Recipe: Summer Pork Stew with Tomatoes and Sweet Corn (Tomatican con Pulpa de Cerdo) (Chilean)

SUMMER PORK STEW WITH TOMATOES AND SWEET CORN
(TOMATICAN CON PULPA DE CERDO)

"It's common knowledge in Chile that the country folk eat better and healthier than do their counterparts living in the big cities. Their diet is based on myriad vegetables, mostly grown in their own backyards; little meat; and hearty legume dishes in the damp winter months. This should be inspiring for the health conscious among us!

This summer stew is a perfect example: Little nuggets of pork are cooked until tender in juicy tomatoes, onions, and sweet corn. A handful of minced cilantro, parsley, and pungent chili peppers sprinkled over the stew before serving gives the dish an extra, welcome bite. Tomatic n is often prepared with chicken or beef for an equally tasty dish. Arroz Graneado makes a perfect accompaniment, or serve tomatic n with a variety of Chilean salads."

3 tablespoons lard or vegetable oil
2 teaspoons dried oregano
1 1/2 pounds pork stew meat, cut into 1/2-inch cubes
2 pounds tomatoes, peeled and coarsely chopped
Salt and freshly ground black pepper, to taste
1 1/2 cups fresh or frozen corn kernels
3 medium onions, halved and thinly sliced
1 tablespoon finely minced fresh parsley
1 large clove garlic, finely minced
TO SERVE:
2 tablespoons finely minced fresh cilantro
1 teaspoon ground cumin
1 Serrano or jalapeno chile, seeded and finely chopped, or to taste

Heat the lard over high heat in a heavy saucepan or Dutch oven. Add the pork, and cook, stirring occasionally, until browned on all sides, about 10 minutes. Season with salt and black pepper.

Reduce the heat to low, add the onions, and cook, stirring occasionally, until softened but not browned, 8 minutes.

Add the garlic, cumin, oregano, and tomatoes with their juices; simmer partly covered over low heat until the pork is tender, 45 minutes.

Add the corn and simmer 15 minutes more. Taste for seasonings.

Before serving, sprinkle with the cilantro, parsley, and chile.

Servings: 5
Source: The Chilean Kitchen by Ruth Van Waerebeek-Gonzalez