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Chakhohbili with Pork
Chakhohbili is a beloved Georgian stew traditionally made with chicken, but this variation uses tender pork. It features slow-cooked pork simmered in a rich tomato-based sauce with onions, garlic, and a generous amount of fresh herbs like cilantro and parsley. This rustic and flavorful dish is a comforting meal, perfect for any occasion.
đ§ Ingredienser
- 800 g Pork shoulder(cut into 1.5-inch cubes)
- 2 large Onions(thinly sliced)
- 5 cloves Garlic(minced)
- 400 g Tomatoes(canned crushed or diced)
- 2 tbsp Tomato paste
- 1 cup Cilantro(chopped)
- 1/2 cup Parsley(chopped)
- 1 tsp Khmeli suneli
- 1/2 tsp Red pepper flakes(or to taste)
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Pat the pork cubes dry with paper towels and season generously with salt and black pepper.
đĄ Proffstips: Drying the pork helps it to brown better. - 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes in batches until golden brown on all sides. Remove the pork from the pot and set aside.
đĄ Proffstips: Do not overcrowd the pot; brown the pork in batches to ensure a good sear. - 3
Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- 4
Add the minced garlic and tomato paste to the pot. Cook for 1 minute, stirring constantly, until fragrant.
- 5
Stir in the crushed tomatoes, khmeli suneli, and red pepper flakes. Bring the mixture to a simmer.
đĄ Proffstips: Scrape the bottom of the pot to loosen any browned bits. - 6
Return the browned pork to the pot. Add about 1/2 cup of water or broth if the sauce seems too thick. Bring back to a simmer, then reduce the heat to low, cover, and cook for 1 to 1.5 hours, or until the pork is very tender.
đĄ Proffstips: The pork should be fork-tender. - 7
Stir in most of the chopped cilantro and parsley, reserving some for garnish. Cook for another 5 minutes until the herbs have wilted slightly.
- 8
Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with the remaining fresh herbs.
đĄ Proffstips: Chakhohbili is excellent served with Georgian bread (puri) or mchadi.
đĄ Proffstips
- âFor a deeper flavor, you can add a splash of dry white wine after browning the pork and before adding the onions.
- âIf you prefer a thicker sauce, you can simmer the stew uncovered for the last 15-20 minutes of cooking.
- âThis dish can be made ahead of time and reheats beautifully.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use beef chuck or lamb shoulder instead of pork.
- Add sliced bell peppers or mushrooms along with the onions.
- For a spicier version, increase the red pepper flakes or add a finely chopped fresh chili pepper.