Tuesday, December 8, 2015
Perfect for a Cold Winters Night
While pondering what to cook for tonight's dinner I created this wonderful stew which is a variation on Chili Verde. Verde Stew created by Chris the Cook 12/8/2015 Here is a quick and easy to prepare stew for a cold evenings night. Ingredients 24 oz. Salsa Verde canned or bottled 3 pork cutlets 2 Sweet potatoes 1 Sweet medium sized yellow onion 1 Red pepper 4 Cloves garlic ½ Cup cream or half and half ½ Cup grated Jack Cheese for topping 2 Tbsp olive oil 1 Tbsp “Better than Bouillon” vegetable base I Small lime 1 Serving of cooked rice per person or more if you are really hungry Prep Dice onion, red pepper and the garlic cloves. Cube pork cutlets into small bite sized cubes. Peel and cube the sweet potatoes Cooking Directions In a steamer or pan with a lid steam the cubed sweet potatoes for twenty minutes. While they are steaming in a stew pot fry the onion, red pepper and garlic until soft in olive oil. Next add the cubed pork and fry until the outside of the pork appears to be cooked. Pour in the Salsa Verde and the cream and stir in the bouillon thoroughly. Bring to a boil, add the sweet potatoes and simmer for half an hour. Serve over rice and top with grated cheese. And some drizzled lime juice. Eat!