Pork and Green Chile Stew
adapted from Barefeet in the Kitchen
- 1-1/2 pounds pork shoulder, chopped into 1/2″ pieces
- 1/4 cup flour
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped into 1/2″ pieces
- 3 large cloves garlic, minced
- 8 ounces Hatch green chiles, chopped small (or sub 7-ounce can diced green chiles)
- 24-oz jar salsa verde
- 3 cups chicken stock
- 2 large Russet potatoes, diced
- Handful of chopped cilantro, for topping
Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside. In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, salsa verde, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Serve in bowls and sprinkle with cilantro, if desired. Enjoy!
I’ve been looking for a good weeknight (i.e., using jarred sauce) salsa verde stew for a while, but it wasn’t until I stumbled upon Mary’s version that I knew I had found the one. Potatoes! Why have I never tried it with potatoes?? I always made these green stews with white beans. But the potatoes work so well here. We absolutely loved this on the very first shot.
Teriyaki Pork Stir Fry
courtesy of the book Good Fast Eats from Belly Full
- 1 tbsp sesame oil, divided
- 6 oz. broccoli slaw
- Salt and pepper
- 1-1/2 lb ground pork
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tsp chili garlic sauce
- 1/2 cup teriyaki sauce (use thick teriyaki sauce, not thin teriyaki marinade)
- 3 scallions, cut into 1-inch pieces
- Juice from one large lime
- Cooked rice
In a large nonstick skillet or wok, warm half the sesame oil over medium-high heat. Add broccoli slaw to the hot pan and saute for about 2-3 minutes until almost tender. Season with salt and pepper to taste; transfer to a bowl.
Add the remaining sesame oil to the skillet, followed by the pork, garlic, ginger, and chili garlic sauce. Cook pork, stirring often, breaking it up with a wooden spoon until no pink remains, about 3-4 minutes. Season with salt and pepper. Drain off excess fat, if desired.
Stir in teriyaki sauce. Add slaw back in, along with the scallions and lime juice; mix to coat.
Serve over hot cooked white or brown rice.
Another winner from Good Fast Eats and probably Steve’s favorite thus far. Like everything else from Amy’s book, it’s super fast and delicious. Just doesn’t get any better than that.
courtesy of Self Proclaimed Foodie
- 1 pound spicy pork breakfast sausage (store-bought is fine, but I highly recommend you make your own, see below)
- 3 tablespoons butter
- 4 tbsp all-purpose flour
- 3 cups milk
- Fresh ground black pepper
- Buttermilk biscuits, for serving
In a large skillet over medium high heat, cook the sausage until brown and crumbly. If excess oil, drain while keeping a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.
Reduce heat to medium. Sprinkle sausage with flour, stir, and allow to cook for several minutes.
Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes. Add fresh ground black pepper, as desired.
Serve over buttermilk biscuits.
HOLY. MOLY. Never did I think I would be able to make sausage gravy and biscuits equivalent to those served in roadside diners in the south, but this was IT. If I had known how easy it was, I would have started making this long ago. Insanely good. Easy easy. And you can cut the recipe right in half or double it with the same result (though the thickening time will be less/more if you do so). Going to keep this one on hand for life.
If you want to make your own sausage, as I did, this is a great recipe:
Spicy Breakfast Sausage
1 lb ground pork
1 tablespoon dark brown sugar
1 tsp salt
2 tsp dried sage
1 tsp fresh ground black pepper
1 tsp dried marjoram
1/2 tsp crushed red pepper flakes
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp garlic powder
In a small bowl, mix together all the seasonings until well combined. Add the ground pork and work in the seasonings with your hands or a fork, until evenly distributed.
Crock Pot Ham and Bean Soup
very slightly modified from Spend with Pennies
- 1 package Hurst’s® HamBeens® 15 Bean Soup® with flavor packet
- 8 cups chicken stock (can substitute other stock, broth, or water)
- 1 leftover ham bone with meat (plus enough diced ham steak to make about 1 lb. of meat total for the soup; if no hambone available, a full 1 lb of diced ham or smoked sausage can be used)
- 1 large sweet onion, diced
- 2 cloves garlic, grated or minced
- 2 teaspoons chile powder
- 1 teaspoon dried thyme
- 1 15-oz can diced tomatoes
- Optional for serving: scallions, hot sauce, rice, cornbread, corn chips
Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
Place beans, stock, ham bone, onions, garlic, chile powder, and thyme in a 6-quart slow cooker.
Cook on high 4-5 hours (or low 7-8 hours), or until beans are tender.
Once tender, remove the ham bone (if used) and chop any meat left on the bone and add it back to the pot, along with any additional diced ham steak to make 1 lb. of meat for the soup.
Stir in diced tomatoes and Ham Flavor packet.
Cook for an additional hour on low.
Serve with scallions, hot sauce, rice, cornbread, etc., as desired.
This was so damn good! It’s hard not to have something fabulous on your hands when beans and leftover ham are involved. I am kicking myself for not having scallions to top it with – big oversight on my part – but the side of hatch chile cornbread was a pretty fantastic pairing all on its own. I will definitely make this again, with or without a leftover hambone!
