Tag Archives: green cabbage

Pork and Poblano Stew

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Serves: 6 | Total Time: 5 Hours


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Hmmm…. what can i make with poblano peppers?

How about… Pork and Poblano Stew!

This tasty stew recipe is an adaptation of my Rojo Teja Stew, the only real difference being that I used poblanos in place of ancho chilis, which are just dried poblanos, and I toned down the spice by reducing the amount of dried guajilo chilis. The result is a milder stew with a meatier color.

What To Cook With Poblano Peppers

Now believe me when I say that Mark appreciates this! Although we agree on a lot of things, spiciness isn’t one of them. I love my food hot and spicy, he doesn’t handle the heat as well, so I need to keep this in mind when coming up with dinner ideas we will both enjoy.

Don’t fret, all you fellow spice lovers. Poblano peppers still add some spice to this hearty stew, just an earthier spice. And if you really want to take things to the level of fire, you still can. It’s all in how you serve this very versatile recipe.

Chili With Stew Meat

Now let me just mention that this is the best stew ever to make on a lazy Sunday afternoon. Yes, I know, it does take some time and effort to make, but try as I may to get this to work in the Instant Pot, it isn’t going to happen. Charring then stewing the peppers is key to getting the rich flavor in this stew. That amber liquid is sooooooo important, kind of like flour is to cake. 

Before you cringe at the thought of slaving away over the stove for 5 hours, though, let me assure you that this won’t be the case. Most of the time needed for this recipe is inactive cooking time – which means, you set your timer and go and do something else. Just don’t go too far away, though, because you shouldn’t leave your stove completely unattended while it works it’s magic. If you’ve got 30 minutes to spare, that is all the time you’ll actually be standing in the kitchen doing anything with your hands.

Country Stew

I garnished my pork poblano stew this time with diced avocado, lime zest and cotija cheese. You can use thinly sliced radishes and crushed oregano leaves, too, or just a dollop of sour cream with a drizzle of hot pepper sauce. Think chili garnishes – this stew really isn’t that much different than a mild chili without beans.

Which begs the question, can you add beans? 

Sure, add in those beans if you want! This stove top stew is a really nice base for all kinds of add-ins. If you live in a house divided over how spicy things should be, then this is the stew recipe to make because you can add in all the spice you want after it is already in the bowl. Just put out whatever condiments your heart desires, like my 5 Alarm Hot Pepper Sauce, and let everyone stir in the heat on their own terms.

Pork Poblano Stew

How to make pork and poblano stew:

What you’ll need:

  • 4 pork ribs with bones in
  • 1 1/2 pound beef rump roast, cut into 1 inch cubes
  • water
  • 2 tablespoons fine sea salt
  • 2 yellow onions, peeled and quartered
  • 6 garlic cloves, smashed
  • 1 (2 inch) piece ginger root, peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage, cut into small chunks and pulsed in a food processor
  • 4 poblano peppers, seeded and halved lengthwise
  • 1 dried guadjillo chili
  • 2 tablespoons vegetable oil
  • diced avocado, for garnish
  • crumbled cotija cheese, for garnish
  • lime zest, for garnish
  1. In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
Stews To Make Tonight

Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.

Making Stew
Ways To Cook Stew Meat

While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.

Things To Make With Beef Stew Meat
Dinner Ideas With Poblano Peppers
Healthy Stew Recipe
What To Cook With Poblano Peppers

Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.

What Can I Make With Poblano Peppers?
Making Poblano Pepper Stew
Stew Sauce

In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.

When The Poblano Stew Sauce Is Ready

When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 

Making Low Carb Soups And Stews


Best Stew Recipe Ever
Pork Poblano Stew
Poblano Stew
Pork and Poblano Stew Recipe

Pork and Poblano Stew

Stove top stews are really not hard, especially when the stove does most of the work. Pork and Poblano Stew is rich, earthy, low carb, and oh… so tasty! This is a perfect Sunday afternoon recipe that can be made ahead and frozen for later.
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Course Main Course, Soup
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 4 pork ribs with bones in
  • 1 ½ pounds beef rump roast cut into 1 inch cubes
  • water
  • 2 tablespoons fine sea salt
  • 2 yellow onions peeled and quartered
  • 6 garlic cloves smashed
  • 1 2 inch piece ginger root peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage cut into small chunks and pulsed in a food processor
  • 4 poblano peppers seeded and halved lengthwise
  • 1 dried guadjillo chili
  • 2 tablespoons vegetable oil
  • 1 diced avocado for garnish
  • crumbled cotija cheese for garnish
  • lime zest for garnish

Instructions
 

  • In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
  • Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.
  • While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.
  • Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.
  • In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.
  • When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 
Keyword best stew ever to make, mild chili without beans, pork and poblano stew, pork poblano stew, stew recipe to make, stove top stew, what can I make with poblano peppers?
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Cabbage Sarma Stuffed with Laotian Lamb Larb

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Serves: 2 | Total Time: 30 Minutes

I love ground lamb recipes because they are so versatile.

