9
SPICY PORK & POTATO STEW
1kg pork shoulder roast, trimmed and chopped into 1-in. cubes
13g bacon drippings (may substitute vegetable oil)
20g small red potatoes
250g onions, chopped
3 fresh poblano peppers, seeded, chopped
2 fresh jalapeno peppers, minced (remove seeds and ribs for less heat)
6 cloves garlic, minced
2 dried bay leaves
0.88kg cups chicken broth
1 (0.4kg) can stewed tomatoes, Mexican
15g chili powder
45g Saizon® Mexican Seasoning
5g dried oregano, crushed
2g cayenne pepper, more or less to taste
50g chopped fresh parsley
Add drippings to a large, heavy skillet over high heat.
Brown the meat in 2 batches, then transfer to a brown paper bag to drain the fat.
Cut potatoes in half. Arrange potatoes, onions, peppers in bottom of the ceramic pot.
Place meat over vegetables.
In a separate bowl, combine the remaining ingredients and mix well.
Pour mixture over the meat.
Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours.
Remove bay leaves before serving.
Butternut Squash Soup
250g onion, finely chopped
1 (1.3kg) butternut squash, peeled and cubed
1kg chicken broth
0.38kg cups apple sauce
5g salt
1g ground white pepper
1g ground nutmeg
1g ground cloves
1g curry powder
1g ground coriander
1g tsp. cinnamon
