Aziza's Pork and Mushroom Stew

Aziza's Pork and Mushroom Stew

1 pound Pork Loin, boneless (any lean cut works)
2 tbsp Butter
1/4 cup dry White Wine
1 (10-3/4 oz) can of Chicken Broth
1 tbsp dried Parsley
2 cloves Garlic, minced
1/4 tsp dried Thyme
1/4 tsp Pepper
1 Bay Leaf
1 cup Carrots, sliced
3 small Potatoes, pared and diced
1 serving (2 cups) of White Sauce (in Joy of Cooking works)
5 oz Pearl Onions
1-1/2 cups Mushrooms, sliced
1/2 cup cold Water
1/4 cup all purpose Flour
1 tbsp Lemon Juice

Cut pork into 1" cubes. In a 3 qt saucepan, brown pork, half at a time, in hot 2 tbsp. of butter. Return all meat to pan. Stir in the wine, broth, parsley, garlic, thyme, pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer 40 minutes, stirring occasionally.

Make 2 cups of the white sauce.

In a separate saucepan, cook carrots 10 minutes; add potatoes and cook 10 minutes more.

Add onions, white sauce, carrots, potatoes and mushrooms to the pork mixture. Return mixture to boiling. Reduce heat; cover and simmer for 15 minutes more or until veggies are crisp-tender. Remove bay leaf.

Combine flour and water; add to stew with lemon juice. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

Debbi

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Shredded Pork

Susan's Shredded Pork
(serves 4)

OK... My contribution to the crock pot recipes...

1 lb boneless country-style pork ribs with some fat, but not a lot
1/2 diced sweet onion (Videlia preferred)
2-3 cloves of garlic, diced or crushed
28 oz can tomato sauce

(for the "cooking challenged", a can of sloppy joe sauce like Manwich with a can of water can be substituted for onion, garlic and tomato sauce)

Salt and pepper the outside of the pork. Put everything in the crock pot. Simmer on low all day (8-10 hours). Shred pork when you get home. Add salt and pepper to taste. Serve on warm rolls or over pasta.

Susan S.
(12/8/11)

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Boneless Pork Ribs in the Crockpot

 Here's my favorite crockpot recipe:

Boneless pork ribs, a bottle of BBQ sauce, a touch of liquid smoke and water to cover.

Sometimes I put onions in, too. YUM, IMHO.

 Shirley
(12/7/11)

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Chile Verde (crockpot or stove)

Chile Verde (crockpot or stove)

1 Onion, coarsely chopped
1 Green Bell Pepper, coarsely chopped
4 cloves of Garlic, minced
1 tbsp. Olive Oil (manteca lard is better. I use that instead of oil)
4 ozs. can Green Chiles, diced
1 Jalapeno, diced
7 Tomatillos or 1 (16oz) can, chopped
2 lbs. Pork, lean, trimmed & cubed
2 tsp. Oregano
2 tsp. Sage
1 tsp. Cumin
1 tsp. Red Pepper Flakes
1/2 to 3/4 cup Beer
Salt and Pepper to taste, if wanted

Optional Fixings:
Hot Flour Tortillas
Salsa
Cilantro
Sour Cream
Grated Cheese
Olives

Sauté one onion and 1 green pepper with the garlic in the lard or olive oil. Throw into the crockpot. Add the green chiles and jalapeno and the tomatillos.

Brown the pork in the same pan you sautéed the onion mixture in. Add to the crockpot. Add all of the seasonings and the beer. Cover and cook on low for 6 to 8 hours.

You can simmer it all on the stove, covered and stirred occasionally, for about 2 hours. You want the pork to fall apart.

Serve in a bowl with the flour tortillas and any of the fixings mentioned or that you prefer, or you can roll the mixture into tortillas and eat it that way.

Debbi
(6/1/09)

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Gayle's Red Enchiladas

This recipe is mostly simple, although it has a few steps. I've written much out for those who aren't experienced with cooking like this. A lot of you are, I know. I don't usually have time to do things like make my own enchilada sauce. So it calls for canned sauce. You can make your own if you want. It's a good recipe to make up the mixture, divide it into parts for individual meals and freeze. Assembly is easy and quick for the later meals.

