(Stewed Little Meats)
I had a lot of roast pork left over from my birthday luau and a need to cook mass quantities of it before it went bad. I made one version of this stew but truly nailed it on the second go. Here's what you need.
3 lbs pork (mine had already been roasted, but you could toss in uncooked pork butt and still get a good stew out of it).
3-4 potatoes (experiment with this, I tried reds the first time around and yukon golds the second)
1 c carrots, chopped
1 c celery, chopped
2 cubanelles
1/2 c minced garlic (I'm not crazy, you're the one who's crazy, you're driving me crazy!)
2 Tbsp course ground black pepper
1 qt chicken stock
2 c spicy tomato base (when I got my roast pork from the market, they included about a pint of hot sauce. I'm not sure what goes into it, but I suspect it's a combination of tomatoes, water, jalapenos, garlic and vinegar - experiment with your own or just find a spicy, tomatoey - that's a word! - alternative).
1 Tbsp Cilantro
1 Tbsp Thyme
1 Tbsp Cumin
1 tsp Oregano
Toss all ingredients into your 6 qt crockpot and set a course for stew. About 7-8 hours on low should cook all the ingredients, soften the harder vegetables, and get the smells mixing around in there really well. The second time I made this it was for a potluck at work and I did it for 4 hours on high. The flavor was great, but the potatoes were harder than I prefer. I like them to completely break down and thicken the liquid. Enjoy.
1 comment:
Mmm... that sounds good! We still have a little carnitas left in the freezer, so we'll have to try it. We used some to make sandwiches, with a Carolina bbq sauce from the Weber cookbook - it was awesome. Thanks again for the pork!
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