Dr. Atkins’ Steak and Barbecue Sauce (and copies of the Original book)

One quick note about getting copies of Dr. Atkins’ original book: I noticed, when updating my Amazon store (look over there) there are a lot more copies of the book available. I have listed the 1972, 1980, 1984, and 1990 publishing dates. I think up until the 1990 version, they are roughly the same.

Judith, this is the closest thing I could find to a barbecue sauce recipe from my books.

Steak Sauce
11 Tablespoons

1/2 cup Hunt’s Tomato Puree (sauce)
1/4 cup water
5 teaspoons distilled vinegar
1/4 teaspoon orange extract
1/8 teaspoon salt
1 small clove garlic, crushed
1 teaspoon grated onion
1/2 teaspoon Maggi Seasoning
20 drops of Tabasco sauce

Blend and refrigerate until serving time.

WAIT! I found it (I think). It was included in a Barbecued Spareribs recipe!

Dr. Atkins Barbecue Sauce

1/4 cup chopped onions
1 Tablespoon bacon drippings
1/4 teaspoon garlic powder
1/2 cup water
1/8 cup lemon juice
2 Tablespoons tarragon vinegar
1 Tablespoon Lee & Perrins Worcestershire Sauce
3 Tablespoons brown Sugar Twin
1 cup Hunt’s tomato juice
3 Tablespoons of soy sauce (how funny, the note says this can be purchased in a health food store)
1/4 teaspoon paprika
1 Tablespoon Gold Seal cocktail sherry (optional)

Saute the onion in bacon drippings until brown, add garlic powder and cook 1 minute. Add remaining ingredients and simmer for 25 minutes.

Badische Schaeufele (Pork Shoulders)

http://germanfoods.org/recipes/badische-schauefele-pork-shoulders/

Badische Schaeufele (Pork Shoulders)

Ingredients:

1 ¾ lb smoked pork shoulder
1 medium yellow onion
6 cloves
2 bay leaves
2 garlic cloves
6 juniper berries (crushed)
2 1/8 cups dry red wine
6 1/3 cups cold water
2 lemon slices
1 lb carrots, leeks, and celery
1 tbsp white peppercorns

Barbazza con Sagrantino & Salvia

http://www.italianfoodforever.com/2013/07/barbazza-con-sagrantino-salvia/

Barbazza con Sagrantino & Salvia

Ingredients:

1 Tablespoon Olive Oil
20 Strips Pancetta
3/4 Cup Dry Red Wine
10 Large Fresh Sage Leaves

Grilled Pork Chops with Garlic Lime Sauce

http://www.epicurious.com/recipes/food/views/grilled-pork-chops-with-garlic-lime-sauce-238938

Grilled Pork Chops with Garlic Lime Sauce

Ingredients

1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops

Grilled Lemon-Parsley Veal Chops

http://www.epicurious.com/recipes/food/views/grilled-lemon-parsley-veal-chops-108450

Grilled Lemon-Parsley Veal Chops

Veal

1/2 cup olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick

Topping

3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic

Baked Parmesan Mushrooms

So, while I was at the store, I saw a huge vegetable bag of mushrooms on sale (and they have a few days until they turn completely brown and gross).  What I wanted was a recipe that I could just throw into the oven and be done with it.  I think I found it.  See, my husband is currently on a restricted diet and while he was away, I cooked for myself.  Well, I have two (out of the three in the package) cooked pork chops that I need to do something with.  I’m going to slice the pork chops thinly, and toss them in with the mushrooms here.  For anyone new to my blog, I post the link to the recipe and the ingredients.  You have to go to the web site to see the instructions.