Lamb larb is so easy to make – perfect if you are looking for summer dinner ideas on the fly. In addition to the juicy lamb meat, crunchy peanuts, and the hint of spice from the chilis, you’ll be surprised to know that this dinner is keto as well.

Even though ground lamb is the main ingredient, this meal is light, tasty, and oh so messy! The best part is that you can have this fast, easy dinner on the table in 30 minutes, too. 

So, grab those napkins and head on out to the front porch. This great low carb substitute for traditional hamburgers just might become your new favorite easy weeknight meal.


Cabbage Sarma Stuffed with Laotian Lamb Larb

Total Time: 30 Minutes

Prep: 15 Minutes / Cook: 15 Minutes

INGREDIENTS:

  • 1/2 cup unsalted peanuts
  • 2 tablespoons olive oil, plus 1/2 tablespoon, divided
  • 4 garlic cloves, peeled and smashed
  • 1 lb. ground lamb
  • kosher salt
  • 1 large shallot, peeled and thinly sliced
  • 5 scallions, thinly sliced
  • 3 dried chili d-arbol, seeds removed and crushed
  • 2 tablespoons fresh lime juice
  • 1 tablespoon plus 1 teaspoon fish sauce
  • 2 tablespoons torn mint leaves
  • 1/2 cup roughly chopped fresh basil leaves
  • 2 drops lemongrass essential oil
  • 1 drop marjoram essential oil
  • green cabbage, quartered and leaves separated
  • Roughly chopped fresh cilantro leaves, for garnish

RECIPE DIRECTIONS:

1. Preheat oven to 350F. Arrange the peanuts in a single layer on a baking sheet and toast in the oven for 6 to 8 minutes, or until golden brown and fragrant. Allow to cool slightly then chop into small pieces.

2. While the peanuts are baking, prepare the other ingredients. 

3. Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the garlic and using a wooden spoon, smash them down into the hot oil until they break into smaller pieces. Keep this up for about 2 minutes, continuously mashing the garlic around in the oil until it becomes golden brown, but not burnt.

4. Add the ground lamb to the skillet with a pinch of salt. Stir the lamb into the garlic, mashing it down to really infuse the flavor into the meat. Continue doing this for about 3 minutes or until no clumps remain and meat is no longer pink. Remove the skillet from the heat immediately to prevent overcooking. Do not drain off the fat.

5. With the skillet still off the heat, add the shallots, scallions, chilis, lime juice, fish sauce, mint, basil, and half of the peanuts. Whisk the essential oils into the remaining half tablespoon of olive oil, then fold it into the lamb larb. Gently stir to combine all ingredients.

6. Transfer lamb larb to a bowl with a large spoon. Arrange cabbage leaves on a platter with the remaining peanuts and the cilantro in ramekins. To serve, spoon the lamb larb into a cabbage leaf and garnish with peanuts and cilantro. Roll the leaf around the meat, then eat it with your hands. 

Cabbage Sarma Stuffed With Laotian Lamb Larb
Cabbage Sarma Stuffed With Laotian Lamb Larb Recipe

Cabbage Sarma stuffed with Laotian Lamb Larb

Juicy ground lamb, crunchy peanuts, and spicy chilis are all wrapped in a cabbage roll. This keto dinner is the perfect substitute for traditional burgers, especially for hot summer weeknights because it only takes 30 minutes to make.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Laotian
Servings 2 people
Calories 1030 kcal

