Mexican Pork Stew
|Boneless pork shoulder||1 1⁄2 Pound|
|Dried chili pepper||1 , dried (Hot Or Mild , Such As Ancho Or Pasilla)|
|Olive oil/Canola oil||1 1⁄2 Tablespoon|
|Sweet green peppers||2 , diced|
|Onions||2 Large, coarsely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Ground cumin||1⁄2 Teaspoon|
|All purpose flour||1 Tablespoon|
|Canned crushed tomatoes||28 Ounce (1 Can)|
|Chicken stock/Beef stock||2 Cup (32 tbs)|
|Unsweetened cocoa||1 Tablespoon|
|Canned red kidney beans||16 Ounce, drained and rinsed (1 Can)|
1. Use a meat knife or kitchen scissors to cut off all the fat and cartilage from the pork.
2. Slice the meat into 1-inch cubes.
3. In a marinating bowl, soak the chili pepper in hot water for about 20 minutes or until very soft.
4. Wear rubber gloves and drain the chili pepper then slit open, remove and discard pith and seeds and finely chop.
5. In a Dutch oven or casserole, heat 1 tablespoon oil over moderately high heat.
6. Add the green peppers, onions, and garlic and sauté them for 10 minutes until softened and lightly browned.
7. Add cumin and sauté for a couple of minutes until well blended and aromatic.
8. Using a slotted spoon, remove the vegetables to a plate.
9. Add and heat remaining oil
10. When hot, add the pork cubes and sauté for 5 to 7 minutes or until evenly browned. Sprinkle with the flour and sauté for a few minutes until flour is cooked.
11. Return the vegetables to the Dutch oven along with the chopped chili pepper, canned tomatoes, and stock.
12. Bring to a boil, then cover with the lid.
13. Reduce the heat and allow the meat to simmer for almost 2 hours until the pork fork tender.
14. Just before reheating to serve, in a small bowl, blend the cocoa in about 1/2 cup of the cooking liquid.
15. Stir this mixture into the stew along with the beans.
16. Taste and adjust the seasoning.
17. Simmer for about 5 minutes to blend the flavors and until the stew is heated.
18. Serve the stew over rice or with tortillas.