1 hour ago, Smithy said:I should probably follow up with what we tried, given available materials: mixing par-cooked potatoes into it and finishing the cooking; cooking rice in the dish (with additional water, and additional tomato paste). Neither helped, and in fact succeeded in diluting the flavor without diluting the heat as FeChef suspects immediately above. It has been pointed out to me since this episode that cooking the rice (or noodles, or potatoes) separately and putting the stew OVER it, as kayb had suggested, might have had different results because of having two distinctly different flavors in each bite.
We did not have yogurt available, and couldn't make a cooling drink such as lassi to tame it by accompaniment. Sour cream in the dish helped, but not enough.
In the end, we fished out the pork chunks -- which were still delicious, although hot -- and put them on tortillas with chunks of avocado and a touch of sour cream. Perfection! The avocado turned out to be a nice accompaniment that cooled the spice-heat; the pork still tasted great; the flavor was not diluted.
Thanks for the tips, folks. If I ever overdo it again I'll have some better ideas of what to try. The best option, of course, will be not to overdo the spice-heat.
Looks delicious. You could also have filled with rice, put into a casserole dish, covered with enchilada sauce and cheese, and made some killer enchiladas, although i would recommend using mild enchilas sauce 😝
