I had country-style pork ribs thawed, so I quickly seared them and moved the pan to my slow cooker base. As I stared into the beautiful seared pork, I contemplated what else I could toss in. I started with a bit of water, just to deglaze the pot and pull up that lovely brown stuff at the bottom. I saw a potato out of the corner of my eye, so I thought, why not, toss in potatoes. I scrubbed a few, cubed them and tossed them in. Since I had meat and potatoes in the pot, onions were a natural addition. Now my true dilemma came, broth or no broth.
Broth it was.
I added a can of chicken broth, a bit of salt and pepper and two rather heaping tablespoons of freshly diced cilantro. Wow, it smelled great from that moment on and it hadn’t even begun cooking. After around hour five or so of cooking I couldn’t resist opening the lid. The smell was intoxicating. I sampled the broth, because that’s what they do on cooking programs “taste, taste, taste.” I was in heaven. The pork was tender and had already mostly fallen apart. The potatoes were half tender and half mush (trust me, this was a good thing.) At this point I added the leftover tequila cream sauce. . .
Now I know I like my food, I write this blog telling you how good my food is, that you should make it, but this was perfection, a happy accident, but still perfection. It was a pork and potato creamy stew that I will have to make again. I hope you and yours enjoy it as much as me and mine did.
Pork & Potato Stew (& Tequila Cream Sauce)
- 2 lbs country-style pork ribs
- 4 small russet potatoes; cubed
- 1 small onion; diced
- 3 cloves garlic; minced/grated
- 2 tbsp fresh cilantro; chopped
- 1-15 oz can chicken broth
- Salt/pepper to taste
- Extra virgin olive oil
- ¾-1 cup tequila cream sauce
Heat a pan on medium high heat and add the olive oil.
Once the olive oil is heated, add the pork that has been seasoned with salt and pepper.
Sear each side of the pork in the hot oil. Add the pork to the slow cooker.
Once all the pork has been added to the slow cooker, add the cubed potatoes, garlic, cilantro and broth.
Stir and add the salt and pepper to taste.
Place the lid and cook on low for 6-8 hours.
Once the pork has reached the desired tenderness, shred the meat.
Slowly stir in the tequila cream sauce.
Allow the cream sauce to heat through and serve the stew with freshly chopped cilantro as a garnish.