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By Root 832 0

’s made, it’s usually long-simmered in an enormous pot, sometimes over an open fire. While a fire pit is not exactly practical when cooking for two, this stew can in fact be made relatively quickly on top of the stove using canned hominy. We’ve also substituted lean cuts of pork for the often-used pork shoulder, thereby reducing the cooking time further, and making the stew hearty without being fatty.

1 dried ancho chile (see page 8), cut in half, seeds and stem removed

2 tablespoons canola or other vegetable oil

1 small onion, minced

2 medium garlic cloves, minced

6 medium tomatillos (about 6 ounces total weight—see page 14), husks removed and discarded, flesh roughly chopped

¼ pound pork cutlet, pork loin, or pork tenderloin, trimmed and coarsely chopped

One 15½-ounce can hominy, drained and rinsed

One 14½-ounce can chicken stock (regular, low-fat, or nonfat, but preferably lowsodium)

1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano

1 teaspoon ground cumin

¼ teaspoon freshly ground black pepper

¼ cup fresh cilantro leaves, washed and roughly chopped, or 1 tablespoon dried cilantro

¼ teaspoon salt, or to taste

1. Heat a small, dry skillet or sauté pan over medium heat. Put in the ancho chile and toast for about 2 minutes, or until fiery fragrant, turning occasionally. Stand back—the oils in the chile may pop and sizzle. Transfer the toasted ancho to a cutting board, chop, and set aside.

2. Heat a medium saucepan over medium-high heat. Swirl in the oil, then toss in the onion, cooking it for about 2 minutes, or just until pale and softened, stirring frequently. Stir in the garlic, tomatillos, and pork; sauté for 2 more minutes, until the tomatillos begin to break down and the pork loses its raw pink color. Stir in the chopped ancho, the hominy, chicken stock, oregano, cumin, and pepper. Bring the mixture to a simmer; then cover, reduce the heat to low, and cook for 30 minutes, or until the pork is tender and the stew is slightly thickened, stirring occasionally.

3. Uncover the pan and cook for an additional 20 minutes to thicken the stew, stirring occasionally. Stir in the chopped cilantro, season with salt, and serve immediately.

The Sides

Top this hearty main-dish stew with any of the following:

diced mango

diced scallions

diced tomatoes

tortilla chips

peeled and shredded jicama

peeled and sliced avocados

plain yogurt

shredded Cheddar or Monterey Jack cheese

sliced radishes

sour cream (regular, low-fat, or nonfat)

YANKEE POT ROAST STEW makes 2 hearty servings

Or perhaps we should call this dish “pot roast in a bowl.” It starts with a chuck roast, a soft buttery cut of beef that almost melts into the dish. As a balance of flavors, spiky-tasting turnips are added, as well as potatoes for earthiness. Dried cranberries give the dish a hint of sweetness. If you’re not a fan of turnips, substitute a second 5-ounce potato and use 2 tablespoons unsalted butter, rather than the oil, to balance the flavors. All in all, this is a satisfying, one-pot meal for two.

2 tablespoons canola or other vegetable oil

¾ pound chuck roast, cut into 1-inch cubes

1 small onion, chopped

1 large garlic clove, minced

1 tablespoon all-purpose flour

One 14½-ounce can beef stock (regular, low-fat, or nonfat, but preferably low-sodium)

¼ cup dried cranberries, roughly chopped

1 bay leaf

½ teaspoon fresh thyme, or ¼ teaspoon dried thyme

¼ teaspoon freshly ground black pepper

1 medium turnip (about 6 ounces), peeled and cut into ½-inch cubes (about 1 cup)

1 medium yellow-fleshed potato (about 5 ounces), such as Yukon Gold, cut into ½-inch cubes (about 1 cup)

½ teaspoon salt

1. Heat a 3-quart pot over medium heat. Swirl in the oil, then drop in the cubed chuck roast. Cook for 3 minutes, just until browned, turning the cubes occasionally, then add the onion and garlic. Cook for 2 more minutes, or until the vegetables are pale and fragrant, stirring frequently.

2. Sprinkle the flour evenly over the meat and vegetables. Stir well, then cook for another 2 minutes, just until the flour