The amounts on this are very flexible. For example, if you have a large family, buy a big cut of meat. If you have a small family but freeze stuff a lot, buy a big cut of meat. If you have a small family, buy a smaller one. You can buy a roast with the bone in, or buy one without the bone.

Seasonings can be adjusted to taste - more or less chili powder, cumin, thyme, etc. On the sauce, if you like hot, don't dilute the enchilada sauce.

Gayle's Red Enchiladas

1 pork roast, about 3 pounds
2 carrots
2 stems of celery
1 onion with skin

3-4 tbsp chili powder
1 tbsp ground cumin
1 tsp thyme
2-3 jalapeno peppers

1 sm can red enchilada sauce
1 reg can tomato sauce
1 pkg small flour tortillas

Put the pork roast in a large (not huge) stock pot. Add the carrots, celery and onion after cutting them into large hunks. This makes it easier to pick them out of the stock later. Fill pot with water and bring to a boil. Turn down the heat and simmer this for at least 3 hours. Longer if you have the time and/or patience, because the flavors develop. Remove the meat from the pot and strain the broth. I usually end up setting a colander over another stock pot and pouring everything through that because the meat falls apart. Separate the meat from the veggies.

On your cutting board, pull the hunks of meat apart with the grain going in the same direction. Chop into small cuts, 1/2" or less, across the grain. Return the chopped meat to the stock pot. Add chili powder, cumin and thyme. Stir into the meat. A cup at a time, add broth and stir into the meat. Add enough broth to almost cover the meat. Simmer this mixture until most of the liquid has gone away. This part will require watching the pot and stirring frequently. You can use the rest of the broth to make posole, yum.

Just at the end of simmering the meat mixture, roast 2-3 jalapeno peppers. I have a gas stove, so I just place mine on the burner over the flame. (You can also skip this part if you don't want to bother.) Pop the peppers in a bag for 3-5 minutes to sweat. Remove the charred skin, open the jalapenos and remove the seeds and core. Slice into thin strips and then chop finely. Stir into the meat mixture just before assembly.

At this point, you can refrigerate everything and continue another day if you're over it, or you can divide and freeze it.

Because we can't stand a lot of spicy heat, I use 1/2 can of red enchilada sauce to 1 can of tomato sauce. Mix this together to blend well. Put in just enough sauce to cover the bottom of an oblong casserole dish.

Start assembling the enchiladas. Lay out a tortilla and just to the right of center (left if you're a leftie, I suppose) lay down a strip of meat, about 3 tbsp. You can add cheese if you're so inclined. Starting with the right side, roll the tortilla up and lay it seam side down in the casserole dish.

After you've filled the casserole dish (mine holds 6-8), top the enchiladas with enough sauce to have gotten every part of the tortillas wet. Cover with aluminum foil and put in the oven, preheated to 350°F. Cook for 40 minute or until hot through.

Sometimes I add the rest of the sauce and Monterrey Jack cheese about 5 minutes before removing from the oven and finish cooking uncovered.

Jola Gayle
(1/23/07)

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Burrito Meat

Burrito Meat

1 whole Chicken or large Round Steak or 1 small Beef or Pork roast
Salt and Pepper, to taste
4+ cloves of Garlic, minced or 2 tsp Garlic powder
1/4 to 1/2 tsp Cumin
1 lb fresh or canned Tomatoes, chopped and undrained
1/2 to 1 tsp Red Pepper
2 to 4 Tbsp Chili Powder
1 large Green Bell Pepper, chopped
2 large Onions, chopped
Flour

Best method: Boil the meat with salt, pepper and one of the onions, quartered, in a covered pan with enough water to just cover the meat, for 2 hours, or until it falls apart. Drain or fish out the meat, saving the broth-like water, and shred.

(My friend's "quick and dirty" method: Cube meat in small pieces. Coat in flour and brown. Add spices and enough water to cover. (You can use the water you boiled the meat in if you go that route.) Cover and simmer 15 minutes. Add water as necessary.)

Add veggies, including juice from canned tomatoes if you use them. Add more water if necessary to cover. Cover and simmer until tender, about 30 minutes to an hour.

This is good in burritos, chimichungas, etc.

