Sunday, November 02, 2014

Pork squash black bean stew

I'm just writing this down before I forget it. I had a pretty good day, went to Duluth for breakfast at the Duluth Grill, then church at a church I have been admiring for years. Both very good experiences. Then home, and had to chase daylight to till up an area in the garden and plant garlic. I had not given much thought to dinner, but then I remembered the three boneless pork loin chops in the freezer, and it went from there.

I swear I had a recipe for this at one time. I looked for it, to no avail. But cooking instinct took over. So here it is:

About a pound or so of pork, cut into cubes
One medium onion, diced
Two cloves of garlic, diced
One jalapeno pepper, diced
Olive oil

Heat the olive oil over medium high heat. Saute the onion and garlic, then add the pork. Season with salt, pepper, smoky paprika, curry powder, and cumin (you decide the amounts).

Add a splash of red wine. Then, about two cups chicken or vegetable broth, one can tomatoes with green chiles (such as Ro-Tel), and one can black beans. Organic, preferably. Bring to a boil, then simmer until you know it's done.

It would have been nice to have a good fresh bakery or homemade bread to serve this with. But, I didn't, because I spent my afternoon planting garlic. Oh well. Something's gotta give.