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Spicy Pork Stew with Peppers and Potatoes

   Spicy Pork Stew with Peppers and Potatoes
   RATE IT
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   Chipotles and roasted sweet peppers give this zesty pork stew a
   Southwestern flavor.
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     * pork shoulder
     * grapeseed oil
     * vegetable oil
     * kosher salt
     * black peppercorns
     * onions
     * celery
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     * beer
     * chicken broth
     * white potatoes
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     * 3 lb. boneless pork shoulder, trimmed of excess fat and cut into
       1-1/2- to 2-inch pieces
     * 3 Tbs. grapeseed oil or vegetable oil; more as needed
     * Kosher salt and freshly ground pepper
     * 1 medium yellow onion, coarsely chopped (about 1 cup)
     * 2 medium celery stalks, coarsely chopped (about 1/2 cup)
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     * 1 cup beer (any kind)
     * 2-/12 cups homemade or lower-salt store-bought chicken broth
     * 2 cups peeled diced white potatoes (1-inch dice)
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   Spread the pork on paper towels to dry for 10 to 20 minutes before
   browning. (You can use this time to chop the onion, celery, and
   carrot). If the meat is very wet, pat it dry.

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   medium to medium-high heat until shimmering hot. Season about one-third
   of pork with salt and pepper and arrange it in a single layer in the
   pot (there should be at least 1/2 inch of space between the pieces).
   Brown well on at least 4 sides, adjusting the heat as necessary; each
   batch should take about 10 minutes to brown. Transfer the pork to a
   large bowl or rimmed baking sheet as it browns and repeat with the rest
   of the pork, seasoning with salt and pepper before browning. Once all
   of the pork is browned, remove the pot from the heat to let it cool for
   a few minutes.
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   add oil to equal 2 Tbs.) Return the pot to medium heat, then add the
   onion, celery, and carrot. Season with a pinch of salt and pepper, and
   cook, stirring often and scraping the bottom of the pot with a wooden
   spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in
   the garlic, chipotles, cumin, and oregano and cook, stirring
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   bits on the bottom of the pot. Raise the heat to medium high and boil
   to reduce by about half, 5 to 8 minutes. Add the chicken broth and
   1-1/2 cups water. Bring to a boil.

   Return the pork to the pot along with any accumulated juice. Lower the
   heat to maintain a simmer.
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   minutes, add the peppers. Cover with the parchment and lid, return the
   pot to the oven, and cook until the pork is fork-tender, 1/2 to 1 hour
   more.
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   FineGardening.com
   VegetableGardener

   VegetableGardener.com
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