Tag Archives: oregano

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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Ham and Cheese Stuffed Meatloaf

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Serves: 4 | Total Time: 1 Hour


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Things are beginning to get really blustery here in Wisconsin. Although the calendar says that it is still fall, it truly is winter here. It has been since we got our first snowfall on Halloween!

Such wintry weather calls for the greatest comfort food of all time…

Meatloaf!

The addition of classic Italian herbs ups the ante of this stuffed meatloaf recipe. When this meatloaf with cheese bakes, it makes the whole house smell like an Italian bistro. You can’t get more comforting than that! 

Serve with a generous helping of mashed potatoes oozing with melted butter, then cozy up with a bottle of red, your favorite slippers, and let it snow…


Wine Pairing Notes

Wine pairings for Sweet and Savory Chicken Thighs:

Both red and white wines pair well with this meatloaf! You can thank the combination of ham, beef, herbs and cheese for that. If you prefer white, go with a dry sauvignon blanc or a medium-dry riesling. Want to crack open a bottle of red instead? Go for a cabernet sauvignon that is dry and oaky. Here are some hand picked for you:


How to Make Ham and Cheese Stuffed Meatloaf:

What you’ll need:

  • 3/4 cup plain dried breadcrumbs, plus 2 tablespoons, divided
  • 1/2 teaspoon ground black pepper
  • 1/2 tablespoon garlic powder
  • egg
  • 1/4 cup evaporated milk
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon olive oil
  • 2 drops oregano essential oil
  • 1 drop basil essential oil
  • 1 lb. grass-fed ground beef
  • 1 lb. ground pork
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 4 to 6 very thin slices turkey breast
  • 4 to 6 very thin slices black forest ham
  • 4 ounces shredded Swiss cheese
  • 2 tablespoons freshly grated parmesan cheese
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • 1/2 teaspoon brown sugar
  • splash heavy cream

RECIPE DIRECTIONS:

1. Preheat oven to 375 degrees F.

2. Mix the 3/4 cup breadcrumbs, garlic powder, and black pepper in a small bowl.

3. In a cup, whisk together the egg, evaporated milk, and Worcestershire sauce.

4. In a ramekin, vigorously whisk the 2 drops oregano essential oil and 1 drop basil essential oil into the olive oil. Pour the oil combination into the egg mixture and whisk well.

5. Place the ground beef and ground pork in a stand mixer with the paddle attachment. With the mixer on low, slowly add the breadcrumb mixture into the meat, followed by the egg mixture. Turn off the mixer immediately after all ingredients are evenly combined. You don’t want to over mix the meat or it may become too dense when baked.

6. Lay out two 18-inch long sheets of parchment paper on a flat work surface. In a small cup, combine the remaining 2 tablespoons breadcrumbs, dried basil and dried oregano. Season with salt and pepper and mix well.  Gently sprinkle the seasoned breadcrumbs over each sheet of parchment paper.

7. Divide the meat mixture into two equal sections and place them on a flat work surface. Using your hands, form each section into a rectangle about 10 inches long by 6 inches wide, each should be about 1/2 inch thick. Transfer the meat onto the parchment papers with the breadcrumbs.

8. Carefully place half of the sliced ham onto one of the meat rectangles, followed by 2 slices of the turkey and 2 slices of the Swiss cheese. Repeat with the second meat rectangle. Sprinkle each with equal amounts parmesan cheese. (I use a zester and just grate it right over the meat!) Leave about a 1/2 inch border of meat around the edges uncovered. This will allow you to seal the meat closed after you roll it.

9. Very carefully roll each meat section into a log. I use the parchment paper as a guide to get started, then I use my thumbs to bring up the middle while guiding the edges with my fingers. Carefully pinch the ends shut to keep any of the filling from leaking out during baking.

10. Place the meat loaves in small loaf pans or on a sheet pan. (For a great make-ahead meal, wrap one or both rolls in foil and freeze until ready to use, then thaw and bake!) Loosely cover the loaves with foil and bake for 30 minutes.

