The picture is hideous, but the stew was very good.
On Tuesday, I made this:
It's the pork and green chile stew, a recipe developed by Grace Parisi,
who is my all-time favorite recipe developer at Food and Wine.
This is in the brand new September issue.
I made a few changes:
Instead of poblanos and Anaheims, I used cubanelles and jalapenos,
since that's what I've got at in the garden
(including one red cubanelle, which makes this a pork and green
and RED chile stew, I guess).
Plus, I used a pork roast instead of a pork shoulder.
Nothing against shoulders, but the recipe only calls for 2 pounds of meat.
Every pork shoulder ever is about 8 pounds.
I don't think either of those changes made a lick of difference.
The stew was fantastic - super savory, with just a little spice
(for more spice, add the spicy pepper's seeds).
It took a little longer than the advertised 45 minutes, but much of my time
was spent cutting that pork roast up into small chunks.
That was a pain.
But it was worth it!
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