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

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.

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

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

While pork cooks prepare parsnip & onion

While pork cooks prepare parsnip & onion

Large dice for both and saut\u00e9 in pot with pork removed

Large dice for both and sauté in pot with pork removed

Add chopped garlic

Add chopped garlic

Rosemary & sage add a bay leaf too. Add to saut\u00e9 when onion is soft ( about 3 min)

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 pork back to pot and mix

Add tomatoes plus 1 can water to deglaze pot.

Add tomatoes plus 1 can water to deglaze pot.

Core and shred cabbage add to mix.

Core and shred cabbage add to mix.

Add chile blend to pot and ....

Add chile blend to pot and ....

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

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

Add 3 cups water, I cup beef stock & lentils

Add 3 cups water, I cup beef stock & lentils

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

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

Spoon over your favorite al'dente pasta and enjoy.

Spoon over your favorite al'dente pasta and enjoy.

  • 1.0lb 11/2 Lbs pork loin cubed
  • 1.0 lg yellow "spanish" onion
  • 0.0 head cabbage
  • 13.0 12 to 20 N.M. Chile peppers dried
  • 1.0c dried lentils green
  • 14.0oz 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