Submitted by Timber Cove Inn ~ Sonoma
8 smoked Roma tomatoes (cut in half and
smoked for ½ hour, or fresh tomatoes if desired)
- 1 large Walla Walla sweet onion
- 2 oz. Vegetable oil
- 2 to 4 Chipotle peppers (chopped)
- 1 zucchini (diced)
- 1 yellow squash (diced)
- 2 stalks celery (cut on a bias)
- 2 small carrots (peeled and cut on a bias)
- 1-cup pork stock (use chicken if unavailable)
- 1-cup tomato juice
- Ground black pepper to taste
- Kosher salt to taste
- 20 sprigs fresh cilantro
In the center of a gas burner place the whole onion with skin on and turn the burner on. Allow the onion to roast until completely blackened then rotate the onion and repeat until the entire onion is completely blackened. Allow the onion to cool for ten minutes then place it on a cutting board and cut it in half. Peel the blackened outer part off the onion and discard then julienne the remaining roasted inner part of the onion.
In a large skillet heat the oil and sauté the zucchini, squash, celery, carrot and chipotles until they begin to soften and become translucent. Then add the stock, tomato juice and roasted onion and bring the pan to a simmer. Allow to cook for about twenty minutes or until the liquid is reduced by ¼.
Stir in the cilantro and season with salt and black pepper (if needed).
To serve: In the center of eight warm entrée plates place about 2/4 cup of “green rice” or any favorite Mexican style rice recipe. Ladle the stew around the rice and place a chop of the pork loin on top. Garnish with a wedge of lime.
Boasting ocean views and spacious accommodations with
fireplaces and spa tubs, Timber Cove Inn provides forty rooms with breathtaking
ocean views, and ten forest view rooms. Paired with fine dining at Alexander’s
at Timber Cove restaurant and a wealth of amenities, Timber Cove Inn is a
secluded getaway built for ultimate relaxation.