The Chew: Extra Value Friday & Mario’s Braised Pork With Chiles Recipe

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The Chew: Affordable Dinner Parties

The Chew Extra Value Friday featured a theme of affordable dinner parties. A recent study found that 40% of adults don’t want to host dinner parties, and half of those people believe it’s more stressful than going to work.

Daphne thinks that we put the pressure on ourselves, because dinner parties should always be fun. Michael knows that money causes people a lot of stress, but Carla and Clinton believe that people need to have more fun at their own parties.

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Mario suggested making dishes that don’t require a lot of attention. Also, why don’t we ditch the phrase “dinner party?” It’s too formal, so just invite your friends over for a fun “get-together” instead.

The Chew: Extra Value Friday & Mario's Braised Pork With Chiles Recipe

Mario Batali prepared braised pork tacos with chiles on The Chew Extra Value Friday.

Michael Symon: South Beach Food and Wine Festival Burger Bash

Michael will soon be heading to the South Beach Food and Wine Festival Burger Bash, where he’s been the defending champion for three years in a row. Michael is feeling good about his chances, especially since he’s created a decadent french onion soup burger. Good luck, Michael! I’m sure we’ll hear all about the competition next week on The Chew.

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The Chew: Mario Batali Braised Pork With Chiles Recipe

The first dish on The Chew’s affordable dinner party menu costs only $2.30 cents per person. However, that doesn’t mean it won’t impress your friends. Try Mario’s braised pork with chiles recipe at your next dinner party.

Ingredients For Roasted Seeds:

  • 1 cup Pepitas (green pumpkin seeds)
  • 1/2 cup Sesame Seeds

Ingredients For Roasted Vegetable Puree:

  • 4 Jalapenos (stems removed)
  • 4 Tomatillos (cored and skin removed)
  • 4 Roma Tomatoes (halved lengthwise)
  • 2 Poblanos (stems removed)
  • 1 Red Onion (peeled and cut into 1 inch rings)
  • 1 bunch Scallions
  • 3 tablespoons Vegetable Oil
  • 4 Corn Tortillas

Ingredients For Mario Batali’s Braised Pork:

  • 2 dried Ancho Chiles (stems removed and seeded)
  • 1/4 cup Vegetable Oil
  • 3 pounds boneless Pork Shoulder (cut into 1 1/2-2 inch cubes)
  • Salt and Pepper
  • Corn Flour (or Corn Starch)
  • 2 bottles medium-bodied Brown Ale

Ingredients For Habanero Salsa:

  • 1 peeled, diced Red Onion
  • 1 bunch chopped Cilantro
  • 1/2 Habanero (seeded and finely chopped)
  • 1-2 tablespoons bitter Orange Juice
  • Salt and Pepper to taste

Ingredients For Garnish:

  • Corn Tortillas (griddled)
  • Sliced Radish
  • Sliced Scallions
  • Cilantro
  • Lime wedges

The Chew’s Braised Pork With Chiles Directions:

  • To roast seeds, toss in a saute over low heat, stirring frequently. Once seeds are golden and fragrant, let cool.
  • To prepare roasted vegetable puree, preheat the broiler and toss vegetables in oil. Spread vegetables in an even layer onto a sheet tray. Broil until blackened, about 10-12 minutes.
  • Evenly spread corn tortillas onto a sheet tray and broil until dark brown. Remove from the oven and let cool.
  • Combine roasted vegetables, tortillas and half the roasted seeds in a blender. Puree until almost smooth, then add chili water.
  • To make pork, place dried ancho chiles in a heat-proof bowl. Cover with boiling water by 3 inches, about 3-4 cups. Allow to soak for 30 minutes. Remove the chiles from the water and reserve the liquid.
  • In a large Dutch oven, heat vegetable oil over high. Season pork cubes with salt and pepper, and toss in corn flour. Add to the pot and sear until dark golden brown on all sides, about 4 minutes per batch. Remove from pan and set aside.
  • Deglaze pan with beer and return meat to the pan. Pour in pureed vegetable mixture and stir to combine. Bring to a boil, then reduce to a simmer. Cover and cook 2 hours until pork is fork tender.
  • Prepare salsa by tossing all ingredients in a bowl with salt and pepper. Serve the pork on a griddled corn tortilla with salsa and garnishes.

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