11. While the loaves are baking, add the tomato paste, water, brown sugar, and heavy cream to a small bowl. Season with salt and pepper. Whisk vigorously until a smooth sauce results. 

12. Remove the meat loaves from the oven and brush with the tomato paste mixture. Return to the oven, uncovered, for another 10 minutes. Serve sliced with mashed potatoes and, if desired, brown gravy.


Stuffed Meatloaf Recipe Idea
Easy Stuffed Meatloaf Recipe

Ham and Cheese Stuffed Meatloaf

Christy Boston’s Kitchen
The addition of classic Italian herbs ups the ante of this stuffed meatloaf recipe. When this meatloaf with cheese bakes, it makes the whole house smell like an Italian bistro. You can't get more comforting than that! 
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American, Comfort Food, Italian
Servings 4 people

Ingredients
  

  • ¾ cup plain dried breadcrumbs, plus 2 tablespoons divided
  • ½ teaspoon ground black pepper
  • ½ tablespoon garlic powder
  • 1 egg
  • ¼ cup evaporated milk
  • ½ tablespoon Worcestershire sauce
  • ½ tablespoon olive oil
  • 2 drops oregano essential oil
  • 1 drop basil essential oil
  • 1 pound grass-fed ground beef
  • 1 pound ground pork
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • salt and pepper to taste
  • 4 very thin slices turkey breast
  • 4 very thin slices black forest ham
  • 4 ounces shredded Swiss cheese
  • 2 tablespoons freshly grated parmesan cheese
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • ½ teaspoon brown sugar
  • splash of heavy cream

Instructions
 

  • Preheat oven to 375° F.
  • Mix the ¾ cup breadcrumbs, garlic powder, and black pepper in a small bowl.
  • In a cup, whisk together the egg, evaporated milk, and Worcestershire sauce.
  • In a ramekin, vigorously whisk the 2 drops oregano essential oil and 1 drop basil essential oil into the olive oil. Pour the oil combination into the egg mixture and whisk well.
  • Place the ground beef and ground pork in a stand mixer with the paddle attachment. With the mixer on low, slowly add the breadcrumb mixture into the meat, followed by the egg mixture. Turn off the mixer immediately after all ingredients are evenly combined. You don’t want to over mix the meat or it may become too dense when baked.
  • Lay out two 18-inch long sheets of parchment paper on a flat work surface. In a small cup, combine the remaining 2 tablespoons breadcrumbs, dried basil and dried oregano. Season with salt and pepper and mix well.  Gently sprinkle the seasoned breadcrumbs over each sheet of parchment paper.
  • Divide the meat mixture into two equal sections and place them on a flat work surface. Using your hands, form each section into a rectangle about 10 inches long by 6 inches wide, each should be about 1/2 inch thick. Transfer the meat onto the parchment papers with the breadcrumbs.
  • Carefully place half of the sliced ham onto one of the meat rectangles, followed by 2 slices of the turkey and 2 slices of the Swiss cheese. Repeat with the second meat rectangle. Sprinkle each with equal amounts parmesan cheese. (I use a zester and just grate it right over the meat!) Leave about a 1/2 inch border of meat around the edges uncovered. This will allow you to seal the meat closed after you roll it.
  • Very carefully roll each meat section into a log. I use the parchment paper as a guide to get started, then I use my thumbs to bring up the middle while guiding the edges with my fingers. Carefully pinch the ends shut to keep any of the filling from leaking out during baking.
  • Place the meat loaves in small loaf pans or on a sheet pan. (For a great make-ahead meal, wrap one or both rolls in foil and freeze until ready to use, then thaw and bake!) Loosely cover the loaves with foil and bake for 30 minutes.
  • While the loaves are baking, add the tomato paste, water, brown sugar, and heavy cream to a small bowl. Season with salt and pepper. Whisk vigorously until a smooth sauce results.
  • Remove the meat loaves from the oven and brush with the tomato paste mixture. Return to the oven, uncovered, for another 10 minutes. Serve sliced with mashed potatoes and, if desired, brown gravy.

