Great New Recipe

[Skiptown]

Hi! Mrs. Skip here with an AWESOME recipe I found on the 'Food and Wine' site, tried today, that helped me feel better about not gettin' to the Yucatan this year! If you try it, and I hope you do, please remember that -if you were in Pasco where we live - you could get the wonderful fresh bollilos stuffed with jalapenos and cream cheese we get at out local Fiesta Foods (betcha didn't know that Eastern Washington is Mexico Chico?!?!?). Just trying to make you jealous! Please feel free to halve this recipe - Skip and I did and it turned out wonderfully! I believe this recipe would serve 8 to 10 as written. It's quite filling as written and, as you DO NOT stir it after it goes into the oven, all the vegetables and meat retain their shapes and bright colors, even the tomatoes!

Yucatan Pork Stew with Ancho Chiles and Lime Juice
1/4 cup vegatable oil
4.5 lbs trimmed (as little fat as you can make it) boneless pork shoulder, cut into 2 - inch cubes
salt and fresh ground pepper to taste
2 large white onions, cut into 1/2 inch pieces
8 garlic cloves (toes), smashed
1# carrots, cut on the diagonal into 2-inch pieces
3 dried ancho or guajillo chiles (penzeys.com sells the best and freshest spices around) cut into thin strips with scissors or very sharp knife
3 whole bay leaves
3 whole cloves or a pinch of dried cloves
1/4 cup fresh lime juice or Sour Orange juice (GOYA brand around here -Saville orange)
1 tsp green achiote (Achiote Verde - El Mexicano brand) seasoning if you can find it - OPTIONAL as it is hard to find
6 cups chicken stock, canned, cubes, or FRESH if you dare!!!!
6 fresh plum or paste (Roma) tomatoes, quartered lengthwise
2T chopped fresh cilantro
Steamed white rice and sliced jalapenos for serving

In a very large non-reactive stock pot, heat the vegatable oil until shimmering. Season the pork with salt and fresh ground pepper and add half of it to the stock pot. Cook over moderate heat, turning and browning, for about 10 muinutes until browned all over. Remove from pan and repeat with the remaining pork cubes until they are brown and yummy.
Return all the pork to the pot along with any accumulated juices. Stir in the onions, garlic, chilies, bay leaves, cloves, lime (or sour orange) juice, and chicken stock. Season with salt and pepper and bring to a boil. Add the tomatoes, nestling them into the liquid. Cover and place into a 225 degree oven for three to five hours. Discard the bay leaves and gently, ever so gently, stir in the cilantro. Serve with rice and jalapenos as discretion allows.
Note: the stew can be refrigerated for up to three days. Reheat in oven (don't over-stir) and serve.
Goes well with a Malbec or a Gewertztraminer for wine choices. Or a Montejo, Pacifico, or a Sol beer.

OH MY GOSH! The stock is clear, the meat tender and fragrant, and the nip of the peppers will bring a tear to the eye and a run to the nose! GREAT for a simple Sunday supper that will surely remind you of SOMETHING you have eaten in Q Roo or the Yucatan. Sorta made me weepy.
Love, Mrs Skip Towne

[monte]

This sounds wonderful. I am going to give it a try. Thanks for posting the recipe

[fourmoes]

I will have to go back and read the recipe--got as far as your location and completely lost all comprehension. We too are in Pasco. GO figure--small world!

[Skiptown]

Originally Posted by fourmoes

I will have to go back and read the recipe--got as far as your location and completely lost all comprehension. We too are in Pasco. GO figure--small world!

It is a small world, we love the Yucatan and go a lot. Im us and lets get introduced. We can share places we have been.

[fourmoes]

I seem unable (I think) to reply to your PM. I've tried twice now and it just logs me out. I guess that's one way to make me shut up. Good think my husband doesn't know about this little feature...

I realize this might not belong here, but wanted you to know I have tried...not ignoring you.

[redhairgirl1]

Originally Posted by fourmoes

I seem unable (I think) to reply to your PM. I've tried twice now and it just logs me out. I guess that's one way to make me shut up. Good think my husband doesn't know about this little feature...

I realize this might not belong here, but wanted you to know I have tried...not ignoring you.

This might not belong here either, and i don't mean to butt in, BUT , did it take you longer than 15 minutes to reply to his pm? Cause if it did, you automatically get logged out

And just to stay on topic, i just printed this recipe off, and plan to make it next week

[flyingpig11]

Man oh man...cooking right now..for dinner tomorrow.

I saw this recipe and went and bought the goods.

Couldnt find achiote verde, but used regular red.

It tastes awesome and the flavors havent even melded yet.

I used a couple pork tenderloins as I had them and they were no fuss to clean and cut.

[flyingpig11]

Awesome!!!! Just as described by Mrs. Skiptown.

Served with rice, black beans, limes, fresh cilantro, avocado and home made tortillas. Major comfort food. (We did carmelize the onions and garlic before adding teh stock and tomatos)

We have extra stew, rice and beans. Going into a casserole and covered with some sharp cheddar, and will be good eating.

[Jesus]

Home made tortillas???? Wow, that's a extremely nice skill to have.