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Dutch Hot Pot
2 lb Boneless pork shoulder; cube
1/4 c Flour
1 tb Salt
1 ts Thyme; crumbled
1 ts Coriander seeds; crushed
1/4 ts Pepper
1 lb Kidney beans (canned)
4 md Potatoes; 1/4" slices
4 md Onions; sliced
8 Carrots; 4 " pcs
2 tb Margarine
Trim excess fat from pork. Shake cubes, part at a time, with flour in a plastic bag to coat well. 2. Mix salt, thyme, coriander seeds and pepper in a cup; reserve. 3. Drain liquid from kidney beans into a 2 cup measure; add boiling water to make 1-1/2 cups. 4. Layer vegetables and meat into a slow cooker this way; Half each of potatoes, onions, pork, kidney beans and carrots, sprinkling each layer lightly with seasoning mixture. Repeat with remaining vegetables, pork and seasoning mixture for a second layer. 5. Pour liquid over; dot with butter or margarine; cover. 6. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.
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