For chimichungas, put the meat and whatever else you like in a chimi, in a flour tortilla, roll partially, fold the ends over and finish rolling up tightly. Grease a baking pan in manteca/lard. Lay the chimis with the "flap" down in the pan. Brush lard over the chimis. Bake at 350° F until crisp. This is more flavorful than fried chimis and less mess.

Manteca/lard (pork fat) is what gives Mexican food the best flavor.

Debbi
(12/1/06)

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Joy's Posole

Joy's Posole

I admit to using the canned hominy shortcut for posole, usually 2 cans each of white and yellow, drained and rinsed. The recipe I use is from Mom's copy of "Mexican Cookbook" by Erna Fergusson (University of New Mexico Press).

2 pounds pork, cubed
2 onions, chopped
1 bay leaf
1 tbsp fat
1/2 tsp oregano (I frequently forget this!)
1 cup red chili pulp OR 4-6 Tbsp chile powder
1 cup nixtamal (hominy) see note above
1 tsp salt

Fry onions in fat, add pork and blend. Add nixtamal or hominy, chile and seasoning. (I fry in the chili powder here, add canned hominy later).

Add hot water (more or less to cover) and simmer until pork is thoroughly tender, about 4 hours.

Serve steaming hot. If chile powder is used, mix with 1 tbls of flour and stir into fat.

If canned hominy is used, cook pork first until almost done before adding hominy. Then simmer until done.

Joy in icy Missouri
(11/30/06)

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Chili Verde (Green Chili Stew)

Here's a Green Chili Stew recipe that was given to me by the folks who ran the roasted Hatch chile stand where I bought roasted chiles this year.

Hatch chilies are a long, wide-shouldered chili in the New Mexico chili family. Use something similar if you can't find New Mexico or Anaheim chilis. Some recipes assume that the chilis will be roasted and peeled before using. Since this recipe doesn't mention it either way, use your judgment. Personally, I use the already roasted ones. You can roast the ones you buy fresh from the store, use already-roasted and frozen ones, and probably even canned ones.

(I tend to use chile and chili interchangeably; sorry about that to anyone who finds it disconcerting.)

Chili Verde (Green Chili Stew)

3 pounds pork (cubed into 1/2" pieces)
3 onions (chopped)
3 cloves garlic (minced)
1 tbsp Oregano (crumbled)
8 Hatch Green Chilies (seeded and cut into 1/2" strips)
3 tbsp flour
water
salt and pepper
lard or olive oil to saute meat

Cut away excess fat from pork and cut into cubes. Brown pork in lard or olive oil. Remove from pan and sprinkle pork with flour. Brown onions and garlic in frying pan until transparent, but not brown. Add pork, oregano and chilies to onion garlic mixture and add water to cover the other ingredients. Simmer 2 to 3 hours. Add salt and pepper during last 1/2 hour.

jp
(11/29/06)

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Chile Verde from the Valley of the Sun

Here's a recipe from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison. The book's subtitle, which describes its content, is "Authentic Home Cooking of the American Southwest and Northern Mexico." (Valley of the Sun refers to an area near Phoenix, Arizona)

Chile Verde from the Valley of the Sun
Serves 6.
...Green chile stews in northern New Mexico can be fiery. Farther west in Arizona, similar dishes more often sooth than sizzle, like this pork version made with mild pods and tomatoes.

2-1/2 pounds pork Boston butt, trimmed of fat and cut in 3/4" cubes
1 cup chicken stock
1 medium onion, chopped
6 garlic cloves, minced
2 (14-1/2 oz) cans Mexican-style stewed tomatoes, undrained
2 cups chopped roasted mild green chile, preferably New Mexican or Anaheim, fresh or frozen
1 tsp dried oregano, preferably Mexican
1 tsp salt

In a large, heavy saucepan, combine the pork, 1/4 cup of the stock, the onion, and the garlic. Cook over medium heat, stirring often, until the liquid evaporates and the meat is browned, about 20 to 25 minutes.

Add the remaining stock and scrape up and browned bits sticking to the bottom of the pan. Stir in the tomatoes, chiles, oregano, and salt. Reduce the heat to a simmer and cover the pan. Cook for 2 to 2-1/2 hours, stirring occasionally, until the meat is quite tender.

