The Recipes

Pigs Have Shoulders? Stew

Hooray for fall weather and making yummy stews and slow-cooked meals.  It's been rainy here in D.C., so let the comforting food cookery commence.

Pork Shoulder Stew


- 1 1/2 lb. pork shoulder, cut into 1 in. pieces
- 1 dried ancho pepper, stemmed
- 2-3 c. beef or chicken stock
- 2 cloves garlic
- 1 scant oz. cooking chocolate (taste it... if you like it, it's not the right kind!)
- 1 onion, diced and divided in half
- 2-3 small potatoes, diced
- 1/2 of a 14.5 oz. can of diced tomatoes with juice
- 1/2 c. peanuts

In a small saucepan, bring the chili and stock to a slow simmer.  Cook for approximately 10 minutes, or long enough to make the chilis tender. When tender, pour the entire pot into a food processor with the garlic, chocolate and 1/2 of the onion.  Season with salt and pepper.

In a dutch oven, toast the peanuts until fragrant; approximately 2-3 minutes.  Add to the processor and puree.

In the same dutch oven, heat 1-2 T. of vegetable oil.  Season the piece of pork shoulder with salt and pepper and add to the dutch oven.  Sear on each side to achieve a carmelized crust.  Add in the mixture from the food processor and onion, and sautee for 10-12 minutes.  Add in the tomatoes, potatoes and remaining stock.  Simmer for at least 1 1/2 hours; longer will just deliver more depth of flavor.

I chose to serve my stew over rice and garnished with scallions, but it was lovely on its own.  I heart Fall.