Evening Edge
What’s For Dinner?
DEL.ICIO.USPork Stew
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In the Kitchen With . . . Eleanor Moyer, Atlanta
Nominated by Jenny Shepherd:
"My mother makes dinnertime special, not only in the food she prepares but in the lessons she teaches. While raising six children, she managed to cook exotic meals from scratch almost every night. ... "Often, dinner had to be a learning experience. One night we were asked to remove our shoes and sit on the floor for an authentic dinner that might be served in India. We did not really like the smell and taste of curry, but what fun to have Mom read to us about the culture in India and why they eat the foods that lay before us."
Hands on time: 30 minutes Total time: 3 hours Serves: 8
Ingredients:
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1 (3-pound) pork shoulder with bone
8 to 10 cups low-sodium chicken broth or homemade stock
Bouquet garni (celery stalk tied with bay leaf and sprig of Italian parsley, fresh sage and fresh oregano)
2 pounds potatoes, peeled and cut into medium dice
2 pounds green beans, cut into 1-inch pieces
Salt and pepper
1 tablespoon caraway seeds
Instructions:
Place pork in a pot that is just bigger than the meat. Add stock to cover. Bring just to a boil; skim the surface of any scum. Add bouquet garni and simmer for 2 1/2 hours.
Remove bouquet garni and discard. Remove meat and set aside. Skim broth of any fat. When meat is cool enough to handle, cut into 1/2-inch dice and set aside. Meanwhile, add potatoes to broth and cook at a medium simmer for 20 minutes. Add the green beans and cook for 5 minutes. Return meat to pot and season with salt and pepper to taste. Add caraway seeds and heat thoroughly.
Remove bouquet garni and discard. Remove meat and set aside. Skim broth of any fat. When meat is cool enough to handle, cut into 1/2-inch dice and set aside. Meanwhile, add potatoes to broth and cook at a medium simmer for 20 minutes. Add the green beans and cook for 5 minutes. Return meat to pot and season with salt and pepper to taste. Add caraway seeds and heat thoroughly.
Notes:
"This is a soup/stew I've tried to re-create from my childhood memory, " Eleanor Moyer says. "My grandparents were German and Irish. This seems a bit more German. Use any economical cut of pork, but do not use a lean cut or it will be too tough."
Nutrition:
Per serving: 475 calories (percent of calories from fat, 44), 37 grams protein, 30 grams carbohydrates, 6 grams fiber, 23 grams fat, 91 milligrams cholesterol, 614 milligrams sodium.
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