But really though, is it? When will it be ready? I thought you were supposed to be done by now? When can we eat? It looks good already, can we just eat it now?
Don’t pretend you haven’t heard these questions before. Probably, you’ve even asked them before, perhaps even to yourself about your own cooking! A meal is taking a bit longer than you expected, you’re really hungry and that stew really does look pretty good. Why not just eat it now?
More often than not, we need to practice patience in our lives. Sometimes it is just waiting for dinner to be ready, sometimes it is waiting for results from your new diet plan, sometimes it is waiting for God to answer prayer. Our prayers come in many forms and are never answered in the same way. Almost never are they answered on our timeline or in ways that we understand. Because God’s time is not our own time, we frequently find ourselves asking, “When? Weren’t we already done with this? Isn’t this taken care of already?”
So here’s a stew recipe that asks you to wait, even though it looks like it is ready.
Hatch Green Chili and Pork Stew
2 lbs lean pork, cubed
2 Tbs fat (I use olive oil)
1 medium onion, chopped
1 clove garlic, minced
1/4 c tapioca starch (you can use flour or cornstarch if not observing a such a diet)
1 can diced tomatoes (14 oz)
6-8 roasted green chilies, chopped*
1 jalapeno, seeded and chopped
1 tsp salt
1/2 tsp pepper
1 c chicken stock
- Heat the fat over medium heat in a small dutch oven or stock pot. Add the pork and lightly brown (don’t worry about it being cooked through, it will cook later).
- Once the pork has browned, add the onion and garlic until translucent.
- Stir in the starch to coat the pork, so that everything is sticky (this is your thickening agent).
- Add the tomatoes (you can drain them if you like, but I prefer them undrained), green chilies, jalapenos, salt and pepper. Incorporate thoroughly and allow to simmer briefly. Then add the stock, bring to a rolling simmer.
- Reduce heat to a low simmer, cover and simmer for at least an hour, best at least two hours.
*You can typically get these roasted in-store, but if you live in a place like I do, where they only roast one, maybe two, Saturdays out of the season, I just roast them on my own. This is easy– line a baking sheet with foil, line out the peppers and roast at 400* for 20 minutes. Then turn the peppers and return to the oven for another 20 minutes. Then allow to cool, remove the stem, skin (should be papery) and seeds.
About halfway there, you could easily fall into the trap of ‘isn’t it ready yet?’ It looks right and everything seems cooked. Why wait?