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Thread: Pork sausage....

  1. #201
    Join Date
    Oct 2003
    Location
    Charleston
    Posts
    18,400

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    You're just bitter cause you haven't tried the chili yet.

    http://everydaypaleo.com/2011/01/15/...o-chili-verde/

    Everyday Paleo Chili Verde
    2.5 lb pork shoulder roast, cut into ˝ inch cubes
    2 lbs tomatillos
    2 cups chicken stock
    2 tablespoons coconut oil
    1 yellow onion, diced
    4 garlic cloves, minced
    1 bunch cilantro
    Juice from 1 lime
    1 jalapeno
    1 tablespoon cumin
    ˝ teaspoon smoked paprika
    ˝ teaspoon black pepper
    Sea salt to taste
    Cut pork roast into ˝ inch cubes. Heat the coconut oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat. Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and set aside. Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown. Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty). Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan. Add the pork back to the soup pot into the liquid and bring to a boil. Turn down to low. While the meat simmers, peel and wash the tomatillos. Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes). Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth. Add to the pork in the soup pot and simmer for 2 to 2 ˝ hours or until the pork is fall apart tender. The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.
    Enjoy!!

  2. #202
    Join Date
    Jun 2005
    Location
    The Research Triangle
    Posts
    10,702

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    Thank ye fish. Will try that out.

  3. #203
    Join Date
    Nov 2006
    Location
    Spartanburg
    Posts
    49,652

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    That one is on my to do list as well.

  4. #204
    Join Date
    Nov 2009
    Location
    Richburg, SC
    Posts
    919

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    Yep, sounds good.
    “Got tight last night on absinthe and did knife tricks."-Ernest Hemingway


    Quote:
    Originally Posted by Duckkiller
    I was an athlete at Clemson, not a scholar.

  5. #205
    Join Date
    Sep 2009
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    Banks of the Wateree
    Posts
    41,925

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    It does look good.

  6. #206
    Join Date
    Nov 2004
    Posts
    49,817

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  7. #207
    Join Date
    Nov 2004
    Posts
    49,817

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    [ame]http://www.youtube.com/watch?v=pmjmp0XEUxA[/ame]

  8. #208
    Join Date
    Sep 2009
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    Banks of the Wateree
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    Nope, my sarcasm was just brought back. Did you watch Anthony in the Ozarks? I did, just got finished. Two numbnut duck hunters that say they've never had a duck that they would eat.

  9. #209
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    Sep 2009
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    And my second thought after looking at the pork was... Hell it would be nice to break bread and sop up the juices of it.
    Last edited by Highstrung; 05-09-2011 at 08:50 PM.

  10. #210
    Join Date
    Sep 2009
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    Banks of the Wateree
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    Boil peanuts? Paleo?

  11. #211
    Join Date
    Nov 2004
    Posts
    49,817

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    As Paleo as a cardiologist

  12. #212
    Join Date
    Sep 2009
    Location
    Banks of the Wateree
    Posts
    41,925

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