Stovetop stews really aren’t difficult, especially when the stovetop is doing most of the work. Pork and Poblano Stew is rich, earthy, low carb and so flavorful! This is a perfect Sunday afternoon recipe that can be made ahead and frozen for later.
- 4 Bone-in pork ribs
- 1-½ pound Beef rump roast, cut into 1-inch cubes
- 2 tablespoons Fine sea salt
- 2 Yellow onions, peeled and quartered
- 6 cloves Garlic, crushed
- 1 2 inch piece root ginger, peeled
- 4 Fresh bay leaves
- 4 strands fresh oregano
- 1 head Green cabbage, cut into small pieces and passed through a food processor
- 4 Poblano peppers, seeded and halved lengthwise
- 1 Dried Guadjillo Pepper
- 2 tablespoons Vegetable oil
- Diced avocado, to garnish
- Crumbled cotija cheese, to garnish
- Lime zest, to garnish
In a casserole dish, combine the pork chops, rump roast and water (add more if necessary to cover the meat). Sprinkle evenly with 2 tablespoons of salt. Bring to a boil over high heat, then toss in the onion, garlic, ginger, bay leaves and sprigs of fresh oregano. Reduce heat to medium-low and simmer, uncovered, for 1 hour and 30 minutes.
Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove bay leaves and oregano stems and discard. Add “rice” cabbage and almond flour, stir to combine. Cover and simmer over medium-low heat for another 1 hour and 30 minutes.
While the stew simmers, place the chiles in a large saucepan that has been heated over medium heat. Grill the chiles, stirring occasionally, until they begin to smoke slightly and form blisters, about 5 minutes. Carefully add water to cover the peppers and bring to a gentle boil. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set aside. Let the chili liquid cool slightly and set aside.
Transfer the chilies and 1/2 cup of the chili cooking liquid to a blender or bowl if using an immersion blender. Add the reserved onion, garlic and ginger and a ladle of broth from the meat pot to the blender. Blend until smooth, adding more chili liquid if needed to achieve a texture that resembles applesauce. Pour through a metal strainer into a bowl, stirring and pressing down with a rubber spatula if necessary. Discard the solids.
In a small saucepan, heat the vegetable oil over medium heat. Carefully add the strained chili mixture to the hot oil and stir to combine. Partially cover and cook until reduced by half, stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.
When the meat mixture has finished simmering, remove the bones and any gristle, discard. Using a large spoon or spatula and fork, break up the pork and beef until they resemble pulled meat. Be on the lookout for small bones that you may have missed and remove them. Stir in chili sauce and bring to a boil over medium-low heat. Cook another hour, uncovered, stirring occasionally, until the mixture boils down to a thick stew.
Pour into bowls. Top with diced avocado, cotija cheese and lime zest.
Note: Use a serrated knife to cut the beef into cubes. A serrated knife for making clean, easy cuts in chilled beef.