Braised Two Pepper Pork

Imagine chunks of pork butt or "blade" as they're calling it now, slowly braised in white wine and chicken stock with the added punch of anaheim and green bell peppers, lots of onions and garlic and lovely cumin too. Add capers for saltiness, yams for sweetness, red wine vinegar for a touch of the sour and cilantro as a final kiss of flavor and I guarantee the end result will knock your socks off. Oh, we can't forget about the beans either. 

One of Big Guy's favorites, this pork 'n pepper combination is also known as Santa Fe Pork Stew and we have Sheila Lukins and Julee Rosso and the New Basics Cookbook to thank for it. Personally, we've thanked them for their ingenuity every one of the many times we've enjoyed this pot of deliciousness and we'll be thanking our lucky stars again because it's a definite "classic" in our books. Perfect for a relaxed Sunday dinner at the beach. If you haven't already tried it, you've got to give it a go because believe me there's a lot more to "stew" than the usual beef version.   

Oh, in case you're wondering what Big Guy's doing on his first official day of retirement - well, he's off buying a lawnmower and a chainsaw. He's not about to let any grass grow under his feet! (Punny isn't she?) 

Santa Fe Pork Stew (by JBug's Kitchen Antics adapted from The New Basics Cookbook) 

3 tablespoons olive oil

3 pounds boneless pork shoulder, cut into 1-1/2 inch cubes

Flour for dredging

2 medium onions, diced

1 green bell pepper, seeded and diced

2 anaheim peppers, seeded, ribs removed and diced

2 sweet potatoes (1-1/4 pounds), peeled and cut into 1 inch cubes

1-1/2 cups dry white wine

1-1/2 cups low sodium chicken stock

1/2 cup red wine vinegar

1/2 cup chopped fresh Italian flat leaf parsley

6 cloves of garlic, minced (divided)

3 tablespoons capers, rinsed and drained (divided)

1 tablespoon plus 1 teaspoon ground cumin

1 teaspoon coarse ground black pepper (divided)

1 can black beans or pinto beans, drained, rinsed and drained again

Salt to taste

1/2 cup chopped cilantro

Preheat oven to 350. In large dutch oven with lid heat 2 tablespoons of oil. Dredge pork shoulder in flour and sauté in batches until pork is well browned. Remove from pot and set aside.

In same pot, heat 1 tablespoon olive oil and add chopped onions, green bell pepper , Anaheim peppers and half the garlic (3 cloves, minced). Cook until vegetables are soft. Add one tablespoon of cumin and 1/2 teaspoon black pepper. Cook for one minute, stirring constantly. Return browned pork to pan, add 2 tablespoons capers, sweet potatoes, white wine, chicken stock, red wine vinegar and Italian parsley. Bring to a boil then cover and place in the oven for 1-1/2 hours.

After 1-1/2 hours, remove cover from pot and add remaining 1 tablespoon of capers, 3 cloves of minced garlic, 1 teaspoon ground cumin, ½ teaspoon black pepper and black beans. Return to oven and cook uncovered for additional 25 minutes. Taste for seasoning and add salt as necessary. Fold in cilantro, being careful not to break up potatoes. Serves 6.

 

Comments

[pam]

A lawnmower and a chainsaw - he has big plans!

[June]

Pam - first time he's cut grass in 10 years. Looked like he enjoyed himself but we'll see if he misses raking the stones and gravel in our Tucson yard. (Doubtful LOL)

[Lorraine]

As the marine layer drops the temp here down to a cool 63 degrees your pepper stew sounds like just the thing to warm us up. Hope BG had a good day mowing grass and cutting trees.

[Lea M. Callais]

I love how you have taken to saying so casually "Perfect for a relaxed Sunday dinner at the beach." You are so right at home now, yes? Lovely looking stew and I just might try it one day if it cools off down here... HA! Blade - my butt!

[June]

Lorraine - he's having so much fun. He did that and chopped a half cord of wood too - all in his first day. He's just a machine! About the 63 degrees...we're in heaven.

[June]

Lea - It really is home, especially now with Big Guy here and I've never been happier in my life. Best decision we've ever made! I thought of you when I was whipping up the stew especially since there isn't a tomato in sight.