Tuesday, November 16, 2010

Curried Green Chile Pork

I just served this to friends Sunday night to great reviews. It's great leftover and doubles well.

This recipe and the one I posted for Beef Bourguignonne are variations from this free cookbook pdf download from KitchenAid. If you scroll down in the pdf, there are a bunch of great recipes after you get past some of the instructions and such.

2 1⁄2 pounds lean pork stew meat
2 tablespoons curry powder
1 tablespoon brown sugar
1 teaspoon dried thyme
3⁄4 teaspoon ground cumin
1⁄2 teaspoon salt
dash of red pepper flakes
3 cloves garlic, minced
1 tablespoon olive oil
1 large onion, coarsely chopped
1 small can of mild green chiles
1⁄2 cup chicken broth
2 tablespoons all-purpose flour
1 cup coconut milk

Place pork in Slow Cooker ceramic pot. In small bowl, combine curry powder, brown sugar, thyme, cumin, salt, and red pepper. Stir in garlic and oil until well blended. Add to pork; toss to coat evenly. Add onion, jalapeno peppers, and chicken broth. Cover and cook at HIGH 31⁄2 to 41⁄2 hours, or until pork is very tender. In small bowl, blend flour into coconut milk. Stir into pork mixture. Cover and cook at HIGH 10 to 20 minutes, or until thickened. Serve with hot cooked rice.
Yield: 6 servings (1 cup per serving).

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