2 Tbs. olive oil
2 lbs. boneless pork loin cut into 3 inch chunks
Salt and freshly ground pepper
3 large celery ribs, diced
1 small red onion, diced
1 Anaheim chili, seeded and diced
6 garlic cloves, minced or crushed
2 Tbs. mild chili powder
1 Tbs. ground cumin
1 Tbs. fresh chopped or dried oregano
4 cups chicken stock
3 carrots, diced
4 potatoes, peeled and cut into 1 inch chunks
One 28 oz. can diced tomatoes
1 lb. tomatillos, husked, rinsed and cut into 1 inch chunks
Hot sauce to taste
Chopped cilantro for garnish (this adds lots of flavor – don’t skip this)
Corn tortilla chips for serving
Open the Iron Hub Petite Sirah and pour a glass to enjoy. In a medium casserole, heat the oil. Season the pork with salt & pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion; cook over moderate heat, stirring occasionally, until softened, about 7 minutes.
Add the chili, garlic, chili powder, cumin, and oregano; cook, stirring frequently. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes, and tomatillos, throw in a dash of that red wine; cover and simmer over low heat until the pork is cooked through for about 30 minutes.
Transfer the pork to a plate and shred the meat with two forks. The stew is still simmering while you do this. Stir the shredded pork into the stew and season with salt, pepper and hot sauce to taste. Ladle the stew into bowls, sprinkle with chopped cilantro and place tortilla chips on the side.
Serve with Iron Hub Petite Sirah
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