Ingredients
2
1/2 lb boneless pork shoulder, cut into 1 1/2-inch pieces
1
to 3 tbsp vegetable oil
1
green bell pepper, chopped
1
large garlic clove, minced
4
plum tomatoes (3/4 lb total), peeled (see cooks\' note, below) and chopped, or 1 (14- to 16-oz) can whole tomatoes, drained and chopped
1
1/2 lb firm-ripe Fuyu persimmons, peeled, seeded if necessary, and cut into 1/4-inch-thick wedges
1/2
cup chopped scallion greens
Accompaniment: cooked white rice
Directions
1.
Put oven rack in lower third of ovenand preheat oven to 350°F.
2.
Pat pork dry with paper towels, then sprinkle with salt. Heat 1 tablespoon oil in a wide 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 5 minutes per batch, transferring to a bowl as browned. (Add more oil to pot as needed between batches.)
3.
Pour off all but 1 tablespoon fat from pot. Add onion, bell pepper, and celery and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Stir in garlic, cumin, coriander, turmeric, and cayenne and cook, stirring, 1 minute. Add pork with any juices accumulated in bowl, water, and tomatoes and bring to a simmer.
4.
Cover pot, then transfer to oven and braise pork until very tender, about 1 3/4 hours.
5.
Scatter persimmons over pork and braise in oven, partially covered, 10 minutes more. Stir in scallion greens and salt and pepper to taste.
7.
Stew can be made, without persimmons or scallions, 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in a preheated 350°F oven, about 30 minutes, before proceeding.
8.
To peel a tomato, first cut an X in the end opposite the stem and immerse in boiling water 10 seconds. Transfer to ice water, then peel.
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