Pork Stew with Chipotle and Plantains
Smokey braised pork with peppers, onions, piloncillo and plantains..
Pork Stew with Chipotle and Plantains
Trim pork shoulder, removing any heavy fat. Cut into 1 1/2 inch chunks, arrange on a foil-lined baking tray and broil, turning once, until golden brown. Some pieces will be crisp, others less so. This is a good thing.
Transfer meat to a Dutch oven and add minced fresh garlic, diced fresh peppers, red and/or yellow onions, sliced ripe plantains and 1-2 diced chipotle peppers with 1-2 tablespoons adobo sauce.
Season with a little toasted cumin, a pinch of Mexican oregano and just enough shaved piloncillo (a traditional, unrefined sugar common to Central and South America) to balance the heat of the peppers.
Add enough dark beer (preferably a Munich-style beer such as Negra Modelo) to almost cover the contents of the pot. Cover tightly and braise in a 300 degree oven until fork-tender, about 2 1/2 hours.
Serve with fresh tortillas.
Tuesday Twister « Edible Aria said,
September 15, 2009 at 5:20 pm
[...] Pork Stew with Chipotle and Plantains A simple weeknight sort of meal. This one could easily be made into a Cuban or Jamaican [...]