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  • Pork Stew With Chili and Cumin

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  • 3 pounds country-style pork ribs (these are boneless; preferably, "extra lean")
    1 to 2 tablespoons of olive oil
    2 (14.5-ounce) cans diced tomatoes with green chilies
    1 1/2 to 2 tablespoons powdered cumin
    1 1/2 to 2 tablespoons ground chili powder
    2 teaspoons instant beef-bouillon granules (the brand I use is Wyler's)
    1 medium yellow onion, peeled and chopped
    6 garlic cloves, peeled and chopped
    1 1/2 cups beer or ale (I use Deschutes Brewery's Cinder Cone Red Ale because it contributes a rich flavor due to its malty character)
    Cut each of the rib portions in half. In a large, heavy-bottomed skillet, over medium-high heat, brown the pork pieces on both sides in the olive oil. You may have to do this in 2 batches to avoid crowding pieces of meat too close together, which keeps them from browning.
    While meat is browning, combine the tomatoes, cumin, chili powder and beef-bouillon granules in a slow cooker. As meat is browned, go ahead and place it in cooker along with tomato mixture.
    When all meat has been browned and added to cooker, add the onions and garlic to skillet and saute over medium-high heat just until onions soften and begin to turn translucent, for about 2 minutes. Stir in the beer then stir and scrape bottom of pan to dissolve any cooked-on bits of meat drippings. Add this liquid to cooker, then give everything a good stir to distribute sauce around pieces of pork.
    Dish may be prepared to this point up to 24 hours ahead and refrigerated. Proceed with cooking as directed below.
    Cook on HIGH for 4 hours, or until tender, or up to 8 hours on LOW. Serve meat in chunks, use a fork to shred, then return to sauce and cook down to a slightly thicker consistency. Delicious with rice or tortilla chips with sour cream, green onions, chopped tomatoes, shredded lettuce and cheese. Makes about 6 generous servings.
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