Wednesday, January 16, 2013

It's colder than a welder's ass here

I made this stew and now I'm telling everybody about it. You HAVE to make it. This is Ruth Reichl's Pork-Tomatillo-and-Dark-Beer stew. Now, let's all feel a little sorry for Ruth, because she has some labor-intensive stovetop method of making it. She doesn't realize that you can just put all the ingredients in a slow cooker and call it a day in the kitchen. Here's the lowdown (seriously make it SOON).



Pork, Tomatillo and Dark Beer Stew 

1 pound of tomatillos, husked and cut into quarters
1 bottle of dark beer
12 ounces of fresh orange juice
28 ounce can of diced tomatoes, drained
2 pounds of pork shoulder, cut into hefty cubes
salt and pepper for the pork
10 cloves of whole peeled garlic (I used less—maybe 5 cloves)
2 large onions, chopped
2 whole jalapenos (take them out before serving)
1.5 cups cooked (or canned) black beans

Put all of this into the slow cooker and cook it until it’s done. Serve over rice, and if you like, cilantro, a squeeze of lime and a dollop of sour cream.

5 comments:

  1. Making this in the upcoming week for dinner -- had a request for stew and found tomatillos for 99 cents/lb.

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  2. Great time of year for new soup recipes. This one goes on the list. Thanks for adding the slow cooker idea.

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  3. So I liked this stew a lot -- a very different flavor profile than many stews, great over rice.

    However, the rest of the family rejected all but the pork pieces, sigh. I was hoping the tomatillos would break down more so it would resemble green chili, which would have helped my crowd.

    Ah, well. Can't win them all. (I've just lost a lot of them this week, sigh.)

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  4. What?! I was sure Ben would like it. Oh well.

    I guess there is a way to use the same ingredients but blend the veggies & broth. Wonder how that would go.

    Anyway, looks like you've got some lunches to stash for yourself in the freezer. Yay for you.

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