Pork and Green Chile Stew with Mango Salsa


Pork and Green Chile Stew
Originally uploaded by unclj0

It would be ludicrous
to think that we are new to this
This is how we do this
this is what we stew. (sorry, P-funk.)  Want some?  Read on!

Pork and Green Chile Stew with Mango Salsa

  • 2 pork shoulder steaks, bone-in
  • 1 Tbsp. canola oil
  • 2 Tbsp. ground cumin
  • 1/2 Tbsp. black pepper
  • 4 Tbsp. dried oregano, crumbled
  • 1 Tbsp. New Mexico chile powder
  • 2 tsp. Sea salt
  • Zest of 1 lemon
  • 2 Tbsp. lard or unsalted butter
  • 3 cloves garlic, smashed
  • 1 large yellow onion, medium dice
  • 3 cans Herdez 7 oz. Salsa Verde
  • 6 Anaheim chilies
  • 1 jalapeño pepper
  • 2 cans black beans, drained and rinsed
  • 2 cups chicken stock
  • 6 small corn tortillas, torn into small pieces
  • 2 ears’ worth of yellow corn kernels, cut off the cob
    (approx. 1-1/2 cups)

For the Salsa:

  • 8 Roma tomatoes, chopped
  • 2 ripe champagne mangoes, peeled and cut into 1-1/2" cubes
  • 1 small Spanish onion, medium dice
  • 2 tsp. cumin
  • Juice and zest of 2 limons, or from half a regular lime
  • 2 Tbsp. cilantro leaves, chopped
  • 4 scallions, diced

Over
an open flame or under a broiler, cook whole Anaheims and jalapeno
until their skins blister.  Remove from heat and place in a brown paper
bag.  Close it and let them cool until you can handle them with your
fingers.  Remove skin and seeds; chop them roughly.

Trim meat off the bones and cut into 1" cubes.  Set bones aside.  Rub cubes with canola oil.  In a non-reactive stainless steel bowl, combine
the cumin, black pepper, oregano, New Mexico chile powder, salt and
lemon zest.  Toss meat in the seasonings until well coated and set
aside. 

Heat lard or butter in a medium-sized stockpot or rondeau
over medium-high heat.  Add garlic and cook until fragrant (not brown)
and add onions.  Stir to combine and saute until onions are
translucent.  Push garlic-onion mixture to one side of the pan and add
half the pork cubes.  Cook them until they brown on one side; turn to
brown on the other and then push them aside with the garlic-onion
mixture.  Repeat with remaining cubes.  When they are brown, stir
ingredients together until well blended.  Add the Salsa Verde, chiles,
jalapenos and black beans.  To add more flavor to the stew, toss the
pork bones in whole.  Add chicken stock and bring to a simmer.  Turn
heat down to low, stir well and cover.  Cook on low for at least 45
minutes up to 2 hours.

Make the salsa at least an hour before
serving.  Combine all ingredients, taste for seasoning.  Let the salsa
marinate while the stew is cooking.

Remove lid from stew and add
shredded tortillas and corn.  Cook for another 10-15 minutes or until
the tortillas have mostly dissolved. 

Remove from heat.  Remove
pork bones.  Taste for seasonings and adjust if necessary.   Spoon into
bowls and top with salsa.  Garnish with chopped cilantro.  Serve with
more tortillas, if desired.  Serves 6-8.

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