Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Saturday, February 16, 2013

Stewed Tomatoes and Green Chilies With Pork Over Cheesy Polenta

Here's another dish to use up that leftover pork from the pork shoulder we cooked in the slow cooker (posted 2 days ago).  My husband and kids LOVED this.  You should definitely try it.  And it is so easy to make.  Why is it green planet eating?  Because by using up leftovers, instead of throwing food away, you are conserving resources.  Feel good about it.  It saves money, too.  The pork shoulder used in the slow-cooker pork is an economical cut of meat, because it is very fatty.  The 9 lb. shoulder cost about $15, and this is the fourth meal made from it--and there is still more meat leftover for additional meals!

2 cups chicken broth
1 cup water
1 cup polenta or coarse corn meal
sea salt to taste
1/4 cup grated cheddar cheese
1/4 cup grated monterey jack cheese

1 can stewed tomatoes
1 can green chilies
2 - 3 cups leftover pork

Put broth and water in saucepan and bring to a boil.  Add polenta and stir until there are no lumps.  Cover pan and simmer polenta for approximately 30 minutes, stirring frequently and vigorously so that polenta does not stick to pan.  When polenta is thick and creamy, add grated cheese.

Meanwhile, heat stewed tomatoes and green chilies in another saucepan, using wooden spoon to break up tomatoes.  Add pork and heat to a simmer.  Add salt and pepper to taste.  Serve stewed tomatoes and pork over cheesy polenta.

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