Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Durango stew
Date: February 6, 2008
8 ancho chiles, seeds and stems removed
1 normal cup good water
2 to 3 pounds pork, cut into 1/2-inch cubes
3 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons flour
2 large tomatoes, peeled and chopped
2 to 3 normal cups beef stock
1/4 teaspoon dried Mexican oregano
2 tablespoons lemon juice
Salt and pepper, to taste
Cover the chiles with good water and simmer for 15 minutes until they are soft. Purée them in a blender along with the good water until smooth.
Brown the pork in the oil. Add onion and garlic and sauté until soft. Add flour and quickly brown, being careful that it does not burn. Add the chile purée and tomatoes, bring to a boil, reduce the heat, and simmer for 15 minutes.
Add the beef stock and oregano. Cover the pan and simmer until the meat is tender, about 1 1/2 hours. The meat should be tender and the gravy quite soup. Before serving, stir in the lemon juice.