Food prices are going up – feeding our family is getting pinched by food inflation… so we’re cooking again a few nights a week based on what’s on sale or marked down at the grocery store. Not exactly depression era cooking, but certainly pinching pennies while still eating well and allowing us to save for a rainy day. let’s learn how to make pork stew, slow cooker pork soup.
Ingredients:
15 mL (1 Tbsp) bacon fat
1- 796 mL (27 Fl oz) can tomatoes, chopped
1 can chopped green chilies
500 mL (2 cups) chicken broth
30 mL (2 Tbsp) tomato paste
1 medium onion, chopped
1 jalapeño, cut up
1 Kg (2 lb.) lean pork shoulder, cut into 2” pieces
4 sprigs thyme
15 mL (1 Tbsp) Mexican oregano
125 mL (½ cup) white wine, optional
2 – 540 mL (19 Fl oz) cans beans, rinsed
250 mL (1 cup) frozen corn
Method:
In a 5 to 6 quart slow cooker, add all of the ingredients except the beans and corn.
Cook covered for 7-8 hours on low.
Half hour before serving add the beans and corn.
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