Big Daddy's     Cooking with Attitude

Thai Chile



Country Pork Stew

The original recipe came from the Epicurious website but it's been modified quite a bit to reduce the fat and punch up the flavor. It’s hearty, very tasty (even Jeff likes it) and easy to make.

2 tablespoon olive oil
2 pounds lean pork cut into ½" to 1" cubes
1 large onion, chopped
4 medium carrots, sliced
3 tablespoons chopped fresh sage or 1 tablespoon rubbed sage
1 small can green chiles
½ Cup dry white wine
4 cloves garlic, minced
2-15oz cans chicken broth (or ~ 4 cups homemade stock)
1 teaspoon chipotle (optional)
1 teaspoon salt
1 tablespoon black pepper
¼ Cup corn starch mixed with a little water
¼ Cup low fat sour cream

Heat 1 tablespoon of the oil in a deep pot and add the onion, garlic and sage and sauté until onion is tender, about 10 minutes.  Add the carrots, chiles, chipotle and wine. Add enough broth to just cover the veggies and bring to a simmer.

Coat a non-stick pan with cooking spray, heat over a medium high fire and add about 1/3 of the pork.  Brown the pork well on all sides.  Set aside and repeat until all of the pork has been well browned.

Add all of the browned pork to the pot and continue to simmer until the pork and carrots are tender, about an hour. You will need to add additional broth as the stew simmers down.

Thicken with the corn starch slurry and stir in the sour cream.

Season with salt and pepper to taste.

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