In the best way, this stew was divisive in our home. I’ve now firmly decided that posole (which is basically what this stew is) is not my thing. There’s a lot I appreciate about it, particularly the chewy hominy. But one bowl is more than enough for my palate. J, on the other hand, asked if I could make this every week. So I thought, who better to write about this stew, than the man who loves it?
Without further ado, it is my distinguished honor to introduce to you, my beloved partner in life and love, J…
Greetings, reader. I am the person to whom this blog sometimes refers as “J”: Annie’s husband, or the person who is, in legal parlance, the “intended beneficiary” of her cooking exploits. You can call me a grateful beneficiary too, because my, oh my, have my culinary sides been satisfied from the minute Annie opened Dining In.
The recipe of the day is “Pork and Red Chile Stew with Tomatillos.” I’ll get straight to the chase: this dish is a treat. If you’re anything like me, then you enjoy a hot stew in the cold of winter. This stew delivers the goods.
Start with the pork itself. One thing that eternally frustrates me about many soups and stews is that a chef will often neglect the meat itself and assume that as long as the stew—the broth, vegetables, spices, and so on—is in gear, the whole meal will sing. With respect, I dissent. A good meat is the foundation of any good stew; give it attention, love, and concern. I will take notice. And this dish does just that. By the time this stew is ready, the meat is sufficiently salty, sufficiently tender, and delightfully spiced. Frankly, the pork itself would serve as a meal unto its own. So far, in other words, so good.
Let’s talk about the stew. Suddenly you arrive at one of the best darn stews you’ve ever had the pleasure of slurping. As with pretty much every one of Alison Roman’s recipes, the flavor hits the palate instantly, and it sticks around for a while too. The acidity and lightness of the tomatillo contrasts nicely with the generous doses of salt, garlic, and other spices. Then the eminently bitable hominy kicks in, adding texture and creativity to a dish that barely needed more.
The result? This dish can lay claim to an accomplishment that few dishes ever will: I can eat it five meals in a row (as I did this past week). Alison Roman, with a major assist from Annie’s cooking execution, delivers again.
17 recipes cooked, 208 to go.
