How To make Pork And Succotash Stew
1 tb Vegetable oil
2 lb Pork butt; cut into 2" cubes
1 sm Onion; finely diced
5 c Chicken stock
-OR low-sodium chicken broth 3/4 c Dried Lima beans
1 ts Caraway seeds
1/2 ts Salt; or to taste
1 c Corn kernels
3 md Red peppers; seeded & diced
1/2 c Plain yogurt
1/2 ts Salt; or to taste
Freshly ground pepper - to taste PREHEAT OVEN TO 325F. In a Dutch oven or heavy 3-quart pot, heat the oil over high heat on top of the stove, add the pork in batches and brown very well. Do not crowd or the meat will not brown. Remove and reserve the meat on a plate as it is browned. Discard the fat in the pot. Lower flame, add the onion and cook, stirring, for 5 minutes to dissolve the browned bits that have stuck to the bottom of the pot. Return the meat to the pot, add the stock, beans and caraway. Cover and place in oven for 1 1/2 hours or until pork is tender and the beans are cooked. Transfer pot to the top of the stove. Add salt, corn and peppers. Cook, uncovered, over high heat for 5 minutes to thicken the liquid in the pot. Stir constantly. Remove from
heat and stir in the yogurt. Add the salt and freshly ground pepper to taste.
How To make Pork And Succotash Stew's Videos
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CHICKASAW THREE SISTERS SOUP RECIPE | Native American Heritage Month
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Chickasaw Three Sisters Stew Recipe
2 cups onions, diced
6 cups water
2 cans diced tomatoes, no salt added (14.5-oz. can)
6 cups red skinned potatoes, cubed
1 can tomato sauce, no salt added (15-oz. can)
1 cup corn, frozen
1 cup yellow squash, diced
1 can light red kidney beans, drained and rinsed (15.5-oz. can)
1 can black-eyed peas, drained and rinsed (15.5-oz. can)
½ can quick cooking barley
4 garlic cloves, minced
1 ½ teaspoon black pepper
In a large stockpot, add all ingredients. Bring to a boil, then lower heat and simmer for 30-45 minutes until the potatoes are soft. Serve immediately.
Corn Succotash w/Chicken#itscorn #corn #abiglumpwithknobs #cantimagineamorebeautifulthing
Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
PRINT RECIPE:
delicious pork chops with succotash for dinner
Succotash
3-4 piece Bacon
2 tbsp Butter
2 tbsp Cajun seasoning
8 leaves Fresh sage
1/2 red Onion
1 Red bell pepper
3 Corn
1 -2 lbs Tomato
8 oz Lima bean
5 cloves Garlic
Salt and pepper to taste
Cilantro optional
For the pork
Brine
1qt water
1/4c salt
1/8c brown sugar
Lemon
Apples
Cajun seasoning
Equal parts
Salt
Pepper
Onion powder
Garlic powder
Paprika
Ancho chili powder
Cayenne pepper
Thyme
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