Yucatan Pork Stew With Bacon And Cauliflower Recipes

YUCATAN PORK STEW WITH BACON AND CAULIFLOWER

Yucatan Pork Stew With Bacon and Cauliflower image

A hearty stick-to-the-ribs stew from the North Country chock full of pork, bacon and cauliflower served in deep bowls with plenty of bread for dunking..

Provided by greenmstystars

Categories Sauces

Time 2h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

Ingredients

6 thick-cut strips bacon, cut crosswise into 1-inch wide strips
4 lbs trimmed boneless pork shoulder, cut into 2-inch pieces
2 teaspoons salt and 1 tsp fresh ground pepper
2 large onions, cut into 1/2-inch pieces
8 garlic cloves, smashed
1 jalapeno, seeded and sliced
2 bay leaves
1 pinch ground cloves
6 cups chicken broth
2 lbs cauliflower, broken into chunks
4 ounces feta cheese, crumbled
2 tablespoons chopped cilantro

Steps:

In a very large heavy stew pot, cook the bacon over medium heat until fat is rendered. Scoop out bacon and transfer to a deep bowl, leaving rendered fat behind.
Season the pork with salt and black pepper and add half of it to the casserole. Cook over medium-high heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to the bowl with the bacon. Brown the remaining pork.
Return all of the pork and bacon to the casserole along with any accumulated juices. Stir in the onions, garlic, jalapeno, bay leaves, cloves, and chicken broth; season with salt and pepper to taste and bring to a boil. Add the Ragu, nestling the pork into the sauce. Cover and cook over low heat until the pork is very tender, about 2 hours. Discard the bay leaves, add the cauliflower, bring to a simmer and cook 10 minutes. Stir in the Feta cheese and cilantro.

Nutrition Facts : Calories 720.7, Fat 53.2, SaturatedFat 19.4, Cholesterol 178.7, Sodium 968.6, Carbohydrate 12, Fiber 3.2, Sugar 5, Protein 47.3

BACON CAULIFLOWER SAUTé

Bacon Cauliflower Sauté image

Cauliflower sautéed with bacon, wine and Swanson® Chicken Broth for the perfect side dish.

Provided by Elizabeth

Categories Trusted Brands: Recipes and Tips Swanson®

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

3 slices thick-cut bacon, diced
1 tablespoon olive oil
1 large head cauliflower, cut into bite-size pieces
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 large clove garlic, minced
½ cup white wine
½ cup Swanson® Chicken Broth
¾ teaspoon chopped fresh thyme

Steps:

Place diced bacon in cold saute pan; turn on heat to medium-high. Cook bacon until fat is rendered and bacon is crispy, about 10 minutes. Remove bacon from pan; drain on paper towels.
Heat olive oil in the same pan over medium-high heat. Saute cauliflower until it begins to brown, about 10 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 30 seconds.
Stir in wine, Swanson® Chicken Broth, and thyme; bring mixture to a boil. Reduce the temperature to medium and continue to simmer, stirring occasionally, until cauliflower begins to soften and liquid has almost completely evaporated, about 12 minutes.
Stir in the reserved bacon and adjust seasoning to taste. Serve immediately!

Nutrition Facts : Calories 148.4 calories, Carbohydrate 12.8 g, Cholesterol 8.1 mg, Fat 6.5 g, Fiber 5.4 g, Protein 6.9 g, SaturatedFat 1.4 g, Sodium 820.9 mg, Sugar 5.5 g

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