28 September, 2011
Eats - Pork Stew with Chard
1-1 1/2 pounds country ribs
One granny smith Apple, chunked
One small white onion, 1/2 in large chunks, 1/2 diced
6 small red potatoes, washed and cubed
3 carrots, halved and cut into small pieces
2 stalks of celery, halved and cut into small pieces
2 cans white beans, drained
Sodium-free chicken stock (32 ounce container)
Bunch chard, chopped coarsely
Rosemary, thyme, bay leaves, salt, pepper
Brown the ribs on each side in a large, high-walled skillet. Once browned, add chunked apples (1/2-1 whole apple) and the chunked 1/2 onion, cover the bottom of the pan with chicken broth (approx. 1 cup), and season the meat with rosemary, thyme, salt, pepper. Place on a large burner over medium-high heat until meat is cooked through, about 30 minutes per pound.
Put a couple of tablespoons of butter (or olive or canola oil, your preference) in the bottom of a soup pan and heat. Once hot, add the remaining onions and cook, stirring regularly, til brown, between 3-5 minutes. Add the carrots and celery and potatoes and cook until slightly browned, about 10 minutes. Add the white beans and then add the stock until you have the proper quantity - I used the remaining container. Add bay leaves, rosemary, thyme, salt, and pepper, to taste. Bring the temperature up until the soup is bubbling, then lower to simmer. Simmer at least 20 minutes before adding the meat and chard.
Once the meat is cooked, remove from the pan and cut into bite-size pieces. Add the pieces to the soup, then add the chopped chard. Cook until the chard is wilted, then serve.
*** An alternative to this would be to leave out the meat and instead serve with a poached egg or two on top. I would suggest a good, hearty soda bread with that option.