Honey-Lime Pork Stew

Honey-Lime Pork Stew

I’m on a roll lately with quick tasty meals. Trust me it’s a well-earned theme. Three teenage boys — all in sports, one newly driving. A building project newly completed and bunnies and hubby and sister girl — and three dogs with a bout of continuous-carpet-cleaning-itis (if you know what I mean… if you don’t; there’s one more thing you can add to your ‘Count Your Many Blessings’ list!)

Anyway – who doesn’t want a quick, easy + tasty meal?! Even if your life is in the 6:30p watching ‘The Wheel’ with Pat and Vanna phase; quick, easy + tasty is the universal code for, “sure we can eat in tonight”.

SO — let’s do a recipe blitz and talk about Honey-Line Pork Stew.

In a large (9 qt.) Dutch oven, combine the following ingredients ::

  • dried pinto beans, rinsed
  • pork stew meat
  • jarred salsa
  • diced white onion
  • chardonnay
  • chopped fresh cilantro
  • cumin
  • green chili powder
  • honey
  • fresh lime, sliced
  • water to cover

Cover and place in a 275° preheated oven for 5-6 hours.

One tip that’s really helped with cooking dried beans evenly is to cut a piece of parchment paper into a circle and place it atop the soup before cooking. Be sure to gently press all the air bubbles out. This forces the dried beans to stay below the surface of the liquid! Expert tip that will keep you sane!

Once beans are tender add salt to taste, stir and serve.

Tender pork, creamy beans and a wonderfully flavorful broth. Speaking of broth – it’s spicy with a hint of honey sweetness and a wonderful burst of bright citrusy lime – it’s fancy and rustic in the most perfect way. With each bite, I focus a little less on the crazy busy and a little more on all my many bustling blessings. Maybe it’s time we all slowed down with a bowl of stew and counted our blessings. Amen.

Honey-Lime Pork Stew

Prep Time: 10 Mins Cooking Time: 5 Hours
 

Ingredients:

  • 1 lb dried pinto beans, rinsed
  • 3 lb pork stew meat
  • 14 oz jarred salsa
  • 1 medium diced white onion
  • 6 oz chardonnay
  • 1/2 c chopped fresh cilantro
  • 1 T cumin
  • 2 T green chili powder
  • 1/2 c honey
  • 1 fresh lime, sliced
  • water to cover

Directions:

  1. Preheat oven to 275°.
  2. In a large (9 qt.) Dutch oven, combine all ingredients*.
  3. Bake at 275° for 5-6 hours until beans are tender.
  4. When cooking is complete, season with salt and pepper to taste.
  5. Serve.
  6. To help with even cooking for the beans. cut a round piece of parchment paper that fits snuggly over the uncooked stew. Gently press the parchment against the water to remove any air bubbles. Remove before serving. This helps keep the beans submerged while cooking.
 


In true show & tell form: "I am open for questions & comments"


 
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