spicy stew

It's been a terrible week of trials in chez Holt but at least we have eaten well!  Sausage and kale soup, spaghetti with homemade meat sauce, tortellini with broccoli and sauteed chicken strips.  Then last night I made this one for the second time.  It's a keeper, although perhaps next time I'll be more diligent about de-seeding the serrano chiles.  It kinda kicked our asses, spice wise, but it is muy muy delicioso.

Happy Easter, passover, and spring!!

Pork and Green Chile Stew

Cut 2 lb pork shoulder into 1-inch cubes. Season with salt & pepper 

In a heavy duty pot (dutch oven perfect), heat 1/4 cup olive oil until almost smoking.  

Cook the pork over high heat stirring once or twice, until lightly browned.

Meanwhile, quarter and thinly slice 1 large vidalia onion,

1 lb mild chiles (poblanos), halved lengthwise, cored and thinly sliced, and

3 serrano chiles, seeded and thinly sliced (keep some seeds for spicier flavor)

Add the onion, green chiles, serrano chiles and 6 cloves of thinly sliced garlic to the pot.

 Cover and cook over high heat, stirring once or twice, until veggies are softened, about 5 min.

 Add 2 cups chicken broth adn bring to boil.  Cover partially and simmer over medium-low heat until pork is tender and broth reduced by half, about 20 minutes.

 Stir in 1/4 cup chopped cilantro.  Serve with lime wedges, some more cilantro, tortillas  and rice.