Recipe Monday: Lisa’s Little Rock Pork and Potato Stew
Original recipe by Lisa Fischer (with some help from www.homechef.com)
2 tablespoons avocado oil or other healthy oil (ghee, butter, or olive oil are good)
4 garlic cloves, minced
4 green onions, finely chopped
4 cups chicken broth or chicken bone broth
2 tablespoons ground cumin
1 teaspoon salt
½ teaspoon black pepper
2 pounds leftover pork roast/Boston butt/pork shoulder
12 ounces fingerling potatoes
4 ears corn (remove corn from cob)
1 can chipotle peppers, finely chopped (use as many as you are able to use; they are spicy to me)
2 tablespoons cornstarch
2 tablespoons water
4 ounces sour cream
4 ounces shredded cheddar-jack cheese
Green onions, chopped
(cheese was omitted in photograph because the cook/photographer got hungry and ate the stew before she realized she forgot the cheese)
Heat oil in Dutch oven over medium heat and saute minced garlic. Add chicken broth, cumin, salt and pepper. Let come to boil. Add leftover pork, potatoes, corn and chipotle peppers. Let simmer for a few hours for best flavor.
When ready to serve, in a mixing bowl, combine cornstarch and water. Add cornstarch-water mixture to pot. Stir until stew thickens slightly, 1-2 minutes. Remove from burner and stir in sour cream and a pinch of salt until completely combined.
Serve topped with cheese, green onions and cilantro.
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