friends, I have a recipe to share with you. I cannot take credit for this recipe ( I rarely do.. with the exception of my roasted vegetable lasagne , which I am convinced will someday make me famous) I mostly share recipes and tips that I have found along the way.
Tonight’s is no exception.
EXCEPT… I’m being a bit selfish here. Ok I know.. you are shocked. Let me explain.
For Christmas this last year one of my gifts from my mom & step dad was a subscription to Clean Eating magazine. I had heard about it & really wanted to learn more. I bullied one of my friends into getting it as well, so that we could compare recipes & the front cover & stuff.
whaaat.. I was a nice bully 😉
One of the first recipes that I made was a pork stew/chilish kinda dish. I loved it! Really loved it. When I went to make it the next time , I couldn’t find it anywhere. I searched the magazines( by then I had a few issues) I searched the website. and continued to come up blank. I finally did find it, and made a mental note to bookmark it.
So The other night when I wanted to make it again.. same process, expect now I had 9 months or CE magazines to go through.
*on a side note… this made me look at my entire stash of cooking mags that I had saved. The one on the TOP of the pile read ’20 best things to try in 2007’*
yes. 2007. I am behind the times.
I recycled all 7 shopping bags of magazines and was rewarded with.. the recipe that I had been looking for. Picadillo Chowder.
Now I am quite naive… I never looked up picadillo and I never looked up chowder. I searched pork in every fashion.
I searched chili.
I searched stew.
It doesn’t matter, because the magazine Gods shined upon and rewarded me for being such a good recycler and then and there I promised to write it on my forehead
share this with you….
I give you Picadillo Chowder .
*1 lb lean ground pork
*1 medium yellow onion
*4 gloves garlic, chopped
*32 ounce low sodium chicken broth
*1 cup Organic black beans , rinsed ( I used the whole can, rinsed)
* 1/4 cup brown rice
* 1 tsp ground cumin ( I like it spicy, so I used a bit more)
* 1 tsp chile powder ( I used chipolte chili powder and more because I like it spicy 😉
* juice of 1 lime
* chopped parsley or cilantro for garnish
Place a large stockpot on medium heat. Add pork & onion and cook for about 3 minutes or until pork is opaque and onion is translucent. Stir in garlic, cook for 2 more minutes.
Remove pot from heat; pour mixture into heat proof container and drain fat from meat. Return mixture to pan and add broth. Stir in beans, rice, cumin & chili powder.
Bring to a boil, then reduce to a simmer for about 20 minutes. Stir in lime juice then continue to simmer for another 15 minutes.
The original recipe called for rice browns, which are like little rice pancakes, but the first time I made them I was not impressed, so I haven’t included the recipe. If you are interested, give me a shout out & I will post it for you.
I like to serve it with an extra squeeze of lime juice , fresh cilantro ( parsley for you cilantro haters.. it’s not your fault..it’s hereditary) I forgive you and will always have parsley for you 🙂 I serve it with cornbread & a dollop of greek Yogurt.
and I’m such a poor blogger,that I missed taking a photo of the final dish. I know. my bad.
HOWEVER, I did manage to take a picture the next day when I morphed the leftovers into a wonderful organic corn tortilla soft taco for lunch
it’s what you should make 🙂
and for my vegetarian friends ( you know who you are) you could probably make it vegetarian by using veggie stock & grated Tempeh in place of the pork. I haven’t tried it but may be inclined to do so. Soon.
a special shout out to those of you who ‘like’ me on facebook. Let’s face, it, everyone who like to be ‘liked’ and I am no exception 🙂 If you see a recipe that you like, feel free to share it with friends 🙂