The first blizzard of 2015 hit some in the North East with a wallop. Today New York City woke up to 8-12 inches of snow throughout the five boroughs.
Sunday evening found me prepping by getting my Pork, Bean, and Kale soup ready to throw into the slow cooker come Monday. Unfortunately I ran out the door so fast Monday morning, 6:20am-so not normal for me, I forgot to get that going. Oh well, I told myself. At least I was able to get my much needed coffee and lunch in my bag. I went into work early on Monday morning because I knew the impact the storm would have for my department at Cornell. Not to mention the multiple surgeries scheduled for today, which were safely rescheduled-not to toot my own horn-because I had the foresight to start early.
Once home and divested of my winter gear and fully thawed, because yes, I was forced once again to walk from my train stop all the way home a total for 25 very long streets (MTA bus lines cannot run in snow, ugh) I started in on my soup making.
Fortunately this was not huge pork chunks that needed simmering all day to soften. This was whatever was in the freezer-Sirloin thick cut chops and farmers sausage-and whatever was in the cupboards. An earlier conversation with the bestie reminded me I had red lentils so I swapped out the beans for lentils and there you have it, Juno Hunker Down Stew (Pork and Red Lentil) lol. I was very happy with the turn out, and I can't wait to see pics of the bestie's version. She will be using green lentils and ham hocks. Just wish we lived closer so I could taste. Hey Mel, freeze some for me, please!!
- Set the pork chops to boil in 3 quarts of water over high heat with 2 stalks of celery, ½ the onion, 2 carrots, 1 bay leaf, 4 peppercorns and 1 all spice berry. Once it boils lower heat to medium and simmer for 1 hour. Make sure you skim the junk off the top.
- Once the broth is done dice up the remaining onion, slice the celery and carrots on a bias. Heat 3tbsp of olive oil in pot over medium heat and sauté the vegetables, thyme and bay leaf, seasoned with ½ tsp salt and ½ pepper. Once the onions look translucent add ¼ tsp each, cumin, turmeric, paprika, and curry powder. Let the spices bloom about 2 minutes, then add tomato paste, mustard, Sriracha, and garlic. Cook stirring for 2 minutes more.
- Take the chops out of the broth and remove meat from bone tearing the meat up with your hands. Add to pot with diced salcichon, and stir coating meat. Add 1/2 tsp salt. Strain broth into pot, add bones and rice, simmer covered 10 minutes.
- Remove bay leaf and add the lentils. Stir gently, then simmer covered 20 minutes then uncovered for 10. Red Lentils break down so don't be alarmed. You will have a thick chunky stew.
- Stir in 1 tbsp chopped cilantro and serve with a lime wedge.