Home Farm Herbery

This is a great stew for a cold winter’s day or night.  At Home Farm Herbery we serve it with our special crusty homemade bread.

It is our fall special because we have fresh onions from the gardens, fresh apples from our orchard and it is a great base for our Brussels sprouts and butternut squash we have grown. The cider we buy from a local cider maker.

 Cider-Braised Spicy Pork Stew

2 tablespoons all-purpose flour
1 teaspoon salt
2 pounds boneless pork shoulder or pork butt, cut into 1-inch pieces
2 tablespoons vegetable oil
1 large onion, coarsely chopped (In the winter we would use ½ cup of our minced dried onions). http://www.localharvest.org/onions-minced-and-dried-C25664

1 cup apple cider
1 cup chicken broth (canned is okey)
1 tablespoon dried parsley http://www.localharvest.org/parsley-dried-C23709

2 1/2 teaspoons Tabasco sauce
3 cups butternut squash chunks
2 cups halved Brussels sprouts 
1 large apple, peeled, cored and coarsely chopped

Combine flour and salt in bowl. Add pork pieces and toss to coat well. 

We heat the oil in 12-inch skillet over medium-high heat. Cook pork pieces in batches until evenly browned on all sides. Repeat with remaining pork. Remove pork to slow cooker.

Add onion, apple cider, chicken broth, parsley and Tabasco sauce. Cover and cook on High for 2 hours or on Low for 4 hours. Stir in squash, Brussels sprouts and apple. Cover and cook 2 hours longer, stirring occasionally. Serve with crusty bread. Yields 6 servings.

You will love this and your family will also.

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery

http://www.localharvest.org/store/M48630

,

This is a great stew for a cold winter’s day or night.  At Home Farm Herbery we serve it with our special crusty homemade bread.

It is our fall special because we have fresh onions from the gardens, fresh apples from our orchard and it is a great base for our Brussels sprouts and butternut squash we have grown. The cider we buy from a local cider maker.

 Cider-Braised Spicy Pork Stew

2 tablespoons all-purpose flour
1 teaspoon salt
2 pounds boneless pork shoulder or pork butt, cut into 1-inch pieces
2 tablespoons vegetable oil
1 large onion, coarsely chopped (In the winter we would use ½ cup of our minced dried onions).

1 cup apple cider
1 cup chicken broth (canned is ok)
1 tablespoon dried parsley 

2 1/2 teaspoons Tabasco sauce
3 cups butternut squash chunks
2 cups halved Brussels sprouts 
1 large apple, peeled, cored and coarsely chopped

Combine flour and salt in bowl. Add pork pieces and toss to coat well. 

We heat the oil in 12-inch skillet over medium-high heat. Cook pork pieces in batches until evenly browned on all sides. Repeat with remaining pork. Remove pork to slow cooker.

Add onion, apple cider, chicken broth, parsley and Tabasco sauce. Cover and cook on High for 2 hours or on Low for 4 hours. Stir in squash, Brussels sprouts and apple. Cover and cook 2 hours longer, stirring occasionally. Serve with crusty bread. Yields 6 servings.

You will love this and your family will also.

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery

Southwestern Bean Chili 

We have served a lot of Chili over the years at Home Farm Herbery and it was one of Carl’s favorite meals. Here is one he liked very much. This is one of our favorite “any time of the year” meals, but it is especially appreciated in the winter on a cold chilly day or night.

Southwestern Bean Chili 

Ingredients:

1 tablespoon olive or vegetable oil
1/2 pound pork tenderloin, trimmed, or 1/2 pound chicken breast, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped bell pepper (green, red or yellow, or a combination) (In the winter we used our dried green bell peppers)

1 jalapeño pepper, finely chopped
1 teaspoon ground cumin 

1 teaspoon chili powder, mild or hot

1 cup chopped tomato (In the winter we used our dehydrated tomatoes)

1 cup chicken broth or water
1 can (15 ounces) Southwestern Bean Salad, not drained
Salt, to taste
Sour cream and chopped cilantro, optional 

Directions:

Heat oil in large saucepan or Dutch oven over medium heat. Add pork, and cook, stir frequently, until browned and just cooked through, about 3 to 5 minutes. Remove from pan.

Add onion, bell pepper and jalapeno, and continue to cook and stir for an additional 2 minutes, or until crisp-tender. Stir in cumin, chili powder and tomato. Add water and bring to boil. Reduce heat and simmer for 5 minutes.

Stir in Southwestern Bean Salad and cooked pork. Simmer until heated through, about 3 minutes. Season with salt, to taste. Serve topped with sour cream and cilantro, if desired.

Yields 4 servings.

Arlene’s Note: Additional liquid may be added if chili is too thick.

Tread the earthy lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery.

http://www.localharvest.org/store/M48630