Pork Stew

Name: Pork Stew (Roasted Hatch Chiles)
Cuisine: American
Ingredients: 2 cups (300 g) diced fresh Hatch chiles, stemmed, seeded, and diced (poblano chiles can be substituted); 2 tablespoons julienned fresh sage; Sea salt and freshly ground black pepper; 2 pounds (910 g) pork shoulder, trimmed and diced; ½ cup (120 ml) olive oil; 2 bulbs fennel, cored and diced; 2 leeks, washed and diced; 1 onion, diced; Sea salt and freshly ground black pepper; 2 cups (300 g) diced fresh Hatch chiles, stemmed, seeded, and diced (poblano chiles can be substituted); 1 (750 ml) bottle Sauvignon Blanc; 3 cloves garlic, sliced; 6 shallots, diced

Roasted Hatch Chiles

Preparation info

Serves
6 to 8
as a main course

Difficulty
Complex

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

Here is an ode to my first trips to France and Italy. So many fancy places either ignored pork or cooked it poorly. I relished dining at the lowly country tavern, where pork was a long, slow-cooked affair, festooned with the flavors and odors of garlic, onions, and fennel. In this fashion pork meat becomes elevated—succulent and tender.

Ingredients

½ cup (120 ml) olive oil
2 pounds (910

Europe
Americas
Italy
United States
California
New York
Main course
Gluten-free

Method

In a large heavy casserole, heat ¼ cup (60 ml) of the oil over medium-high heat. Season the pieces of pork with salt and pepper and sear them hard in the oil. By this I mean to really crisp and brown the meat.
Remove the pork and add 2 tablespoons of the oil to the casserole. Add the onion, leeks, fennel, and shallots. Sauté until golden, then add the garlic.</