The chile can be served immediately, but the flavor improves with a day's refrigeration and reheating. Serve steaming hot in bowls.

Hmmm... I thought the book had a few recipes for the green chile stews of northern New Mexico, but I can't seem to find them. Soup, yes. Sauce, yes. Enchiladas, yes. Stew, no.

jp
(11/29/06)

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Green Chile Stew

This recipe is from the Santa Fe School of Cooking Cookbook by Susan Curtis. It is similar to some green chile stew I ate in a Los Alamos diner a few years ago.

There are so many recipes and adaptations for green chile stew that it is impossible to list them all, and local cooks usually add what they have on hand. The following recipe consistently produces a rich, hearty stew. The piquancy of the stew depends upon the heat level of the chiles used, so choose the chiles that suit your taste. (They recommend roasted green chiles, a mix of hot and mild for a balanced flavor.) We use a tender cut of meat in classes due to the limited time frame. However, simmering a less-tender cut of meat prior to adding the vegetables will work perfectly well. This recipe is actually better when made a day ahead. Serves 8.

Green Chile Stew

3 tbsp vegetable oil
1-1/2 pounds beef sirloin or pork butt, cut in 1" cubes
1-1/2 cups diced onion
1 tbsp minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1" cubes
2-3 tsp salt, to taste
3 cups roasted, peeled, chopped green chilies
3 tbsp diced red bell pepper
2 tbsp chopped cilantro, or to taste

Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside. In the same oil, saute the onions until golden. Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that have accumulated. Add the broth, potatoes, and salt and bring to a boil. Reduce the heat and simmer for 1 hour, until the potatoes are tender. Add the green chiles and the red bell pepper, and cook 15 to 20 minutes more. Add the cilantro, stir, and serve.

jp
(11/29/06)

---

Here are a couple of websites that have recipes for green chile stew. Most share the New Mexico sensibilities.

http://www.vivanewmexico.com/food.recipes.cocinas.html
http://www.santafe.com/history/green_chile_stew.html
http://www.premiersystems.com/recipes/mexican/green-chile.html
http://www.fiery-foods.com/dave/nmcuisine.asp

You can see a lot of the variations that creep in, depending on the cook and the local style. I'm looking forward to seeing Jen's version of this dish.

jp

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Enchiladas (the real ones from "el rancho")

Enchiladas (the real ones from "el rancho")

1 chile pasilla, stem and seeds removed (dried chile)
6 chiles california, stem and seeds removed (dried chile)
2 cloves
2 peppercorns
1 small clove of garlic
a piece of onion (how much do you like onions??)
salt
corn tortillas
shredded meat of your choice or cheese
queso cotija, queso fresco, or panela for garnish

Soak the chiles for an hour or 2, until they are the consistency of a fruit roll-up. Stick everything in the blender and pulverize to a thick liquid. Force it through a strainer or cheesecloth into a bowl.

Heat up some oil in a pan. Dip tortilla in sauce and fry it quickly, just until soft. Put filling on tortilla and roll up or, easier and more authentic, fold in half. Sprinkle queso cotija, queso fresco, or panela on top.

Eat.

Jen in Mexico
(11/28/06)

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Ham Bean Nirvana

Ham Bean Nirvana

Leftover meaty ham bone--if you don't have one, a couple of ham hocks will do, but this is really a classic leftovers recipe

4 cups dried great northern or navy beans (any white bean will do), picked over and washed

2 tsp dried rosemary
1 tsp dried thyme
3 cloves garlic, crushed--just smack em hard with a heavy can, throw out the peels and there ya go
4 whole peppercorns
Water to cover the beans at least twice over

I use a slow cooker for this, but you could also use a soup pot; it's really best with a slow cooker. Basically, throw everything in the cooker, put it on high with the lid on and come back 6-8 hours later.

You should have a slightly soupy incredibly good-smelling pot of ham beans waiting.

If you do this on the stovetop you'll have to bring it to a boil, then turn it down to a simmer and watch to make sure you don't boil off the water. Just replenish it if it gets low.

I serve this with steamed greens like kale, chard, collards or a mix thereof and corn bread. Put some of the "pot liquor" from the beans over the greens and corn bread and experience true Ham Bean Nirvana.

