Pork Stew With Coconut And Lime Recipe
This high on flavor Pork Stew With Coconut And Lime recipe awaits you!. This is the most comforting Main Dish recipe I have come across. This is the best recipe of Pork I have ever made. Easy eater, Fussy eater. No problem! Try this recipe for Pork Stew With Coconut And Lime and win over all.
Ingredients
1 cup boiling water
1/2 cup plus 2 tablespoons shredded unsweetened coconut
1 small yellow onion, sliced
1/2 cup packed fresh cilantro (coriander) or 1/2 cup packed parsley plus 1 teaspoon dried cilantro
2 cloves garlic, quartered
2 tablespoons canned chopped green chilies
2 strips lime zest (colored part of the rind), each 2 inches long and 1/4 inch wide
3 tablespoons lime juice
1 pound boneless pork shoulder, trimmed and cut into 3/4 inch cubes
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup Chicken Stock or low-sodium chicken broth
1 tablespoon grated lime rind (optional garnish)
Directions
1 In a small bowl, pour the boiling water over 1/2 cup of the coconut; let stand for 30 minutes.
Strain the liquid through a sieve into a measuring cup, pressing the coconut to extract the juice.
Discard the pulp and reserve the juice.
2 ln a food processoror blender, combine the onion, cilantro, garlic, chilies, lime zest, and lime juice and whirl for 30 seconds or until pureed.
Set aside.
3 Dredge the pork in the flour, shaking off any excess.
In a 5-quart Dutch oven, heat the oil over moderately high heat.
Add the pork and saute for 5 minutes or until lightly browned all over.
Add the stock, reserved coconut juice, and pureed onion mixture and bringto a boil.
Lower the heat, cover, and simmer for 1 hour or until the meat is tender.
Strain the liquid through a sieve into a measuring cup, pressing the coconut to extract the juice.
Discard the pulp and reserve the juice.
2 ln a food processoror blender, combine the onion, cilantro, garlic, chilies, lime zest, and lime juice and whirl for 30 seconds or until pureed.
Set aside.
3 Dredge the pork in the flour, shaking off any excess.
In a 5-quart Dutch oven, heat the oil over moderately high heat.
Add the pork and saute for 5 minutes or until lightly browned all over.
Add the stock, reserved coconut juice, and pureed onion mixture and bringto a boil.
Lower the heat, cover, and simmer for 1 hour or until the meat is tender.
