Before the weather gets too warm to think about making a stew, I am sending you a favorite recipe. It is one of my fall-back dishes, because it is always a hit and freezes great.
An authentic molé has poblano and other chili peppers, mine is definitely a shortcut version. It calls for only jarred spices, but it still boasts layers of flavor. Chocolate is a common ingredient in molé to increase the flavor and color. When I lived in Foster City, I was able to purchase Mexican chocolate. I have to admit that I am not a fan; it doesn’t have much flavor and is slightly sweet. Since I can’t find it here in Palm Desert any way, I much prefer a square of unsweetened chocolate. Fortunately where ever you live, unsweetened chocolate is always easy to find.
I taught this recipe to a group of high school kids on Zoom during Covid. I chose this particular recipe because most of the kids were hispanic and I thought they’d relate to it. Plus, cooking stew involves several culinary techniques that are important to the final dish. One of the kid’s chose to make it for their final bake off and he won first prize. I was proud.
For openers, don’t let the long ingredient list scare you. Six of them are spices and all you need to do is measure them out. Plus two are sugar and salt.
About the meat
A pork butt or shoulder are best for stewing. They are the working muscles that need long, slow cooking to break down and become tender. As time saving as it might be, I don’t suggest purchasing meat already cut for stew, there is too much fat on it. If you cut it yourself, you are in charge of how much fat you want to include. Cutting the meat is the most time-intensive step, but one well worth it.
Tricks to making a successful stew.
Here are my tricks along with the reasons I think they are important:
1.When cooking onions for a stew, cover the pan and cook them on low heat. (This technique is often called sweating.)
Why? By cooking the onions slowly, you coax out maximum flavor
2. When browning the meat do not crowd it. It is better to cook it in batches. After it is browned, it is OK to cook in layers.
Why? If the meat is crowded when browning, it steams instead of browns.
3. You should make the stew ahead of time and refrigerate it overnight or for up to 2 days.
Why? The flavor improves when made ahead, but equally as important, this gives the fat a chance to rise to the surface and congeal.
4.Cook in the oven instead of on the stove.
Why: The heat is more constant and eliminates the need to stir as often.
5. Press a sheet of wax paper directly on the meat and sauce when finished cooking. If you don’t have wax paper, try parchment.
Why? The paper keeps the meat that is above the sauce from drying out and when you remove it, all the congealed fat comes up with it.
6. When making any type of chili, if it is too thin, add a corn tortilla.
Why? The tortilla adds flavor and will thicken the chili without having to overcook it to reduce
the liquid.
What to serve with molé
A great Mexican salad with some shredded cheese, avocado and broken tortilla chips makes the only accompaniment this hearty dish needs.
Now it’s time to invite friends over for a comforting, zippy and soul warming dinner. It’s so good you might want to double the recipe so you’ll have enough for another meal.
I bought a large slab of pork shoulder , discarded much of the fat and cut the meat into 1-inch cubes.
I like to begin browning on high heat and then reduce it, if beginning to burn. It is important not to overcrowd the pan. You want the meat to brown at this stage, not steam.
Pork with seasonings should be well browned and slightly crusty. This pork is now ready to add the tomatoes and bake.
When the stew is done, if you aren’t eating it immediately, and you shouldn’t be because stews are always better after they’ve been refrigerated for a day or two, cover the meat and sauce by pressing a sheet of waxed paper directly over it. You can then cover with a lid or foil and refrigerate or freeze.
Besides protecting the meat from drying out, the wax paper serves another purpose. It absorbs the fat that rises to the top of the stew when chilled.
MEXICAN PORK MOLÉ STEW WITH BLACK BEANS
2 teaspoons + 2 teaspoon vegetable oil, such as canola oil, divided
1 onion, finely chopped
6 cloves garlic, minced
4 pounds lean pork butt or shoulder, much of the fat removed, cut into 1-inch cubes
5 tablespoons chili powder
4 teaspoons ground cumin
4 teaspoons dried oregano
1 teaspoon ground cinnamon
1 tablespoon sugar
1/4 to 1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt, or to taste
1 can (14 ½ oz. ) whole tomatoes, with liquid
2 cups chicken broth or stock
1 ounce (1 square) unsweetened chocolate, chopped
1 can (16 ounces) black beans, rinsed and drained
1 corn tortilla (about 6 inches), torn into bite-size pieces
Condiments, (serve as many as desired)
1 tomato, chopped
1/4 cup chopped fresh cilantro
1 onion, finely chopped
¼ cup finely chopped radishes
½ cup sour cream
1.To prepare stew: Preheat the oven to 325 degrees. F.
2. Cook (sweat) onions and garlic: In a large saucepan or Dutch oven, heat 2 teaspoons oil. Add onion and garlic. Cover the top of the pan with a sheet of wax paper and the lid and cook over low heat, stirring occasionally, until the onions are soft, about 20 minutes. Remove lid and if there is liquid, cook on medium high until absorbed. Remove onions to a bowl.
3 Heat remaining 2 teaspoons oil and add the pork. Season with salt and pepper. Cook over moderately high heat, stirring occasionally, until no longer pink, about 10 minutes. Pour off drippings. Stir in cooked onions, chili powder, cumin, oregano, cinnamon, sugar, cayenne pepper and salt. Cook, stirring, for 5 minutes. Break up tomatoes with your fingers and add them with their juice, chicken broth and chocolate to the pan. Bring mixture to a boil.
4. To bake: Place pan in oven and bake uncovered for 1 hour 30 minutes or until pork is nearly tender, stirring occasionally. Add the beans and simmer until the pork is tender, 20 to 30 more minutes. The sauce will have reduced and thickened slightly. Stir in tortilla pieces. Simmer until they have dissolved into sauce and it has thickened, about 10 minutes.
To make ahead: The stew may be refrigerated up to 2 days or frozen. Reheat slowly in a saucepan on the stove or in the microwave, stirring occasionally.
6. To serve: Serve with desired condiments.
Makes 6 to 8 servings.
Note: Recipe may be doubled. Cooking time remains the same.
