"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Jim's Pork Stew------(After Concha's Birria) Recipe

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This recipe for Jim's Pork Stew------(After Concha's Birria), by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Fitzpatrick
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 # boneless pork shoulder, 1" cubed
6-8 chicken thighs (optional)
4 ancho chilies, or any combination to suit your taste
(I use 2 pasillas and 2-3 jalapenos)
2 large onions peeled and chopped
3 cloves garlic, finely chopped
1 t. ground cinnamon
1/2 t. ground cloves
1 T. dried oregano
1/2 c. red wine vinegar
1 T. salt
3 c. canned diced tomatoes with liquid
1 12oz. can beer

Directions:
Directions:
Remove pith, stems, and seeds from chiles . Dice chiles.
Saute onions, garlic, and chilies in a little oil in dutch oven until onions soften; do not brown.
Add cloves, cinnamon, oregano, vinegar, salt, tomatoes, and beer. Bring to a boil then turn heat 'lo' to simmer.Add pork and simmer for about 1 hour.
If using chicken, add thighs and continue cooking for about 2 more hours until meat falls tender from the bone and gravy turns to a meduim broth. Thicken broth, if needed. This stew is best served over rice.

Number Of Servings:
Number Of Servings:
serves 8-10
Personal Notes:
Personal Notes:
This recipe may be prepared ahead of time and frozen until needed. It can be easily doubled for a large crowd. As with many dishes, this one improves in flavor after a day or two in the refrigerator.

 

 

 

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