The Inspired Cook

Fall weather reinvigorates creativity

Fall is my favorite time of year. Upon its arrival, I happily say sayonara to those sultry sticky days that have zapped my energy and squelched my desire to go outdoors. For me, fall quenches those dog days of summer and washes over me like a brisk cool shower, leaving me refreshed and revitalized.

My newly found energy inspired me to create some new dishes a couple of years ago. Today I’m sharing one of those recipes with you.

My inspiration for formulating this recipe appeared with the opening of a door: The frozen chops lay lifeless inside my freezer, yearning for warmth. So, I breathed new life into them and transformed them into a mouthwatering stew. By adding southwestern seasonings to the pot, my stew exploded with flavor. Voìlá! My south-of-the-border pork stew was born.

Since I’ve never made or even eaten a pork stew before, I thought it would be interesting to test the waters, so to speak, and dive on in. Well, I’m so glad that I did because my stew turned out to be a delightfully delicious hearty meal. Charles, my better half, and I loved it. Yea, my recipe is a keeper!

On one not-too-distant, comfortably cool fall day, I hope you enjoy chowing down with a big bowl of my stew served with tortilla chips, crackers, or your favorite cornbread.

South-of-the-Border Pork Stew

Ingredients:

3 lbs. Boneless pork loin chops, 1-in. thick

3 T. Extra-virgin olive oil

2 c. Yellow onions, diced

3/4 c. Carrots, peeled and sliced

2 c. Green cabbage, thinly sliced

1 (4-oz.) can Green chilies, chopped

1 (15.25-oz) can Whole-kernel corn, drained

1 (15.25-oz.) can Black beans, rinsed and drained

1 (10-oz.) can Diced tomatoes and green chilies (I used the mild type.)

1 (15.2-oz.) can Refried beans

1 (32-oz.) box Chicken broth (I used the low-sodium type.)

1 T. Organic Better Than Bouillon Chicken Base

1 t. each Salt and garlic powder

1/2 t. each Black pepper, cumin, and ground coriander seeds

1 1/2 T. Chili powder

2 T. each Dried cilantro and parsley

1 t. Dried oregano

Directions:

Peel carrots and slice into 1/4-inch coins. Place into a large bowl; set aside.

Cut off one side of cabbage close to core. Lay piece with flat side down. Slice it into 1/4-inch ribbons and then cut in half lengthwise. Measure 2 cups—a little more won’t hurt—place into bowl with carrots; set aside.

Peel and dice onions and add to bowl with carrots and cabbage; set aside. Measure all dry seasonings and place into a small bowl; set aside.

Trim off any excess fat on pork chops; discard. Cut chops into 3/4-inch cubes; set aside.

Into a large Dutch oven over medium heat, add oil. Heat it until it shimmers and then add onions, celery, carrots, cabbage, and green chilies; stir. Cook until cabbage is wilted and onion is translucent, stirring often.

Add cubed pork chops and cook until they turn white, stirring constantly. Pour in broth, tomatoes and chilies, dry seasonings, and chicken base, stirring well to blend. Place lid on pot, reduce heat, and simmer for one hour, stirring mixture twice during that time.

Add black beans, corn, and refried beans, stirring until refried beans have melted into mixture. Replace lid and simmer for 15 minutes.

Serve with tortilla chips, crackers, or cornbread.

Yield: 8-10 servings