COMFORT FOOD ESSENTIALS: CLASSIC PORK STEW

Comfort Food Essentials: Classic Pork Stew image

Stew recipes are usually reserved for Autumn, and the cold days of Winter, but I can have a good stew any old time of the year... This one is fairly simple to assemble, and quick to make; plus the white pepper give this dish the perfect amount of heat. One of the secrets to this recipe is the cut of pork that I'm using. So,...

Provided by Andy Anderson !

Categories Pork

Time 50m

Number Of Ingredients 15

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Ingredients

PLAN/PURCHASE
1 lb pork sirloin roast, boneless
4 Tbsp flour, all-purpose variety
1/2 Tbsp salt, kosher variety
2 tsp white pepper, freshly ground
3 Tbsp sweet butter, unsalted, more if needed
2 c fresh chicken stock, or filtered water
14 oz diced tomatoes with juice (1 can)
8 oz white or brown button mushrooms, stemmed and quartered
1 c carrots, cut on the bias, about 1/2-inch (1/2cm) thick
1/2 medium yellow onion, chopped
1/2 tsp oregano, dried variety
1/2 tsp ground cumin
1/2 tsp hungarian paprika
1 pinch cayenne pepper, or to taste

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Cut the pork roast into 1-inch (2.5cm) cubes.
4. Chef's Note: I tried several different versions of pork for this recipe; however, in terms of flavor and texture, the boneless pork sirloin roast was the best fit.
5. Add the flour, salt, and pepper to a mixing bowl.
6. Pat the pork cubes with a paper towel, and toss with the flour mixture, to coat.
7. Add the butter to a heavy-bottomed pot over medium heat.
8. When the foaming subsides, add the carrots to the pot.
9. Toss in the butter until they slightly brown, and then remove from the pot and reserve.
10. Add the onions, and the mushrooms to the pot, and toss until they begin to brown.
11. Remove from the pot and reserve.
12. Chef's Note: Browning the veggies before cooking really amps up the flavor of this dish.
13. Add the pork to the pot.
14. Chef's Note: You will probably need to add an additional tablespoon or two of butter.
15. Cook until the pork is browned on all sides, about 10 - 12 minutes.
16. Add the chicken stock (or water), tomatoes, mushrooms, carrots, and onions.
17. Chef's Note: When I'm using canned tomatoes, I prefer Cento brand; however, Hunt's tomatoes are a good alternative.
18. Bring to a simmer, and then add the dried spices (oregano, cumin, cayenne, paprika).
19. Continue to simmer, partly covered for 20 to 30 minutes, or until the carrots, and pork begin to tenderize.
20. Remove lid and continue to simmer for an additional 10 - 12 minutes. The carrots and pork should be fork tender.
21. Chef's Tip: If the sauce is not thick enough for you, mix some flour in a bit of water to make a slurry, and add that to the pot to thicken it.
22. Chef's Note: Before serving, do a final tasting for proper seasoning.
23. PLATE/PRESENT
24. Serve over egg noodles, or a nice pile of long-grain white rice... and don't forget some freshly-baked crusty bread... Enjoy.
25. Keep the faith, and keep cooking.