It’s a new Colts football season and that means that it’s tailgating season! Just like last year, the Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We’re going to be searching for the best pork tailgate recipes you have to offer. We want to see some creativity and of course plenty of pork! What something to sweeten the deal? How about a year supply of bacon! Yes, the grand prize winner will receive a year supply of bacon. The weekly winners will receive a prize package consisting of a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD.
This week’s winning recipe comes from Andrew Cardamone who has a flavor-packed pork stew that will be sure to keep you warm in the cool and breezy weather. This recipe is packed with pork shoulder, peppers and lots of flavors to fill you up right on gameday.
Olive oil -your call how much you wanna use, 2-3 tablespoons
2-3 lbs of pork shoulder, cut into cubes
3/4 cup white wine
2 yellow onions, chopped
4 cloves garlic, minced
2 red bell peppers, chopped
2 dry chiles (pasilla, ancho, chipotle) depending on your heat tolerance, chopped, deseeded and destemmed
3 Tbsp hot Hungarian paprika
2 Tbsp ground cumin
1 teaspoon of ground cardamom
1½ cups pork stock (or chicken stock)
Half a can of tomato paste
28 oz of canned whole tomatoes, separated from liquid, torn up by hand
4-5 sprigs fresh flat leaf parsley
pinch of dried thyme (I didn’t have fresh on hand)
Salt and pepper (for the pork and to taste throughout)
Pat pork dry. Brown in batches with a tablespoon of olive oil on medium high heat, it took me two.
Transfer to a bowl.
Turn pan back up to medium high heat. Add part of the wine to pan and stir with a spatula deglaze the fond.
Once all the brown goodness is loose from the bottom, pour over the pork.
Again bringing the pan to medium heat and add a tablespoon of olive oil.
Add the onions and garlic and cook until the onions are clear and starting to brown.
Add the peppers and cook until the onions are browned and peppers are soft.
Then add the spices (paprika, cumin, cardamom, dried thyme) and tomato paste stirring until mixed completely.
Then add the stock, some more wine, the tomatoes, bay leaf, parsley, and pork back into the pan.
Bring it to a boil, then reduce to low. Partially cover the pan and let it go….slow and low that is the tempo for about 3 hours.
Serve with rice or couscous, garnish with chopped parsley if you are fancy.
Thanks for sharing Christopher! Think your tailgate recipe is better? Enter it here.
Posted in Colts Blog, Colts Casey B