Main Dish

Cabernet Franc and Chocolate Pork Stew with Aerated Yams

Merriam Vineyards

11650 Los Amigos Road
Healdsburg, CA 95488

Everyone loves red wine and chocolate! Sweet and savory were brought together in this dish so you won't feel guilty enjoying this luscious treat. Boneless pork ribs can be used in place of the pork shoulder.

Pork Stew

  • 3 pounds pork shoulder, cut into 2-inch cubes
  • Kosher salt, to taste
  • 1/4 cup olive oil
  • 2 cups diced onions (medium dice)
  • 1 cup cleaned and sliced leeks
  • 2 teaspoons minced garlic
  • 3 tablespoons dark unsweetened cocoa powder
  • 1 tablespoon dark chili powder
  • 2 cups Cabernet Franc
  • 4 cups diced tomatoes
  • 1 cup fresh orange juice
  • 8 cups pork or beef stock
To prepare the pork stew, season the pork with about 1 tablespoon kosher salt. In a Dutch oven or other large, heavy pot over medium-high heat, warm the olive oil. Working in batches if needed, add the pork and cook until browned on all sides. Transfer the pork to a plate. 

Add the onions and leeks to the pot and cook, stirring occasionally, until they are just starting to color, 4 to 7 minutes. Add the garlic and cook, stirring occasionally, for 4 to 6 minutes. Add the cocoa powder and chili powder and cook, stirring occasionally, until fragrant, about 2 minutes. 

Add the wine and cook, stirring to scrape up any browned bits. Add the tomatoes and orange juice, then return the pork to the pot. Cook over medium-high heat until the liquid is reduced by half, about 15 minutes. Add the stock and bring to a boil, then reduce to a simmer and cook until the pork is tender. Adjust the seasoning with salt.

Yams and Serving

  • 1 tablespoon unsalted butter
  • 1/2 cup diced onions
  • 2 cups cubed peeled yams (1-inch cubes)
  • 1 teaspoon ancho chile powder
  • 1 pinch ground cumin
  • 1 pinch ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground allspice
  • 1 cup heavy cream
  • Kosher salt, to taste
To prepare the yams, in a large sauté pan, melt the butter. Add the onions and cook, stirring occasionally, until starting to soften. Add the yams, then add the chile powder, cumin, cinnamon, cloves and allspice. Cook, stirring occasionally, until fragrant, 2 to 3 minutes. Add just enough water to cover the yams and cook until the yams are tender. 

Transfer the yam mixture to a blender or food processor and blend until smooth. Add the cream and season with salt.

Transfer the pureed yams to a whipped cream canister and dispense according to the manufacturer's instructions. Serve with the pork stew.