Will going to the Pepper Festival in Pittsboro get you excited to cook with peppers? You bet it will and here’s a recipe to help you get started.
This is a great one-pot cookery that will beat the NC fall chill. Don’t let the long ingredient list keep you from making this stew, it is simply the fall harvest that you can gather at the market this season.
Ingredients
- 2 pounds local pork tenderloin, medium diced
- 2/3 cup all purpose flour
- 5 tablespoons unsalted local butter
- 1 tablespoon extra virgin olive oil
- 3 sweet onions, medium diced
- 7 poblano peppers, sliced
- 9 cubllanos, sliced
- 4 hot chili peppers, sliced
- 1 head fennel, small diced
- 2 turnips, peeled, small diced
- 6 cloves garlic, minced
- 2 dried bay leafs
- 1/4 teaspoon double concentrate tomato paste
- 2 32 ounce cans low sodium chicken stock
- 1/4 tablespoon rosemary, minced
- 1/4 tablespoon thyme, minced
- Salt and freshly ground pepper, to taste
- Fresh lemon juice, to taste
Instructions
Season pork with salt and pepper, toss in the flour and set aside. Add butter and oil to a large stockpot, turn to medium high heat. Shake any excess flour off the pork and caramelize in the stockpot. Pull pork out and set aside
Next add all the peppers, onions, fennel, turnips, garlic, bay leaf, and tomato paste and cook for 5 - 8 minutes. Reduce the heat to medium low and cover the pot, cook stirring often about 15 - 20 minutes or until all of the vegetables are tender. Add 2 tablespoons of the flour to the pot and stir well. Slowly add the chicken stock and bring to a simmer. Stir in the fresh herbs and add the pork chucks back into the stew and cook until lightly thick, about 10 minutes.
Season the stew and serve.
Serves 8 to 10
