Pork and Squash Stew with Chiles

Bon Appétit  | February 2014

by The Bon Appétit Test Kitchen

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photo by Ditte Isager

yield
Makes 6 servings

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

Combine pork, coriander, half of garlic, and 1 tablespoon salt in a large bowl; season with pepper and toss. Cover; chill at least 4 hours.

Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.

Toast chiles on clean baking sheet until slightly darkened, about 5 minutes. Let cool slightly, then remove stems, and seeds, if you prefer less heat. Place chiles, half of yellow onion, remaining garlic, and 1 cup hot water in a blender; let sit 10 minutes to soften chiles. Blend until smooth; set chile purée aside.

Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook pork, turning occasionally, until browned, 8–10 minutes; transfer to a plate.

Pour off fat from pot. Cook chile purée in pot over medium-high heat, stirring occasionally, until reduced by half, 8–10 minutes. Add pork, oregano, remaining yellow onion, and 10 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until pork is very tender, 3–3 1/2 hours.

Add squash to stew and cook, uncovered, until pork is falling apart and squash is soft, 30–35 minutes; season with salt and pepper.

Toss red onion and lime juice in a small bowl; let sit, tossing occasionally, 30 minutes.

Serve stew with red onion, cilantro, and reserved pumpkin seeds.

DO AHEAD: Pork can be marinated 2 days ahead; keep chilled. Stew can be made 3 days ahead; let cool, then cover and chill.

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Recommended for you

beetroot halwa recipe, how to make beetroot halwa | halwa recipes

by dassana amit updated February 27, 2014

beetroot halwa recipe – this is one those halwa which i have grown up eating. my mom used to make beetroot halwa and gajar halwa on most festive occasions.

beetroot halwa is not as popular as carrot or suji halwa but many people like it. it is very nutritious and healthy. excellent for kids who are not usually not fond of beetroots. another way you can introduce beetroot to kids is by including them in the chaat. fresh grated beetroot goes well in the chaat or you can also make beetroot tikki or make beetroot carrot raita.

the method to make beetroot halwa is same as making carrot halwa recipe. the beetroot halwa has a beautiful color and looks good. you can make it more nutritious by addition of dry fruits. i have added cashews in it and flavored it with crushed cardamom powder. apart from cashews, you can also add raisins in it.

the only difference in gajar halwa and beetroot halwa is the taste and the texture of beetroot halwa is moist. even though the other ingredients used are same, the taste of beetroot is predominant in the halwa. both of them taste different. so some folks might like gajar halwa more, some might prefer beetroot halwa.

lets start step by step beetroot halwa recipe:

1. rinse, peel and grate the beetroots. you can either use a hand held grater or a food processor to grate the beetroots.

2. take the grated beetroots in a thick bottomed kadai or pan. add milk.

3. mix and cook the grated beetroot and milk mixture on a low to medium flame.

4. the milk will boil and froth whilst cooking. continue to cook and keep stirring often.

5. when almost 75% to 80% of the milk has reduced, add ghee and sugar. stir and continue to simmer the halwa till its almost done.

6. towards the end, add cardamom powder.

7. add the cashews.

8. stir and continue to cook till the milk has evaporated.

9. serve beetroot halwa hot or warm. you can also refrigerate the halwa for 3 to 4 days and then while serving, just warm the halwa.

if you are looking for more halwa recipes then do check rava kesari, atte ka halwa, almond halwa, banana halwa, papaya halwa and apple halwa.

beetroot halwa recipe below:

beetroot halwa recipe

Total time

1 hour 15 mins

Author: dassana

Recipe type: desserts

Cuisine: indian

• 500 grams beetroot, about 3 cups grated beetroot
• 3 cups full fat whole milk
• 6 tbsp organic unrefined cane sugar or regular sugar – adjust as required
• 3 tbsp ghee
• 5-6 cardamom crushed and powdered finely in a mortar-pestle (about ⅓ tsp cardamom powder)
• 15 to 20 whole cashews
• 1 tbsp golden raisins (optional)

1. rinse, peel and grate the beetroots.
2. in a kadai or deep thick bottomed pan combine milk and grated beetroot.
3. on a low to medium flame, bring the whole mixture to a boil and then simmer.
4. keep on stirring at intervals when the mixture is comes to a boil and later simmers.
5. the grated beetroots will cook in the milk and the milk will start to reduce and evaporate.
6. when the milk has 75% reduced, add the ghee, sugar to the halwa mixture.
7. stir well and continue to simmer and cook on a low flame.
8. do keep on stirring the beetroot halwa in between.
9. towards the end, add the cashews, cardamom powder and raisins (if using) and simmer till all the milk is evaporated. switch off the burner.
10. serve beetroot halwa hot, warm or you can also serve it cold.

3.2.2265

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