Pork & Pepper Stew With Oranges
soups
3 1/2 lb boneless pork shoulder or
: butt* -- trimmed
: Kosher salt and freshly
: ground black pepper
2 lb onions, halved and thickly
4 TB garlic -- thickly sliced
1 c diagonally cut celery, in
1/2 inch slices
3 md poblano chiles, seeded --
: thickly sliced
1 ts jalapeno chile; minced
1 md red bell pepper; thinly
3/4 ts fennel seed
2 ts dried oregano
2 c canned tomatoes in juice --
2 1/2 c rich chicken or vegetable
1/2 c dry white wine
2 TB California or New Mexico
: chile powder
1 ts dried shrimp powder
1/3 c golden raisins
2 TB fresh cilantro; chopped
: Orange segments
: cilantro sprigs
: Orange-cinnamon rice (recipe
Season the pork liberally with salt and pepper. In a heavy casserole
or Dutch oven, heat 2 tablespoons of the olive oil and quickly brown
the pork, in batches if necessary. Remove and set aside. Add the
remaining 2 tablespoons of the oil to the pot and saute the onions,
garlic, celery, poblanos, jalapeno and the red pepper over moderate
heat until just beginning to color. Add the fennel seed, oregano,
tomatoes, stock, white wine, chile powder and shrimp powder and bring
to a boil. Add the pork and the raisins, reduce the heat, cover, and
simmer gently until the pork is tender, about 35 to 40 minutes.
Remove from the heat and skim any fat from the top.
Just before serving, stir in the chopped cilantro. Serve with
Orange-Cinnamon Rice and garnish with orange segments and cilantro
sprigs.
Yield: 6 to 8 servings
Recipe By : COOKING RIGHT SHOW#CR9621
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