Baked Parmesan Mushrooms http://damndelicious.net/2014/03/26/baked-parmesan-mushrooms/

Ingredients

1 1/2 pounds cremini mushrooms, thinly sliced (Brenda’s note: I’ll probably not be slicing, just making them smaller, like cut into quarters)
3 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
3 cloves garlic, minced
2 teaspoons dried thyme
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Sausage al Pesto Putanesca

Crispy Skin Slow Roasted Pork Shoulder

So, when we went shopping yesterday, we spied Pork Shoulder Picnic roasts on sale for .99 cents per pound. I’ve never cooked one and knew that Google would once again come to the rescue. I found this and I knew this would be my cooking method because look at that crispy goodness. I’ll just be using my standard seasoning (Pappy’s).


http://www.ruled.me/crispy-skin-slow-roasted-pork-shoulder/

The Preparation

8 lbs. Pork Shoulder
3 1/2 tbsp. Salt
2 tsp. Oregano
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder

Kale Stew with Smoked Meat and Sausages

http://germanfoods.org/recipes/kale-stew-with-smoked-meat-and-sausages/

Kale Stew with Smoked Meat and Sausages

Ingredients
2 1/2 – 3 lbs of kale, washed, stems and ribs removed
2 tablespoons vegetable oil
2 medium yellow onions, peeled and chopped
2 tablespoons rolled oats
1 lb smoked pork loin or Kassler (pork neck will work)
1 Pinkelwurst or other smoked boiling sausage, such as kielbasa
2 smoked boiling sausages
Salt and freshly milled black pepper
Generous pinch of ground nutmeg

(Simon’s note: Smoked pork loin or neck might be available from a local German specialty shop, or from an Amish farm stall – and the neck is cheaper. Pinkelwurst is made from pork, beef, oats and onions, so don’t be surprised if you do not see it anywhere and need to substitute kielbasi. We’re using smoked kielbasa, smoked bratwurst, and bacon knackwurst.)

Bacon-wrapped Pork Loin with Hatch Green Chile Stuffing

The first sentence of this post says it all: “It seems that lately I have two main criteria when deciding what to cook: 1. Can I wrap it in bacon? and 2. Can I stuff a bunch of other tasty ingredients inside?”

https://zenofbbq.wordpress.com/2012/09/07/bacon-wrapped-pork-loin-with-hatch-green-chile-stuffing/

She doesn’t really write out a recipe for this. They are:

3 lb. pork tenderloin
2 cups chopped roasted chiles (freshly roasted or you can use canned)
1 small to medium onion, diced and sauteed (optional)
Grated cheddar cheese (looks like maybe 1/2 cup-ish)
Bacon (enough to cover the meat roll … she uses 13 pieces for hers)

Skewers for a Party

Follow the link for an article and recipes for Garlic Shrimp Brochettes, Red Chile Pork Brochettes, Coconut Curry Chicken Skewers!

http://www.nytimes.com/2014/08/20/dining/skewers-for-a-party.html?ref=dining&_r=0

 

Colombian-Style Roasted Pork Leg – Pernil Asado Colombiano

They had me at beer!  lol  I no longer drink a full beer but do love to cook with (and occasionally steal a sip of) good beer.

http://www.mycolombianrecipes.com/pernil-asado-colombiano-colombian-style-roasted-pork-leg

Ingredients

    1 (10 to 12 pounds) bone-in pork leg
    8 scallions, chopped
    1 red bell pepper, diced
    1 large white onion, diced
    10 garlic cloves, crushed
    3 tablespoons of ground cumin
    2 tablespoon of white vinegar
    Salt and pepper, to your taste
    6 cups of dark beer
    1 tablespoons of ground achiote

Garlic-Roasted Pork Shoulder

Ingredients
1 head garlic, cloves peeled
2 tablespoons plus 1 teaspoon kosher salt, divided
1 1/2 tablespoons dried oregano
2 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice
1 (7- to 7 1/2-pound) bone-in pork shoulder with skin

Accompaniment: lime wedges

Five Spice Pork Rillettes

Five Spice Pork Rillettes

Ingredients
3 garlic cloves
1 teaspoon Chinese five-spice powder
1 tablespoon plus 1/2 teaspoon kosher salt, divided
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
1 pound skinless pork fatback (not salted), cut into 1/2-inch pieces
5 flat-leaf parsley sprigs
1 Turkish or 1/2 California bay leaf
5 scallions, 3 halved crosswise and 2 finely chopped
2 cups water
1/3 cup plus 1 tablespoon dry Sherry, divided
1 medium carrot, finely chopped

Equipment:
cheesecloth
kitchen string
a 4-cup terrine or crock

Basic Pork or Wild Boar Salami

http://honest-food.net/2014/08/07/basic-salami-recipe/

And one more I’m posting to both blogs. I have always preferred making things from scratch. I love learning new techniques and, if I like them, I keep doing them. If not, well, at least I know how to do it. This is one thing I have not done yet: make my own salami but would love to. I have recipes (if I recall correctly) for bear and elk sausage, also (I’m pretty sure they are on my Sustainablehome blog). If not, I will find some to share.

