Wild Boar Potpie w/ Jalapeno Corn Crust
Source of Recipe
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List of Ingredients
STEW
1 pound wild boar or pork shoulder, cut in 1-inch cubes, seasoned with kosher salt and pepper
2 tablespoons vegetable oil or lard
1 cup yellow onions, cut in medium dice
1 cup seeded poblano chilies, cut in medium dice
1/2 cup minced garlic
2 cups peeled and diced yuca (cassava)
2 cups quartered tomatillos
2 cups orange juice
2 bottles dark Mexican beer
1 teaspoon ground cumin, lightly toasted
1/2 cup chopped cilantro
Sprigs of cilantro for garnish
CORN CRUST
1 cup plus 1/4 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon kosher salt
1 tablespoon chili powder
1 teaspoon baking powder
1/2 teaspoon baking soda
6 ounces (1-1/2 sticks) unsalted butter
2 eggs
1/2 cup corn kernels
1/2 cup grated cheddar or Monterey Jack cheese
1 tablespoon minced seeded jalapenos
1 tablespoon minced seeded red bell pepper
2 tablespoons milk
Mexican or conventional sour cream, to garnish
Tomato salsa, to garnish
To prepare the stew: In a large, heavy pot with a tight-fitting lid, sear pork in hot oil over high heat, turning to brown all sides. Transfer meat with tongs or slotted spoon to a bowl. Add onions and chilies and cook over medium-high heat until onions are caramelized and golden brown, stirring frequently. Add garlic and cook 2 minutes longer. Stir in yuca, tomatillos, orange juice, beer and cumin, and bring to a boil.
Adjust heat down so liquid simmers and cover pot. Cook slowly for 2 hours, stirring and occasionally skimming off fat. Add cilantro during the last 10 minutes. Stew should be thick. Add a little water if it gets too dry. Divide among 4 large ovenproof ceramic dinner bowls or cover and refrigerate for later use.
To make crusts: While meat simmers, sift 1 cup of the flour with dry ingredients into a medium bowl. Cream butter and eggs together in a food processor. Add corn, cheese and peppers and pulse just to blend. Add dry ingredients and process just until well-blended. Gather into a ball, cover with plastic wrap and refrigerate for 20 minutes. Preheat oven to 375 F.
Liberally dust a large work space with the remaining 1/4 cup of flour. Roll out dough to a thickness of 1/4 inch. Cut out circles just large enough to come to the edges of the bowls. Carefully top each bowl with a disk of crust. Brush with milk and bake until golden brown, 20 minutes. Top with a dollop of sour cream and salsa and garnish with a few sprigs of cilantro. Makes 4 individual servings.
Recipe
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