I have to thank my friend Heather from the Chik n’ Pastry blog for a couple of posts that have definitely been the high points of the winter eating season thus far in our kitchen. First, Heather posted a recipe for Chinese Char Siu Pork, which we enjoyed last night (and I’ll tell you all about that a little later on). Then, Heather posted a recipe for an ancho chile pork stew, and I knew I had to make that one too. Add to that a very excellent sausage pizza I made Friday night, and we’ve been enjoying a little bit of a pork-fest this weekend – but that’s not a bad thing.
This is a pretty simple stew to put together, and once you’ve got the meat browned, it’s done in under an hour and ready for the table and warming your belly. The flavors of the stew are somewhere between a Texas-style chili and a Mexican caldo – bold, spicy with a thick broth that is perfect for mopping up with some gluten-free corn bread. We’ll happily be enjoying the leftovers for lunches this week.
Ancho Chile Pork Stew
Adapted from Chik n’ Pastry, which was adapted from Cooking Light, December 2009
2 T ancho chile powder
1 T dried oregano
2 tsp smoked paprika
2 tsp ground cumin
1/2 t salt
2 lbs pork stew meat, in bite-sized cubes
2 T oil, divided
1 large onion, chopped
2 red bell peppers, seeded and chopped
3 cloves minced garlic
1 28-oz can hominy, drained
3 c chicken stock
1 14 oz can fire-roasted chipotle petite-diced tomatoes, undrained (Muir Glenn)
cilantro for garnish
- Combine ancho powder, oregano, paprika, cumin and salt in a large bowl (set aside 1.5 tsp spice mixture) and add in pork, tossing well to coat.
- Heat 1 T oil in Dutch oven over med-hi heat. add 1/3 of the pork in one layer and cook 2 minutes, then turn the pork pieces over, sear for 2 more minutes. Then, remove the pork to a clean bowl. Add a little more oil if needed, then add another 1/3 of the pork to the pot and sear for 2 minutes on both sides. Remove pork and set aside, then sear the last batch of pork, then add the last of the pork to the bowl you’ve set aside.
- Add 1 tsp oil to the empty pot and add onion, pepper, garlic. saute 5 minutes or until tender, stirring often to get all of the good browned bits off the bottom of the pot. Return pork to the pot and add remaining spice mixture, broth, hominy, tomatoes; bring to a boil. Partially cover, reduce heat to low and simmer 45 minutes. Serve and garnish with cilantro.
386 cal per bowl, 120cal from fat, 13.9g fat, 75mg cholesterol, 960mg sodium, 290mg potassium, 29g carbs, 4g fiber, 9g sugars, 37g protein