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Spicy Pork Stew

This delicious stew recipe is courtesy of Margot Olshan.

  • Servings: 4
Spicy Pork Stew

Source: The Martha Stewart Show, April Spring 2008

Ingredients

  • 2 pounds boneless pork butt, trimmed of fat, cut into 1-inch cubes
  • 2 tablespoons cider vinegar
  • 1 tablespoon vegetable oil
  • Coarse salt and freshly ground black pepper
  • 1 medium red onion, finely chopped
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon cocoa powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/4 cup coarsely chopped chipotle chiles, in adobo sauce
  • 1 sweet potato, peeled and cut into 1/2-inch pieces
  • 1 medium turnip, peeled and cut into 1/2-inch pieces
  • Cooked basmati rice, for serving (optional)
  • 1 plum tomato, seeded and chopped, for garnish
  • Coarsely chopped fresh cilantro, for garnish

Directions

  1. Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.

  2. Preheat oven to 350 degrees. Heat vegetable oil in a Dutch oven. Season pork with salt and pepper and, working in batches, add to Dutch oven. Cook until browned on all sides; transfer pork to a plate and set aside.

  3. Add onion, garlic, cocoa powder, cumin, cinnamon, cardamom, and chipotle chiles to Dutch oven. Cook until onion is soft and spices are fragrant, adding a little water if mixture begins to stick to the bottom of the pot.

  4. Return pork to Dutch oven; stir to combine. Add 1 cup water, sweet potatoes, and turnips; do not stir. Cover and transfer to oven. Cook until pork is tender and vegetables are soft, about 1 1/2 hours. Serve hot with rice, if desired, and garnished with tomato and cilantro.

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