Saturday, November 8, 2008

Pork Estofado

For some reason I very very rarely use any of my crockpots. And I have them in all shapes and sizes! So I decided I should start using them. This is my first "crockpot production" for 2008 - and the year is almost over!

Pork Estafado (Pork Stew) (almost Level 1)

5 pounds of boneless country style pork ribs
salt & pepper for seasoning the pork
olive oil
2 medium white onions
2 tablespoons chili powder
1/4 teaspoon salt
5 minced garlic cloves
1 can (14.5 oz) diced tomatoes
5 cups chicken broth
3 cans (15 oz) organic white soybeans
1 teaspoon oregano
1/4 cup finely chopped fresh cilantro
1 tablespoon lime juice

Dry the pork with paper towels. Season with salt and pepper to taste.

Heat 2 teaspoons of the oil in a large heavy skillet over medium high heat. Add half the pork and brown in the pan for about 10 minutes. Add to the crockpot. Add 2 more teaspoons olive oil to the skillet, heat, and add the remaining pork. Brown about 10 minutes and add to crockpot.

Add 2 teaspoons olive oil to the skillet and heat over medium. Add the chopped onions, chili powder and salt to the skillet. Cook until the onions are softened for about 5 minutes. Stir in the diced tomatoes with their juice and scrape up any browned bits from the pan. Bring to a simmer and then pour over the pork into the crockpot.

Drain the soybeans. Add the beans, broth and oregano to the crockpot. Cover and cook for 7 to 8 hours on low or 5 to 6 hours on high.

Take the meat out of the crockpot and place in a large bowl. Let the liquid sit in the crockpot for about 5 minutes until it settles, then skim any fat from the surface. Let the meat cool, then shred with your fingers or a fork. Add the shredded meat back to the crockpot to reheat.

Just before serving, stir in the cilantro and lime juice. Season with salt & pepper to taste.


A smile is a curve that sets everything straight.