Main Dish
Southern-Style Smoky Pork Stew with Black-Eyed Peas
Ridge Lytton Springs
650 Lytton Springs Road
Healdsburg, CA 95448
ridgewine.com
- RECIPE YEAR: 2016
- RECIPE BY: Christopher Ludwick, Grapevine Catering Company
- YIELD: Serves 6
- PAIRS WELL WITH: Lytton Springs
This hearty, smoky stew of pork and black-eyed peas brings out the spicy nature of the 2014 Lytton Springs.
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless pork shoulder, cut into 1/2-inch pieces
- 4 tablespoons smoked paprika
- 3 tablespoons chili powder
- 2 tablespoons granulated garlic
- 1 tablespoon ground cumin
- 1 tablespoon salt, plus more, to taste
- 3/4 teaspoon freshly ground pepper, plus more, to taste
- 1/2 tablespoon molasses
- 3 cups chopped onions
- 6 garlic cloves, minced
- 1 cup chopped pasilla peppers
- 1/2 cup chopped red bell peppers
- 5 tablespoons tomato paste
- 1 cup Lytton Springs wine
- 3 cups chicken stock, plus more as needed
- 1 can (28 ounces) plum tomatoes, chopped and juices reserved
- 1 teaspoon Worcestershire sauce
- 2 bay leaves
- 2 cups dried black-eyed peas, soaked overnight
- Chive sour cream for serving
Directions:
In a heavy pot over medium-high heat, warm the olive oil. Add the pork, paprika, chili powder, granulated garlic, cumin, salt, pepper and molasses. Cook, stirring, until the meat is browned, 10 to 15 minutes. Add the onions, garlic, pasilla peppers and bell peppers and stir until thoroughly combined. Add the tomato paste and cook, stirring occasionally, for 3 minutes. Add the wine and stir to scrape up the browned bits, then cook for 5 minutes. Add the stock, tomatoes, Worcestershire sauce and bay leaves. Bring the stew to a boil, then reduce the heat to medium-low and simmer for 30 to 45 minutes. Add the black-eyed peas and cook until the pork and black-eyed peas are tender, 45 minutes to 1 hour more. If the stew begins to get too thick, add more stock until the desired consistency is reached. Adjust the seasoning with salt and pepper. Serve the stew with chive sour cream.
