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Thursday, 7 March 2013
Cuban-ispired Pork Stew (in the crockpot)
Topic: Recipes

Cuban-inspired Pork Stew

I love to cook in the crockpot but admittedly, one can get tired of beef stew and chili. So, I always look for ways to take the flavors of different cuisines and re-invent them into a recipe that will work in the crockpot.

I also find myself looking for ways to utilize leftovers, especially when I've cooked a roast and I have half a roast leftover.

The recipe I'm including today meets both criteria—Cuban-inspired Pork Stew.

It's something different and you can make it from leftover pork roast OR fresh pork. The only difference is: cook time is 4 hours on “low” if using already cooked pork, and 8 hours on “low” if using uncooked pork.

It's spicy. Serve with some high-fiber tortillas, plus/minus a dollop of sour cream and a fresh green salad on the side.


Cuban Inspired Pork Stew

1 & ½ lbs. Pork, cut into chunky cubes (see note above)

1 can diced organic tomatoes with the juice

1 can chopped mild green chilies

1 onion, chopped

4 cloves of garlic, chopped

Prep crockpot with spray-oil or a crockpot liner.

Combine above ingredients together in the crockpot.

Combine the following seasonings together in a small bowl, then stir into the pork mixture:

1 tsp dried oregano

1 tsp. Cumin

1 tsp. Dried cilantro leaves

½ tsp (adjust to your taste) hot chili powder or cayenne pepper

1 tsp (adjust to your taste) salt

Cook on Low—4 hours if using cooked pork, 8-10 hours if using uncooked pork.



Posted by Karen at 12:55 CST
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