New Mexican pork stoup
( SERVES 6 )
Photo by Tamara West
This could be a stew, this could be a soup. Until we figure it out, let’s call it a stoup.
|800 g||Pork shoulder, skin, bone and excess fat removed, cut into 8 pieces|
|100 g||Watercress, roughly chopped|
|75 g||Fresh coriander|
|200 g||Jalapeno chilli, pickled|
|1||Lemon, zest of|
- For the broth, add pork shoulder and bone to a pot with onion and carrot, cloves, bay leaves, peppercorns and star anise. Fill with water, bring to a boil, then simmer for 2 hours. Strain. Refrigerate broth and meat overnight (remove fat next day).
- To a blender add watercress, coriander, spring onion, oregano and pickled jalapenos with the zest of 1 lemon and blitz using a little of the jalapeño liquor until smooth.
- For the stew, heat olive oil. Gently fry onion and garlic cloves until fragrant. Add polenta, the blitz mix (above), kumara and bring to a simmer. Break in the pork meat, add hot pork broth and cook, stirring often, until thick (approx. 30 minutes).
- To serve, thin accordingly with extra broth and season with sea salt and lemon juice. Add fresh watercress to serve.