Wednesday, July 27, 2011

CSA Recipe: Braised Chile Pork and Kale Stir-Fry


The pork portion of recipe is very loosely interpreted from a Rick Bayless recipe via the Santa Fe cooking school cookbook, but is really a pretty standard recipe across cultures.

Chile braised pork over kale and corn
Serves 4, with leftover pork for hash the next day!

Making the braised pork:

3 lb pork shoulder, cut in to 3" chunks
2 kinds of dried chiles, seeds removed or chile powder*
1 onion, roughly chopped.
2 tbs vinegar
1 bay leaf
4 garlic cloves
1 tbs mixed mexican herbs, such as oregano, thyme and marjoram
1/4 tsp ground cloves
1 tsp salt
1 tbs canola oil

1) Soak the chiles for 30 minutes in hot water. Drain, reserving water. Chop the reconstituted chiles. Preheat over to 325 degrees.

*Note, let's be honest, who has 2 kinds of dried chile pods around? Well, I happened to. But normally I don't. However I do have at least 3 or 4 kinds of dried chile powders. For this recipe, you can use 1-2 tsp each of anything like smoked paprika, hot paprika, regular paprika, chipolte, new mexican chile, korean chile powder etc. DON'T USE CAYANE. You will just add heat and no flavor. Just skip the soak step if using powder, and add more water.

2) Add the chopped chiles and everything but the pork to a food processor. Blend into a paste, adding water if it is too stiff.

3) Heat the oil in a dutch oven add the chile paste and cook until browning/darkening for about 5 minutes over medium high heat. Taste and season with salt.

4) Add the pork shoulder, stir to cover with the paste and add a little water so that the pork is covered with enough water to braise. Cover the pan and pop in the oven for 2.5 to 3 hours. Spoon liquid all over pork throughout cooking. Remove from oven and let stand for about 20 minutes before eating over the kale mix!


Making the kale and bean veggies. 

1 bunch kale, stemmed and sliced 
1 onion chopped
3 ears of corn, kernels cut off
1 can black beans, drained and rinsed
2 garlic cloves, minced
1 pinch cumin
1 pinch red chile powder
salt and pepper to taste 
1 tbs olive oil

1) Heat olive oil over medium heat and saute onion and garlic until lightly browned (about 5-6 minutes).

2) Add Kale, and cook for 1-2 minutes.

3) Add corn and cook for 1-2 minutes.

4) Add black beans, red chile, cumin, salt and pepper to taste., mix and heat the beans for about 1 minute. 

5) Serve in bowls with the braised pork on top. Make sure to have plenty of nice rustic, slightly fruity, slightly earthy red wine from Spain or South America handy.

Note: Save about 1 lb of the pork for making the next recipe I'll post, which in my opinion is even more tasty than this!

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