Ingredients
  

  • ½ cup unsalted peanuts
  • 2 tablespoons olive oil plus ½ tablespoon, divided
  • 4 garlic cloves peeled and smashed
  • 1 pound ground lamb
  • kosher salt
  • 1 large shallot peeled and thinly sliced
  • 5 scallions thinly sliced
  • 3 dried chili d'arbol seeds removed and crushed
  • 2 tablespoons fresh lime juice
  • 1 tablespoon plus 1 teaspoon fish sauce
  • 2 tablespoons torn mint leaves
  • ½ cup roughly chopped fresh basil leaves
  • 2 drops lemongrass essential oil
  • 1 drop marjoram essential oil
  • green cabbage quartered and leaves separated
  • roughly chopped fresh cilantro leaves for garnish

Instructions
 

  • Preheat oven to 350F. Arrange the peanuts in a single layer on a baking sheet and toast in the oven for 6 to 8 minutes, or until golden brown and fragrant. Allow to cool slightly then chop into small pieces.
  • While the peanuts are baking, prepare the other ingredients. 
  • Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the garlic and using a wooden spoon, smash them down into the hot oil until they break into smaller pieces. Keep this up for about 2 minutes, continuously mashing the garlic around in the oil until it becomes golden brown, but not burnt.
  • Add the ground lamb to the skillet with a pinch of salt. Stir the lamb into the garlic, mashing it down to really infuse the flavor into the meat. Continue doing this for about 3 minutes or until no clumps remain and meat is no longer pink. Remove the skillet from the heat immediately to prevent overcooking. Do not drain off the fat.
  • With the skillet still off the heat, add the shallots, scallions, chilis, lime juice, fish sauce, mint, basil, and half of the peanuts. Whisk the essential oils into the remaining half tablespoon of olive oil, then fold it into the lamb larb. Gently stir to combine all ingredients.
  • Transfer lamb larb to a bowl with a large spoon. Arrange cabbage leaves on a platter with the remaining peanuts and the cilantro in ramekins. To serve, spoon the lamb larb into a cabbage leaf and garnish with peanuts and cilantro. Roll the leaf around the meat, then eat it with your hands. 
Keyword 30 minute meals, cabbage sarma, fast easy meals, keto lamb recipes, keto recipes, lamb larb, stuffed cabbage, summer recipes
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Keto Cabbage Rosti

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Makes: 6 Pancakes | Total Time: 35 Minutes

Keto. Keto. Keto!

This diet is becoming all the rage, and rightfully so – many people are effectively losing weight quickly by adhering to this healthy weight loss plan… my husband included!

Mark lost 40 pounds in 3 months by sticking to a strict keto diet. The best part? Once he reached his goal weight, he has been pretty successful at keeping the weight off – even though his meals are a little less keto nowadays.

I still make these cabbage pancakes from time to time, especially because we both love potato latkes – and we know all too well what happens when lots of potatoes are introduced back into our diets; his weight and my blood sugar both start climbing again. This recipe is the perfect fix for this!

Potato pancakes are so fun because of all the cool toppings you can put on them. Did you know that cabbage pancakes are just as versatile? The strong flavor of the cabbage gets cooked down to a mild hum, which makes the perfect backdrop for all kinds of toppings and sauces.

I make my pancakes about 5 to 6 inches in diameter because I like to have them as a meal. You can make them half the size for a petite side or  appetizer. Top with a dollop of sour cream, pickled beats and chives, or serve with a ramekin of Easy Homemade Tangy Katsu Sauce…

…and relax.

These cabbage pancakes are perfectly keto.


Keto Cabbage Rosti

Total Time: 35 Minutes

Prep: 15 Minutes / Cook: 20 Minutes

INGREDIENTS:

  • 3 scallions
  • 1 small head green cabbage
  • 3/4 cup almond flour
  • 1 tablespoon olive oil, plus more for frying
  • 1 drop ginger essential oil
  • 4 eggs, slightly beaten
  • 1 tablespoon soy sauce
  • salt and pepper, to taste

RECIPE DIRECTIONS:

1. Slice the scallions, then separate the white parts from the green. 

2. Cut the cabbage head lengthwise (through the base) into four pieces. Using the large holes of a box grater, shred the cabbage and discard any large pieces. You should have about 4 cups of shredded cabbage.

3. Mix the essential oil into the tablespoon of olive oil, set aside.

4. Add the white parts of the scallions, cabbage, olive oil with ginger essential oil, eggs and soy sauce to a large bowl and stir everything together until well mixed.

