" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

The Mexican Way

Another weekend, another snow storm.
It is a crazy winter this year, one day it feels like spring the next day we get a foot of snow.

I am envious of all who are going south for March Break.
I would love to go somewhere like Mexico or the Caribbean but it was not in the stars for us this year due to our schedule and budget.
So, like they say "when life hands you lemons, make lemonade!"
I took advantage of being snowed in yesterday to create a slow cooking dish that filled my house with the aroma of Mexican cuisine.
This is a variation of Beef Chili but with cubed pork instead of the ground beef. You can use boneless chops or a boneless blade or loin roast diced , the cheaper cuts work well here because of the long cooking time.
The addition of salsa, cumin and coriander give this stew a Mexican flair.

Serve over steamed brown rice.
So for those of you who can't get away, throw a Gipsy Kings CD on the stereo and get cooking and bring a bit of the sunny south to you!

Mexican Spicy Pork Stew

  • ~olive oil
  • 1 pound of cubed pork
  • 1 each onion and green pepper diced
  • 4 garlic cloves minced
  • 2 dried hot chili peppers minced
  • 2 tbsp of cumin
  • 1 tbsp of oregano
  • 1 tsp of coriander
  • 1 can of black beans
  • 1/2 a jar of salsa
  • 1 can of tomato paste
  • sea salt and pepper to taste
In a dutch oven heat the olive oil and add the onion and green pepper. Cook until softened.
Add the cubed pork and brown on all sides. Add remaining ingredients and bring to a boil, reduce heat, cover and simmer for 2 to 2 1/2 hours until pork is fork tender.
Serve over steamed hot brown rice.

Wine Suggestion: Gew├╝rztraminer


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