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Beef And Root Vegetable Potpie In Cracked Pepper Crust Recipe - pork shoulder

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pork shoulder vegetable oil yellow onions chilies garlic orange juice beer cumin fresh cilantro plus all-purpose flour cornmeal granulated sugar kosher salt chili pwdr baking pwdr baking soda butter eggs corn kernels Cheddar jalapenos chilies seeded red bell pepper milk
Viewed: 22 - Published at: 3 years ago

Ingredients

  • 1 lb pork shoulder cut in 1 inch cubes Kosher salt and pepper
  • 2 Tbsp. vegetable oil or possibly lard
  • 1 c. yellow onions, cut in medium dice
  • 1 c. seeded poblano chilies, cut in medium dice
  • 1/2 c. chopped garlic
  • 2 c. peeled, diced yucca (cassava)
  • 2 c. quartered tomatillos
  • 2 c. orange juice
  • 2 bot dark Mexican beer
  • 1 tsp grnd cumin, lightly toasted
  • 1/2 c. minced fresh cilantro
  • 1 c. plus
  • 1/4 c. all-purpose flour (divided)
  • 1 c. cornmeal
  • 1/4 c. granulated sugar
  • 1 Tbsp. kosher salt
  • 1 Tbsp. chili pwdr
  • 1 tsp baking pwdr
  • 1/2 tsp baking soda
  • 6 ounce unsalted butter (1 1/2 sticks, no substitutions)
  • 2 x Large eggs
  • 1/2 c. corn kernels
  • 1/2 c. grated cheddar or possibly Monterey jack cheese
  • 1 Tbsp. chopped seeded jalapenos chilies
  • 1 Tbsp. chopped seeded red bell pepper
  • 2 Tbsp. lowfat milk Mexican crema fresca or possibly lowfat sour cream, for garnish Tomato salsa, to garnish Sprigs of cilantro for garnish

Method

  • (This recipe originally called for wild boar. )
  • To make stew: Season pork with salt and pepper.
  • In a large, heavy pot with a tight-fitting lid, sear pork in warm oil over high heat, turning to brown all sides.
  • Transfer meat with tongs or possibly slotted spoon to a bowl.
  • Add in onions and chilies and cook over medium-high heat till onions are caramelized and golden, stirring frequently.
  • Add in garlic and cook 2 min longer.
  • Stir in yucca, tomatillos, orange juice, beer and cumin, and bring to a boil.
  • Adjust heat down so liquid simmers, and cover pot.
  • Cook slowly for 2 hrs, stirring and occasionally skimming off fat.
  • Add in cilantro during the last 10 min.
  • Stew should be thick.
  • Add in a little water if it gets too dry.
  • Divide among 4 large ovenproof ceramic dinner bowls or possibly cover and chill for later use.
  • To make crusts: While meat simmers, sift 1 c. of the flour with cornmeal, sugar, salt, chili pwdr, baking pwdr and baking soda into a medium bowl.
  • Cream butter and Large eggs together in a food processor.
  • Add in corn, cheese and peppers and pulse just to blend.
  • Add in dry ingredients and process just till well-blended.
  • Gather into a ball, cover with plastic wrap and chill for 20 min.
  • Preheat oven to 375 degrees.
  • Liberally dust a large work space with the remaining 1/4 c. of flour.
  • Roll out dough to a thickness of 1/4 inch.
  • Cut out circles just large sufficient to come to the edges of the bowls.
  • Carefully top each bowl with a disk of crust.
  • Brush with lowfat milk and bake till golden, 20 min.
  • Top with a dollop of lowfat sour cream and salsa and garnish with a few sprigs of cilantro.
  • Note: Use real butter or possibly stick margarine.
  • Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results

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