It’s seems I’m stuck on slow cooker and stew recipes. That’s not really a bad thing if you want comfort food.
- 2 TBSP extra virgin olive oil or lard
- 1 large onion, chopped
- 4-6 large cloves garlic, chopped
- 1-2 TBSP fat (same kind you used to cook onion)
- 2 lbs pork, cut into stew size chunks.
- 1 cup wine
- 3 cups beef broth
- 30 oz nopalitos (cactus), drained, rinsed, and chopped
- 14 oz diced green chiles
- 2 medium potatoes, cubed
- 1 bunch greens, cleaned and torn (leaf only, no stems)
- 1 bunch cilantro chopped
- 1 TBSP (Thai) Green Curry Paste*
- 1 TBSP honey
- Salt and pepper
- Place oil in a large skillet on medium heat. Add onions and garlic cook for a couple minutes, don't let the garlic burn. Remove from pan and put in slow cooker.
- Add a little more oil to skillet and the pork. Cook pork until brown and put in slow cooker.
- Add wine (or broth) to the pan and scrape any bits from the bottom. Pour into slow cooker.
- Add the rest of the ingredients, stir well. Be careful adding salt, because a lot of the ingredients are salted.
- Cover and cook on high for about 5 hours. If you want it thickened, add about 1/2 cup of red lentils in the last 2 hours. Green lentils cannot be substituted, because red lentils breakdown completely and act as a thickener. Sometimes I use instant refried beans to thicken in the last few minutes. And I also use oatmeal, when I want an addition of a more nutritious grain thickener.
- Serving additions: grated cheese, cooked crumbled bacon, tortillas or tortilla chips, sour cream, lime wedges
- *Thai Green Curry Paste does not contain "curry powder" but is a blend of Asian flavors including, lemongrass, peppers, and ginger. It is hot and has big flavor.