- 2 lbs. pork butt, well trimmed and cut into 1/2 inch cubes
- 1/4 c. stone-ground cornmeal
- 1 t. salt
- 1/2 t. fresh ground pepper
- 2 to 3 T. salt pork or veg. oil
- 1 medium onion diced into 1/2 inch cubes
- 1 c. carrots diced into 1/2 inch cubes
- 2 c. potatoes diced into 1/2 inch cubes
- 4 c. beef broth
Place the pork in a paper bag with cornmeal, salt and pepper. Close and shake to coat the pork.
Heat the diced salt pork or the oil in a large pot. lightly brown the coated pork cubes on all sides. Stir in the onions and saute until almost soft.
Add broth, carrots and potatoes. Simmer uncovered, over medium - low heat for about 1 hour or until vegtables are soft. If needed, add more broth. Serve immediately or chill overnite in refrigerator.
Next day skim the fat from the surface, bring to a low boil and lower the heat to simmer. Cook for about 20 minutes , stirring so bottom does not burn.
Flavor is best, if allowed to chill until next day.
Serves 4 – 6
Advertisement
