Friday, November 8, 2013

Cajun Pork Stew



Cajun Pork Stew

9 oz pork tenderloin, cut into bite size pieces
¼ cup flour
1 tsp Old Bay seasoning (garlic & herb)
½ tsp ground black pepper
¼ tsp cayenne pepper
1 tsp Creole seasoning

1 tbsp canola oil
3 cloves garlic, minced *
1 onion, diced
1 stalk celery, finely chopped
1 can chicken broth
1 can diced tomatoes and green chilies
¾ cup frozen corn
2 cups kidney beans, drained and rinsed
3 medium potatoes, peeled and diced
½ tsp rosemary leaves, crushed
Kosher salt

Combine flour, seasonings and peppers in zip lock bag.  Add pork and shake to coat well.

Heat oil in Dutch oven; add pork, garlic, onions and celery.  Cook until pork is golden brown and vegetables are tender.

Carefully pour in chicken broth.  Add potatoes and rosemary; bring to a boil.  Cover and reduce heat to simmer for 30-45 minutes.

Add corn, beans and tomatoes.  Sprinkle with kosher salt and simmer 30 minutes longer.  If desired thickness is not achieved, combine 1 tablespoon of cornstarch with one tablespoon of water and add to stew during the last ten minutes of cooking.

Serve with dollop of sour cream.

  • I do not have a garlic press however I do have a meat mallet.  I put the garlic in a zip lock bag and use the meat mallet a couple of whams and voila … minced garlic.  Also if you are using a lot of garlic cloves, peeling is tedious.  Add the garlic cloves to boiling water for 30 seconds, drain, let cool and skins slip right off.


© Crackerberries 2013

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