Green Tomato Stew Food

GREEN TOMATO STEW WITH PORK LOIN

Steps:

• Preheat oven to 225°F (107°C).
• Heat olive oil in a small saucepan over medium-low heat and cook onions until they are tender and just beginning to brown, about 8-10 minutes, stirring occasionally to keep them from burning. Add shallot and garlic and cook for 1 minute, stirring constantly. Remove from heat.
• Heat a Dutch oven over medium-high flame and sear pork cubes on all sides. Remove pork from Dutch oven and pour in white wine. Lower heat to medium-low and cook for 1 minute, scraping up all the good meaty bits on the bottom with a spatula.
• Pour cooked onions and seared pork into white wine, then add tomatoes, chicken stock, bay leaf, sage, marjoram, salt and pepper. Cover Dutch oven and slide it into the oven. Cook for 3 to 5 hours, depending on how long you've got, stirring well once every hour. The longer the stew cooks, the more tender the pork will be. If necessary, add a little water or stock here and there, in 1/2 cup increments, to keep the stew from burning.
• Serve hot, topped with freshly chopped parsley, or freeze for up to four months.

GREEN TOMATO STEW

Steps:

• Brown beef in oil.
• Add onion and chilies and saute 5 minutes.
• Add squash, tomatoes and corn.
• Simmer, uncovered over low heat for 30 minutes.

GREEN BEAN AND TOMATO STEW

Steps:

• Cut the green beans into 2 inch long pieces.
• In a large saucepan over high heat, bring the beans, water and pepper to a boil. Reduce heat to low, cover and simmer for 10 minutes.
• Add the tomatoes, thyme and half the green onions. Cover and simmer for another 5-7 minutes, until the tomatoes and beans are very tender.
• Top each serving with remaining green onions and serve.

BEEF, GREEN CHILI AND TOMATO STEW

Steps:

• In a Dutch oven, heat oil over medium heat until hot.
• Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
• In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
• Stir in the garlic and cook for one more minute.
• Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce.
• Season with salt and pepper to taste.
• Bring to a boil and reduce heat.
• Simmer, partially covered, for 2 1/2 hours or until meat is tender.

TOMATO GREEN BEAN STEW

Steps:

• Saute the onion in the olive oil.
• add the garlic, and when the onions are soft, add the green beans, tomato paste, and the fresh tomato, finely diced or crushed.
• Add 1/2 cup water.
• Simmer until the beans have absorbed the stew and are soft.
• Then add the hot red pepper powder, salt and adjust the spices (parsley) to taste.
• Pour this stew over a bowl of hot rice or cous-cous.