Habanero Puree and Pork Stew

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Habanero Puree and Pork Stew

Habanero Puree and Pork Stew

Back in the day, the Germanic tribes would celebrate Yule at the time of the Winter Solstice. It was a time of feasting and merriment in the middle of winter and often celebrated with a roasted Yule pig.

You can certainly choose to celebrate by roasting a whole pig on a spit, we think you’re better off with this pork stew; it’s got it’s fire on the inside – rather than sitting on top of it.

It does take some time to cook (and to soften the pork before cooking), but it’s 100% worth it. Yes, we know some of the ingredients seem a bit odd, but they enhance the habanero flavor like you wouldn’t believe.

Before you rush off to the grocery store to gather all the ingredients (as we know you’ll do any minute now), keep in mind that the turnip may not be strictly necessary, but it’s an amazing addition as it absorbs the best of the flavors. If you really can’t justify buying just a single turnip, get another potato; you won’t regret it.

Ingredients

2 pounds Pork, boneless, cut into 1” cubes
2 tablespoons Cider vinegar
1 tablespoon Oil
Coarse salt and freshly ground black pepper
1 teaspoon Mad Dog 357 Habanero Puree
1 medium Onion, finely chopped
1 tablespoon Garlic, finely chopped
1 tablespoon Cocoa powder
1 teaspoon Ground cumin
1 teaspoon Ground cinnamon
1 teaspoon Ground cardamom
2 medium Potatoes, peeled, cut into ½” pieces
1 large Turnip, peeled, cut into ½” pieces
Fresh cilantro, coarsely chopped for garnish
Basmati rice, cooked, for serving

Preparation

Place the pork and vinegar in a sealable plastic bag and squish to blend. Place in the fridge for anywhere between 15 minutes and 2 hours.

Preheat your oven to 350ºF. Remove the pork from the bag, shaking off and discarding excess vinegar. Season the meat with the salt and pepper.

Heat the oil over medium-high heat in a cast iron pot or Dutch oven. Add the pork and brown on all sides (working in batches, if necessary). Remove from the pot and set aside.

Add the Mad Dog 357 Habanero Puree, with the onion, garlic, and spices to Dutch oven. Cook until the onion is soft and the spices are fragrant. If the mixture begins to stick to the bottom of the pot, add a little water to work it loose.

Return the pork to Dutch oven with the potatoes and turnips and a cup of water. Stir everything through once, then cover and place in the oven. Cook for roughly 1½ hours, until the vegetables are soft. Serve with the rice and cilantro.

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