Chile-Spiced Pork & Vegetable Stew

with Cilantro-Pumpkin Seed Pesto

Chile Spiced Pork & Vegetable Stew

Pork & Vegetable Stew


2 pounds of pork blade roast-cleaned and cut into 1 ¾ inch cubes
3 Tbsp olive oil

Spice Mix:
1 tsp dried oregano
1 tsp dried thyme
1 tsp toasted and ground cumin seed
1 tsp toasted and ground coriander seed
1 tsp smoked paprika
2 tsp mild chili powder
¼ tsp ground clove
1 ½ Tbsp kosher salt
¼ tsp ground black pepper

Stew Ingredients:
1 medium yellow onion, diced ¾ inch
1 leek, quartered and washed, then cut into ¾ inch lengths
2 stalks celery, washed and cut into ½ inch pieces
3 carrots, peeled and cut into ¾ in pieces
3 cups peeled butternut squash, diced into ¾ inch cubes
3 cloves peeled garlic, minced
3 cups peeled Yukon gold potatoes, diced into ¾ inch cubes
1 large Poblano pepper, roasted, peeled and diced
15 oz tomato sauce
4 cups low salt chicken stock, preferably homemade
1 cup Chateau Ste. Michelle Syrah
Olive oil
Salt and pepper


Mix the spices together and toss with the pork cubes. Heat a large, heavy bottom stock pot or Dutch oven over high heat. Add the olive oil and the seasoned pork, sauté until all sides of the meat are browned. Remove the meat from the pan and add the onion, leeks, celery, and garlic. Sauté for 1 minute, deglaze the pan with the Chateau Ste. Michelle Syrah scraping all the brown bits off the pan bottom. Return the pork to the pan and add the chicken stock, tomato sauce, and Poblano pepper. Reduce the heat to a simmer and cover. Cook until the pork is tender, about 1 ½ hours.

While the pork is braising, toss the vegetables with 1 Tbsp olive oil and season with salt and pepper. Preheat the oven to 350°F. Put the vegetables on a lightly greased sheet pan and place in the oven on the middle shelf. Stir often and roast until lightly browned and tender. Set aside until the stew is almost done, then add the vegetables. (The vegetables can also just be added directly to the stew and cooked in the sauce.) When the pork is tender, add the vegetables and season to taste, cook about 15 minutes longer. Serve the stew topped with the cilantro-pumpkin seed pesto (recipe follows). Sour cream is an optional garnish.

Cilantro-Pumpkin Seed Pesto


2 bunches cilantro, stemmed (about 2 cups)
½ cup toasted pumpkin seeds
1 lime, juiced
½ cup canola oil
1 small clove garlic, minced
kosher salt to taste
pepper, freshly ground


Put all the ingredients in a blender and puree until smooth. Season the pesto with more lime or salt as needed. Spoon pesto generously over the stew before serving. Can be made several days in advance and refrigerated.

Wine Pairings