Spicy Pork Stew
This delicious stew recipe is courtesy of Margot Olshan.
- 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
Place pork in a shallow baking dish and pour over vinegar; turn to coat. Let stand for 15 minutes and up to 2 hours.
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.
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.
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.