Pork Stew with Many Latin Roots: Diary of a Foodie : gourmet.com

Diary of a Foodie

Diary of a Foodie: Season Three: Ancient Traditions

Serves6

Active time:35 min
Start to finish:1 1/4 hr

January 2009

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2 1/2 to 3 lb yuca, boniato, and/or malanga
3 or 4 small purple potatoes
2 tablespoons vegetable oil
1 lb boneless pork loin or butt, trimmed of excess fat and cut into 1/2-inch cubes
1 medium onion, chopped
2 tablespoons minced garlic
1 teaspoon minced fresh chile (red or green), such as serrano or jalapeño, including seeds
1 tablespoon paprika
2 teaspoons ground cumin
7 to 8 cups chicken stock or reduced-sodium chicken broth
Juice of 1 lime

Garnish:

cilantro leaves

Peel root vegetables (remove bitter underlayer if using yuca) and remove any tough cores, then dice. Generously cover with cold water in a large bowl. Cut potatoes into large chunks to expose purple flesh and add to water.
Heat oil in a Dutch oven or other large heavy pot over medium-high heat until it shimmers. Season pork all over with 1/4 tsp each of salt and pepper, then brown on all sides, 10 to 12 minutes. Transfer with a slotted spoon to a plate.
Pour off all but 1 Tbsp fat from skillet, then add onion and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Add garlic, chile, paprika, and cumin and cook, stirring constantly, 1 minute
Add chicken stock, drained root vegetables, and pork and bring to a boil. Simmer briskly over medium-high heat, stirring occasionally, until liquid has thickened and pork and vegetables are tender, 40 to 45 minutes. Stir in lime juice and salt and pepper to taste.

Recipe by Chris Schlesinger and John Willoughby

Photograph by Stephanie Foley

Keywords: diary of a foodie,; chris schlesinger,; john willoughby,; pork,; soup

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