Main Dish
Red Wine and Chocolate Pork Stew with Aerated Yams
Merriam Vineyards
11650 Los Amigos Road
Healdsburg, CA 95448
merriamvineyards.com
- RECIPE YEAR: 2015
- RECIPE BY: Josh Silvers, Jackson's Bar and Oven
- YIELD: Serves 8
- PAIRS WELL WITH: Merriam Vineyards Cabernet Franc
The only way to make pork stew any better is to add wine and chocolate. This is a favorite of all ages in our home.
Ingredients:
- 3 pounds pork shoulder, cut into 2-inch cubes
- Kosher salt, to taste
- 1/4 cup oil
- 2 cups diced onions
- 1 cup peeled and diced celery root
- 2 teaspoons minced garlic
- 1 cup diced portobello mushrooms
- 2 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
Directions:
Season the pork with about 1 tablespoon salt. In a large, heavy pot, warm the oil. Working in batches if needed, add the pork and brown on all sides. Transfer to a large bowl. Add the onions and celery root to the pot and cook, stirring occasionally, until they take on just a little color, 4 to 7 minutes. Add the garlic and mushrooms and cook, stirring occasionally, for 4 to 6 minutes. Add the cocoa powder and chili powder and cook, stirring occasionally, for 2 minutes. Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up the 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 the heat and simmer until the pork is tender. Adjust the seasoning with salt.
Yams
Ingredients:
- 1 tablespoon unsalted butter
- 1/2 cup diced onions
- 1 teaspoon ancho chile powder
- Pinch of ground cumin
- Pinch of ground cinnamon
- Pinch of ground cloves
- Pinch of ground allspice
- 2 cups peeled and cubed yams (1-inch cubes)
- 1 cup heavy cream
- Kosher salt, to taste
Directions:
In a large sauté pan, melt the butter. Add the onions, chile powder, cumin, cinnamon, cloves and allspice and cook, stirring occasionally, for 2 to 3 minutes. Add the yams along with just enough water to cover them and cook until tender. Transfer the yam mixture, including the water, to a blender and blend until smooth. Add the cream and season with salt. Fill a whipped cream canister with the yam mixture and charge.
Directions:
Serve the pork stew with the aerated yams.
