Post by bluelacedredhead on Dec 16, 2010 12:58:25 GMT -5
I received a gift today from Arkansas. In it was the Petit Jean Mountain TOMATO Cookbook, compiled by who else, but the Petit Jean Extension Homemaker's Club of Arkansas.
I'm still reading through the recipes, like Fiesta Cheesecake, made with 6 types of peppers and a tortilla chip crust.
Then I came across this and just knew I had to post it for our DLD, formerly known as a Tomato expert...who has recently found new Inspiration with pork fat.
Green Chili Pork Stew
2 lbs boneless pork cut into 1-1/2 inch cubes
1 Tbsp cooking oil ;recipe calls for veggie oil but we know better, don't we Rich
4 cups chicken broth, divided
3 (11 oz) cans whole kernel corn, drained
2 celery ribs, diced
2 medium potatoes peeled and diced
2 medium tomatoes, diced (Arkansas Traveler of course
)
3 (4 oz) cans chopped green chilies
2 tsp ground cumin
1 tsp dried oregano or 2 tsp fresh
1 tsp salt
3 TBsp AP flour
Corn Bread or Warmed Tortillas (optional)
In a 5 quart Dutch oven brown the pork in oil over medium heat. Add 3-1/2 cups of the broth, the veggies and seasonings. Reduce the heat; cover and simmer for an hour or until the meat is tender. Combine the flour and remaining broth then stir into the stew. Bring to a boil again. Cook, stirring constantly to prevent lumps from forming, until the gravy is thickened.
Serve with Corn bread or Tortillas if desired.
This makes 8 servings.
I'm still reading through the recipes, like Fiesta Cheesecake, made with 6 types of peppers and a tortilla chip crust.
Then I came across this and just knew I had to post it for our DLD, formerly known as a Tomato expert...who has recently found new Inspiration with pork fat.
Green Chili Pork Stew
2 lbs boneless pork cut into 1-1/2 inch cubes
1 Tbsp cooking oil ;recipe calls for veggie oil but we know better, don't we Rich
4 cups chicken broth, divided
3 (11 oz) cans whole kernel corn, drained
2 celery ribs, diced
2 medium potatoes peeled and diced
2 medium tomatoes, diced (Arkansas Traveler of course
)3 (4 oz) cans chopped green chilies
2 tsp ground cumin
1 tsp dried oregano or 2 tsp fresh
1 tsp salt
3 TBsp AP flour
Corn Bread or Warmed Tortillas (optional)
In a 5 quart Dutch oven brown the pork in oil over medium heat. Add 3-1/2 cups of the broth, the veggies and seasonings. Reduce the heat; cover and simmer for an hour or until the meat is tender. Combine the flour and remaining broth then stir into the stew. Bring to a boil again. Cook, stirring constantly to prevent lumps from forming, until the gravy is thickened.
Serve with Corn bread or Tortillas if desired.
This makes 8 servings.
