Makes 5 servings
Ingredients
- 1 cup dry white beans, soaked in water overnight
- 1 3/4 lb pork shoulder, cut into large dice
- 1 quart chicken stock
- 12 oz Anaheim peppers
- 2 tablespoons vegetable oil
- 1 1/2 cups small-dice onion
- 2 tablespoon minced garlic
- 3 cups medium-dice russet potatoes
- 1 tablespoon seeded and chopped jalapeños
- 1 cup chopped cilantro, plus 1/4 cup cilantro leaves
- 2 teaspoons kosher salt
Directions
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Drain the soaked beans, transfer to a small pot, and cover with water. Simmer over medium low heat until completely tender, about 1 hour. Add more water throughout the cooking process, if necessary. Reserve the beans in their cooking liquid.
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Place the pork in a large pot and add the stock. Simmer over low heat until the pork is tender, about 2 hours.
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Meanwhile, grill or broil the Anaheim peppers until the skins blacken and the flesh is tender, 6 to 8 minutes. Place the peppers in a bowl and cover with plastic wrap to steam. Peel the peppers and remove the seeds. Reserve.
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Heat the oil in a medium sauté pan over medium-high heat. Add the onion and garlic and cook until the onions are translucent, about 5 minutes. Add the onions and garlic to the pork.
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Add the potatoes and beans to the pork and simmer until the potatoes are tender, about 10 minutes.
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Place the roasted Anaheim peppers, the jalapeños, and chopped cilantro in a blender and purée until completely smooth. Add some of the cooking liquid from the stew to facilitate puréeing, if needed. Strain the mixture through a large-holed strainer, if desired.
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Just before serving, add the purée to the stew, simmer for 1 to 2 minutes, and add the salt. Serve immediately, garnished with the cilantro leaves.
