Archive for the ‘greens’ Category

1st Place Pumpkin Pork Chili

February 1, 2012

pumpkin pork chili

I developed this recipe a little over a year ago and knew I had to save it for the annual chili cook-off at work. I hoped it was a winner and it was! Thank you to everyone who liked it and voted for it. There was stiff competition this year, as always.  My favorite was a Thai coconut chili.   As promised, here is my winning recipe.

Pumpkin Pork Chili

I love the addition of the pureed pumpkin which mellows the acidity of the tomatoes

1/2 tsp. salt
1 poblano chile, seeded and cut into small dice
1 large onion,  thinly sliced
1 1/2 tsp. Mexican oregano
1/4 cup chili powder (Gebhardt’s is good)
4 garlic cloves, sliced into slivers
3 lbs. pork shoulder, cut into 1-inch cubes
1 small Delicata or butternut squash, peeled and cut into 1-inch cubes
12 oz. lager
3 cups chicken stock
2 chiles in Adobo sauce, cut into small dice
1 28-oz can diced tomatoes
1 can pumpkin puree
1 bunch of hearty greens, such as mustard or kale, stemmed and roughly chopped

Heat the vegetable oil in a pressure cooker or large stock pot over medium heat. Add the poblano chili, onions and salt; cook until soft, about 15 minutes. Add the oregano, chili powder and garlic; cook 5 minutes.

Add the pork, squash, beer, chicken stock, Adobo chilies and tomatoes to the pot.

If you’re using a pressure cooker, lock the lid in place and bring it up to pressure according to the instructions of your manufacturer.  Cook at pressure for 35 minutes.  Lower pressure naturally and then remove lid. 

If you’re using a stock pot, simmer the chili until the pork is tender, one to two hours.

Stir in the pureed pumpkin and the greens. Simmer 10-20 more minutes until the greens are soft.

Check seasoning.

Serve with sour cream.

Pork and Greens

June 18, 2009

I’m already a week into the third box, but I haven’t even finished posting the remains of the second box.  So let’s catch up.

I used my spinach to make Spinach with Chickpeas and Ricotta Salata from the cookbook Urban Italian.  I have really been looking forward to making this and have to admit that the end result fell short of my expectations.  Frying the chickpeas made them very dry.  The highlight of the dish was the Tilsit cheese I substituted for the ricotta salata.  Benjamin, the cheese monger at France 44 cheese shop, made the suggestion and it was a winner.  I didn’t think there was a chance he’d steer me wrong.  I’ll definitely buy the cheese again. 

chickpeas spinach by you.

So once the spinach was used it was time for a new box and a more greens.  I felt like I was losing ground. 

The contents of the new box:

Red Leaf or Red Boston lettuce
Kohlrabi
Spinach
French Breakfast Radishes
Purple Scallions
Garlic Scapes
Yukina Savoy
Asparagus
Rhubarb
Sauté Mix
Basil

I have to honestly say I don’t know how I’d keep up with my CSA box without pork products.  You’ll see what I mean.

In the South they make something called “soup beans” which are basically beans cooked with some water and a ham hock and if you want you can  throw in some greens at the end.  I had some really lovely heirloom yellow-eyed beans that I bought at the Asheville Farmer’s Market the last time I was there (which was long enough ago that I worried the beans wouldn’t get soft). 

I cooked the beans with a ham hock and some onions and garlic scapes in my pressure cooker.  They took a little longer to cook than I planned on but when they were done, on my, were they delicious!  Firm yet creamy and full of flavor.  I added some sliced andouille sausage and two bunches of yukina savoy.  This was delicious with a dollop of sour cream mixed in.  

soup beans by you.

Last week a bouquet of fresh basil came with the farm box.  I was sure it was a goner since basil wasn’t in my plans for the weekend.  I was smoking a pork shoulder on Saturday.  There’s the pork again!

Anyway, I put the bouquet in a glass with water and left it on the kitchen table and it was still fresh a week later.  This is great when you can’t use a delicate green like this right away.

In the summertime this is my go-to pasta recipe from Tigers and Strawberries.  There are endless variations that you can make with this recipe.  Last night’s version included capellinni, onions, garlic scapes, red wine, fresh basil and some of my homemade spicy garlic sausage.  Later in the summer I can throw in zucchini, summer squash, leeks and any greens I have on hand.  No matter the combination it is always delicious and a change of page from a stir-fry.  And don’t be afraid of anchovy paste.  Really. 

pasta by you.

 I still have the red leaf lettuce and saute mix hanging over my head.


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