Jalapeño Pork Stew With Pickled Onions

jalapeno-pork-stew-onions
Photo by  Hans Gissinger
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 917 calories
    • Calories 481 calories from fat
    • Fat 54 g
    • Sat Fat 18 g
    • Cholesterol 240 mg
    • Sodium 741 mg
    • Protein 66 g
    • Carbohydrate 38 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 6 mg
    • Calcium 94 mg

Ingredients

  1. Check 4tablespoons olive oil
  2. Check 5pounds boneless pork shoulder or butt, cut into 2-inch pieces
  3. Check 2teaspoons ground cumin
  4. Check kosher salt and black pepper
  5. Check 3tablespoons all-purpose flour
  6. Check 1cup orange juice
  7. Check 1 14.5-ounce can diced tomatoes, drained
  8. Check 12 cloves garlic, peeled
  9. Check 1 to 2 jalapeños, seeded and sliced
  10. Check 1 large red onion, thinly sliced
  11. Check 1/4cup red wine vinegar
  12. Check 1 1-pound package frozen cut okra
  13. Check 1 1/2cups grits

Directions

  1. Heat oven to 325° F. Heat 2 tablespoons of the oil in a large pot over medium-high heat. Season the pork with the cumin, 1½ teaspoons salt, and ½ teaspoon pepper. In batches, brown the pork, turning, 6 to 8 minutes; transfer to a plate as it browns.
  2. Add the flour and the remaining 2 tablespoons of oil to the pot and cook, stirring, for 1 minute. Add the orange juice, tomatoes, garlic, jalapeños, and 4 cups water and bring to a boil. Return the pork to the pot. Cover the pot, transfer to oven, and cook until the pork is tender, 2½ to 3 hours.
  3. Meanwhile, in a bowl, toss the onion, vinegar, ½ cup water, and ½ teaspoon salt. Let sit, tossing occasionally, for at least 30 minutes and up to 3½ hours.
  4. Skim and discard any fat from the stew. Add the okra. Cover the pot, return it to oven, and cook until the okra is tender, about 15 minutes. If the stew is too thin, place the pot on the stove and simmer, uncovered, until thickened, 5 to 10 minutes more.
  5. Fifteen minutes before the stew is done, cook the grits according to the package directions. Serve with the stew and onions.