Recipe: Pork Stew (Great American Recipe Cards, 1988)

PORK STEW

"Perfect for chilly weather, this hearty stew combines tender chunks of pork and mild green chilies. Serve with warm crusty bread and a refreshing salad."

3 lbs. boneless pork butt or shoulder
Water
2 Tbsp. white wine vinegar
3 beef bouillon cubes
3 tsp. ground cumin
1 Tbsp. dried oregano leaves
2 large onions, sliced
1 (7 oz.) can whole green chilies
1 red pepper, sliced
2 Tbsp. chopped parsley
Salt and pepper (to taste)

Trim off excess fat from pork. Cut meat into 1 1/2-inch chunks. Put into a 5-quart heavy metal pan. Add 1/2 cup water. Cover and cook over medium heat until meat releases its juices and turns gray, 30 minutes.

Uncover. Cook juices away. Then turn meat in rendered fat until well browned on all sides, about 15 minutes more. Lift out meat. Set aside.

To pan, add 1/4 cup water and the vinegar. Scrape pan to loosen browned bits. Add bouillon cubes, cumin, oregano, and onions. Cook, stirring, for 10 minutes.

Tear chilies apart into wide strips. Rinse off seeds. Add to pan along with browned pork and 1 1/2 cups more water. Stir to mix. Add red pepper.

Cover and simmer over medium- low heat until meat is tender enough to fall apart easily, 1 to 1 1/2 hours. Stir occasionally.

Skim off fat. Add salt and pepper to taste. Sprinkle with parsley. Serve hot.

TIPS:
Most stews are better if served the next day, as is the case with this dish. After skimming the fat, allow the stew to cool; then cover and refrigerate. Reheat to serve.

Makes 4 servings
Source: Great American Recipes Cards, Group 9, Card #1, 1988