Cevapi – Minced Meat Kebabs

http://www.visit-bosniaherzegovina.com/FoodandDrink/Recipes.aspx

1 tbsp lard or butter
1/2 yellow onion, finely chopped
1 garlic clove, finely chopped
1 lb lean lamb
1 lb lean beef
1 egg white, lightly beaten
1tbsp sweet paprika
2 tbsp onions, finely chopped

Pljeskavica

Mixed ground meat patties (for anyone new, I only post a link and ingredients. For instructions, please go to the main website).

http://www.primalgrill.org/recipe_details.asp?RecipeID=173&EpisodeID=40

Ingredients:
12 ounces ground beef, preferably ground chuck (not too lean,about 20 percent fat is ideal)
12 ounces ground pork or veal (or substitute more ground beef)
2 cloves garlic, minced
1 medium onion, minced (about 1 cup)
1 to 3 serrano peppers, stemmed, seeded, and minced (for hotter pljeskavica leave the seeds in), or 1 tablespoon hot pepper flakes
1/4 cup finely chopped flat-leaf parsley
1-1/2 teaspoons coarse salt (kosher or sea), or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste

Raznjici – Veal And Pork Kebabs

Time to catch up on my posting (I’ve been learning Adobe “In Design” and my head is swimming).

https://www.inkling.com/read/professional-chef-cia-9th/chapter-17/pork-and-veal-skewers-raznjici

Marinade
4 fl oz/120 mL lemon juice
4 fl oz/120 mL vegetable oil
4 oz/113 g sliced onion
1¾ oz/50 g thinly sliced garlic
2 tbsp/6 g chopped parsley
2 lb/907 g boneless veal top round, cut into 1½-in/4-cm cubes
2 lb/907 g boneless pork loin, cut into 1½-in/4-cm cubes
1 tbsp/10 g salt
1½ tsp/3 g ground black pepper

Garnish
12 oz/340 g thinly sliced onion
20 fl oz/600 mL Dill Sauce (recipe follows)

Dill Sauce

Makes 32 fl oz/960 mL

24 fl oz/720 mL Chicken Velouté
8 fl oz/240 mL sour cream
3 tbsp/9 g chopped dill
Salt, as needed
Ground black pepper, as needed

And here’s a link for making Velouté (I would think any thickener of choice would suffice):
http://stellaculinary.com/blog/how-make-sauce-veloute-and-its-derivatives

Chipotle Pork Cheeseburgers

http://www.epicurious.com/articlesguides/howtocook/dishes/burgerrecipes/recipes/food/views/Chipotle-Pork-Cheeseburgers-353670

1 pound ground pork (not lean)
2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
2 garlic cloves, forced through a garlic press
4 slices Muenster cheese
1/4 cup mayonnaise
1 large tomatillo (1/4 pound), husked and rinsed, then sliced
1/2 small avocado, sliced
1/2 cup cilantro sprigs

Pork Heart and Liver Results

So, I made the liver recipe and the first heart recipe (from Mark’s Daily Apple) from this post.  The results?  Well, the liver was tasty.  I used our deep fat fryer and have TONS!  I had no idea they were so large!  If it hadn’t been frozen already, I would have just used part of the liver and frozen the rest.  The sauce, on the other hand, was too … soy sauce-y.  I think it would have been better with tomato paste instead of ketchup (or something … it’s almost like the sauce needed to be sweeter to counteract the mineral taste of the liver).

Now for the heart.  I loved the texture.  I did it just like the recipe said and the flavor was just “blah”.  BUT mixed with the sauce from the liver and it was brilliant!  🙂  I keep making my mom be my guinea pig.  She gets to try them today, which I expect her to just spit out.  lol  That’s pretty much par for the course with her.  She didn’t even like those almond cookies I made!  I swear, she has no imagination.

