Tag Archives: root vegetables

Rich Chipotle Pork Stew For A Crowd! (serves up to 12)

This goes to the top of my list of “favorite things to do with pork!” I was completely surprised at how throwing a stew together out of desperation to use up a hefty pork shoulder resulted in this heavenly pot of smoky, juicy, tenderness. If you love nothing better than a stew to warm you and the whole family up when the chill in the air is biting, then this is your next dinner idea.

A rich, smoky adn unctious pork dish that will warm the cockles of your heart

A rich, smoky and unctuous pork dish that will warm the cockles of your heart

A couple of other reasons I ended up with this combination of ingredients is that over the holidays I bought a couple of extra special vegetables that got overlooked in the cooking madness that was my life for a solid week, and only surfaced when the din of my kitchen returned to its quiet hum. If you love the flavor of celery as I do, you will love the ugly vegetable pictured below!

Celeriac or simply; celery root

Celeriac or simply; celery root

It is the root of a variety of celery, and has a robust and deeply satisfying earthy quality that is addictive. It can be used as I used it, in a stew or soup, or can be mashed like a potato or made into a velvety puree. So, don’t let its knobbly, and wiry brown-haired appearance put you off: peel it and carry on!

fresh cilantro

fresh cilantro

I also had an abundance of fresh zesty cilantro to use up and a can of opened chipotle peppers in adobo sauce (see note below) in the fridge that needed to be used or would go to waste. This combination of flavors would turn this pork into something bordering on what I think of as Mexican flavors, and that was fine by me.

This can be cooked the day before and simply reheated on low on your stove top. This makes it a great dinner party dish and leaves you very free to have fun with your guests.


You will need:

4 lb pork shoulder (if it has a bone, you can ask the meat-counter guys to de-bone it. Even the lowliest of supermarkets will do this, so don’t be afraid to ask!). Cut pork into large bite-sized chunks

1/4 cup olive oil (more if needed)

2 medium/large sweet onions, large dice or halved and sliced thinly

4 cloves garlic, finely chopped

2 parsnips, peeled & sliced

3 carrots, peeled & sliced

1 celery root (celeriac), peeled & diced

3 or 4 large white mushrooms, sliced

1 cup chopped cilantro

3 chipotle pepper with 2 tbs adobo sauce (see note below), chopped

1 1/4 cups red wine

6 1/2 cups chicken broth OR good quality bouillon cube & 6 1/2 cups water)

2 tsp sea-salt

freshly ground black pepper

*chipotle peppers are smoked jalapeno peppers and are usually paired with a smoky marinade sauce called adobo. You can find it in the ethnic or international section of your grocery store. They are a canned good item and will say something like “chipotle peppers in adobo” Whatever you do not use can be stored in a lidded container for several weeks in the refrigerator. I have many more recipes using this pepper so type Chipotle into the search box to the right and continue to enjoy whats left in the can!*


Preheat oven 450*

1 – Prep all ingredients as instructed above, including the meat.

Prep ingredients

Prep ingredients

2 – Dry pork chunks and season with the salt and several grinds of black pepper. Put big saute pan or heavy casserole on high heat and add 2 tbs oil. When it is smoky hot, add some of the meat, making sure NOT to crowd your pan. Do not touch for 2 minutes. Turn and brown the other side. Remove to a plate and set aside. Continue until all of the meat has been browned, adding more oil as needed.

brown pork in hot pan

brown pork in hot pan

3 – Turn heat down to low/medium and add the onions and garlic. Cook for about 4 or so minutes, stirring occasionally.

saute onions & garlic

saute onions & garlic

4 – Add the mushrooms and cook for another couple of minutes, then add the parsnips, carrots and celeriac. Give everything a good stir.

add mushrooms, then root veggies

add mushrooms, then root veggies

5 – Cook until veggie start to brown and then add the cilantro and chipotle peppers with adobo sauce.

cook for about 8 minutes

cook for about 8 minutes

6 – Turn heat up and add the red wine. Bring to a boil and cook on high for about 2 minutes.

add wine

add wine

7 – Add the stock (or bouillon and water) and bring to a boil. Add the pork and bring back to a boil. Turn off heat. Cover with lid and place in oven for 1 hour 15 minutes.

