Family Spice Recipes, Meal Planning & Fitness Advice

1. Heat an 8-quart stock pot over medium-high heat and add:
• 2 oz bacon, diced
2. When bacon is crispy, transfer to a bowl and reserve.
3. Add to hot pot:
• 1 Serrano Chilies, halved with seeds removed (optional)
4. Toast for 5 minutes then transfer to bowl containing bacon.
5. Wash with water and pat dry with paper towels:
• 1 lb pork country style ribs, boneless
• 2 lbs chicken, quartered, skinned, and most of the fat removed
6. Season both sides of pork and chicken with:
• 1 1/2 tsp salt
• 1/2 tsp pepper
7. Place pork ribs in the hot pot and brown every side, approximately 3-5 minutes per side.
8. Transfer to reserved bowl.
9. Place chicken in the hot pot and brown both sides, approximately 3-5 minutes per side.
10. Transfer to reserved bowl.
11. Deglaze you pot with:
• 1 cup chicken broth
12. Using a wooden spoon, scrape up the browned bits of meat and bacon on the bottom of the pot.
13. Bring broth to a boil and let it boil away until reduced
    by at least half.
14. Add in:
• 5 cups chicken broth
• 2 bay leaves
• 2 large celery stalks, cut in half
• 1 lb Yukon Gold or other waxy potato, quartered
• reserved bowl of chicken, pork, chile and bacon
15. Bring the pot back up to a low boil/high simmer, over medium-high heat.
16. Reduce heat to low and cover, remembering to stir every 30 minutes for approximately 1 ½ hours.
17. With a pair of tongs, remove the chicken and rabbit pieces to a colander placed over the bowl. Be careful, as by this time, the meats will be very tender and may start falling apart.
18. Remove and discard the bay leaf, celery and chiles.
19. When the meat is cool enough to handle, carefully remove all the meat from the bones, shredding it as you go.
20. Return the meat to the pot, throwing away the bones.
21. Add in :
• 1 cup carrots, chopped
22. Simmer gently, uncovered, for at 20 minutes.
23. Add in your :
• 1 1/2 cups onion, chopped
• 1 cup corn
• 1 1/2 cups butterbeans
• 1 14.5 oz cans of diced tomatoes
24. Simmer for another 30 minutes, stirring every so often until the stew has reduced slightly
25. Remove from heat and stir in:
• 2 TBS red wine vinegar
• juice from 1 lemon
26. Season to taste with:
• salt & pepper
• Tabasco Sauce to taste (optional)
27. You can either serve immediately or refrigerate for 24 hours, which enhances the flavors

NEED NUTRITIONAL INFORMATION!

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