Better Homes & Gardens - - Food -

oven; re­duce heat to medium. Cook and stir 5 minutes, scrap­ing up browned bits from bot­tom.

Add pork and broth to Dutch oven. Bring to boil­ing; re­duce heat. Sim­mer, cov­ered, 1 hour, stir­ring oc­ca­sion­ally. Stir in squash and ap­ples. Sim­mer, cov­ered, 25 minutes. Un­cover; cook 5 minutes more or un­til squash and pork are ten­der. Sea­son to taste.

Just be­fore serv­ing, pre­pare GingerRed Cab­bage Slaw; la­dle stew into bowls and top with slaw. Serves 6.

In a large skil­let heat 1 Tbsp. olive oil over medium-high. Add 3 cloves minced gar­lic and pinch salt. Cook and stir 15 sec­onds. Add 2 cups shred­ded red cab­bage. Cook and stir 3 minutes or un­til crisp-ten­der. Stir in 2 tsp. grated fresh gin­ger or tsp. ground gin­ger. Re­move from heat. Stir in 3 Tbsp. chopped flat-leaf pars­ley and zest and juice from 1 small le­mon.




1 2 to 2 fresh jalapeño pep­pers, seeded and finely chopped, or one 4-oz. can diced green chiles cup all-pur­pose flour cup corn­meal cup crum­bled Cotija or feta cheese tsp. bak­ing pow­der tsp. ground cumin egg, lightly beaten

Tbsp. olive oil cup chopped fresh cilantro or basil Sliced radishes (op­tional)

Lime wedges

In a blender or food pro­ces­sor blend half the corn and half the broth un­til nearly smooth. (Mix­ture will be thick.) Trans­fer to a 4- to 5-qt. Dutch oven; add re­main­ing broth and the pota­toes. Bring to boil­ing; re­duce heat. Sim­mer, cov­ered, 15 minutes, stir­ring oc­ca­sion­ally. Re­serve 2 Tbsp. co­conut milk. Stir re­main­ing corn, re­main­ing co­conut milk, bell pep­per, jalapeño,

tsp. kosher salt, and tsp. ground black pep­per into broth mix­ture. Re­turn to boil­ing; re­duce heat to a sim­mer.

Mean­while, for dumplings: In a medium bowl stir to­gether flour, corn­meal, Cotija, bak­ing pow­der, cumin, tsp. kosher salt, and tsp. black pep­per. Com­bine egg, re­served 2 Tbsp. co­conut milk, the olive oil, and 2 Tbsp. cilantro. Add to flour mix­ture; stir with a fork just un­til com­bined. Drop dumpling mix­ture in eight mounds on top of sim­mer­ing stew. Cook, cov­ered, 10 to 12 minutes more or un­til a tooth­pick in­serted into a dumpling comes out clean. (Do not lift lid while dumplings are cook­ing.)

Top stew with re­main­ing cilantro, radishes (if us­ing), and lime wedges. Serves 4.


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