Serve with rice adn greens

Serve with rice and greens

When you remove the stew form the oven, let it rest for 10 minutes before serving. I served it with rice and sautéed spinach leaves.

Rich Chipotle pork Stew

Rich Chipotle pork Stew

Superb Lamb Stew with Herbs, & Winter-y Veggies (serves 6)

They say that self-praise is no-praise, but I have to pat myself on the back for this gem of a dish (pat, pat)!

Superb Lamb Stew

I wanted to make something splendid. My friend Bird was in from New York, and each day had to be full of fun adventures, and fabulous food each evening.

Sage, Bay leaves & Pearl onion skins (evidence of good food to come)

I took this dinner to my friend Tom’s house, and it became part of an even larger affair, with 4 different kinds of pizzas, cheese plates, and other side dishes too numerous to mention.

I thought after about 2 months of doing this blog, the food would run out. Now I find I cannot keep up with the amount of dishes to be documented and talked about. I will have to leave the pizza for another day, and give it the spot in this diary that it deserves.

Suffice is to say, I waddled home very contentedly.


You will need: 5 or so tbs extra-virgin olive oil, 2 1/2 lbs stewing lamb, cut into large chunks (you can also buy it pre-cut), 2 tbs freshly chopped sage leaves, 1 large sprig sage (about 10 leaves), 2 tbs freshly chopped tarragon, 2 fresh bay leaves, 1 tsp sea-salt, 1/2 tsp freshly cracked black pepper, 5 cloves garlic, sliced, 1 lb whole white mushrooms, 2 cups pearl onions, (red, white or yellow), 1 sweet potato, peeled and cut into large chunks, 2 cups baby carrots, 3 parsnips, peeled and cut into chunks, 2 tbs all-purpose flour, 1 good quality bouillon cube ( veggie or chicken), 1 cup red wine, 3 cups water, 3 tbs soy sauce, 4 tbs mirin, 1 tbs sugar

Preheat 450*

1 – Put pot of water on high heat and when it comes to a boil, add the onions. cover and cook for 5 minutes. Drain, and, when cool enough to handle, remove the skins. You do this by cutting the end where it grew from and then squeezing until the onion pops out of the skin.

2 – Put meat into a big bowl and add the salt, pepper, herbs and garlic. Stir together and let sit for 10 minutes, (you can also leave in the fridge for up to 6 hours)

add seasonings to meat

3 – Put big saute pan or heavy casserole on high heat and add half of the oil. When it is slightly smoking, add the meat and sear on both sides until brown. You will need to do this in batches and add more oil as you go. Transfer to a plate and set aside.

sear meat

4 – Turn heat down to medium and add more oil if necessary. Add the mushrooms and onions to the pan and saute for 10 minutes. Add the crumbled bouillon, sage sprig, and flour, and mix into the vegetables. Add the red wine and water and turn heat up. Stir until liquid reaches a simmer and then add the lamb back to the pan.

saute pearl onions and mushrooms

5 – Cover pan and place in preheated oven for 1 1/4 hours. Take out of oven and test meat by piercing with a knife. If it goes through very easily,the meat is cooked.

* while dish is cooking, put the remaining veggies (parsnips, sweet potatoes, & carrots) into a pot with the soy, mirin, sugar and 1 cup of water. Bring to a boil and simmer gently (with lid) until vegetables are just soft. Drain and set aside until you are ready to add to the finished dish*

add liquids

6 – The moment you take the dish out of the oven, remove the lid and add the cooked root vegetables. Cover and let it sit for 10 to 15 minutes to let the veggies warm up.

remove from oven and add cooked wintry veggies

Serve as is, or with mash, rice, pasta, bread or a salad. All I can say is, be prepared to fight over the last scraps in the pan!

Can be serves alone, or, with whatever else you fancy