Mexican Entree
FIESTA STEW
INGREDIENTS
4 THIN boneless pork loin chops
2 avocados
1 jalapeno pepper
½ onion
2 tablespoons fresh cilantro
1 tablespoon lime juice
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup diced tomatoes
10 ounces queso quesadilla jalapeno (queso = cheese)
½ cup Crema Mexicana (sour cream)
¼ cup grated Four Mexican cheeses
¼ cup water
½ teaspoon cumin
¼ teaspoon cayenne
1 teaspoon red pepper flakes
SPECIAL UTENSILS
cooking scissors
Dutch oven
PREPARATION
Cut each thin pork loin into ½ inch squares. It is easier to do all this cutting with kitchen scissors than with a knife.
Mash the avocados thoroughly with a fork. (Make sure avocados are soft to the touch.) Ruthlessly remove stem and seeds from jalapeno pepper. Mince jalapeno pepper, onion, and cilantro. Crumble the queso quesadilla jalapeno. (There are no known tongue twisters that use the word, jalapeno.)
Add all ingredients to Dutch oven. Blend completely with fork or whisk. Cook stew on low heat for about 15-to-20 minutes. Stir occasionally. Cheeses should be completely melted.
TIDBITS
1) Pigs were first domesticated around 5,000 BC.
2) But beer was first brewed about 9,500 BC. Go, beer!
3) But it wasn’t until the last part of the twentieth century that packages of pork rinds AND six packs of beer were available in convenience stores.
4) At one time, some peoples used pig bones as weapons.
5) These civilizations lost out to ones using bronze swords.
6) Can you imagine Achilles and Hector fighting each other with pig knuckles?
7) Finally, pork’s myoglobin content is lower than beef’s.
8) I have no idea what that means.
– Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
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