It’s not often anymore that my husband has to travel for work but when he does I still want to have enjoyable meals. This is hard enough when feeding only two people but gets even harder when trying to feed just myself. What I need are meals that are fully cooked (cause I don’t want to cook when he’s not here if I can help it) and portioned out but that will not go bad or soggy since I need food for two weeks.
My first thought was a lasagna. This keeps well and is easy enough to reheat. My next thought was breakfast sandwiches. These are simply egg and bacon sandwiched in an english muffin. I can cook the bacon ahead of time so when I want them it’s toasting the muffin and microwaving a single egg.
Out of the four meals I knew I would need (2 weeks of lunch and 2 weeks of dinner) I was half way there but I was getting stumped. Nothing was too exciting. Salads wouldn’t keep well for that long and I didn’t want it all to be heavy food. Then recently our garage freezer broke down and to fix it i had to empty it. While emptying it I took the opportunity to take stock of what I had and what I needed to get rid of. One of the things I had in there was a lot of pork loin from last fall. I was just beginning getting into seasonal cooking and ended the season with way too much pork. Since my approach to how I cook meant I wouldn’t be cooking pork until the fall I wanted to get it out of the freezer and what better time than now. This lead me to making another batch of my Pork and Roasted Tomatillo Stew. What I love about this dish is not only is it super tasty but because we pressure can it the stew is fully cooked and portioned out. It’s a true grab and go. Thankfully I even have some leftover cornbread muffins from the last time I made it. So this meal it all about getting old stuff out of the freezers!
Making the stew is pretty straightforward. The recipe calls for a can of beans but I use dried beans instead. I also didn’t precook mine as I knew not only were they going to get cooked with the stew but also pressure canned. The pressure canning time is 1 ½ hours which would be plenty for cooking my beans. If you are going to make this stew and not can it then either pre cook your beans or use a can of beans.
FOR THE STEW:
- 1 lb Tomatillos, husked and quartered
- 1 lb Roma Tomatoes, quartered
- 4 Tbsp Olive Oil, divided
- Salt and freshly ground pepper
- 3 Pork Loin, cut into ½ -inch cubes
- 1 White Onion, chopped
- 3 Garlic Cloves, minced
- 16 fl ounces Chicken Stock
- 300 Corona Beans, dried (You can use whatever bean you like)
Toppings and sides:
- Sour cream
- Hot sauce
- Jalapeño Corn Bread Muffins
Preheat the oven to 425°F. Put the tomatillos and tomatoes on a baking sheet, toss with 2 Tbsp of the oil, and season with salt and pepper. Roast for 25 minutes, stirring once. Set aside and lower the oven temperature to 350°F.
Season the pork with salt and pepper. In a large, heavy, ovenproof pot, warm 1 Tbsp of the oil over medium-high heat. In 2 batches, cook the pork until it is browned on all sides, about 5 minutes per batch. Transfer the pork to a bowl and set aside.
Add the remaining 1 Tbsp oil, the onion, and the garlic to the pot and sauté until the onion is translucent, about 5 minutes. Add the pork, tomatillos, tomatoes, broth, and beans and stir to combine.
Cover, transfer the pot to the oven, and cook for 1 ½ hours.
Season with salt and pepper and serve, topped with a dollop of sour cream. and hot sauce.
- 1 inch Headroom
- Pressure Can 1 ½ hours, 15 pounds pressure