My Lime Green Kitchen

Posts Tagged ‘Pork’

Green Chili Pork Stew

2-1/2 to 3 pounds boneless pork shoulder, trimmed and cut into bite size pieces
2 T. oil (vegetable oil, bacon grease, whatever you want)
1-1/2 c. chopped onion
3 cloves garlic, chopped
2 cups water
1 – 28 oz. can stewed tomatoes (I used 2 quart jars of home canned tomatoes)
1 – 4 oz. can chopped green chilies
2 cups peeled, cubed potatoes
4 T. fresh cilantro, chopped
2 tsp. ground cumin
1 tsp. oregano
1 tsp. fennel seed
1 tsp. salt
1/2 tsp. black pepper
1 – 15 oz. pinto beans, rinsed and drained (I used dried beans that I cooked in the pressure cooker)

Optional:  Jalapeno or chili pepper for some extra spice.

Using a Dutch oven or soup pot, brown pork in oil Add onion and garlic. Saute til onions are clear. Add water, tomatoes, chilies, potatoes and seasonings. Bring to a boil. Reduce heat, cover and simmer for an hour. Add beans, cover and simmer an additional 30 minutes.

If you’d like it to be a little spicier, add a sliced jalapeno or chili pepper.

An exciting blend of flavors!  Great dish to prepare when Fall vegetables are in season.

Pork with Fall Veggies

1 – 3-1/2 to 4 pound pork loin roast
2 T. oil
1/2 tsp. ground sage
1/2 tsp. dried thyme
5 whole allspice berries
salt and pepper
1 c. chicken broth
1/2 c. water
1 bay leaf
1 medium acorn squash, peeled, seeded and coarsely chopped
1 medium butternut squash, peeled, seeded and coarsely chopped
4 small sweet potatoes, peeled and cubed
6 carrots, peeled and cut into 1″ cubes
1 large onion, cut into large chunks
2 medium apples, peeled, seeded and cut into wedges
2 T. cider vinegar
1 package pork gravy mix

Heat oil in Dutch oven over medium heat.  Brown pork roast on all sides.  Sprinkle with thyme, sage, salt and pepper.  Add chicken broth, water, allspice berries and bay leaf.  Simmer, covered, for one hour, turning twice.

Add squash, potatoes, carrots and onions.  Simmer for 25 minutes.  Add apples and simmer an additional 10 minutes.

Remove pork, vegetables and apples.  Keep warm.  Remove and discard allspice berries and bay leaf.

Stir vinegar and gravy mix into liquid in pot.  Heat, stirring constantly about a minute or until thickened.

Pour gravy over meat and vegetables before serving.

Here’s a pressure cooker recipe for you. We’ve used this one for years and love it!

Cut the pork into pieces bigger than bit size but not as big as serving size. I slice my loin like it’s going to be a thick pork chop, then cut those into three pieces.

Season the meat well. I use Slap Ya Mama and it truly doesn’t come out hot because of the sweetness. I think the original recipe said to coat the meat with spicy mustard.

Heat the oil and brown the meat well. Once the meat is nice and browned, remove it. Deglaze the pot with the wine. Add the apples, garlic and onions. Put the meat on top.

Add about 1/2 – 1 cup water. Cook on low pressure for about 20 minutes.

I take everything out and make a gravy, then put everything back in and let it simmer for a little while, adding more seasoning if necessary.

Serve over saffron rice. This makes great leftovers!