Chilean creamy wheat berry stew with paprika pork, spinach, and golden chanco cheese crust

Instructions

1. 1

   1. Preheat the oven to broil at 220 °C / 425 °F.

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   2. Pat the pork shoulder dry, then toss it with 1 tablespoon oil, sweet paprika, oregano, cumin, 1 teaspoon salt, and black pepper.

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   3. Heat a large pot or deep skillet over medium-high heat. Sear the pork for 6 to 8 minutes until well browned on several sides. Remove and set aside.

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   4. In the same pot, add the remaining tablespoon of oil, onion, and garlic. Cook over medium heat for 4 to 5 minutes until the onion is translucent.

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   5. Add the kabocha squash and stir for 2 minutes so it absorbs the flavors from the pot.

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   6. Pour in the white wine and scrape up the browned bits. Cook for 2 minutes so the alcohol evaporates.

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   7. Stir in the cooked wheat berries and hot stock. Once it reaches a gentle simmer, lower the heat and cook for 20 minutes, stirring occasionally, until the squash is very tender and the stew looks thick.

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   8. Return the browned pork to the pot and cook for 8 more minutes, until fully cooked and juicy.

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   9. Add the heavy cream and fresh spinach. Cook for 2 to 3 minutes, stirring, until the spinach wilts and the mixture becomes creamy. Adjust with the remaining salt if needed.

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    10. Transfer the stew to an oven-safe baking dish, or keep it in an oven-safe pot. Scatter the chanco cheese over the top.

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    11. Broil at 220 °C / 425 °F for 6 to 8 minutes, until the cheese is melted and browned in spots.

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    12. Remove from the oven, let rest for 5 minutes, and finish with chopped fresh cilantro before serving.