Pork Burgoo

February 24, 2015

Burgoos are stews that are found in the Southern parts of the states. GTLF describes them as social stews that are served with everyone bringing an ingredient and often being served at community functions. This is the second burgoo I've tried and I've decided I really like them.  Maybe that's just because I like soups and stews... who knows. This one is my favorite of the ones I've made so far.

Pork Burgoo

GTLF: Light Beef and Pork p. 19

Serves 4, working time 30 min., total time 49 min.

1 pound all purpose potatoes, peeled and cut into 1/2 in. chunks

2 tablespoons flour

1 tsp slat

3/4 pound well trimmed pork or tenderloin, cut into 1/2 in. chunks

1 tablespoon olive oil

1 onion, cut into 1/2 in. cubes

1 1/2 C peeled baby carrots

4 C green cabbage, cut into 1/2 in. chunks

14 1/2 oz can no salt added stewed tomatoes, chopped with their juices

1 C reduced sodium chicken broth, de fatted

1 1/2 tsp Worcestershire sauce

1/2 tsp dried thyme

1/2 tsp freshly ground pepper

1 1/2 C frozen corn kernels

1. In a medium pot of boiling water, cook the potatoes for 7 minutes to blanch. Drain.

2. Meanwhile, on a sheet of waxed paper, combine the flour and 1/4 tsp of the salt. Dredge the pork in the flour mixture, shaking off and reserving the excess. In a large nonstick skillet or Dutch oven, heat the oil until hot but not smoking over medium heat. Add the pork and cook, stirring frequently, until browned, about 4 min. With a slotted spoon, transfer the pork to a plate.

3. Add the onion and carrots to the pan and cook, stirring frequently, until the onion is tender, about 7 minutes. Add the cabbage and cook, stirring, until the cabbage is wilted, about 7 minutes. Return the pork to the pan, sprinkle with the reserved flour mixture, stirring to coat. Add the tomatoes, potatoes, broth, Worcestershire sauce, thyme, the remaining 3/4 tsp salt, and the pepper and bring to a boil. Reduce to a simmer, cover, and cook until the meat and vegetables are tender, about 8 minutes. Stir in the corn and cook just until heated through, about 2 minutes.

Nutritional information: 7 g fat, 352 calories, 1.6 g sat. fat, 50 g carbohydrate, 25 g protein, 55 mg cholesterol, 807 mg sodium.

TIPS:

1. The times designated for this dish allow for the vegetables to be "al dente" which to me is a little too hard. However, I've learned through this journey that vegetables are supposed to be served al dente and if they're very soft, then they're overcooked. That's been interesting to learn. If you like the overcooked softness of vegetables, I'd increase the times.

2. This dish is good the next day. Although, I like to heat it up. Brian will eat everything cold, but I feel that most dishes are better if they're warm.

3. I've noticed another interesting pairing... I've noticed that cabbage is most often cooked with carrots. So that's fennel and celery, tomatoes and basil, cabbage and carrots... I find this all fascinating.