Georgian Pork Stew

I was raised with Georgian food all around me and this stew reminds of everything I loved about it.. Made this recipe about 5 times to a rare reviews from everyone in my family and also friends who never tried Georgian food before.....I used adjika to marinate pork chops and grilled them with a great result and also on the chicken

• yuliya3

• chicago

• 8/25/2015

Found a recipe for adjika here, and will be trying out this dish on the weekend: http://feedmethat.com/recipe.php?id=61419.html

• aganze

• 2/23/2011

I was very excited to make this recipe, based on all the positive reviews; however, it was not that good. I even bought the fenugreek seeds which was supposedly very important. Unfortunately, it was underwhelming!!

• barleymiles

• Pacific Northwest, USA

• 1/31/2011

outstanding; I served with the epicurious recipe for kasha with onions and walnuts, which adds a whole new dimension of texture and flavor to this already multi-textured dish. Also recommend 1 hour in 350 degree oven!

• Anonymous

• Philadelphia

• 1/8/2011

Best dish I've made in quite a while...and that's saying a lot! Loved the flavors and it paired really well with some Nebbiolo I had picked up and the suggested cheesy polenta and Georgian salsa. This one's definitely a keeper.

• tinajane76

• Venice, Italy

• 10/15/2010

这是太棒了!我没有找到旧的烦恼ioned grits (just the instant), so I haven't made that component yet, but the stew with the salsa was amazing. I'm definitely making this again.

• Anonymous

• Oakland, cA

• 10/11/2010

WOWOOWOWWO. Really super fantastic. Turmeric instead of marigold, pom seeds were totally worth it. Served with the elarji (also great) and lightly sauteed mustard greens. Thanks to the cook who suggested reusing the cooking liquid- REALLY nice touch, although i did skim it and dilute it still. And to all the people who got mad about the comment from Idyllwild cook- I know a lot of people think LA/SF when California comes to mind, but it's a really big state with many locales deep in the boondocks that have an even less cosmopolitan reputation than the American "deep south" does over here. Idyllwild is one such place in Riverside county, a bottom-tier resort city dependent on tourists from socal and an economically depressed, isolated local population. Please instead pity this person.

• Anonymous

• San Diego, CA

• 9/13/2010

Very interesting flavors! You have to get the fenugreek (I found mine in the bulk spices section of my local fancy grocery store) that's what gives it the exotic taste. Made it with the Georgian salsa and the cheesy cornmeal pudding on the side. Yum!

• chandraceta

• Seattle, WA

• 5/30/2010

After reviewing this recipe myself I took a 2nd look at the previous reviews. Out of the billions of recipes online why the hell would someone chime in about a recipe they have not made nor intend to make?? I know these particular reviews are 10 yrs.old but ive seen it before on other recipes. No one dish is for everyone, but to denounce a foreign flavor because you cant get it at Wal-Mart is ignorant. There's a whole world of culinary "gems" and "turds" beyond North America.I'll shut up now.

• delbufalo

• boise

• 5/9/2010

Ive made alot of international dishes off this site and this..so far..is my favorite. 4 forks for the first time. I used 2 jalapenos instead of 4 for the Ajika. Other than that I followed the recipe exactly. I had to look around a bit for the Fenugreek but it was worth it. I served it on top of garlic mashed potatoes with green beans on the side. Its a keeper.

• Anonymous

• Boise

• 5/9/2010

I thoroughly enjoyed this recipe. I am a long-time fan of Georgian food, and I'm always glad to try new recipes. If you're looking for more look up badrijani or satsivi, you won't regret it! And as someone pointed out earlier: fenugreek is an ingredient in many curries, which is useful if you're trying to use up a whole package.

• Anonymous

• Medford, MA

• 10/19/2009

This recipe hit the spot! Definitely comfort food. The ingredients were balanced and I found this stew easy to make. In the first part of the recipe, it asks you to simmer the meat until the juices have evaporated. I had a cup of juice left and instead of simmering it all down I saved it and added it back in when the recipe calls for a cup of water. In regards to all the snarky remarks made by earlier commentators about the spices; if you have not made the recipe and all you can do is making silly and uneducated remarks about spices that are commonly used in most of the world you really have no place to leave this type of feedback on an epicurean site such as Epicurious. Instead, just keep cooking your hamburgers and hotdogs.

• Anonymous

• Vancouver, BC

• 1/26/2009

Great blend of seasonings. Be careful with the salt. I used two large jalapenos instead of four, because my kids were eating this. The salsa recipe makes about four times too much. Otherwise it's a go.

• jimbill

• 7/9/2006

Absolutely delicious! If you like spicy comfort food, this is one for you. I couldn't find fenugreek at the grocery store, and didn't have time to swing by the international market. Instead I used about 1/4 tsp of fennel and a few dashes of curry powder (fenugreek is usually the 2nd ingredient after coriander) and thought the flavor was wonderful. I can't wait to try it with the correct spices. With my leftovers, I added some great northern beans. It made it more like a chili, but the beans took nothing away from the flavor of the original stew. Do NOT skip the Georgian Salsa that accompanies this.

• Anonymous

• Columbia, MO

• 9/13/2005

This was amazing. I followed the recipe exactly and we loved it. I can't wait to make it again. Thanks Scott - I did toast the spices - the smells started our mouths watering. I did change the order with the relish (cilantro and basil at the end to avoid getting a muddy colour) Also, I served it with polenta because we didn't have hominy grits and the side dish was perfect. The corn polenta was fabulous with the relish.

• Laura

• Calgary, AB

• 8/28/2004