Tuesday, November 13, 2012

Diced Pork with Rosemary & Thyme

So they say that "necessity is the mother of all inventions".  Well, after making my roast last week, I had leftover herbs that I need to use before they spoil.  And I had a huge package of diced pork, which I needed to split between the plan of green chile and something else.  I kept finding all sorts of recipes for pork loin with rosemary & thyme, but nothing using diced pork specifically.  So, I took the roast recipe and tweaked it in my usual "Heather experimenting style", and lo-and-behold, a new recipe is born!  (And a very good one, if I do say so myself.)  ;)
Pressure-cooked Diced Pork with Rosemary & Thyme Stew
  • 2 lbs. diced pork
  • 2 Tablespoons Olive Oil
  • 1 onion, chopped
  • 2-3 cloves garlic, minced
  • 4-5 potatoes, peeled and cut in bite-sized chunks
  • 2 whole Carrots, cut in bite-sized chunks
  • 1 zucchini, cut in bite-sized chunks
  • 1 16oz. container of sliced mushrooms
  • Salt & pepper, to taste
  • 1 cup red cooking wine
  • 2 cups To 3 Cups Beef Stock/broth
  • 2 tsp. beef bouillon granules
  • 3 sprigs each fresh thyme and rosemary, roughly choppedor more to taste
  • 1 can cream soup (I used celery, but chicken or mushroom would work too)

  • Heat oil in 8qt. pressure cooker, uncovered on medium-high heat.  Add pork and brown.  Then add onion and garlic, stirring for a couple minutes. Add remaining ingredients (except cream soup) into pan, then cover with pressure cooker lid and follow manufacturer instructions, brining to pressure and cookingn for about 40 mins.  Remove from heat, and either use quick release or wait for natural pressure release, about 15 mins.  Once done, stir in the canned cream soup, and serve.

    (Note: I'm pretty sure you can cook this without pressure-cooker, using either a regular stew pot, cooking slowly on low, or crockpot.  You'll have to just play with it and see what works best. Our pork came out so very moist, and so you should also aim for a nice fall-apart pork as well.)

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