Diary of a Foodie
Pork Stew with Many Latin Roots
Diary of a Foodie: Season Three: Ancient Traditions
- Active time:35 min
- Start to finish:1 1/4 hr
- 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
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.