Spice things up this winter with chef Matt Jennings’ green chili and pork stew. Your taste buds will appreciate the reminder that summer is just around the corner (and beyond the snow). Ok, so it’s months away and you can’t bear the thought. Just add some tomatillo (if you have it) and voilà. You have a meaty, satisfying stew (with a hint of summer) that will warm your insides in no time.
- 1/4 cup extra virgin olive oil
- 1 bottle Mexican beer, Corona or similar
- 2 pounds pork shoulder, cubed into 1.5" chunks
- 1 large onion, diced
- 2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 pound poblano peppers, cored and seeded
- 1/2 pound jalapenos, cored and seeded
- 1 serrano pepper, cored and seeded
- 4 cloves of garlic, minced
- 2 cups chicken stock
- 1 bunch cilantro
- Salt and pepper to taste
- Earlier in the day, take the cubes of pork and marinate them in the beer. Allow to sit for a minimum of 3 hours. Save the liquid for later use.
- In a large pot, on the stove-top over medium high heat, add the olive oil.
- Add the pork and cook until browned on all sides.
- Remove the pork and deglaze with the beer and liquid from the pork.
- Toss in the cumin, cinnamon, onions, and garlic. Let soften and then add all the peppers. Allow peppers to soften.
- Return the pork to the mixture in the pot. Add the chicken stock, and bring to a boil. Allow to simmer for half an hour until pork is tender and liquid is reduced by half.
- Garnish with the cilantro.
- Add salt and pepper to taste.