Tomato Chipotle Pork Stew

The freezer needs some room. There are a couple of pork loins that can go. Into the fridge they go and defrost.

Spices:
2 bay leaves
2 chipotle peppers from a can sliced
1 big clove of garlic sliced
1tsp tumeric
1 tsp smoked paprika
1 tsp ground allspice
1 tsp curry
1 tsp ground cumin
1 tsp ground mustart
1/2 tsp thyme leafs
4 cups of water
3 tsp Knorr Tomato Bullion
1 large onion chopped
2 tbsp veggie oil
1 tsp margarine 

Meat
2 pork loin chopped into bite size pieces

At the end
1/2 cup of fat free half/half
1 tbsp tomato paste
 
In a Dutch Oven, add the margarine and the veggie oil and heat it up over medium heat. Add the onions and let them get translucent. Add the pork. Mine was actually still a bit frozen, but that is ok.
Turn up the heat and sear the meat. Be careful not to burn the onions.
Add all the remaining items under spices, stir so all is mixed fine. Cover and turn the heat down to medium. Bring it to a boil and then turn the heat down, so it only simmers. Check every 20 min, to make sure there is still enough liquid. If not add some.
After about 1.5h hours put the tomato paste in a cup, add 2-3 tsp of water and mix it so it is a more liquid paste (but not watery). Add to the stew together with the half and half. Bring  it back to simmer and simmer enother 10 min. Pay attention, the liquid starts to become thicker, so this should not start burning.
Serve with cousous or potatoes.
Garnish with cilantro and Sour Creme.
-Mahlzeit-





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