Smokey Mescal and Juniper Berry Pork Stew

2pots2.jpg My first dish ever to make in a La Chamba Pot. Used a large lided oval pot. The gentle and complex nature of mescal combined with the unique flavor of juniper berries make this pork simple stew mysteriously delightful.

Saute 1 chopped onion in 3 tablespoon of olive oil. In clay the onions will beautifully sweat and gently brown. Add 2 lbs of cubed lean pork. After browning well. Add 2  tablespoons of Olive Oil heat then sprinkle 2 tablespoons of whole wheat flour over the stewing mixture. Stir around and cook gently. Add 1.5 Tablespoons of whole dried Juniper Berries, .5 teaspoon of Mexican Oregano and 1 teaspoon of black pepper. 1 pealed and chopped tomato. Stir in 2 shots of mescal then 1/3 cup of vegetable broth. Stir when necessary and keep cooking until pork is well done and the moisture achieves the desired consistency. Add a Tablespoon of butter in the final minutes.Cooking this on the stove in a clay pot keeps this dish very moist and tender. I usually turn off the heat on my clay pot 3 to 5 min. early since it retains the heat and don’t want to cook away the final liquids. The lid will keep the cooking pot nicely stewing and you are ready to serve with boiled potatoes, rice or couscous with vegetable or salad. Feeds 4.

All kinds of variations could be created with this recipe. You could add root vegetables and different stages.





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