Foodie Friday: P is Also for PANTRY and PORK

Foodie Friday is BACK...after a 2 week hiatus...just too busy to get a post in. This week I'd like you all to take a moment and think about your PANTRY. When life gets crazy busy, it's so nice to know that you can still manage to prepare a decent meal using just what you have on hand. That's where having a well stocked "pantry" and/or freezer comes in.

My grandma had a huge, old-fashioned walk-in pantry in her kitchen. it was wonderful. My California 70s ranch style house doesn't have anything that qualifies as a pantry, but I still manage. I put a shelf in between the family room and kitchen, and it holds gallon sized jars of sugar, flour, 3 types of brown rice, beans, split peas, pasta...useful, and attractive! Since my cabinet space is limited, the canned goods are on shelves in the garage.

My freezer is FULL. We always have frozen salmon, shrimp, chicken, vegetables, etc. on hand. So, in a pinch, I can make a nice meal without a trip to the store. Here is a GREAT crock pot recipe, that utilizes primarily pantry staples. (and PORK)

Crock Pot CHILE VERDE


Ingredients:

* 1 1/2 lbs pork, cubed and dredged in seasoned flour
* 3 tablespoons vegetable oil
* 1 large fresh onions, chopped
* 4 cloves garlic, minced
* 2 cans HERDEZ salsa verde
* 1/2 cup water or 1/2 cup chicken broth (preferred) or 1/2 cup mexican beer
* 1 can PINTO beans, drained and rinsed

Directions:


1. Cut pork into 1/2-inch cubes; season cubes with salt and pepper. Shake or roll in flour
2. In a large, heavy pan brown the cubes well in oil
3. Add the onion and garlic and sauté for about 5 minutes, then drain the fat.
4. Transfer to a slow cooker. Add the remaining ingredients, (except the beans) cover, and cook on HIGH setting for 6-8 hours. Stir occasionally, and add more water (or broth or beer) during cooking if necessary to achieve desired sauce texture. Add the beans during the last hour.
5. Serve with warm tortillas
Makes 4 to 6 servings.