Chilean Hominy Wheat Stew with Smoked Pork Ribs, Roasted Squash, and Green Apple Pebre

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the squash with 1 tablespoon vegetable oil, half of the salt, and a pinch of black pepper. Spread on a sheet pan and roast for 30 minutes, or until browned at the edges and tender inside.

2. 2

   While the squash roasts, heat a large pot over medium-high heat. Add 1 tablespoon vegetable oil and brown the smoked pork ribs for 6 to 8 minutes, turning to sear several sides. Remove and set aside.

3. 3

   In the same pot, add the white onion, reserving 2 tablespoons for the pebre. Cook the onion for 5 minutes over medium heat. Add the garlic, half of the green chili, ground cumin, sweet paprika, and dried oregano. Stir for 1 minute until fragrant.

4. 4

   Pour in the white wine and scrape the bottom of the pot. Cook for 2 minutes. Return the ribs to the pot, add the hot vegetable stock or water, and cook covered over medium-low heat for 40 minutes.

5. 5

   Add the cooked hominy wheat and stir well. Cook uncovered for 15 minutes over low heat, stirring occasionally so the stew becomes creamy. Fold in the roasted squash and cook 5 minutes more, gently mashing part of the squash with a spoon to thicken the broth. Adjust with the remaining salt and black pepper.

6. 6

   For the pebre, combine the reserved onion, remaining green chili, green apple, half of the fresh cilantro, lemon juice, apple cider vinegar, and the remaining tablespoon of vegetable oil in a bowl. Mix well and let stand for 10 minutes.

7. 7

   Remove the stew from the heat and partially shred the meat from the ribs directly into the pot, leaving some larger pieces for texture. Add the remaining fresh cilantro and stir gently.

8. 8

   Serve the stew very hot in deep bowls and top each portion with a spoonful of green apple pebre.