Pork Stew With Coconut And Lime
|Boiling water||1 Cup (16 tbs)|
|Unsweetened shredded coconut||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Yellow onion||1 Small, sliced|
|Fresh cilantro/1/2 cup packed parsley plus 1 teaspoon dried cilantro||1⁄2 Cup (8 tbs) (Packed)|
|Garlic||2 Clove (10 gm), quartered|
|Canned chopped green chilies||2 Tablespoon|
|Lime rind strip||2 (Colored Part Of The Rind, Each 2 Inches Long And 1/4 Inch Wide)|
|Lime juice||3 Tablespoon|
|Boneless pork shoulder||1 Pound, cut into 3/4 inch cubes|
|All purpose flour||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Chicken stock/Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Grated lime rind||1 Tablespoon|
1 In a small bowl, pour the boiling water over 1/2 cup of the coconut; let stand for 30 minutes.
Strain the liquid through a sieve into a measuring cup, pressing the coconut to extract the juice.
Discard the pulp and reserve the juice.
2 ln a food processoror blender, combine the onion, cilantro, garlic, chilies, lime zest, and lime juice and whirl for 30 seconds or until pureed.
3 Dredge the pork in the flour, shaking off any excess.
In a 5-quart Dutch oven, heat the oil over moderately high heat.
Add the pork and saute for 5 minutes or until lightly browned all over.
Add the stock, reserved coconut juice, and pureed onion mixture and bringto a boil.
Lower the heat, cover, and simmer for 1 hour or until the meat is tender.