Notes
If this doesn't lead you to True Dried Bean Enlightenment, then there is no hope for your taste buds. These are that good, and extremely easy. This recipe makes a great deal, so be prepared to freeze leftovers.

Lynn S.
(11/26/06)

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"Kitchen Sink" Split Pea Soup

"Kitchen Sink" Split Pea Soup

2 to 2 1/2 pounds smoked pork shanks
garlic (lots!) chopped or pressed
2 onions chopped
a little olive oil
1# split peas
1/2 # navy beans
3 carrots chopped
1/4 - 1/2 head red cabbage chopped
2 - 3 cups broccoli florets
1/2 cup mild (or not!) red chile peppers or 1 red bell pepper chopped
1 cup frozen corn (or one can drained)
mushrooms sliced

Soak the navy beans overnight, change the soaking water a couple of times. Also overnight cook the pork on low in a crock pot.

Next morning remove the meat, bones and fat from the pork broth and reserve the meat. Add the split peas and beans to the broth and cook till the peas are disintegrated and the beans are soft. Brown the onion and garlic and add to the soup.

Add the carrots and cook until they are nearly done. Add the rest of the veggies and the reserved meat. Cook until the veg are as done as you like them.

Serve with a good bread, cheese and fruit.

Peace
Anne in NM
(10/26/05)

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Beef, Lamb, or Pork Roast with Dijon-based Crusty Coating

Beef, Lamb, or Pork Roast with Dijon-based Crusty Coating

One more recipe I tried this weekend and fell in love with.

Crust
1/4 cup Dijon mustard
2 crushed garlic cloves
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp crumbled dried rosemary (for pork or lamb) or thyme (for beef)

Salt the roast all over and rub with dry mustard. Mix the crust ingredients and cover the roast with it.

Let it stand for 2 hours to develop flavors. Cook the roast on a rack in a roasting pan. For a 3-4 pound roast, cook the first 15 minutes at 500° F. Lower to 350° F and cook for about 45 more minutes, or to internal temp of 130° F for medium. Let meat rest on serving platter for 20 minutes under tented foil before carving.

We had a 2-pound roast. I was out of dried thyme, so used rubbed thyme instead. I don't know whether it was because of that that it wasn't as crusty as I expected or whether it was because I forgot to set the clocks up and didn't let it set for 2 hours (oops). Regardless, it was absolutely delicious. I thought of Lea's DH making mustard sauce for her as I was doing this.

Jola Gayle
(4/5/04)

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Basic Meatballs

Deanna, this is from Betty Crocker's Good and Easy Cook Book. The first few pages are missing so I don't see a copyright, but I KNOW it's from the 50's (don't ask me how!)

Basic Meatballs

3/4 lb ground beef
1/4 lb ground pork
1 cup fine dry bread crumbs
1/2 cup grated Parmesan cheese
1 tbsp minced parsley
1 clove garlic, minced
1/2 cup milk
2 beaten eggs
salt and peper to taste

Mix together all ingredients; form in balls the size of large walnuts. Brown on all sides in hot fat; continue cooking 30 minutes in all.

Submitted by both:
Charleen and Nyondo
(3/23/04)

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Crockpot Pork Chop Meal

Crockpot Pork Chop Meal

It wasn't the best food I've ever had, but it was pretty darn good for an experiment.

2 pork chops
2 Granny Smith apples
1 huge potato (roughly 2 normal sized)
1 onion

All the above: cut into bite-sized pieces.

1 can whole green beans
1 can chicken stock
1 handful raisins
2 big spoons frozen apple juice concentrate.

Cooked 1 hour on high, then the rest of the day on low.

Judith
(9/13/03)

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Carolyn's Cajun Meatloaf

I know that no one asked for this specifically, but you have got to try this cajun meatloaf. Loosely adapted from the first Paul Prudhomme cookbook, with a number of changes, it is really awesome! I must confess that I ADORE a really well made meatloaf, and this is it. We had it tonight, and I thought there'd be leftovers, but instead, we are all rather immobilized.

