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La Belle Cuisine - More Pork Recipes

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Rick Bayless's Pork with Smoky Tomato
Sauce, Potatoes and Avocado (McIlhenny Company)

“It is not very easy to fix the principles upon which mankind have agreed
to eat some animals, and reject others; and as the principle is not evident,
it is not uniform. That which is selected as delicate in one country, is by
its neighbours abhorred as loathsome.”

~ Samuel Johnson

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La Belle Cuisine


Pork with Smoky Tomato Sauce,
Potatoes and Avocado
Rick Bayless, Frontera Grill, Chicago, IL
America's Best Chefs icon
Editorial Director: Judith Hill, 1995, Food & Wine Books,
American Express Publishing Corporation

“Canned chipotle chiles in adobo sauce give both heat and a distinctive smoky
flavor to this stew. So cut them down if you like, but not out. They’re available
in Mexican groceries [and many fine supermarkets these days]. If you can’t find
them, use either canned chipotles in vinegar (don’t include the vinegar, though)
or dried, rehydrated chipotles.”

Chef’s Wine Suggestion: The smoky, rustic sauce pairs wonderfully with the
barrel-aged earthiness of a red Rioja or the lusty, warm-climate flavors of a
red Rhône wine like Châteauneuf-du-Pape.

Serves 6

1 1/2 quarts water
1 1/2 pounds boneless pork shoulder,
cut into 1 1/2-inch cubes
3/4 teaspoon mixed dried herbs,
such as marjoram and thyme
4 bay leaves
1 pound boiling potatoes (about 3),
cut into quarters
1 tablespoon cooking oil
6 ounces chorizo sausage, casing
removed and sausage chopped
2 onions, 1 1/2 chopped, 1/2 cut into
1/2-inch slices and separated into rings
1 clove garlic, minced
2 1/2 pounds tomatoes (about 5), peeled and
cut into 1/2-inch pieces, or one 28-ounce can
(about 3 1/2 cups) tomatoes, drained and cut
into 1/2-inch pieces [See Chef’s Tip below]
3/4 teaspoon dried oregano
3 canned chipotle chiles in adobo sauce,
seeded and cut into thin slices
2 tablespoons adobo sauce reserved from the chiles
2 teaspoons salt
3/4 teaspoon sugar
1 avocado, preferably Haas
6 ounces queso fresco or mild
goat cheese, cut into fingers

1. In a large pot, bring the water to a boil. Add the pork, bring back to a
boil and skim the foam that rises to the surface. Stir in the mixed dried
herbs and the bay leaves, reduce the heat and simmer, partially covered,
until the meat is tender, about 1 hour. If there is time, let the meat cool
in the broth.
2. Remove the cubes of pork from the broth. Strain the broth and skim
off any fat that rises to the surface. Reserve 1 1/2 cups of the broth for
this dish and the rest for another use. When the meat is cool enough to
handle, dry it on paper towels and break the cubes into approximately
3/4-inch cubes.
3. Put the potatoes in a medium saucepan of salted water. Bring to a boil
and simmer until tender, about 15 minutes. Drain. When cool enough
to handle, peel the potatoes, if desired, and cut into 1/2-inch dice.
4. In a large, deep frying pan, heat the oil over moderately low heat. Add
the chorizo and cook, stirring, until browned, about 5 minutes. Remove
with a slotted spoon. Raise the heat to moderately high. Add the chopped onions and the pork to the pan and cook, stirring occasionally, until well browned, about 10 minutes. Stir in the garlic and cook 2 minutes longer.
5. Add the tomatoes, oregano and chorizo and simmer 5 minutes. Stir in
the potatoes, reserved broth, chipotles, adobo sauce, salt and sugar.
Bring to a boil. Reduce the heat and simmer 10 minutes.
6. Just before serving, cut the avocado into thin slices. Ladle the stew
into bowls. Arrange alternating slices of avocado and pieces of cheese
on each portion and top with a few onion rings.

Chef’s Tip:  Roasting tomatoes in their skins until blackened and soft
concentrates their flavor and brings out their natural sweetness. Broil
them for about fifteen minutes and, when they’re cool enough to
handle, peel and proceed with the recipe. For the best-textured
sauce, use plum tomatoes.

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