Brian Dahl
TVWBB Gold Member
Hi gang! The weather has been rainy and cool, and I've seen various takes on this recipe... I thought what better way to take the chill off. And the fact that I had a couple of acorn squash I needed to use. In my head I was thinking some CSRs for a slow and low braise; what I ended up getting was from the local carniceria. The gringo sign said boneless pork leg, the sticker on the bag: Pierna De Puerco. Dusted with S & P, garlic granules and oregano - it's about 1 1/3#
sweating the veggies: onion, carrot, parsnip, Jalapeno & garlic, browning the meat
about 90 minutes later I added green beans and mushrooms. The bath is mushroom broth from the grocery
squash bowls are on, I added the squash trimmings to the stew, and the seeds are roasting in bacon renderings
a splash of Maggi and they're done
the total braise time was almost three hours
a tong of meat, a ladle of stew and top with more pork goodness... back on the grill for about a half hour
and done!
No really, we had a green salad too! I thought it turned out pretty good, it was a bigger bowl than Cindy liked (more leftovers!) Thanks for stopping by and see ya later!
sweating the veggies: onion, carrot, parsnip, Jalapeno & garlic, browning the meat
about 90 minutes later I added green beans and mushrooms. The bath is mushroom broth from the grocery
squash bowls are on, I added the squash trimmings to the stew, and the seeds are roasting in bacon renderings
a splash of Maggi and they're done
the total braise time was almost three hours
a tong of meat, a ladle of stew and top with more pork goodness... back on the grill for about a half hour
and done!
No really, we had a green salad too! I thought it turned out pretty good, it was a bigger bowl than Cindy liked (more leftovers!) Thanks for stopping by and see ya later!
