comfy essentials: the best spicy creole pork stew

How To Make comfy essentials: the best spicy creole pork stew

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  Step 1
  PREP/PREPARE
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  Step 2
  To make this recipe, you will need a small saucepan (for the stock), and a good pot, like a Dutch oven (for the stew).
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  Step 3
  I have several ways to use the base. For this recipe I am using cubed pork tenderloin. However, it works great with chicken, beef, and is amazing with seafood. If you are using seafood (shrimp, scallops, cod, etc.), then toss in some cubed taters and turn it into a spicy red chowder.
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  Step 4
  Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make... So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
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  Step 5
  Can This Stew Be Frozen? Absolutely. Just place it into good single-serving containers, and it will last 4 – 6 months. Then, when you get the yearning for more, let the frozen stew sit on the counter for about an hour, and warm it up in a saucepan over low heat. I suppose you could always nuke it in the microwave. I would use low power for 2 minutes at a time until it is nice and warm.
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  Step 6
  Gather your ingredients (mise en place).
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  Step 7
  STAGE 1 – THE PORK AND STOCK
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  Step 8
  Place the beer, chicken stock and bay leaves into a saucepan, then bring it up to a simmer.
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  Step 9
  While the pot is coming up to the simmer, cube the pork into bite-size pieces.
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  Step 10
  Add the cubed pork and simmer until tender, about an hour or so.
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  Step 11
  Remove the meat from the stock and reserve; discard the bay leaves. Keep the stock warm by placing the saucepan over low heat.
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  Step 12
  STAGE 2 – THE ROUX
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  Step 13
  Add the butter to a pot, large enough to hold all the ingredients. Set heat to medium low and wait until the butter melts, and the foaming subsides. Add the flour and start whisking.
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  Step 14
  Continue to whisk until it begins to brown, about 8 – 10 minutes. We are making a brown roux.
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  Step 15
  When the roux begins to smell nutty, it is ready. Do not let it burn.
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  Step 16
  Whisk in the stock, abouty a quarter cup at a time, until you have a base the consistency of a good English gravy.
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  Step 17
  Something like this.
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  Step 18
  You might need a bit more, or a bit less stock. We are looking for a certain consistency, not a precise amount of stock.
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  Step 19
  STAGE 3 – THE VEGGIES (AND PORK)
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  Step 20
  Add the bell pepper, chopped celery, onions, minced garlic, and reserved pork. You will notice that in addition to cubed pork, I added slices of homemade beef sausage.
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  Step 21
  Gently simmer for about 10 – 12 minutes.
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  Step 22
  STAGE 4 – THE TOMATOES AND SPICES
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  Step 23
  Add the crushed tomatoes, the dry spices, and Worcestershire, then thin the base down with a bit more stock.
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  Step 24
  The normal consistency would be halfway between a gravy and water. However, make it anyway you wish. For example, you could leave it thick and ladle it over some steamed rice. Or, you add enough stock to make it more of a soup. You choose.
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  Step 25
  Continue to simmer for an additional 3 – 4 minutes.
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  Step 26
  STAGE 5 – FINISHING TOUCHES
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  Step 27
  Add the sherry, then simmer for 2 – 3 minutes.
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  Step 28
  Finish it off with a some freshly squeezed lemon juice, and maybe a bit more salt or pepper, to taste.
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  Step 29
  PLATE/PRESENT
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  Step 30
  Serve while nice and warm with a fresh loaf of crusty bread, and maybe ladled over some steamed white rice. Enjoy.
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  Step 31
  Keep the faith, and keep cooking.
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