Although it’s summer, that doesn’t mean that the urge for comfort food goes away. It just means that you get to make prettier comfort food with fresh ingredients.
And the fresh topping to the smoky stew makes it look beautiful and feel seasonal.
Serve this stew with rice and a nice cold beer and you’ll think you’re in heaven.
Spicy Pork Stew with Lemony Salsa Cruda
Serves 4.
Ingredients:
- 8-10 cherry tomatoes, quartered
- ½ small bell pepper, diced
- 2 tablespoons flat-leaf parsley, roughly chopped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 cup unbleached flour
- 1 tablespoon hot smoked paprika
- 2 teaspoons cumin
- 1 teaspoon ancho chili powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 lb pork shoulder, cubed
- 1 large onion, roughly chopped
- 1 cup low-sodium chicken broth
- ½ (4.5 oz) can chopped green chilies
Instructions:
Combine the tomatoes, pepper, parsley and lemon juice in a small bowl. Let sit for 30 minutes.
Heat the oil in a large frying pan, over medium heat. Mix the flour paprika, cumin, chili powder, salt and pepper together in a pie plate. Dredge the pork in the flour mixture. When the oil is hot but not smoking, add the pork. Sear on both sides, and place the pork on a plate. Add the onion to the pan and cook until softened, about 5 minutes. Add the chicken broth and stir well to scrape up any browned bits. Stir the chilies and browned pork into the pan. Reduce heat to a simmer and cook for 20 minutes or until broth has reduced by half.
Serve the salsa cruda on top of the stew.
(Photo by Launie K.)
