Monday, May 09, 2005
To Pork Or Not To Pork...
With hypocrisy afoot among the lust-filled stalwarts of the marriage sanctity set caught dabbling with old skanks and underage boys on both imperial coasts, I thought a unique recipe could transport our minds from pork’s odious verb form to its yummy and often fork-tender noun usage.
This dish, a slow-cooked stew, is made deliciously flavorful with the addition of the Mayan seasoning Achiote (ah-chee-OH-tay) made from the seeds of the Annatto (Bixa Orellana) a shrub indigenous to the Caribbean and Central America.
Achiote might be found in larger American groceries with diverse ethnic products; however, I found it in one of the small Latin groceries that have appeared within the last few years here in the metropolitan Cincinnati area.
Several companies distribute Achiote to markets across the US; however, I prefer the liquid or paste product marketed by El Yucateco of Eagle Pass, Texas.
If you are using the paste be sure to dilute it with a little, vinegar, olive oil or chicken stock and a dash of salt before incorporating it into your preparation
I love Achiote with Chicken but God made this seasoning for Pork.
You will love this dish!
Pork and White Corn Stew
2 Cups of fresh White Corn kernels (approx 6-7 ears)
½ lb. of cubed Pork
½ Tsp Sea Salt
¼ Tsp ground Black Pepper
2 Tbsp Olive Oil
1 Yellow Onion, peeled and chopped
4-5 cloves of Garlic, peeled and minced
1 8oz can of diced Tomatoes, drained
1 Tsp Achiote
½ Tsp ground Cumin
2 Serrano Peppers, chopped (optional)
1 29½ oz can Chicken Broth
1 Cup Water
Heat Olive Oil in a large pot.
Combine Flour, Sea Salt and Black Pepper and dredge cubed Pork in this mixture. I like to dump the dry ingredients into a large sealable plastic bag, add the stew meat, seal and shake. Be aware I always keep a hand firmly holding the seal as I shake the bag…there’s nothing nastier than a kitchen covered in flour and raw pork!
Slowly add floured Pork cubes to the hot Oil and brown all sides…about 5 minutes.
Add chopped Onion, drained Tomato and chopped Garlic to the browned meat.
Cover with Chicken broth and the cup of Water.
Cover and simmer on low heat for 1 hour.
Pork should be fork-tender and break apart easily.
Add Corn, Peppers and diluted Achiote and simmer for an additional 10 minutes.
Serve Pork and White Corn Stew by itself or ladle over rice.