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Verde Pork Stew

September 16, 2017

 

Before we raised pigs our pork selection was self limited. At the store we would purchase bacon, sausage or pork chops. We rarely ventured to anything else. When we started raising pigs we would get all kinds of cuts from the locker and we needed to find ways to use them. I can't believe how much I was missing out on all those years!  This stew is delicious and the left overs can be used as taco filling.

 

And notice how dark this meat is? Pork is classified as a red meat, but the pork industry successfully marketed pork as "the other white meat." But seriously, look at how beautiful those cuts are. 

 

 

 

Ingredients

4 servings

  •  2 lbs boneless pork loin, cut into chunks
  •  2 onions, chopped
  •  1 Pint (or 14 ½ oz can) chicken stock
  •  4 cloves garlic, chopped
  •  1 ½ t cumin
  •  1 t oregano
  • ¼ c water
  •  2 T flour
  • 3 zucchini quartered and sliced
  •  1 15oz can white beans (any kind)
  •  1 cup green salsa

 

 

Directions

  1. Grease dutch oven (heavy large pot) and set over medium/med high heat. Add pork and cook turning occasionally until browned, about 6 minutes. 

  2. Remove pork and set aside then add onions to the pan and cook until golden, about 5 minutes.

  3. Add stock, garlic, cumin, and oregano and bring to a boil, scraping up the brown bits from the bottom (this is called deglazing)

  4. Add the pork back in, turn heat to medium/low, cover, and let simmer for 30 minutes.

  5. When the pork has simmered for 30 minutes, whisk the water and flour until blended. Add the flour mixture, zucchini, beans, and salsa to the pot. Stir until blended. Simmer uncovered until the pork and zucchini are tender, about 8 minutes.

  6. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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