Carolyn's Cajun Meatloaf

1 lb lean ground beef
1 lb ground pork
1 lb ground veal

2 tsp salt
1/2 tsp cayenne pepper
1 tsp black pepper
1/2 tsp cumin
pinch of nutmeg

2 tbsp olive oil
3 yellow onions, finely chopped
1 rib celery finely chopped
1 smallish green pepper, finely chopped
3 cloves garlic minced, plus 3 cloves garlic sliced
1 tbsp tabasco
1 tbsp worcestershire sauce
1/2 cup catsup
1/2 cup plain yogurt, pref. whole milk
2 eggs beaten
1 cup fine dry bread crumbs

Preheat oven to 350°F. Saute onions, celery, green pepper, and garlic (the minced not the sliced) in olive oil, five minutes. Add dry spices and salt. Remove from heat. Add tabasco, worcestershire, catsup, and yoghurt. Stir together (it will look gross at this point, but take heart). Chill in freezer for a few minutes while you get the rest of the ingredients together.

In large mixing bowl, combine meat, eggs, breadcrumbs. Mix in the now tepid yoghurt-ketchup-seasoning mix. Combine well ( you need to use your hands to do this right). Grease a large 9 by 13" pan. Form a loaf that is about 2" high, 5 inches wide, and 13 inches long. Stick the sliced garlic pieces into the top of the meatloaf evenly.

Bake at 350 uncovered for 25 minutes, then raise heat to 400 and continue cooking another 35 minutes until done.

So good, it hurts.

Carolyn
(4/5/03)

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Baked Pork Chops with Apple and Cinnamon

Baked Pork Chops with Apple and Cinnamon

Well...

... a favourite of my DH are pork chops baked in the oven topped with a slice of apple and onion sprinkled with cinnamon and brown sugar and a nob of butter. Delicious.

Barbara
(1/10/03)

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Things to Do with Pork (Wine-glazed Roast and Stew with Black-eyed Peas)

Things to Do with Pork (Wine-glazed Roast and Stew with Black-eyed Peas)

Philip got a blade-in pork roast. Last night, he sautéed the outside of it with some butter and LOTS of garlic and deglazed the pan with a little red wine (makes about 1/4 cup of sauce/pan drippings). Put all of that in a roasting pan over the roast, covered it tightly and cooked it until done (time depends on size of roast).

Served that with sautéed delicata squash (cut into chunks, in olive oil and garlic), and green salad.

Leftover Pork Soup:
Tonight, the bone, the pan drippings and the leftover scraps of meat went into a soup kettle with some black-eyed peas (previously soaked for 2 hours with baking soda and rinsed). He started with the bone from the roast, 2 tbsp of garlic and 1 tbsp low-sodium chicken bouillon. Let it cook slow for about 2 hours (the smell was wonderful), and then added the shredded meat leftovers and a little cumin (about a tsp.), and some sautéed yellow onion.

Now he's baking biscuits to go along with it.

Neener. neener. my house smells better than yours.

lea bob
my plot hasn't thickened. do you think it's a problem with the roux?
(11/22/02)

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Ann's Meat Loaf

Ann's Meat Loaf

This is my grandmother's meatloaf recipe. It's the only one I ever use. I've given the "amounts" just as she wrote them.

a good handful of oats, or 2 slices of stale bread
milk
2 lbs. ground meat - beef and some pork
a small can of tomato sauce
1 egg
1 small onion
1/2 green bell pepper
Worcestershire sauce
salt and pepper



Pour milk to cover the oats in a bowl and let sit. Mix all together. Pat into a loaf pan. Bake in a medium oven until done.


My notes:
If you use bread, tear it up before adding the milk.
Tomato sauce is an 8 oz. can.
The onion and pepper are chopped fine.
Seasonings are to taste.

Oven is preheated 350° F. My oven takes about an hour and 15 min, or an hour and a half to cook this.

I've added canned 'shrooms, shredded carrots, and grated cheese to this, and have substituted a can of mushroom soup for tomato sauce for a friend who's allergic to tomatoes.

This can be doubled easily, or even tripled. I've made a big meatloaf in a lasagna pan with this recipe.

I almost have to eat mashed potatoes and green beans with this. Those were the sides my grandmother always served.

Ann in TX
(11/5/01)

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