I wish I could say I’m a planner, but I’m not. When everyone else is plotting out their new year on color-coded calendars (shout out to Kay who blocks out 10-11 am EVERY DAY for Price is Right!) and recording their calligraphy dreams in pretty bullet journals, I’m just gawking from the sidelines. I do make the effort to buy a new day planner each year, but if history serves, sometime around January 20th or so I forget it exists.
So the chances of me being much of a meal planner? Not so high. It’s not unusual to find me helplessly in front of the fridge (darn that awful buzzer that warns you the doors have been open too long!) scanning the crammed shelves for things that could make a meal. Or forget a meal- even one dish that could be edible. I could give you a long list of things I’ve tried that don’t work (cucumbers, pasta and pepperoni were not a winner, y’all), but it’s probably more useful to share the things that did.
Here’s a good one. Really good.
Jim said I could market it which is pretty high praise since he also is the one who experienced the cucumber/pepperoni thing.
Pork (or Chicken) Chili Stew
Luann at Hobnob Kitchen
2 c. cooked pork (or chicken) cut into bite sized pieces
½ yellow bell pepper, chopped
½ red bell pepper, chopped
½ medium white onion, chopped
2 cloves garlic, minced
1 T ground green chili seasoning
1T ground red chili seasoning
1 T. Better than Bouillon (chicken flavor)
Approximately 3 cups chicken broth (low sodium)
1 15 oz. can whole tomatoes, undrained, and roughly cut
1 15 oz. Ranchero (or Mexican style or most any kind) beans, undrained
2 cups fresh spinach leaves
Heat about 3 T. of oil in a Dutch oven. On medium heat saute the peppers, onion and garlic until slightly translucent. Add the green and red chili seasoning along with the Better than Bouillon and saute another 2-3 minutes.
Add the pork (or chicken) and stir well, sautéing another 3-4 minutes. Add the tomatoes, beans, and spinach, stirring well. Add the chicken broth.
Boil for about 10 minutes on low. Taste, and add salt and pepper to taste.
Serve with cornbread.