Pork Heart and Liver

Aside from chicken heart and liver, plus the occasional (as in three times in my life) beef liver I have never dealt extensively with these organ meats.  Well, I just found out yesterday that I am being gifted a fresh pig heart and liver (from someone I actually know)!  Someone purchased (and slaughtered) a pig from them but didn’t want the heart and liver and I get them!  I’m so excited!

So, this morning I’ve been scouring the internet for recipes and have narrowed it down to two for the heart and one for the liver.  I wish I could recreate the recipe for liver I had in Belgium but it was homemade and the chef (my friend’s cousin) didn’t speak English.  That was the first time I had liver that tasted just like “meat” … not grainy, mushy liver.

So, here’s the one for liver:

https://www.youtube.com/watch?v=HIzYBw61lZE

Hot Pork Liver, Sichuan Style

200 g pork liver, cut in thin slices
soy sauce for marinade
corn starch for coating

1 onion, cut in thin slices
2 tbsp red pepper, sliced
2 tsp chilli, sliced
1 cm ginger, sliced
2 cloves garlic, sliced

oil for frying

Sauce:
3 tbsp water
1 tbsp soy sauce
1 tbps ketchup
1 tsp salt
1 tsp corn starch

1 tsp szechuan pepper, or crushed black pepper corn

And these are the two pork heart recipes I’ve found:

http://www.marksdailyapple.com/slow-cooked-heart-on-fire-with-creamed-kale/#axzz2xdUdynO6

1-2 hearts
2 chopped carrots
3 chopped celery hearts
1 chopped onion
2-3 (depending of size) chopped garlic cloves
3 chopped jalapenos (de-seeded to tame the spiciness)
3/4 cup coconut flakes
1 teaspoon cayenne powder
1 teaspoon chilli powder
1 teaspoon red pepper
1 teaspoon smoked paprika
1/2 teaspoon allspice
1/2 teaspoon cloves
2 teaspoons cilantro flakes (or 1-2 tablespoons finely chopped fresh cilantro)
1 large bunch of kale, sliced
1/2 can of coconut milk

And this one: http://www.tastingportugal.com/stewed-pigs-heart/

1 Pig’s heart
1 large onion
1 large tomato
2 garlic cloves
2 bay leaves
5 Tbsp of Olive Oil
5 Tbsp of water or white wine
Salt
Pepper

I’m not sure which one I’ll do for the heart (probably the second, since it is simpler) but I’ll let you know. Do you have a favorite recipe for these organ meats?

Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops)

I have no idea where this recipe originates (aside from the German title). I Googled and could not find an original posting/link (if you know of one, please let me know. The copy I received via email had a picture attached which linked back to a German website but NOT the recipe and the recipe was no where to be found there). So, here’s a basic link I found.

http://www.brooksideoflivonia.org/CDCookbook/Cookbooks/German.htm#Rezept297

6 each Pork Chops
1 each Garlic Clove; Minced
1 teaspoon Caraway Seeds; Crushed
2 teaspoon Hungarian Paprika; Mild *
½ teaspoon Salt
1 Pepper; As Desired
1 cub White Wine; Dry
1 cub Sour Cream (Optional)

Product Review – Lowrey’s Bacon Curls

My mom is a Dollar Store fanatic.  She’s always shopping at this one or that one and gets all excited when a new one shows up.  We eat very specific foods (as you can imagine) so I don’t really shop at those stores (if we ate nothing but cereal and crackers, we’d save tons of money at those stores).  Anyway, she insisted I try Dollar General (a whole mess of them have popped up all over town).  So I went and look what I found!  I had no idea these things even existed!  It’s pork rinds that you cook in the microwave, like pop corn.  For $1/bag, it couldn’t hurt to try one.

So, after sitting there for about a week, hubby decides it’s time to try them.  He puts it in the microwave (which has always been too small for all things cooked in bags like this) and they ended up a little burned.  We open up the bag and taste.  OMG!  It’s amazing how good these were!  It’s like the difference between eating freshly popped pop corn and eating pre-popped pop corn in a bag.  It was night and day (even better than the ones I buy at the Mexican market in the deli section).

Oberto is a pretty big brand here in California so I have no idea where else in the country they are but … they have a website you can order from!  AND they even have a “Hot and Spicy” variety (which I will definitely search for).  PLUS, these are perfect food storage items for us low carbers!  Can you tell I’m excited?

