Pork and Pepper Stew with Oranges

Name: Pork and Pepper Stew with Oranges
Yield: Serves 6 to 8
Ingredients: 2½ cups rich Chicken Stock or Mushroom Stock; 2½ cups rich Chicken Stock or Mushroom Stock; 3 tablespoons pure California or New Mexico chile powder; ½ cup dry white wine; ¾ teaspoon whole fennel seeds; 1 cup thinly sliced red bell pepper; 2 cups canned diced tomatoes, including juice; 2 teaspoons dried Mexican oregano; 1½ cups fresh orange segments Orange-Cinnamon Rice; 1½ cups fresh orange segments Orange-Cinnamon Rice; Orange segments and fresh cilantro sprigs for garnishing; Orange segments and fresh cilantro sprigs for garnishing; 1 teaspoon dried shrimp powder (optional); 3 tablespoons pure California or New Mexico chile powder; 3 tablespoons chopped fresh cilantro; ⅓ cup golden raisins; 2½ pounds boneless pork shoulder or butt, cut into 2-inch cubes; Kosher or sea salt and freshly ground pepper; 2 seeded and thickly sliced large poblano chiles; 1 teaspoon minced jalapeño chile; 4 tablespoons thickly sliced garlic; 1 cup diagonally sliced celery; 4 tablespoons olive oil; 2 pounds onions, halved and thickly sliced; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This stew brings together spice and sweet fruit flavors in a delicious way. Like all stews, it’s even better the next day, and it freezes well if you want to make a big batch. Almost any other meat will work here, too, such as beef, veal, or chicken. Don’t let the long list of ingredients scare you off. It’s really a pretty easy recipe once you get everything together.

Ingredients

Spicy
Gluten-free

Ingredients

Method