STEPS
INGREDIENTS

Stem and seed chilies cover with water + 1/2,tsp salt and cook 40 min.

Let chilies cool a bit and put entire contents into blender a blend until very smooth about 2 min. Set aside.

Cube pork spray Pot with olive oil & brown evenly med-high (15 min) remove from pot when browned

While pork cooks prepare parsnip & onion

Large dice for both and sauté in pot with pork removed

Add chopped garlic

Rosemary & sage add a bay leaf too. Add to sauté when onion is soft ( about 3 min)

Add pork back to pot and mix

Add tomatoes plus 1 can water to deglaze pot.

Core and shred cabbage add to mix.

Add chile blend to pot and ....

1/2 tsp smoked paprika & 1/4 tsp pigment d' espellet

Add 3 cups water, I cup beef stock & lentils

Cook about 2 hours covered med- low & 20 min uncovered if the stew is thin.

Spoon over your favorite al'dente pasta and enjoy.
- 1/2lb 11/2 Lbs pork loin cubed
- 1.0 lg yellow "spanish" onion
- 1/4 head cabbage
- 13.0 12 to 20 N.M. Chile peppers dried
- 1.0c dried lentils green
- 1/2oz 1 can fire roasted diced tomato
- 2.0 cloves garlic chopped
- 5.0 Whole dried sage leavesy
- 3.0in Whole dried rosemary leaves
- 2.0tsp Kosher salt
- 2.0 Parsnips peeled
John The Basque
Native Seattleite, world traveler & geek, dedicated to bringing cultures together with food.
Chilling in Minnesota
The Conversation (0)
Sign Up