Here’s the link to the original (it’s only $16.99 for a case of 18 … have no idea how much shipping would be):

http://store.oberto.com/product/Lowrey_s_Original_Microwave_Pork_Rinds_175_oz/974.aspx

AND here’s the Hot and Spicy (same price):

http://store.oberto.com/product/Lowrey_s_Hot___Spicy_Microwave_Pork_Rinds_175_oz/975.aspx

Spanish Chilindron Stew and Sardinian Hare Stew

Look, two stews that doesn’t require a roux!

http://honest-food.net/2011/10/02/spanish-chilindron-stew/

Spanish Chilindron Stew

3 pounds chicken, pheasant, lamb, venison or rabbit, in serving pieces
2 large onions, sliced in half-moons
10 cloves chopped garlic
2 tablespoons sweet paprika
1 tablespoon hot paprika
1 jar (15 ounces or so) or 5 roasted red sweet peppers, chopped
1 cup crushed tomatoes
2 cups red or white wine
Stock if needed (chicken or beef or whatever goes with your choice of meat)
1/2 cup diced cured meat: Bacon, pancetta, ham, etc.
1 tablespoon chopped fresh rosemary
4 bay leaves
1/2 cup chopped fresh parsley
1/4 cup olive oil
Salt and pepper
Large handful of dried mushrooms (optional)

http://honest-food.net/2010/02/11/hare-stew-hard-times/

SARDINIAN HARE STEW

8 rabbit legs or hare legs, or 8 chicken thighs
4 tablespoons olive oil
1/2 cup chopped parsley, plus another 1/4 cup
5 chopped garlic cloves
1 chopped onion
8 tablespoons capers
Large pinch saffron
1 cup warm water
1/4 cup high quality red wine vinegar
Salt

Ardennes Pate

I love pate (it’s my favorite way to eat liver). This recipe, while it takes a while, sounds fantastic and well worth the wait! I would end up leaving out the brandy, since I don’t have any.

http://www.instructables.com/id/Homemade-Ardennes-pate/

equal amounts of pork fillet, pork liver and pork fat (belly fat) in this case 250 grams of each
an egg
100 ml of cream
4 tbsp of brandy
2 tsp of peppercorns
2 shallots
2 cloves of garlic
2 cloves
2 tsp of thyme
pepper and salt
40 grams of butter
150 grams of cooked ham

Danish Ribbensteg (Crispy Skin Pork Roast) Recipe

O.k. Look at that picture.  Now click the photo to get the recipe.  My mouth began to water as soon as I saw it!

image1

The Food Lab: How To Make Tacos Al Pastor At Home

Now, I love shawarma.  The first one I had was in London and from that point on that’s all I wanted to eat (seriously.  The only “English” food I ate over there was fish and chips, once.  It was soggy and flavorless).  Well, now, I see this.  I didn’t know what the spits of meaty goodness were called (I just stumbled on the name Pastor) so I didn’t know what to search for.  Well, I found an awesome-looking cooking method we can try at home!  I can’t wait for more meat!

http://www.seriouseats.com/2013/05/food-lab-tacos-al-pastor.html

Transylvania Goulash

If you like sauerkraut, you will love this!  There are 6 grams of carbohydrates per cup of sauerkraut and 10 grams per medium onion.  You could cut down the amount of onions and still have a tasty, low carb dinner!  Also, I saw two other recipes, one with beef and one with pork so this can be pretty versatile.

http://www.cooks.com/recipe/n51sj6gw/transylvania-goulash.html

Please go to the above link for instructions.

2 lbs. boneless veal shoulder
6 med. onions, chopped
1/4 c. snipped fresh dill or 1 tsp. ground dill seed
1 clove garlic, minced
1 tsp. caraway seeds (Only if you like it.)
1 T. salt (Use 1 tsp & add more near the end…to taste.)
1-1/2 cans condensed beef bouillon, undiluted
4 tsp. paprika
1 (1 lb., 11 oz.) can sauerkraut, drained
2 pts. sour cream

Carnitas

Is it my imagination or am I wrong? I could have sworn I posted how I make carnitas! I searched and searched both blogs (and Lord knows it is like pulling teeth to find anything on Facebook if you posted something more than a week ago) and I can’t find it. I’m shocked! Well, here it is. I originally was making it closer to original (frying the meat in lard first) but one of hubby’s co-workers said we were working too hard. So, now this is how I make carnitas. I make up a whole bunch and, if we don’t eat it all within a couple of meals, I throw the excess in the freezer (if it’s a lot, I portion them out in sandwich bags then store those in a freezer bag).

