Chili Pork Stew

Name: Chili Pork Stew
Yield: Makes 10 cups (2.5 l), plus meat; 6 or more main-course servings
Cuisine: American
Ingredients: 4 medium cloves garlic, smashed, peeled, and finely chopped; 1 medium onion, cut into ¼-inch (.5-cm) dice; 2¾ pound (1.2 kg) boneless pork shoulder, at room temperature; Kosher salt, to taste; 6 cups (900 g) cooked white rice, optional; 4 cups (900 g) cooked kidney beans or two 19- ounce (530- g) cans kidney beans, drained and rinsed; 3 cups (750 ml) Roasted Pork Stock, Basic Chicken Stock, or commercial chicken broth; 2 cups (500 ml) Chunky Tomato Base, lightly crushed canned tomatoes (not plum) with their juice, or sterile-pack chopped tomatoes; ½ teaspoon cayenne pepper; ¾ teaspoon dried oregano; ¾ teaspoon dried marjoram; 2¼ teaspoons ground coriander; 4 teaspoons pure chili powder; 2 tablespoons crushed dried hot red peppers; 2¼ teaspoons ground cumin; 6 tablespoons (90 g) sour cream, optional

Preparation info

Makes 10 cups 2.5 l ) , plus meat;
6
or more main-course servings

Difficulty
Complex

Appears in

Soup

By Barbara Kafka

Published 1998

About

An eccentric but deliciously soupy stew, with a substantial spiciness that, if there are spice-sensitive eaters involved, can be cut down by a third.

The heat comes from a powder that is made only from chilies and has no cumin, oregano, or other seasonings. In the United Kingdom, that will be chili powder. In the United States, one has to be careful to look for pure chili powder—otherwise it may be mixed. If pure chili powder is unavailable, cut down on the cumin in the recipe.

Ingredients

Americas
Europe
United States
United Kingdom
Stew
Main course
Gluten-free

Ingredients

Method