Marlboro Outfitter's Stew
From circlemoon8 13 years ago
- not specific to make
- Serves 6-8
From the Marloboro cookbook 'Fifty From the Trail'.
Ingredients
- 3 lbs lean pork, cut into 1" cubes shopping list
- 1 lemon shopping list
- 3 each onion and garlic cloves, sliced, divided shopping list
- 1/3 cup chopped cilantro or parsley, divided shopping list
- 1 tsp cumin or caraway seed shopping list
- 1 bay leaf shopping list
- 12 oz beer shopping list
- 1/2 cup all-purpose flour shopping list
- 2 tsp salt shopping list
- 2-3 tsp paprika shopping list
- 1/4 tsp cayenne pepper shopping list
- 2 TBS each oil and wine vinegar shopping list
- 2 cups chicken broth or water shopping list
- 1 TBS brown sugar shopping list
How to make it
- Put pork into a large plastic bag or container. Wash lemon, shred peel and squeeze juice; set aside. Add onions, 2 garlic cloves, 1/4 cup cilantro, cumin seed and bay leaf to pork. Pour beer and lemon juice over all; seal bag or cover. Refirgerate overnight. Combine remaining garlic, cilantro and lemon peel; refrigerate.
- Remove pork from marinade, reserving marinade. Mix flour, salt, paprika and cayenne pepper; roll pork cubes in mixture. Heat oil in a large Dutch oven or skillet; add pork cubes and cook until browned. Lift onions out of marinade and add to meat. Cook, stirring occasionally, until onions are lightly browned. Add reserved marinade, vinegar, borht and brown sugar. simmer until meat is tender, about 1 1/4 hours.
- To serve, sprinkle stew with reserved cilantro and garlic mixture.
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