Pugliese Style Stew Recipes

PUEBLO STEW

Steps:

• Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.
• Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

PORTUGUESE STEW

Steps:

• You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.
• Do the same exact thing in the other large saucepot.
• To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.
• Add potatoes, skins on, cut in desired pieces. When potatoes are almost cooked, add fresh green beans or pea pods. Do not overcook the beans or peas unless you like overdone vegetables.
• To the other pot, add the remaining tomatoes, and wine or vermouth. Add lobster tails, clams, mussels, and fish. Steam until the shellfish opens and serve together with the stew.

FIRESIDE BEEF STEW

Steps:

• Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high. Generously season beef with salt and pepper. Working in two batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
• Remove fat from Dutch oven; add remaining 1 tablespoon oil. Stir in onion, celery, and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add tomato paste and flour and cook, stirring, 1 minute. Add Worcestershire and wine and cook, scraping up browned bits from bottom, 1 minute. Add broth and bay leaves.
• Cut beef into 1 1/2-inch chunks; return to Dutch oven along with any juices. Bring to a boil, then partially cover and reduce heat to a simmer. Cook until meat is tender, about 1 1/2 hours. Add potatoes, carrots, and turnip, re-cover partially, and continue to cook until vegetables are tender, about 1 hour, 15 minutes. Season with salt and pepper.
• Combine parsley and horseradish in a small bowl. Serve stew with dollops of sour cream, topped with parsley-horseradish mixture.