  • Pork Butt roast
  • Chicken broth
  • Maybe salt and pepper

Pre-heat your oven to 350 degrees F. Remove the massive amounts of fat (you can throw that into the freezer until you have enough to render for lard). Don’t remove all of it, just enough so you won’t end up eating nothing but a gob of fat. Cut the meat into cubes and place in a 13×9 baking dish. Put enough chicken broth in the pan to barely cover the meat. Cover with foil, place in oven and bake for at least an hour and a half (when the meat can be broken with a fork, move onto the next step. Turn your broiler on, remove the foil, and place the pan beneath the broiler. Leave there until the liquid has reduced and the meat is crispy (the best I ever made was when I forgot it until just before it burned). Break up with a fork (or don’t). Season with salt and pepper if it’s needed (we tried seasoning the meat like usual, with Pappy’s or Taco Seasoning and it was too much. This is much better simply seasoned).

That’s it! What is my favorite way to eat this now that I don’t eat tortillas? In a bowl with some shredded cheese, a tablespoon (or two) of sour cream and a tablespoon of well-flavored lower-carb salsa (my current favorite is Del Real Salsa de Molcajete Roja (btw, that’s the same company that makes heat and serve carnitas).

Burmese Pork Curry

Take a look at this recipe! I already have cubed pork roast in the freezer and after listening (again) to a radio interview about the medical benefits of turmeric, I’m on a mission to try to incorporate it into my diet (I bought a pound of it at an Indian market for a skin care experiment which didn’t work). Just don’t serve with rice and it’s amazingly low in carbs!

http://theasiangrandmotherscookbook.com/2007/10/09/burmese-pork-curry/

Please go to the above link for instructions.

2 pounds boneless pork (I used pork butt), trimmed and cut into one-inch cubes

2 teaspoons turmeric powder

1 tablespoon fish sauce (No fish sauce for me, so probably just add a little more soy)

1 tablespoon light soy sauce

1 tablespoon chopped garlic (about 3-4 cloves)

1 tablespoon grated ginger root (two-inches peeled and grated)

1/4 cup canola oil (I have attitude about Canola, so I’ll probably use olive oil)

2 medium onions, diced (about 2 cups)

2 tablespoons paprika powder

Cilantro leaves to garnish

Chili Verde

Aside from making carnitas, this is the other thing we do with pork butt.  When I grabbed a can of green enchilada sauce, I made the mistake (?) of reading the ingredients:

Water, Green Chiles, Green Tomatoes, Vinegar, Modified Food Starch, Salt, Soybean Oil, Garlic, Sugar, Spices, Dry Onion, Monosodium Glutamate, Onion Powder, Hydrolyzed Soy Protein, Corn Starch, Textured Soya Protein (Soy Flour, Hydrogenated Vegetable Oil, Salt, Nat & Art. Flavors), Natural & Artificial Flavors, Colors (Annatto, Fd&C Yellow #5 and 6), Yeast Extract, Calcium Silicate (Anticaking Agent), Garlic Powder, Disodium Inosinate and Guanylate), Citric Acid. Contains:Soy.

So, we made our own. It was basically this recipe for the sauce but without bell peppers. It was just a hodge podge of peppers we bought at the market. We roasted everything on the barbecue (for the sauce), peeled, then pureed. We didn’t add chicken broth, just a little salt.

So, here’s someone who actually wrote a real recipe for this (this version has 9 grams carbs per serving so keep in mind that they actually think there are 20 servings in this). I eat mine in a bowl with a teaspoon of sour cream, grated cheese, chopped onion and cilantro on top.

Authentic Chili Verde (Pork and Green Tomatillo Stew)

Please go to the above link for directions.

6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaf, coarsely chopped