Green Chile Pork Stew (Chile Verde)

I subscribe to Sunset magazine. When the most recent issue arrived it had an outer wrap that was an ad for their cookbook. I had seen it at Costco and thought about buying it but passed. My husband saw the recipe that they included in the ad and this was it. It sounded really good but I knew it would take a couple of hours to make. I decided the end of our long Thanksgiving weekend was the perfect time to make it. The only pork we eat is the very lean pork loin roast that we get at Costco so I used that. This meal was really healthy with a ton of flavor. My husband declared it a "winner". This will be in the dinner rotation and it is perfect for this cold weather that we will be dealing with over the next few months. I may just have to go back to Costco and buy the cookbook.

Green Chile Pork Stew (Chile Verde)

Serves: 6 to 8

Time: 2½ hours

4 lbs. boned pork shoulder (butt), fat trimmed and cut into 2-in. cubes (I used boneless pork loin roast)
2 to 3 tbsp. vegetable oil, as needed
3 onions (2 lbs. total), cut into 1⁄4-in. wedges
5 large garlic cloves, minced
3 tbsp. ground cumin
1 can (28 oz.) peeled whole tomatoes
1 can (14.5 oz.) chicken broth
1½ lbs. Anaheim or poblano chiles (about 10), peeled (see tip below) and chopped; or 4 cans (7 oz. each) whole green chiles, drained and chopped-I used Anaheim chiles and roasted, peeled them
2 tbsp. chopped oregano leaves
Salt and freshly ground black pepper
Chopped cilantro
Lime wedges

1. In a 6- to 8-qt. pan, combine pork with 1⁄3 cup water. Cover and cook over medium-high heat, stirring occasionally, until meat is very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until liquid is evaporated and meat is browned, 20 to 30 minutes. Lift out meat and set aside.

2. Reduce heat to medium. If you have leftover rendered pork fat in the pan, discard all but 3 tbsp.; if not, add oil. Add onions, garlic, and cumin; stir and cover. Cook, stirring occasionally, until onions are soft, about 8 minutes.

3. Return meat and any accumulated juices to pan. Add tomatoes (with their juice) and broth. Break up tomatoes with a spoon. Bring almost to a boil, then reduce to a gentle simmer, cover, and cook 1 hour.

4. Stir in chiles and oregano. Cover and cook until pork is very tender when pierced and flavors are blended, about 15 minutes. Season to taste with salt and pepper. Sprinkle with cilantro and serve with lime wedges to squeeze over chile.

Quick Tip: To peel chiles, remove stems, slice in half lengthwise, then remove ribs and seeds. Lay cut side down on a cookie sheet and broil 4 to 5 in. from heat until black and blistered, 5 to 8 minutes. Let chiles cool, then peel.

Per serving: 454 cal., 38% (171 cal.) from fat; 50 g protein; 19 g fat (6.2 g sat.); 21 g carbo (3.6 g fiber); 362 mg sodium; 152 mg chol.

Bacon and Wild Mushroom Risotto with Baby Spinach

I have never made risotto. It's been on my list of things to make for awhile. My husband and I both love mushrooms so I knew I wanted some mushrooms in there. I decided to look on the Cooking Light website. I found this recipe and decided it was the one. It had gotten 5 stars and was rated as outstanding. It was pretty easy to follow. The constant stirring was a little much but it had to be done. It turned out great. I will definitely be making this risotto again and I am now in search of other risotto recipes to try.

Bacon and Wild Mushroom Risotto with Baby Spinach

4 cups Homemade Chicken Stock (I used chicken broth)

6 bacon slices, chopped

1 cup chopped shallots

1 tablespoon extra-virgin olive oil

1 teaspoon chopped fresh thyme

4 garlic cloves, minced

4 ounces cremini mushrooms, sliced (I used 12 ounces baby bella mushrooms)

4 ounces shiitake mushrooms, stemmed and sliced

4 ounces oyster mushrooms, sliced

1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice (I used short grain brown rice)

1/3 cup Madeira wine or dry sherry (I used dry sherry)

4 cups baby spinach

1/2 cup (2 ounces) grated fresh Asiago cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.

2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.

CALORIES 405 ; FAT 19.1g (sat 6.6g,mono 8.4g,poly 2g); CHOLESTEROL 38mg; CALCIUM 145mg; CARBOHYDRATE 42.6g; SODIUM 555mg; PROTEIN 16.5g; FIBER 3.5g; IRON 2.4mg

Cooking Light, MAY 2010