WINE & FOOD AFFAIR RECIPES

Soups

Pork and Black Bean Stew with Roasted Red Pepper and Tomatillo Salsa

Pezzi King Vineyards

Pezzi King Vineyards 412 Hudson Street Healdsburg Ca 95448
Healdsburg, CA 95448
pezziking.com

  • RECIPE YEAR: 2013
  • RECIPE BY: Ken Rochioli, KR Catering
  • YIELD: Serves 6
  • PAIRS WELL WITH: Pezzi King Oakey Grande Zinfandel

Be sure to start this hearty, flavor-packed stew well in advance, as the beans need to soak for at least 8 hours or overnight. The ingredient list is long, but the preparation is easy and the results are deliciously rewarding! As a shortcut, use your favorite tomatillo salsa, though freshly made is always best.

Stew

Ingredients:
  • 1 pound dried black beans
  • 1 tablespoon chili powder
  • 2 teaspoons cumin seeds, toasted and crushed
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds cubed pork stew meat (from shoulder or roast)
  • 1/4 pound pancetta or bacon, chopped
  • 1 1/2 tablespoons vegetable oil
  • 3 garlic cloves, chopped
  • 1 yellow onion, chopped
  • 2 celery stalks, diced
  • 1 large red bell pepper, seeded and chopped
  • 2 jalapeño chiles, seeded and minced
  • 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
  • 1 cup red wine
  • 2 1/2 cups chicken stock
  • 1/2 cup chopped fresh cilantro
  • 1 bay leaf
  • 10 whole cloves
Directions:
To prepare the stew, soak the beans in cold water for at least 8 hours or up to overnight. Drain the beans  and rinse with cold water. Set aside.  

In a large bowl, stir together the chili powder, cumin, cayenne, basil, salt and black pepper. Add the pork and mix thoroughly to coat the meat with the seasonings.

In a large, heavy stockpot over medium heat, cook the pancetta until very lightly browned. Using a slotted spoon, transfer the pancetta to paper towels.

Pour the vegetable oil into the pot and increase the heat to medium-high. Add the pork, garlic, onion, celery, bell pepper, jalapeños and oregano and cook, stirring occasionally, until the meat is lightly browned, about 10 minutes. Add the pancetta, wine, stock, beans, cilantro, bay leaf and cloves and bring to a boil. Reduce the heat to a simmer, cover and cook for 1 hour.

Tomatillo Salsa

Ingredients:
  • 1 tablespoon vegetable oil
  • 1 pound tomatillos, husked, washed and chopped
  • 1 yellow onion, sliced
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 1 jalapeño chile, minced (include seeds for more heat)
  • 1 red bell pepper, roasted, peeled, seeded and chopped
  • 1/2 teaspoon cumin seeds, toasted
  • 1/3 cup chopped fresh cilantro
  • Kosher salt and freshly ground black pepper, to taste
  • Sour cream for garnish
Directions:
Meanwhile, prepare the salsa: In a large sauté pan over medium heat, warm the vegetable oil. Add the tomatillos, onion, shallot, garlic, jalapeño, bell pepper and cumin seeds and cook, stirring often, until the tomatillos begin to soften and the onion is translucent, 10 to 12 minutes. Remove from the heat and let cool. Add the cilantro, season with salt and black pepper and stir well.

To serve, transfer the stew to a large bowl and top with the salsa and a small dollop of sour cream.

Pezzi King Vineyards

Pezzi King Vineyards 412 Hudson Street Healdsburg Ca 95448
Healdsburg, CA 95448
pezziking.com