Pork And Winter Greens Chowder
From hot_it_up 11 years agoIngredients
- 2 slices of bacon chopped shopping list
- 2lbs of bone in pork (I use Country Style Ribs or steaks) shopping list
- 2 Large bunches of greens- cleaned and tuff stems removed and chopped shopping list
- 2 potatoes- chopped into 1/2” cubes shopping list
- 1 tablespoon butter shopping list
- 1 small onion chopped shopping list
- 1 bell pepper chopped shopping list
- 1 stalk celery chopped shopping list
- 2 cloves garlic peeled and chopped shopping list
- 1 tablespoon flour shopping list
- 32 ounces of stock (as needed) shopping list
- bouquet garni of fresh basil, sage, bay leaf and rosemary shopping list
- 1 pint heavy cream shopping list
- salt and pepper shopping list
- Crushed red pepper (optional) shopping list
How to make it
- Season the pork well on both sides with salt and pepper. In a medium stock pot, render the bacon down on medium heat. After rendering remove the bacon and add the pork and sear on both sides and remove from pot as well. Place all the chopped veggies into the pot, including the potatoes and cook on medium for about 5 minutes stirring to prevent sticking. At this point, add the butter and flour and stir well until flour has time to cook out the raw taste, about 2 minutes. Add half the stock, stir well until flour has started to thicken, add the greens and enough stock to cover them about half way. Then place the pork on top, cover with a lid and cook on medium low about 30 minutes. Remove the pork to cool add more stock if needed and add the Bouquet garni, cover and lower the heat to low. Once the pork has cooled enough, remove from bone and tear or chop into bite size pieces. Add the pork and the bacon back to the pot and cover for 20-30 minutes. Add the cream stir well and taste for seasoning. Add any additional seasonings you prefer at this time, Crushed pepper, seasoning mix, etc. Cover for 10-15 more minutes stirring once or twice and now it’s ready to serve with your favorite breads or crackers.
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