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Pork And Veal Stew With Green Tomatoes
(Tinga De Cerdo Y Ternera)
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| What You Need: |
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3 tablespoons lard
1½ pounds lean boneless veal, cut into 2-inch cubes
1½ pounds lean boneless pork, cut into 2-inch cubes
2 cups chicken stock, fresh or canned
½ cup coarsely chopped onions
¼ teaspoon finely chopped garlic
A 10-ounce can Mexican green tomatoes, drained
3 canned chipotle chilies, rinsed in cold water and cut lengthwise into 1/8 inch strips
½ teaspoon thyme
½ teaspoon marjoram
1 teaspoon salt
¼ teaspoon freshly ground black pepper
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| How To Cook: |
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1. In a heavy 10- to 12-inch skillet, melt 2 tablespoons of the lard over moderate heat until a light haze forms above it. Add the veal cubes and brown them, turning the pieces frequently and regulating the heat so that the cubes brown quickly and evenly without burning.
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2. Transfer them to a heavy 3-quart flameproof casserole and brown the pork in the fat remaining in the skillet. Drain the pork and add it to the veal in the casserole; set the skillet aside. Pour the 2 cups of stock over the meat, bring it to a boil over high heat, then reduce the heat to low.
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3. Cover the pan and simmer the meat undisturbed for 45 minutes, or until the cubes show no resistance when pierced with the tip of a knife. Pour all the cooking juices from the casserole into a bowl; set the casserole of meat aside.
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4. Over moderate heat, melt the remaining tablespoon of lard in the skillet, add the onions and garlic, and cook, stirring frequently, for 5 minutes, or until the onions are transparent but not brown.
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5. Pour in 1½ cups of the reserved cooking juices and add the tomatoes, chilies, thyme, marjoram, salt and pepper. Cook over low heat for 15 minutes, meanwhile stirring and crushing the tomatoes with a large spoon.
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6. Pour the sauce over the meat in the casserole and cook it, uncovered, for about 10 minutes over low heat, stirring occasionally. Taste for seasoning. Then pour the entire contents of the casserole onto a heated platter or into a serving bowl and serve at once.
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