Silky pork and cumin stew for a comforting meal

Ingredients for Silky pork and cumin stew

• 1/2 small head red cabbage, very thinly sliced

• 30 ml apple cider vinegar

• 5 ml sugar

• kosher salt, freshly ground pepper

• 2 ripe avocados, unpeeled, halved, pits removed

• 1/2 lime

• kosher salt

• chili powder (for serving)

• 2.25 kg skinless, bone-in pork shoulder, patted dry

• kosher salt, freshly ground pepper

• 45 ml extra-virgin olive oil

• 3 medium onions, cut into 2.5 cm thick wedges

• 2 heads garlic, halved crosswise

• 120 g fine-grind cornmeal

• 4 dried chiles de árbol

• 10 ml cumin seeds

• 45 ml apple cider vinegar

• crushed corn nuts

• chicharrones

• hot sauce

• soured cream (for serving; optional)

How to make Silky pork and cumin stew

1. Toss the cabbage, vinegar, and sugar in a medium bowl. Season with salt and pepper, then massage the mixture with your hands until the cabbage is softened and slightly wilted.

2. Cook the avocados, cut side down, in a large frying pan over medium-high heat until the cut sides are blackened, about 5–7 minutes. Transfer to a plate and let cool.

3. Scoop the avocados out of their skins with a spoon, then cut each half lengthwise into quarters. Transfer to a plate and squeeze lime juice over the top. Season with salt and sprinkle with chili powder.

4. Generously season the pork all over with salt and pepper. Heat oil in a large casserole dish or heavy pot over medium-high heat. Cook the pork, turning occasionally, until browned all over, about 15–18 minutes. Transfer to a cutting board and let cool.

5. Reduce the heat to medium and cook the onions and garlic, cut side down, in the same pot, tossing the onions occasionally until they are browned in spots and the garlic is golden brown, about 5 minutes.

6. Add the cornmeal, chiles, and cumin seeds, then cook, stirring constantly, until the cornmeal is toasty and the cumin is fragrant, about 5 minutes. Stir in the vinegar to release any bits stuck on the bottom of the pot, then add 2 litres of water. Season generously with salt and pepper and bring to a simmer.

7. Meanwhile, use a knife to slice the pork meat from the bone, discarding any large pieces of fat. Cut the meat into 5 cm pieces.

8. Return the pork meat and bone to the pot and bring the stew back to a simmer. Cover with a lid, leaving it slightly askew to allow steam to escape, and cook, adjusting the heat to maintain a very gentle simmer while skimming any foam from the surface as needed, until the meat is fork-tender, about 1 1/2–2 hours.

9. Uncover the pot and let the stew cool (bone and all) until it is no longer steaming. Cover the pot and chill the stew for at least 12 hours (this step is optional, but it will greatly enhance the flavour).

10. Uncover the stew and spoon off half to three-quarters of the fat from the surface; discard it. Gently reheat the stew until barely simmering. Remove and discard the bone and garlic heads (don’t worry if some cloves have escaped into the stew). Taste and adjust the seasoning with more salt and pepper if needed.

11. Ladle the stew into bowls and serve with charred avocados, tangy red cabbage, corn nuts, chicharrones, hot sauce, and/or sour cream as desired.

12. Note: The stew can be made up to 3 days in advance; keep it chilled.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.