5. Heat a non-stick skillet over medium or an electric skillet to 375F. Add enough olive oil to the skillet to coat. Spoon two large mounds of cabbage mix into the skillet and spread flat with a spoon until you have rounds that are about 5 inches in diameter. Cover and cook for three minutes. When the pancake begins to brown around the edges, carefully flip with a large, flat spatula. Cook, uncovered, for another three minutes, then remove pancakes to a warm plate. Repeat with the remaining batter.

6. Plate one pancake and drizzle with Homemade Tangy Katsu Sauce. Lay another pancake on top of the first and drizzle with a little more of the sauce. Sprinkle with the green scallions. Repeat with remaining pancakes. Serve with ramekins of more katsu sauce on the side for dipping.


Low Carb Potato Pancake Options
Keto Cabbage Rosti Recipe

Keto Cabbage Rosti

If you love potato pancakes but are looking for a keto option, this cabbage pancake recipe is the perfect recipe for you! Serve them with homemade katsu sauce for a healthier condiment choice.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Side Dish, Snack
Cuisine Japanese
Servings 6 pancakes
Calories 230 kcal

Ingredients
  

  • 3 scallions
  • 1 small head green cabbage
  • ¾ cup almond flour
  • 1 tablespoon olive oil plus more for frying
  • 1 drop ginger essential oil
  • 4 eggs slightly beaten
  • 1 tablesppn soy sauce
  • salt and pepper to taste

Instructions
 

  • Slice the scallions, then separate the white parts from the green.
  • Cut the cabbage head lengthwise (through the base) into four pieces. Using the large holes of a box grater, shred the cabbage and discard any large pieces. You should have about 4 cups of shredded cabbage.
  • Mix the essential oil into the tablespoon of olive oil, set aside.
  • Add the white parts of the scallions, cabbage, olive oil with ginger essential oil, eggs and soy sauce to a large bowl and stir everything together until well mixed.
  • Heat a non-stick skillet over medium or an electric skillet to 375F. Add enough olive oil to the skillet to coat. Spoon two large mounds of cabbage mix into the skillet and spread flat with a spoon until you have rounds that are about 5 inches in diameter. Cover and cook for three minutes. When the pancake begins to brown around the edges, carefully flip with a large, flat spatula. Cook, uncovered, for another three minutes, then remove pancakes to a warm plate. Repeat with the remaining batter.
  • Plate one pancake and drizzle with Homemade Tangy Katsu Sauce. Lay another pancake on top of the first and drizzle with a little more of the sauce. Sprinkle with the green scallions. Repeat with remaining pancakes. Serve with ramekins of more katsu sauce on the side for dipping.
Keyword how to make cabbage rosti, keto potato pancakes, keto side dish recipes, show me a recipe for cabbage pancakes
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Rojo Teja Stew

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Serves: 6 | Total Time: 5 Hours

Spring is just around the corner. I know it is, the calendar says it is, even though it doesn’t feel like it here in Wisconsin. This hearty, slightly spicy stew is just the thing I need to combat the nagging ailments of spring fever. I like to think of it as my ‘hygge in a bowl’! 

This stew is to food like hot cocoa is to beverage. It really warms the belly after a long day outside in the cold. Serve it up after skiing, snowmobiling, or a long walk in the fresh (nipping) air. Ladle some into bowls after coming in from shoveling yet another pesky foot of wet, heavy white stuff. Or, simply snuggle up by the fireplace with a plate and watch the winds kick up eddies of glistening flakes on the other side of the window.

Garnishes are not necessary, but if you want to add them in, please do! I like the creaminess of avocado, the fresh crunch of thinly sliced radishes, and the salty punch of Cotija cheese. Cilantro, sour cream and corn chips work well, too.

However you choose to dress this stew up (if you dress it up at all), it’s going to work wonders on chasing away the winter blues… even if Ol’ Man Winter himself has long overstayed his welcome.


Rojo Teja Stew

Total Time: 5 Hours

Prep: 30 Minutes / Cook: 4 Hours 30 Minutes

INGREDIENTS:

  • 4 pork ribs with bone in
  • 1.5 lb. beef rump roast, cut into 1-inch cubes
  • 2-4 quarts water
  • 2 T fine sea salt
  • 2 yellow onions, peeled and quartered
  • 6 garlic cloves, smashed
  • 1 (2 inch) piece fresh ginger root, peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage, cut into small chunks and pulsed in a food processor
  • 1/2 cup almond flour
  • 5 dried ancho chiles
  • 5 dried guajillo chiles
  • 2 T sunflower oil
  • 1 cup chopped iceberg lettuce
  • 1 tsp dried oregano leaves
  • crumbled Cotija or Queso Fresco cheese
  • 2 red radishes, sliced very thin
  • 1 ripe avocado, sliced
  • fresh grated lime zest

RECIPE DIRECTIONS:

1. In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt.  Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.

2. Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano sprigs and discard (don’t worry if some or most of the leaves remain in the stew, this is ok.) Add in the ‘riced’ cabbage and almond flour, stir to combine. Simmer, uncovered, over medium low for another 1 hour and 30 minutes.

