When the cold weather hits, nothing tastes better than a nice home-cooked stew. And while beef, potatoes and peas are the common choice, a delicious stew can just as easily be made with pork and chilies.
Stew is one of my favorite fall recipes. Although stew takes a while to make, there’s nothing more comforting than a big bowl of hearty beef stew. But sometimes I just don’t have the hours it takes to make a nice beef stew. So, when Food & Wine magazine had a stew that only took an hour, I jumped. It didn’t take as long to make because there were so few ingredients. But just because the stew had fewer ingredients and took half the time to make, doesn’t mean it lost any of that awesome stew flavor. It was still a big bowl of deliciousness, and one I will make again and again.
Pork and chili stew
- 1/4 cup olive oil
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- Salt and pepper to taste
- 2 tablespoons flour
- 1 onion, halved and sliced
- 2 Anaheim chilies, halved, cored and thinly sliced
- 6 garlic cloves, sliced
- 2 cups chicken broth
- 1/4 cup cilantro, chopped
- Place the pork, salt, pepper and flour into a resealable bag. Seal the bag and shake until the pork is covered with flour, salt and pepper.
- Pour the oil in a large pot and heat over medium-high heat. Place the pork in the pot and cook until browned, about five minutes. Add the onions, chilies and garlic and cook until the vegetables are tender, about five minutes.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low and cook, partially covered, until the pork is tender and the broth is reduced by half, about 20 minutes.
- Stir in the cilantro and season with salt and pepper. Serve with couscous and tortillas.