This simple pork stew is a delicious and easy-to-make alternative to traditional American beef stew. Serve it up with a big pot of rice or a side of cornbread. If you have leftover cubed, cooked potatoes on hand, by all means stir them in!
|2||pounds||pork stew meat, cubed and patted dry|
|~8||tablespoons||vegetable oil, divided|
|*Unsalted homemade chicken broth gives maximum flavor, but you can substitute canned low-sodium broth with good results.|
- Sprinkle the pork with salt and pepper.
- Pour a few tablespoons of oil in a heavy-bottomed Dutch oven pan and heat until almost smoking.
- Working in batches, sauté the meat until browned of all sides, adding more oil to the pan if needed. Set the meat aside nearby as each batch is browned.
- Return all of the meat to the pan and add the chicken stock. Bring to a boil.
- Reduce the heat to a bubbly simmer, cover with a tight-fitting lid and cook until fork tender (approximately 2 ½ hours).
- Prepare the salsa verde through step 3. Set aside.
- When the pork is finished, place a large skillet over medium high heat and add one tablespoon of oil. When the oil sizzles, add the salsa verde and cook until thickened—approximately 5 minutes.
- Lift the cubes of pork out of their cooking liquid with a slotted spoon and add them to the skillet with the salsa verde.
- Measure two cups of the cooking broth and add it to the skillet. Mix well.
- Bring the mixture to a boil, reduce the heat to a lively simmer, and cook, stirring, until thickened–approximately 10 minutes.
- Taste and adjust the salt as needed.