Wednesday, November 12, 2014

Pork and Winter Vegetable Stew

This past weekend, I received a bountiful basket which included a bunch of kale, a head of cabbage, some fresh bay leaves, orange bell peppers, and three parsnips, among other things.  I started thinking about what I could make from this combination and came up with this delicious stew.  It tasted even better than I imagined, and was the perfect ending to this cold November day.

  • 2-3 lbs. pork tenderloin, cubed
  • 1-2 onions, cut in chunks,
  • 4 cloves garlic, pressed
  • 3 fresh bay leaves
  • 1 Tbsp. fresh thyme leaves
  • 2 15-oz. cans tomatoes w/ green chilies
  • 16 cups water
  • 3 parsnips, peeled and cubed
  • 1 butternut squash, peeled and cubed
  • 1/2 head cabbage, cut into 1" pieces
  • 2 red bell peppers cut into 1" pieces
  • 2 orange bell peppers cut into 1" pieces
  • 1 bunch kale, stalks removed and cut into pieces

In a large stockpot, saute onions in a little olive oil.  When onions are translucent, add pork and garlic.  Cook and stir until pork is browned.  Add tomatoes, herbs, and water, and simmer 30 minutes.  Add parsnips and simmer 10 minutes, then add butternut squash and simmer 10 minutes more. Add remaining vegetables and simmer until cabbage is tender.  I love to serve this with my homemade crusty French bread.