Look, I know it's almost February, but seriously, enough already. Obviously, being a life long Mid-westerner, I am of course, in the camp of " In my day, this is what we called winter". But for real, I am done with cold this year! The only redeeming part of these past few weeks (literally, the only), is the food we have been inclined to prepare.
Nothing has even crossed our minds for months, beyond "hot, savory, filling, and delicious"; and this dish definitely meets that criteria. It meets it, and then takes it so much further. For us, it is always the simplest things that make the biggest impression.
Given the list of ingredients, it was pretty much a sure thing that this dish was going to be good. But, it wasn't until I got a taste did that I understood what we had done. Immediately, upon taking the first bite, this dish went from "hey, I bet that would be good" to "ohhhhh, man!". You ever have one of those dishes, that when you take a bite, you really wish no one else was around watching you. Both because, you don't want them to ruin the moment for you, and also because you are slightly embarrassed of yourself? Yeah, it's kind of like that.
pork, tomatillo and pinto bean stew
- 2 pounds boneless country style ribs, trimmed
- 7-8 small tomatillos, cleaned ( I left some whole and halved some)
- 2 1/2 cup chicken or pork stock
- 2 cans organic pinto beans, rinsed
- 1 large onion, thinly sliced
- 6-8 cloves of garlic, thinly sliced
- 1 tablespoon peppercorns
- salt tt
- eggs, as many as you want.
- cilantro for garnish
- corn tortillas to mop up all the deliciousness (optional)
In large dutch oven, heat oil over medium high heat. Add ribs and salt liberally, Cook until browned. Add stock, tomatillos, onion, garlic and peppercorns to pan. Cover and put in oven for 2 hours.
Remove lid from pan, skim fat from the top. Add pinto beans. Cover pan and cook for an additional 30 minutes.
After half hour has passed, crank heat up to 400 degrees. Remove lid from pan. Cook until pork is golden and crispy, about another 15-20 minutes. Remove from oven.
While stew finishes cooking, make your six minute eggs. In a small to medium saucepan, bring about 4 inches of water to a simmer. Carefully place eggs in simmering water, and set timer for 6 minutes. You want to maintain a good simmer, not a boil. After six minutes, run under cool water for 15-20 seconds. Peel immediately. Serve over warm stew.