3. While the stew is simmering, split the ancho and guajillo chiles; remove the stems and seeds. Place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and turn dark, about 2 minutes. Carefully add water to cover the chiles, stir to moisten, and bring to a gentle simmer. Cook until the chiles are soft, about 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chile liquid to cool slightly, then taste it. If it is spicy but tastes ever so slightly like raisins, keep it. If it is bitter, toss it.

4. Transfer the softened chiles and 1/2 cup cooking liquid from the chiles (or water if bitter), to a blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed, and then discard the solids.

5. In a small pot, heat the sunflower oil over medium. Carefully add the strained chile mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep reddish brown. Remove from heat and set aside.

6. When the meat mixture has finished simmering, the pork rib meat should have pretty much fallen off the bones. Take out the bones and discard them. Using a large spoon, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 

7. To serve: Add lettuce to the bottom of six shallow soup bowls. Ladle one big scoop of stew over the lettuce. Rub dried oregano leaves between the palms of your hands to release the flavors, then sprinkle evenly over the stew.

8. Garnish with avocado slices, Cotija cheese, radishes, and lime zest.


Low Carb Beef And Pork Chili Stew Recipe
Rojo Teja Stew

Rojo Teja Stew

Warm yourself over a bowl of this hearty, earthy, meat and kickin' pepper stew. Perfect for cold winter days!
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Course Main Course
Cuisine Mexican, Spanish
Servings 6 people
Calories 710 kcal

Ingredients
  

  • 4 pork ribs with bone in
  • 1 ½ pound beef rump roast cut into 1-inch cubes
  • 2 – 4 quarts water
  • 2 tablespoons fine sea salt
  • 2 yellow onions peeled and quartered
  • 6 garlic cloves smashed
  • 1  (2 inch) piece fresh ginger root peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage cut into small chunks and pulsed in a food processor
  • ½ cup almond flour
  • 5 dried ancho chiles
  • 5 dried guajillo chiles
  • 2 tablespoons sunflower oil
  • 1 cup chopped iceberg lettuce
  • 1 teaspoon dried oregano leaves
  • crumbled Cotija or Queso Fresco cheese
  • 2 red radishes sliced very thin
  • 1 ripe avocado peeled and sliced
  • fresh grated lime zest

Instructions
 

  • In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt.  Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
  • Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano sprigs and discard (don't worry if some or most of the leaves remain in the stew, this is ok.) Add in the 'riced' cabbage and almond flour, stir to combine. Simmer, uncovered, over medium low for another 1 hour and 30 minutes.
  • While the stew is simmering, split the ancho and guajillo chiles; remove the stems and seeds. Place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and turn dark, about 2 minutes. Carefully add water to cover the chiles, stir to moisten, and bring to a gentle simmer. Cook until the chiles are soft, about 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chile liquid to cool slightly, then taste it. If it is spicy but tastes ever so slightly like raisins, keep it. If it is bitter, toss it.
  • Transfer the softened chiles and 1/2 cup cooking liquid from the chilis (or water if bitter), to a blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed, and then discard the solids.
  • In a small pot, heat the sunflower oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep reddish brown. Remove from heat and set aside.
  • When the meat mixture has finished simmering, the pork rib meat should have pretty much fallen off the bones. Take out the bones and discard them. Using a large spoon, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 
  • To serve: Add lettuce to the bottom of six shallow soup bowls. Ladle one big scoop of stew over the lettuce. Rub dried oregano leaves between the palms of your hands to release the flavors, then sprinkle evenly over the stew.
  • Garnish with avocado slices, Cotija cheese, radishes, and lime zest.
Keyword beef and pork stew, comfort food recipes, hearty soup, low carb chili recipes, low carb stews, Rojo Teja
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Made this recipe? Let me know how it went!