Greeting from the Top O' the World

Well, perhaps not the top of the world, but at 8000 ft it is a fair sight higher than much of America.

Ed and I arrived at the cabin Wednesday evening, just in time to catch sight of a couple of elk in the falling twilight of a warm spring evening.  Fair temperatures turned chilly on Thursday as old man winter took a last swipe at the mountain before retreating to the northern peaks and what better way to cut through the chill than a hearty winter stew.

This is our stove top pork stew.  It's not unhealthy- the pork I use is a loin roast trimmed of fat, but it does have potatoes and carrots which contribute carbs.  Also, I use pork gravy from a jar that probably has more sodium than I would choose.  On the plus side it is one of those easy, hearty meals that nourishes the soul and in spite of ongoing modifications, it never fails to please.

I've tried both browning the pork in an all metal skillet and de-glazing the pan with wine, and browning it in the non-stick dutch oven before adding the other ingredients.  Both produce a nice stew and the differences aren't noticeable. The carrots were a latter addition that is quite favorable.  If you're rushing things, try steaming the carrots while you brown the pork.  The green bean are good either fresh or frozen.  The tomatoes are optional.  Its good both with and without and it is also good with a can of Rotel instead of the tomatoes.

This is a dish that can sit on the stove for an hour or more if necessary, so it is a good one for nights when you expect guests will show up late for dinner. Makes 4 hearty servings.

Skillet Pork Stew

1 lb boneless pork loin, cut into 1/2 pieces
1 medium onion, coarsely chopped
2 cloves garlic, crushed
1 C diced carrots
2 12 oz jars pork gravy.  Packages of pork gravy work too, but you may want to deglaze for skillet drippings if you use them
2 T ketchup
8 small unpeeled red potatoes, cut into fourths.
1 C fresh or frozen green beans
Optional, 1 14 oz can of chunky tomatoes, drained

 Brown the pork over medium high heat in a large skillet or dutch oven.  Reduce to medium and add onion and garlic, cooking until onions are translucent.  If you didn't use non-stick cookware, de-glaze the pan with 1/4 C red wine, stirring to remove browned bits.  Add carrots, gravy, ketchup, potatoes.  Cover and cook 20 minutes.  Stir in beans and tomatoes if using them.  Cook 5-10 minutes more, until vegetables are tender.

 Ed likes Chipotle Tabasco with it.  Biscuits are are also a good side.