Notes

Don’t have essential oils? Head over to the Essential Oil Ingredient Conversion Chart to find out how much of each herb to use.
Keyword comfort food recipes, easy meatloaf recipe, freezable meatloaf recipe, gourmet meatloaf, ham and cheese stuffed meatloaf, ham and swiss meatloaf, italian meatloaf, make ahead meals, make ahead meatloaf, meatloaf ideas, stuffed meatloaf
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Instant Pot Hamburger Stew

⭐⭐⭐⭐⭐

Serves: 4 | Total Time: 1 Hour

Who doesn’t just love a good ol’ fashioned, hearty hamburger soup recipe that tastes like it has been cooking all day?

My guess is that not many of you have this kind of time, although it sure would be nice to sit down to a home-cooked weeknight meal that satisfies, now wouldn’t it?

Well, you can, thanks to the new interest in pressure cooker recipes. I love my Instant Pot, and this is officially my first Instant Pot recipe!

I will admit, this hamburger soup recipe was first created to be cooked over the stove. It took a while, and I realized that I could probably get all this amazing flavor in a whole lotta less time with the pressure cooker. You know, the flavor just comes out so much better in that thing!

This is a great soup for any kind of weather; lightly spicy for cool days, hamburger-y for summer barbecue days, complete with garden vegetables and a hint of sweetness.

Serve this up with a Nutty Cherry Limeade at your next outdoor gathering, or pair it with a robust red if taking it indoors.

Mmmmmmm……


Instant Pot Hamburger Stew

Total Time: 1 Hour

Prep: 15 Minutes / Cook: 45 Minutes / Pressure Buildup and Release: 15 Minutes

INGREDIENTS:

  • 2 pounds ground chuck
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 medium yellow onion, diced
  • 1 tablespoon apple cider vinegar
  • 3 carrots; trimmed, scrubbed, and sliced on the diagonal
  • 2 cups vegetable bone broth, or beef broth
  • 14.5 ounces crushed fire-roasted tomatillos
  • 1 tablespoon tomato paste
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 10 sweet baby bell peppers, diced
  • 1 cup ketchup
  • 1 teaspoon molasses

RECIPE DIRECTIONS:

1. Turn on the Sauté setting on the Instant Pot. Once the stainless steel lining is hot, add the ground chuck, garlic, celery, onion, apple cider vinegar, and carrots. Stir frequently until all the meat is browned, about 10 minutes.

2. Turn off the Instant Pot, then add the remaining ingredients. Stir to combine. Close the lid and set the steam release valve to the sealed position. Cook on HIGH PRESSURE for 30 minutes.

Instant Pot Hamburger Soup

3. Carefully set the steam release valve to ‘venting’ to allow for the quick release of pressure. Once the pressure is fully released (indicator should be in the down position), carefully remove the lid.

4. Ladle into soup bowls and serve with crusty bread.

Instant Pot Hamburger Recipe
Instant Pot Hamburger Stew

Instant Pot Hamburger Stew

Getting all-day slow-cooked flavor in only one hour is easy with this Instant Pot Hamburger Stew recipe. A perfect easy weeknight meal for any weather!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Instant Pot

Ingredients
  

  • 2 pounds ground chuck
  • 4 cloves garlic minced
  • 2 stalks celery diced
  • 1 medium yellow onion diced
  • 1 tablespoon apple cider vinegar
  • 3 carrots; trimmed, scrubbed, and sliced on the diagonal
  • 2 cups vegetable bone broth, or beef broth
  • 14.5 ounces crushed fire-roasted tomatillos
  • 1 tablespoon tomato paste
  • 2 teaspoons dried parsley flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon ground black pepper, plus more to taste
  • 10 sweet baby bell peppers diced
  • 1 cup ketchup
  • 1 teaspoon molasses

