SPICY PORK AND VEGETABLE STEW

SERVES 4 to 6

The first time I made this pork stew recipe, I only knew that I wanted to use spices that would be different from my usual. I just opened my spice drawers, got some ideas, opened jars and smelled as I proceeded to create. The results were amazing. The spices I used are similar to those used in Moroccan cooking. Don’t let the number of ingredients scare you. It is a very easy recipe because most of the time involved is in the hands-off cooking process. This is a delicious main dish that can be served with couscous, orzo, rice or noodles.

INGREDIENTS

2 tablespoons olive oil

3 pounds pork butt, well-trimmed of visible fat and cut into 3/4 to 1 inch cubes (see notes below)

Salt and pepper to taste

1 large onion, coarsely chopped

1 large green bell pepper, coarsely chopped

2 large carrots, peeled and coarsely chopped

8 ounces cremini mushrooms, quartered or halved

6 large garlic cloves, minced

1 tablespoon tomato paste

1 can (14.5-ounces) diced tomatoes

3/4 cup dry red wine

1 large bay leaf

1 tablespoon dried thyme leaves

1 teaspoon dried rosemary leaves, crushed

1 tablespoon dried oregano leaves

2 teaspoons fennel seeds

1/4 teaspoon ground cinnamon

2 teaspoons ground cumin

1/4 teaspoon ground cardamom

1 teaspoon ancho chile powder

1/2 cup chopped fresh parsley

Heat a Dutch oven over medium-high heat. Season the pork with salt and pepper. Add to the hot pan, in batches as needed, and brown on all sides. Remove and set aside. Add the onion, green peppers and carrots to the pan and sauté until lightly browned, about 5 minutes. Add the garlic and mushrooms and saut&#)233; another minute. Add the tomato paste and stir well to combine. Add the wine and stir to scrape up any browned bits in the bottom of the pan. Add the remaining ingredients, including the browned pork, leaving out the parsley. Season again with salt and pepper. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 1-1/2 hours. Remove the lid and simmer for another 30 minutes to allow the sauce to thicken. Stir in the parsley and serve over couscous, orzo, rice or noodles.

Notes: If you start with a 3 pound pork butt or shoulder, you will have about 2 pounds after trimming off the fat. You can easily serve more people by just increasing the amount of vegetables. Alternately, you can use a little less pork without decreasing the vegetables to serve fewer people. If desired, spice it up even more with a hotter chile powder or cayenne pepper. Leftovers are very good reheated the next day.

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