In case you missed it, Puxatawny Phil saw his shadow this year and as a result, we’re officially entitled to six more weeks of winter.
Six more weeks.
At this stage in the game, that can feel like a lifetime. I find myself dreaming of swimsuits and summer time. I pine for beach days and mountain camp outs with my boys. Heck, even spring break would be a welcome change from the biting, mostly grey days of winter.
I find that the best way to battle these chilly weather blues, is to focus on the positives. Sledding is a lot harder in the summer without all the white stuff to give you a running start. I get to wear my favorite sweaters and skinny jeans on a regular basis. Best of all, I can find pleasure in the consumption of my favorite hearty and delicious cold weather comfort food. Bring on the soups. Hand over the pasta. Braise the beef. Slow cook the stews. I positively adore winter weather grub.
Stews especially grab my attention because in addition to their heartiness, they fit perfectly into my hectic winter time schedule. Simply throw the ingredients in a pot and let simmer all afternoon until you’re ready to grab a bowl. The longer it cooks, the better it gets. Not to mention it gives me an excuse to dive into a hunky loaf of fresh bread.
This month I’d thought I’d offer up one such stew that was enjoyed by my entire family. Even the two year old gobbled it up and asked for more. The long cooking time of this dish makes the hunks of pork literally fall apart like butter. I could have seriously eaten the entire bucket of it myself. Just me, a fork, a napkin and a cold winter’s day.
To make this delicious bowl of hearty goodness, you’ll begin by browning up a pound of cubed pork. You don’t need fancy meat for this. Just have your butcher chunk a bit off the shoulder or butt and pass it your way.
Now toss in a few tomatillos, an onion and some garlic.
Cook it for a couple more minutes and then we’ll really start getting delicious with a quick white wine deglaze.
Add in a few hearty glugs of chicken broth next followed by some choice spices.
Round the recipe out with the addition of three medium sized potatoes, roughly chopped.
Cover that pot of goodness and keep yourself busy for the next four hours (peeking inside the pot is absolutely allowed) until you’re ready to sit yourself down to sup.
Snag a bowl big enough to wrap your mitts around and fill it to the top with the winter inspired goodness. Dollop a healthy spoonful of sour cream and a sprinkle of fresh cilantro over the top.
Six more weeks of winter? I say bring it on.
This post is being shared over at MSN’s Kitchen Cookoff. Be sure to drop by and show a little love!
Pork and Tomatillo Stew
Yield: About 8 Hearty One Cup Servings
Total Time: 4 hours 30 minutes
1 Pd Cubed Pork (Pork Shoulder or Butt works well)
3 Tbsp Flour
1/2 tsp Salt
1/2 tsp Pepper
2 Tbsp Canola Oil
5 Tomatillos, Roughly Chopped
1 Onion, Chopped
4 Cloves Garlic, Minced
1 Cup White Wine
1 3/4 Cup Chicken Stock
11/2 tsp Cumin
1 tsp Chile Pepper
1 Small Bunch Fresh Oregano
1 4.5 Oz. Can Diced Green Chiles
3 Russet Potatoes, Roughly Chopped
Salt To Taste
Add the flour, salt and pepper to a bag or bowl and toss the pork in until completely coated.
Heat the oil on medium high in a large dutch oven and toss in the meat to sear.
Cook for a minute or two to brown the outsides and then add in the tomatillos, onion and garlic.
Cook for another couple minutes and then pour in the white wine.
Deglaze the pan and then add in the chicken stock.
Add in the spices and the green chiles.
Finally, add in the potatoes.
Turn heat down to low and simmer, covered, for the next 4 hours. You can also toss the mixture into a slow cooker at this point and cook it on low for 4 to 6 hours.
Salt to taste and serve with a dollop of sour cream and a sprinkle of fresh cilantro.