Chilean Corn and Pork Stew

This month for Secret Recipe Club I was assigned Cheap Ethnic Eatz. Its the blog of Evelyne, she lives in Montreal and she's always had, as she puts it, 'exotic taste curiosity. Evelyn started cooking young and she has lots of recipes of different cuisines from around the world on her site. If you are looking for something unique to make this is the place for you!

 

I spent hours going through her site trying to decide on what to make, Berry Explosion Cobbler, Perogies, or this Grilled Lime Chicken, were just a few I was tempted to make and finally decided on this corn and pork stew. It as a rich, smoky flavor, and its a little sweet. I was happy I had enough for leftovers! I will be over at Cheap Ethnic Eatz to make more things for sure!

Chilean Corn and Pork Stew
Recipe Adapted: CheapEthnicEatz.com

2 Tablespoons Olive Oil
1 lb Pork, cubed
3 eggs
2 teaspoons Salt

1/2 teaspoon Pepper
1/2 cup Onion, chopped
3 Cloves Garlic, minced
3 teaspoons Cumin
1 teaspoon Oregano
2- 15.5oz cans Diced Tomatoes
1- 15.5oz can Corn
1/4 cup Cilantro, chopped
1/4 cup Water

1. In a medium stock pot sauté pork until brown. Add in the salt, pepper, onion, and eggs. Cook until onions are translucent and the eggs are scrambled.

2. Add in the garlic, cumin, oregano, and tomatoes. Stir and let simmer for about 30 minutes.

3. Add in the corn, cilantro, and water. Continue to simmer for about 15 minutes. Serve with rice. 

An InLinkz Link-up

Beef Stew, Slow Cooker

This is the perfect Sunday dinner. So good, warm and filling! It does take a little time to brown the meat but the flavor is totally worth it.

Beef Stew, Slow Cooker

Recipe Source: MelsKitchenCafe.com

5 lbs Boneless Chuck Roast, cut into 1 1/2-inch pieces
Salt and pepper
2 Tablespoons Vegetable Oil
2 medium Yellow Onions, finely chopped
1-6oz can Tomato Paste
2 cups Beef Broth
3 Tablespoons Soy Sauce
2 Bay Leaves
3 1/2 cups Carrots, peeled and cut into 1-inch pieces
3 1/2 cups Red Potatoes, washed and cut into 1-inch pieces
1 teaspoon Dried Thyme
2 Tablespoons Minute Tapioca

1. After the meat has been cut into chunks, pat it dry with a paper towel and season with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is hot. Cook half of the beef until it is well browned on each side, about 4 minutes. Don't cook it all the way through – just get it brown on all sides. Toss the meat in the slow cooker and follow the same process with the second half of the meat. Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

2. Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and pour it into the slow cooker over the meat.

3. In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil and place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours. 

4. When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that will escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Serve.