Serves 10 approximately
4 pork hocks or small pork shoulder roast
salt and ground pepper to taste
2-3 chicken breast, skin removed
2 or 3 onions
6-8 tbsp. browned flour, you can use Bisto gravy mix.
Instructions
Place pork hocks, salt and pepper in a saucepan, cover the hocks with water. Bring to a boil, lower the heat and simmer on the stovetop for 2 to 3 hours or until tender. Remove the hocks from the water and cool the hocks in a bowl.
Meanwhile, make 10-12 meatballs with lean ground beef. Cook meatballs in a frying pan until fully cooked. Cool until ready to use.
Strain the water used to cook the pork hocks in the saucepan, if desired. Otherwise, if the broth is fairly clear, add the chicken and onions and cook for about 30 minutes. Then add the cooked meatballs, cook another 30 minutes.
When hocks have cooled, remove the skin, bones and all the fat. The meat from the hocks will then be ready to be returned to the stew with the meatballs. Simmer another 30 minutes.
To make browned flour, put the flour in a frying pan and stir constantly over medium heat until flour turns golden. (or use Bisto gravy mix and you can skip this step). Thicken the broth by adding the browned flour mixed with a little cold water to the broth. Bring to a boil, then simmer and stir until the broth thickens. Stew is now ready to eat. Serve with potatoes and vegetables.
Variations:
You may brown the pork hocks in a frying pan before you first put them in the saucepan of water at the beginning of this recipe.
Usually this recipe is made with pork hocks. Our family likes to add chicken breasts and meatballs. Pork hock meat is very tasty and tender but needs to simmer for 2 to 3 hours or more.
There are many variations of this stew, but usually you are cooking pork and then you make a light or thick brown gravy for the sauce.
No matter who your child marries, remember they chose their partner.
Charlotte
Ingredients4 pork hocks or small pork shoulder roast
salt and ground pepper to taste
Water
1 lb lean ground beef2-3 chicken breast, skin removed
2 or 3 onions
6-8 tbsp. browned flour, you can use Bisto gravy mix.
Instructions
Place pork hocks, salt and pepper in a saucepan, cover the hocks with water. Bring to a boil, lower the heat and simmer on the stovetop for 2 to 3 hours or until tender. Remove the hocks from the water and cool the hocks in a bowl.
Meanwhile, make 10-12 meatballs with lean ground beef. Cook meatballs in a frying pan until fully cooked. Cool until ready to use.
Strain the water used to cook the pork hocks in the saucepan, if desired. Otherwise, if the broth is fairly clear, add the chicken and onions and cook for about 30 minutes. Then add the cooked meatballs, cook another 30 minutes.
When hocks have cooled, remove the skin, bones and all the fat. The meat from the hocks will then be ready to be returned to the stew with the meatballs. Simmer another 30 minutes.
To make browned flour, put the flour in a frying pan and stir constantly over medium heat until flour turns golden. (or use Bisto gravy mix and you can skip this step). Thicken the broth by adding the browned flour mixed with a little cold water to the broth. Bring to a boil, then simmer and stir until the broth thickens. Stew is now ready to eat. Serve with potatoes and vegetables.
Variations:
You may brown the pork hocks in a frying pan before you first put them in the saucepan of water at the beginning of this recipe.
Usually this recipe is made with pork hocks. Our family likes to add chicken breasts and meatballs. Pork hock meat is very tasty and tender but needs to simmer for 2 to 3 hours or more.
There are many variations of this stew, but usually you are cooking pork and then you make a light or thick brown gravy for the sauce.
No matter who your child marries, remember they chose their partner.
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