Tuesday, November 30, 2010


You can see the steam swirling off the bowl.

It worked. My instincts were spot on. The stew came out bursting with flavor and texture. I changed some stuff up, but I got the idea to make this from Mark Bittman's The Food Matters Cook Book. The recipe is for Quick Posole, although what I made is not that since it didn't have hominy in it.

This is what I put in my stew:

Three pork loin chops, center cut bone out, about a 1/2 inch thick

2 tbsp olive oil

Salt and Pepper

1 large onion chopped

2 cloves of garlic minced

3/4 tbsp Cayenne powder

1/4 tbsp Mrs. Dash

Large head of kale chopped, stems removed

two radishes and the leaves of five stems of cilantro

1 can of creamed corn

1 heaping cup of cooked beans with broth

Step 1. Brown the pork chops and season with salt and pepper in pan.

Step 2. Remove chops and drop in garlic and onion, saute until soft, then add Ms. Dash and cayenne.

Step 3. Add the corn, beans, Kale and all broth you have. With combo of broth and water, be sure to add two cups of liquid to pot. Leave it alone for a minute.

Step 4. Add the chops and cook until boiling.

Step 5. Remove the chops, cut up return to pot.

Step 6. Serve with chopped radishes and cilantro, tortillas if you wish.

Check out that texture.

I hope that you'll take the time to try this out. I think this is a great thing to make if you have some left over beans in the freezer. You don't need to though, and I know a lot of people don't have beans in their freezer. You could easily throw this together with a can of beans and chicken broth, yum! You could even make posole, if you find that elusive dry corn.

For dessert I made little chocolate cakes, which I have stored for the next dinner party I attend. The cup cakes I made are for Laura's place already, so invite me over! You'll get an awesome treat!!!!!

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