I have a new obsession, and it is a cookbook (I know, no big shock). I tried to resist its call, but the more my foodie friends raved, the more I knew I had to have it. And really, I don't have anything quite like it.
My new cookbook is The Sunset Cookbook. Sunset Magazine, that is. Over 100 years of California cuisine, Southwest flavor, Big Sky grilling. After all, Sunset is the magazine of the West. And its recipes reflect the healthy outdoor lifestyle of those who inhabit the western states. And in case I forgot to mention, it has over 1000 recipes. I'm in heaven!
So, after this gushing intro, here is the first recipe from the book. Green Pork Chile Stew - or heaven in a bowl. The textures and flavors are all balanced, not to hot, not to sweet, not to chunky. And considering the ease of preparation, you could serve this to guests and they will think you spent all day all over the stove.
Green Chile Pork Stew (Chile Verde) (The Sunset Cookbook)
- 4 lbs. boned pork shoulder (butt), fat trimmed and cut into 2-in. cubes
- 2 to 3 tbsp. vegetable oil, as needed
- 3 onions (2 lbs. total), cut into 1⁄4-in. wedges
- 5 large garlic cloves, minced
- 3 tbsp. ground cumin
- 1 can (28 oz.) peeled whole tomatoes
- 1 can (14.5 oz.) chicken broth
- 1½ lbs. Anaheim or poblano chiles (about 10), peeled (see tip below) and chopped; or 4 cans (7 oz. each) whole green chiles, drained and chopped
- 2 tbsp. chopped oregano leaves
- Salt and freshly ground black pepper
- Chopped cilantro
- Lime wedges
2. Reduce heat to medium. If you have leftover rendered pork fat in the pan, discard all but 3 tbsp.; if not, add oil. Add onions, garlic, and cumin; stir and cover. Cook, stirring occasionally, until onions are soft, about 8 minutes.
3. Return meat and any accumulated juices to pan. Add tomatoes (with their juice) and broth. Break up tomatoes with a spoon. Bring almost to a boil, then reduce to a gentle simmer, cover, and cook 1 hour.
4. Stir in chiles and oregano. Cover and cook until pork is very tender when pierced and flavors are blended, about 15 minutes. Season to taste with salt and pepper. Sprinkle with cilantro and serve with lime wedges to squeeze over chile.
Quick Tip: To peel chiles, remove stems, slice in half lengthwise, then remove ribs and seeds. Lay cut side down on a cookie sheet and broil 4 to 5 in. from heat until black and blistered, 5 to 8 minutes. Let chiles cool, then peel.