Goan Pork Stew for Floyd
Image: Overhead shot of Floyd’s Goan Pork Stew. Recipe by Barkha Cardoz. Photo by Jacqueline Raposo
From Barkha Cardoz:
“I love making these one-pot hearty meals during the cold fall and winter months — and this was one of Floyd’s favorites. It’s easy to make ahead and reheat, too.
The ingredients are very adaptable: Substitute the butter beans with cannellini, navy, or pinto beans — and canned beans work, too. Use any greens you like or already have. And if country-style pork ribs aren’t available, use regular ribs — they won’t have as much meat, so maybe add a little more to the mix.”
SERVES: 4-6
TOTAL COOKING TIME: Several hours
INGREDIENTS:
1 cup dry white butter beans
1 country-style pork ribs (if using regular ribs, use 1.5 lbs)
2-3 Tbsp cooking oil (canola, olive, or avocado)
1-2 links chorizo sausage, sliced
2 Tbsp garlic, chopped
1 onion, chopped
2 bay leaves
A few sprigs of fresh rosemary
A few sprigs of fresh oregano
A few sprigs of fresh thyme
2-3 Tbsp FC + B&B Kashmiri Masala (depending on heat preference)
1 14-oz can crushed tomatoes
salt & ground black pepper
2 cups chopped spinach
2 cups chopped chard, Swiss chard, or kale
1/4 cup parsley, chopped
1 Tbsp FC + B&B Garam Masala
DIRECTIONS:
Wash and soak the beans overnight.
In a small pot on medium heat, boil the beans until only half-cooked. (They will cook further in the stew.) Strain, reserving liquid. In a medium pot set on medium heat, boil the ribs until almost cooked through, skimming the scum from the surface as they boil. Strain, reserving the liquid.
In a large pan, heat the oil on medium heat. Add the sliced chorizo. Cook for a few minutes until the sausage has released some oil. Add the garlic and cook until light brown. Add the chopped onion and sauté until light golden brown. Add the fresh herbs and Kashmiri Masala and cook for 3-4 minutes, until the masala blooms. Add the tomatoes, salt, and pepper. Cook until the tomatoes are soft and thicken into a sauce.
Add the the pork, beans, 2-3 cups of pork stock, and 1-2 cups of bean water. (If you don’t have enough cooking liquid, add water.) Cover and cook on a low flame for about 30-45 minutes, stirring occasionally. When the pork is fork tender, pull it out and shred or cut it into smaller pieces, then add it back into the stew. Add more stock or water as needed, cooking for 15-20 minutes to bring up to temperature. Check salt level, and add if needed.
Add the chopped spinach, chard, and parsley. Let cook for a few minutes until the greens wilt, then add Garam Masala. Reduce heat to low, cover, and cook for another 5-7 minutes to finish.
Serve with crusty bread.