Cook, stirring occasionally, until soft and brown, 8 to 10 minutes. Add the onion, celery, carrot, garlic and okra to the pan and sprinkle with some salt and pepper. Remove everything from the pan with a slotted spoon or tongs, leaving the fat behind. When it’s hot, add the pork, bacon and chilies, if using, and cook, stirring and turning the pork occasionally, until browned Put the oil in a deep skillet or large pot over medium-high heat. Okra lovers will appreciate the stew’s familiar texture and wonderful flavor, while those less keen on okra will be happily surprised to find not a trace of the sliminess that often afflicts okra dishes cooked Meanwhile, the tomatoes and okra disintegrate into a thick, rich sauce. while the bones release every last bit of their flavor into the liquid. The meat becomes tender enough that you could eat it with a spoon - it will literally fall off the bone when it’s done Sure the stew isn’t too thick, but don’t rush the cooking process. After the mixture comes to a boil, turn the heat down to low, cover the pan, and walk away for a couple of hours. Tomatoes and enough water to keep the stew from getting too thick. Then add the meat back to the pan, along with Once the vegetables are tender, deglaze the pan with a little white wine. The second imperative is time: a long cooking time is what takes the stew from good to terrific. Vegetarian, you can omit the meat and substitute a few tablespoons of butter for the pork fat, but don’t expect the same results.) When the ribs or chops are good and dark, take them out and use the remaining fat to soften the aromatic vegetables and okra, and infuse everything with meaty flavor. This will take a while, but it’s the step in which much of the stew’s flavorĭevelops, so be patient. Cook them inĪ little olive oil, with a couple of dried chilies for subtle heat, if you like, until they’re really brown all over. You want to start with fatty ribs or chops, and bacon. The first is meat, which is essential to the stew’s flavor. There are two imperatives in making this stew, which is loosely based on gumbo. If you hate okra, you’ll also probably like this recipe for okra stew, because If you like okra, which is in season now, you’ll probably like this recipe for okra stew, because, well, it’s okra.
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