Green chilli stew

Green chilli stew

By
From
The Hang Fire Cookbook
Serves
4

Our friend, Elizabeth, first served us this delicious one-pot wonder on a cold November night before we went off to perform in our first open mic night in Tennessee. This thing was bubbling away on the stovetop, filling the house with the amazing scent of coriander. Of course, it’s one of those dishes that when we ask what’s in it, we’re met with a casual ‘Oh, whatever is handy’… We often serve this as a side dish as it’s fairly light and more like a soup, but you could easily serve it as a main.

Ingredients

Quantity Ingredient
1 1/2 tablespoons plain flour
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon chilli flakes
2 tablespoons vegetable oil
750g lean boneless pork shoulder, cut into 3cm cubes
2 teaspoons fine sea salt
1 large onion, diced
4 green jalapenos, deseeded and diced
1 green bell pepper, deseeded and diced
4 garlic cloves, very finely chopped
1.25 litres chicken stock
400g waxy potatoes, peeled and cubed
150g frozen sweetcorn
large bunch coriander, chopped

Method

  1. Mix together the flour, coriander, cumin and chilli flakes in a bowl and set aside. Heat 1 tablespoon of the vegetable oil in a large flameproof casserole over medium-high heat. Season the pork with the salt. Working in batches, fry the pork, stirring, for 5–7 minutes until browned. Transfer the pork to a plate and pour out all but 1 tablespoon fat from the dish.
  2. Add the remaining tablespoon of vegetable oil to the casserole. Add the onion, jalapeños, bell pepper and garlic and cook, stirring occasionally, for about 10 minutes until softened. Return the pork to the casserole and stir in the flour and spice mix. Cook for a minute over medium-low heat, then gradually add the chicken stock, bit by bit, mixing it well with the ingredients in the casserole until completely incorporated. Cover the casserole and bring to the boil over medium-high heat. Stir the chilli and reduce the heat to medium-low, then simmer, covered, for 1 hour.
  3. After 1 hour, turn up the heat to medium-high and bring the stew to a gentle boil. Add the potatoes and sweetcorn, and check that they are submerged in liquid. If not, pour in a little more water. Simmer for about 30 minutes, stirring occasionally, until the potatoes and pork are tender and the liquid has thickened slightly. Add the fresh coriander and stir through. Serve in soup bowls alongside your favourite barbecue and a few slices of warm Cheddar Jalapeño Cornbread for dipping.
Tags:
barbecue
BBQ
Southern
America
Deep South
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