White Bean Pork Stew Recipe – Glen And Friends Cooking
White Bean Pork Stew Recipe – Glen And Friends Cooking
Hmmm – what to call this recipe? Is it a stewed pork and white beans recipe? Is it a pork and white bean chili recipe? It doesn’t really qualify as a pork chili verde… but is it a white pork chili?
Ingredients:
4 strips bacon, chopped
2 medium onions, chopped
2-3 cloves garlic, minced
1 jalapeño pepper, chopped
4 sprigs fresh thyme
Salt and pepper to taste
45 mL (3 Tbsp) tomato paste
10 mL (2 tsp) Mexican oregano
1- 127 mL can chopped green chillies
1 – 796 mL (28 oz) can diced tomatoes
2 – 540 mL (19 oz) can small white beans, rinsed
1 Kg (2 lb) pork butt / pork shoulder, cut into 2” cubes
875 mL (3 ½ cups) pork or chicken broth
Method:
In a heavy dutch oven or soup pot, fry off the bacon until crisp.
Toss in the onions and fry until translucent, then add the jalapeño, thyme, salt and pepper.
Add the tomato paste and continue to fry another 2-3 minutes.
Stir in the remaining ingredients.
If cooking in the oven; cover and place in a preheated 320ºF oven for 2-3 hours, checking and stirring occasionally.
Add more liquid if needed.
If cooking on stovetop; reduce heat to a simmer, cover and simmer 2-3 hours, checking and stirring occasionally.
Add more liquid if needed.
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I find it odd that a lot of YT cooks say they don't like pork but gobble up sausages and bacon like there's not tomorrow.
New Subscriber: Now That is a hardy dish for a winter's night or anytime. Pork shoulder is so versatile, but this gives me an idea for some extra chicken scraps I have and lean into a spicy Tuscan stew using some cannellinis, Mediterranean greens and fresh tomato perhaps as a fresh finish. The jalapeno stays of course.
Julie always kind of sneaks in to get a spoon tossing off an uncertain or skeptical vibe.
Then Glen wins over the ol' tastebuds
i just made this but with chicken & it tastes lovely
Having lived for many years in South America, can i suggest that you try this same recipe, either 'feijoada' style (Brasil)or 'frijolada' style (Andean countries),yet it remains the same white bean/pork chili! prepare this dish, by 1.) in the same cast iron, make the broth, by startin with finely chopped onion + as much chopped garlic as you like in veg.oil,add cubed pancetta or sliced rashers of bacon, add ample amounts of tomato paste, any'hot' peppers, herbs&peppers, stirrring constantly, then adding several cups f water, either plain or with one/two beef and/or chicken bouillon cubes added; simmer for 30 minutes, before adding the raw cut chunks of every 'cut' part of the pig you prder, especially loin shoulder; simmer at low heat for 90 minutes-2hours tilll it reached 'pulled pork quality; finally, you can garnished with avocado slices, sliced apples, micro green, chopped purple onion, chopped cilantro. fresh swevred, green, yellow sweet peppers for garnishes,
Haven't seen canned Anaheim peppers but I can find them fresh at Wegmans.
Been watching a lot of Adam Ragusea lately, so when he said he likes two different kinds of beans, my first thought was "Heterogeneity!"
Is Julie wearing some hand knit sweaters? The last few videos has me wondering as a knitter. 🙂
Got a couple of these at the same sale! I made one into a pulled pork chili that was very tasty! (Similar to what you suggested at the end with the extra seasonings)
QUESTION: Once finished, could you Pressure Can this?
Just stumbled across this video as I have some stewing pork to use up…while I don't think I'll make this version, I'll certainly borrow elements of it 🙂 and I'm thinking I'll use pancetta rather than bacon. Well presented video, I'll be sure to check out more of what you do. Thanks. Greetings from Newfoundland. 🇨🇦
Huh. I stumbled onto basically the exact same dish myself? I used chicken thigh and capers, but that usage of pickled green chilli, tomato, beans and corn is a combo I came to naturally. The pork is a great move though, it's a little more hardy and would take the strong flavours well I reckon
Some things I noted: fresh corn is actually super nice here, just chop it off the cob into each bowl basically, and it's got a fresh sweetness that I really like, even if it's got a little more starch.
I do pretty much the same but using what are sold as "Country ribs" – just a bit further back of the shoulder and do fry them off first. Instead of canned corn try golden hominy which brings a bit more flavor. Glad to see you used the correct oregano! I have to agree, a week!?
I didn't have the green chiles but I had a can of chipotle, I also didn't have a jalapeno. But I just made it and it's really awesome. I will be making this regularly. Thank you.
I do think I need a bigger dutch oven though lol.
Morning glen hello from my country Belize i just want too ask you a question how can i remove the wire bowl guard of a kitchen aid mixer sicking lot of help
Looks delizioso… cool that i have seen you bring Jules italian heritage into the show at times…
Brown "off"? How is that different than browning? Render "off": is this different than rendering?
Love thyme with navy beans.
Rather than using beans try using some hominy. Its called Posole and is a nice comfort food
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Julie’s laugh at the end… 🤣🤣🤣🤣
Bold of you to think that will last a week. Maybe two days.
I saw the Glen dance! Must be good.
So glad you are calling it by it's proper name, a stew. Too many people call it chili.
Serve that over some sweet cornbread, yum.