This Portuguese style Pork Stew with Clams and Mussels is topped with a spicy red pepper sauce.
Pork Stew with Clams and Mussels
- 6 tablespoons (¼ cup + 2 tablespoons) extra virgin olive oil, divided
- 5 pounds boneless pork butt (trim down fat a little and cut into 1-inch cubes)
- kosher salt, to taste
- 1½ large onions, finely chopped (divided)
- 6 large garlic cloves, minced (divided)
- 2¼ cups dry white wine
- 1½ tablespoons tomato paste
- 2¼ cups water
- 2 medium lemons, finely grated zest from both
- 3 whole bay leaves
- 4 sprigs fresh thyme
- 2 teaspoons sweet paprika
- 1½ pounds kale, inner ribs and stems discarded, leaves coarsely chopped
- 5 pounds small clams and mussels (or all clams), scrubbed and rinsed
- ⅓ cup chopped fresh cilantro
- freshly ground black pepper, to taste
RED PEPPER SAUCE:
- One 7.4-ounce jar roasted red peppers, drained
- 1 large garlic clove, minced
- 1 pinch kosher salt
- 1 pinch cayenne pepper
- 1 whole baguette, sliced
- 2 tablespoons extra virgin olive oil
- 1 large garlic clove, minced
MAKE THE STEW:
- In a large, enameled cast-iron casserole dish, heat ¼ cup olive oil. Working in three batches, sear the pork over moderately-high heat until browned all over, about 5 minutes per batch. Using a slotted spoon, transfer the pork to a platter and season with salt. Don't worry about trying to keep it warm.
- Sauté 1 onion and 5 cloves of garlic in the heated casserole dish and cook over moderate heat, stirring occasionally until softened, about 5 minutes.
- Add the wine and cook over moderately high heat until reduced by a third. Whisk in the tomato paste, water, lemon zest, bay leaves, thyme, paprika and a generous pinch of salt. Return the meat and any accumulated juices to the casserole dish and bring to a boil. Cover and cook over moderately low heat, stirring occasionally, until the meat is tender, about 1½ hours. (Resist the urge to take the lid off to check progress. Keeping the lid on will help the heat stay in there and cook the pork until it's tender as can be). Skim fat and discard, as needed.
MAKE THE RED PEPPER SAUCE:
- In a food processor or blender, process the drained peppers with garlic, salt and cayenne pepper. Taste and add additional seasoning, if desired.
MAKE THE GARLIC TOASTS:
- Preheat oven to 325°F. In a small bowl, combine the olive oil and garlic. Brush the baguette slices with the garlic olive oil mixture. Place on a baking sheet and bake until lightly toasted.
FINISH AND SERVE:
- When ready to serve, remove the casserole lid and stir in the kale a handful at a time. Stir in ½ cup of the red pepper sauce and season with pepper. Cover and keep warm on very low heat.
- Prepare clams and mussels: In a large sauté pan, heat the remaining 2 tablespoons of olive oil. Add the remaining minced onion and 1 clove of garlic and cook over moderate heat until softened, about 8 minutes. Add the clams/mussels and remaining red pepper sauce. Cover and cook until most of the shells have opened, about 4 minutes. Pour the clams and all juices, onions, etc. into the pork stew and stir gently.
- Ladle the stew into shallow bowls. Top with cilantro and serve with garlic toasts.
- If preparing this recipe as GLUTEN FREE, just leave off the garlic toasts, or prepare something similar w/ a GF bread.
- Look for clams that are closed tightly. Don't buy them if they've opened up, unless you're sure they're still alive.
- This Portuguese stew is fabulous served over Portuguese roasted potatoes.