Pork Stew

Pork Stew


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Pork Stew
This hearty pork stew is a staple dish in New Mexico. Cook’s Illustrated offers a simple straightforward version. Following CI’s lead, I made a few changes to this delicious earthy dish.
Prep Time 15 Minutes
Cook Time 2.5 Hours
Passive Time 3.5 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 2.5 Hours
Passive Time 3.5 Hours
Servings
People
Ingredients
Instructions
  1. Toss pork with 1 tablespoon kosher salt together in bowl; refrigerate for 1 hour.
  2. Place chiles in medium bowl. Pour boiling water over chiles, place a small plate over chilies to keep submerged , and let stand until softened, 30 minutes. Set oven to 325F degrees.
  3. Drain chiles and reserve 2 cups soaking liquid. Process chiles, honey, vinegar, garlic, oregano, cumin, crushed red pepper, and 1 teaspoon salt in blender until chiles are finely ground and thick paste forms, about 30 seconds. With blender running, add 1 cup reserved liquid and process until smooth, 1½ to 2 minutes. Add remaining reserved liquid and continue to blend sauce at high speed, 1 minute longer.
  4. Combine pork and chile sauce in Dutch oven, stirring to make sure pork is evenly coated. Bring to boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little to no resistance, 2½ hours.
  5. Using wooden spoon, scrape any browned bits from sides of pot and stir until pork and sauce are recombined and sauce is smooth. Let stand, uncovered, for 10 minutes. Season with salt to taste.

Tennessee Bread Pudding

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Tennessee Bread Pudding
Bread pudding is the ultimate classic comfort food. It’s like a custard with much more texture. This bread pudding is water based vs milk & heavy cream. It’s not over-the-top or as rich but it’s still pretty good.
Prep Time 25 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Prep Time 25 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 350F degrees.
  2. Combine water and sugar in a large bowl, until sugar dissolves. Beat in milk and eggs with a whisk until blended.
  3. Stir in raisins, butter, vanilla, cinnamon and nutmeg.
  4. Add bread to bowl and let it stand for 30 minutes. Pushing down occasionally.
  5. Pour mixture into a lightly buttered 9-by 13-inch pan. Bake for 45 minutes. Take a toothpick and insert into middle of pudding. It should come out clean indicating it’s done.
  6. Cool slightly and serve.
Recipe Notes

If you like coconut or pineapple add 1/2 cup to 1 cup with raisins.