Pad See Ew
- 2 tablespoons cooking oil
- 8 oz sliced pork or chicken
- 8 oz wide dry rice noodles, soaked for 40 minutes in cold water until soft and white, drained and rinsed
- 2 eggs, beaten
- Stir fry sauce (see below)
- 12 oz Chinese broccoli, stems sliced thinly on a diagonal, leafy ends chopped
Stir fry sauce:
- 2 tablespoons oyster sauce
- 2 tbsp dark soy sauce
- 1 tablespoon light (or “white”) soy sauce
- 1 tablespoon palm sugar
- 1 tablespoon rice wine vinegar
- 1 medium clove of garlic, minced or grated
Heat oil over very high heat, add meat, stir until no longer pink, but not cooked through. Add noodles, toss well, and let the mixture sit for 2-3 minutes to char.
Move noodles and meat to one side of the pan. Add eggs, then flip noodles and meat over them. Let eggs sit for one minute, then stir and toss until cooked through and well-distributed. Add stir fry sauce and toss through. Add broccoli and stir fry until broccoli is tender. Serve.
This dish. This dish has given me more trouble than any besides chicken vindaloo in trying to create an authentic, blog-worthy representation at home. Six tries later, I think I finally succeeded – meaning, even if it’s not as awesome as my beloved Thai Nakorn‘s version, it’s darn well close enough!
Bun Thit Nuong (Vietnamese Grilled Pork with Vermicelli)
slightly adapted from Hungry Huy
- 1.5 pounds pork shoulder
- 1 10-oz. package rice vermicelli (small thickness), cooked using package directions
- 1 shallot, minced
- 3 large cloves garlic, minced
- 1/4 cup sugar
- 1 tablespoon fish sauce
- 1 tablespoon thick soy sauce
- 1 teaspoon pepper
- 1 tablespoon neutral cooking oil
- Mint (rau thơm), chopped or minced
- Vietnamese perilla (tiá tô), chopped or minced
- Vietnamese balm (kinh giới), chopped or minced
- Cucumbers, sliced or julienned
- Carrots, julienned
- Pickled radish
- Crushed peanuts
Slice the uncooked pork thinly, about 1/8-1/4″. It helps to slightly freeze it.
Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves. Marinate the meat in the mixture for at least 1 hour, or overnight for better results.
Bake the pork at 375F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway.
Assemble your bowl with veggies, noodles, and garnish. Mix the whole bowl up and pour the nuoc cham on top or sauce individual bites, as you prefer.
Bun Thit Nuong has been my favorite Vietnamese dish since I first laid my hands on it in SoCal around 2007. And I can’t tell you how many friends of mine have heard my mini-diatribe re. eating at a Vietnamese spot: “forget the pho, order the bun!”
But ever since coming back to Texas in 2011, I have gone without. Why? Well, I rarely eat out since I moved back here. And for some reason, it never occurred to me to make it myself. Which… for me? That is WEIRD. WHY? Why would I not have thought to make it myself?? It took a longtime acquaintance of Vietnamese background to nudge me to do it and once I did, I kind of face palmed myself for waiting so long. From the first bite, I nearly cried at how perfect it tasted – and just like the restaurant versions I remembered.
I won’t lie: this is not a 30-minute meal. More like twice that. The assembling of all the elements takes a bit of effort. But if you love this dish like I do, it is so, so worth it. Promise.
Asian Pork Meatballs over Sesame Rice Noodles
(slightly adapted from Belly Full)
For the Meatballs
- 1 1/4 pounds lean ground pork (I have only used ground wild pig for this so far!)
- 1 egg, lightly beaten
- 1/2 cup minced scallions
- 2 tablespoons low-sodium soy sauce
- 1/2 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 large garlic clove, grated
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 to 2 tbsp Hoisin sauce, as needed
For the Noodles
- 1 (14- to 16-ounce) package stir-fry rice noodles
- 1/4 cup stock or water
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons chili garlic sauce
- 2 teaspoons granulated sugar
- 3 tbsp Hoisin sauce
- 4 whole green onions, diced (plus more for garnish)
Preheat oven to 450 degrees. Line a baking sheet with foil and coat with nonstick spray.
In a large bowl, using your hands, mix the pork, egg, scallions, soy sauce, sesame oil, ginger, garlic, salt, and pepper until just combined. Using a tablespoon-sized scoop (or measuring by weight), form 36 meatballs. Arrange in a single layer on the baking sheet and brush each one with a little Hoisin sauce. Bake for 15 minutes.
In the meantime, bring a large pot of water to boil; cook noodles according to package directions; drain.
While the noodles are cooking, whisk all other ingredients together in a bowl. Return noodles to the pot and pour sauce mixture over the top; toss to coat.
Divide noodles on plates; top with 5-6 meatballs per person. Sprinkle green onions over the top, if desired.
This recipe could not have come my way at a better time. With all the wild pig we’ve been bringing home in the last few months, I have been in need of more recipes using ground pork. And this one is awesome awesome awesome. The noodles, the meatballs, all the best Asian sauces and flavors bringing it all together… I could eat this for days. Thank you for this wonderful recipe, Amy!