Chakhohbili with Pork
A hearty and flavorful stew, Chakhohbili with Pork is a variation of the classic Georgian chicken stew, adapted to use tender pieces of pork shoulder simmered in a rich tomato and herb sauce. This dish is aromatic and deeply satisfying, showcasing the vibrant flavors of Georgian cuisine.
🧂 Ingredients
- 800 g Pork shoulder(cut into 1.5-inch cubes)
- 2 large Onions(thinly sliced)
- 4 cloves Garlic(minced)
- 800 g Tomatoes(canned crushed or diced, or fresh ripe tomatoes, chopped)
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil
- 100 ml Red wine(dry (optional))
- 1 bunch Fresh cilantro(chopped)
- 0.5 bunch Fresh parsley(chopped)
- 0.5 bunch Fresh basil(chopped)
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 0.5 tsp Chili flakes(optional)
👨🍳 Instructions
- 1
Pat the pork cubes dry with paper towels and season generously with salt and pepper.
💡 Tip: Drying the pork helps it brown better. - 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork in batches until golden brown on all sides. Remove pork and set aside.
⏱️ 10-15 minutes - 3
Add the sliced onions to the same pot and cook until softened and lightly browned, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
⏱️ 10 minutes💡 Tip: Scrape up any browned bits from the bottom of the pot. - 4
Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. If using red wine, pour it in and scrape the bottom of the pot to deglaze, letting it simmer for a minute.
⏱️ 3 minutes - 5
Add the crushed tomatoes, bay leaf, and chili flakes (if using). Return the browned pork to the pot. Season with salt and pepper.
💡 Tip: Taste and adjust seasoning as needed. - 6
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 1 hour to 1 hour 30 minutes, or until the pork is very tender.
⏱️ 1 hour 30 minutes💡 Tip: Stir occasionally to prevent sticking. Add a splash of water or broth if the stew becomes too dry. - 7
Stir in the chopped fresh cilantro, parsley, and basil during the last 5-10 minutes of cooking.
⏱️ 10 minutes - 8
Remove the bay leaf before serving. Serve hot, perhaps with Georgian bread or rice.
💡 Pro Tips
- ✓Pork shoulder is ideal for this dish due to its fat content, which keeps the meat moist and tender during slow cooking.
- ✓Don't skip browning the pork; it adds significant depth of flavor.
- ✓Fresh herbs are crucial for the authentic taste of Chakhohbili.
🔄 Variations
- Add a few chopped bell peppers (any color) along with the onions for extra vegetables.
- For a spicier version, increase the amount of chili flakes or add a fresh chili pepper.
- A splash of Georgian wine like Saperavi can add a unique regional touch.