots and saute for about 5 minutes until soft. Add in garlic, white beans, green chiles, and cumin. Cook for about 10 minutes. Add in chicken broth and the chopped cilantro. Cook another 5 minutes to bring up to a simmer. Using a hand blender, blend stew till slightly thickened, leaving some chunks of veggies. (If you are using a blender, blend about half the mixture.) Return the pork back into the pot and add the rest of the cilantro leaving some for garnish. Bring up to a simmer. Add baby spinach and cook, covered, over medium heat for about 15 minutes, stirring occasionally. If the stew is too thick for you, add as much broth or water as you need to get it to the consistency you would like.
Ladle into soup bowls and top with cilantro and a squeeze of lime.

I know you'll like this one!!!

1 comment:

Unknown said...

Making this for Sunday dinner, i'll let you know how it goes!