Pulled Pork Stew over Brown Rice
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Cooking time: 90 minutes for menu
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When I start eating a lot of sweets (Christmas cookies) I start craving some spice. In my mind it offsets it a bit.
Pulled Pork Stew over Brown Rice Time: 90 minutes
I simmered the pork for 75 minutes. It could be simmered longer and/or it could be done in a crock pot. The vegetables are done separately to better gauge how much liquid to add to the finished stew. This should be very thick. Spoon over brown rice to serve.
1 pork tenderloin. 12 - 14 oz (400gr)
2 tsp olive oil
15 oz (450gr) crushed or chopped tomatoes plus any left from Saturday, chopped
1/4 cup beef stock
1 tsp chili powder
4 bay leaves
1 medium - large onion
4 cloves garlic
2 stalks (ribs) celery
1
medium - large carrot
15 oz (450gr) chick peas or the rest of the puréed chick peas from Saturday, should be at least 1/2 cup
If not, add another carrot
2 tsp olive oil
1 tsp oregano
1 tbs fennel seeds
1 tsp chili powder
1/4 tsp cumin optional
hot sauce to taste optional
The pork: Trim tenderloin if needed, but leave whole. Heat oil in a heavy pot or Dutch oven with a tight-fitting lid. Add pork and brown on all sides, about 10 minutes. Add tomatoes, stock, chili powder and bay leaves. Bring to a boil. Cover, reduce heat and simmer for 75 minutes.
The vegetables: 45 minutes before eating: Chop onion and celery, mince garlic. Cut carrot in half the long way then into slices, 1/8" (.35cm) thick. Heat oil in medium nonstick skillet. Add chili powder and sauté briefly. Add onion, garlic, celery and carrot, sauté until starting to get tender, about 10 minutes. Add chick peas, (or purée) herbs and spices. Stir well. The pork should have quite a bit of juice by now; remove about 1/2 cup pf juice and pour over vegetables. Cover, reduce heat and simmer until vegetables are tender, about 15 minutes longer.
To finish: Remove pork from pan. Using two forks, pull the meat apart, shredding it into large chunks. In large bowl combine pork and vegetables. Using a slotted spoon, scoop the tomatoes out of the pork cooking pot. Discard bay leaves. Add as much (or all) of the stock left in the pan to make a thick, moist stew. Serve over Brown Rice.
Brown Rice Time: 20 minutes or whatever your package says
I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like brown Basmati and cooks in 15 minutes. In this case a slower cooking rice will work fine - there's plenty of time.
2/3 cup brown rice -
1 1/3 cups water or beef stock (or half each) or whatever your rice calls for
1/2 tsp dried oregano
Cook rice according to package instructions adding the herbs with the stock or water. Fluff and serve.
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Cooking Schedule: 90 minutes |
Add onion, garlic and celery, sauté |
Cooking for Two? Or more?
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