Instructions
 

  • Turn on the Sauté setting on the Instant Pot. Once the stainless steel lining is hot, add the ground chuck, garlic, celery, onion, apple cider vinegar, and carrots. Stir frequently until all the meat is browned, about 10 minutes.
  • Turn off the Instant Pot, then add the remaining ingredients. Stir to combine. Close the lid and set the steam release valve to the sealed position. Cook on HIGH PRESSURE for 30 minutes.
  • Carefully set the steam release valve to 'venting' to allow for the quick release of pressure. Once the pressure is fully released (indicator should be in the down position), carefully remove the lid.
  • Ladle into soup bowls and serve with crusty bread.
Keyword fast easy recipes, hamburger soup, instant pot chili, instant pot hamburger stew, instant pot recipes, instant pot soup
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Keto Mozzarella Sticks with Almond Flour

⭐⭐⭐⭐⭐

Yield: 24 Sticks | Total Time: 35 Minutes

Who doesn’t love a great appetizer course that includes deep fried mozzarella sticks? If you are on the keto diet, however, this may be hard to find at your local bar or restaurant.

With this recipe, you can bring America’s favorite appetizer home. It is easy enough to make, and you can make it ahead of time and keep a stash in the freezer for when the mozzarella stick craving strikes.

Learning how to make keto mozzarella sticks is fun. I feel like such a chef when I mess up my entire countertop making these! The kids will love to help you roll the sticks in the ‘breading’, too, so call them on into the kitchen!

The best part about this recipe is that it is completely keto. Each stick weighs in at less than 2 grams carbs, or 4% in the macros breakdown. 

The next time you throw a party at your house and you have guests coming that are on the keto diet, you can serve them these low carb mozzarella sticks. In fact, you can serve them to everyone. They are so tasty, you’ll never miss the carbs.


Keto Mozzarella Sticks with Almond Flour

Total Time: 35 Minutes

Prep: 25 Minutes / Cook: 10 Minutes (Does not include overnight freezing time.)

INGREDIENTS:

  • 2 cups blanched almond flour
  • 1/2 cup grated parmesan cheese
  • 1/4 cup brown flax meal
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons dried basil leaves
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons heavy cream, plus more
  • 24 pieces string cheese
  • 2 eggs
  • canola oil, for frying

RECIPE DIRECTIONS:

1. In a large bowl, mix together the first eight ingredients. Add a large spoon to the bowl for dispensing mixture into a shallow bowl (see step 5 below).

2. In a separate bowl, toss the string cheese with the 2 tablespoons heavy cream. Make sure they are completely coated!

3. In a third bowl, beat the eggs with a splash of heavy cream.

4. Fill a fourth (large) bowl with water and have a towel nearby. You will need this to clean your hands between coating each of the sticks of cheese. Trust me – you will appreciate having this nearby! Set a fifth bowl, a shallow one, next to the bowl with the flour mixture.

5. Spoon about a quarter cup of the dry mix into the shallow bowl. Roll one cheese stick in the seasoned dry mix. Quickly dunk it into the egg mixture, shake off the excess, then return it to the dry mix and roll it around until it is completely coated with the dry mix. Don’t forget to coat the ends! Set the stick on a large baking sheet lined with parchment paper and repeat with the remaining 23 sticks, adding more dry mix to the shallow bowl when needed. If the dry mix gets packed to the bottom of the bowl, break it up with a spoon. (It is important that you use the dry mix in small batches or it will get too moist and won’t adhere to the cheese.)

6. Freeze the mozzarella sticks overnight, then transfer them to a large ziplock bag until ready to use. 

7. To prepare the mozzarella sticks, add enough canola oil into a large pot so that it is 2 inches deep. Heat the oil over medium-high until it is very hot and just beginning to smoke. Don’t worry, once you add the frozen cheese sticks in, the oil will cool a bit. Drop the mozzarella sticks into the hot oil so that they are not crowding the pan, you may have to fry them in batches. Fry for 2 to 3 minutes, then use a slotted spoon to very carefully remove them to a plate lined with paper towels.

8. Serve immediately with sugar-free Homemade Chunky Marinara Sauce.

Low Carb Keto Mozzarella Sticks
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Rojo Teja Stew

⭐⭐⭐⭐⭐

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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