Spicy pork and tomato stew from Off the Menu: Staff Meals from America's Top Restaurants by Marissa Guggiana

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wcassity on October 27, 2018

    Used a small Boston butt - 2 lbs? Added cubed red and sweet potatoes. Delicious!

  • consortiumlibrary on November 06, 2016

    Unfortunate proofreading error on quantity of pork. Calls for 1/2 lb, but supposed to serve 6-8 and uses 1.5T salt. After figured out problem, I guessed it should've been 1-1/2 lbs pork. Had just under 3/4 lb pork loin, so reduced other ingredients as follows: 1/2 yellow onion, 4 cloves garlic, 1 jalapeno, 2 tsp paprika, 1/2 tsp ground chipotle (more flavor than cayenne), 1 tsp coriander seed, 1 tsp fennel seed, 1/2 tsp salt, ground black pepper, 1 Tbsp olive oil, 1 can crushed tomatoes, & 1 cup chick stock. After all that, it was easy to make & tasted quite good. Wonderful flavor, not super spicy (if want hotter, double chipotle). Everyone liked this a lot. Chopped fresh cilantro on top really brought out sauce's complexities. Was great with cumin/oregano rice pilaf. Made enough for 3-4.

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