After the recent events in Chile I decided to make a recipe in their honor, but alas I can’t remember ever having Chilean food. I don’t remember ever going to a Chilean restaurant… Is that possible? I mean I have lived in Chicago for 18 years, at one point or another I must have gone to one; Right? I just don’t remember things like I use to.
So as a result I started doing research on Friday, combing through hundreds of recipes trying to find the perfect recipe. Then I started to think. What would I want to eat after being trapped in a mine for 3 months? I don’t think I can even answer that question; I have no idea what these guys went through or how they felt. All I know is it must have taken tremendous courage and a load of patients to get through an ordeal like the one they went through. I mean there they are on T.V. some 2000 feet underground trapped, singing and dancing, holding their country’s flag with the upmost of pride. It was amazing to watch. So cheers to the miners, now safe and sound and reunited with their families!
Chile Minar estofado de cerdo con tomate y maíz
Chilean Miner Pork Stew with Tomatoes and Corn
Bacon Fat- 2 tablespoons
Vegetable Oil- 1 tablespoon
Onion- 3 cups (sliced thin)
Poblano Pepper-1 ½ cup (sliced thin)
Pork Meat- 1 ½ pounds (cubed)
Oregano- 1 tablespoon (dried)
Cumin- 2 teaspoons
Coriander- 2 teaspoons
Garlic- 2 tablespoons
Tomatoes- 2 cans (14.5 ounce, diced)
Corn- 1 cup (frozen, thawed)
Rice- ½ cup
Chicken Broth- 1 cup
Parsley- 3 tablespoons (fresh, rough chopped)
Cilantro- 3 tablespoons (fresh, rough chopped)
Serrano Pepper- ¼ cup (seeded, diced)
Salt & Pepper- to taste
Method to the Madness
1) Heat the Fat and oil in a large sauce pan. Add the pork, and cook, stirring occasionally, until browned on all sides, about ten minutes. Season with salt & pepper.
2) Reduce the heat to low, add the onions, Poblano, and sauté for 8 minutes or until soft. Add the garlic, cumin, coriander, oregano, tomatoes and their juices. Simmer covered for 45 minutes or until pork is tender.
3) Add the chicken broth and bring to a boil, add the corn and rice, cover and simmer for 20 minutes more. Season with salt & pepper.
4) Serve in a stew bowl and garnish with the parsley, cilantro and Serrano pepper.