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Mar. 8th, 2026 11:54 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pork and Peanut Butter Stew... For Science!
"This stew has a West African flavor profile - although it's made with pork shoulder, which is not exactly traditional in the area."
1 14-oz can diced tomatoes with chiles
1/2 cup peanut butter
3/4 cup chicken broth (I used house-made)
1 Tbsp oregano (I used marjoram)
1/2 tsp nutmeg
1/2 tsp cayenne pepper
1/2 tsp salt
2 Tbsp veg oil
1 3-lb boneless skinless pork shoulder, cut in half
1 large red onion, halved and sliced thinly
2 cloves garlic, minced (Ha! I used... more.)
1 Tbsp minced fresh ginger (ditto)
1/2 cup dry white wine
2 bay leaves
2 Tbsp lime juice
Whisk the tomatoes, peanut butter, broth, oregano, nutmeg, and salt in the CultPot. Warm the oil in a deep skillet. Add half the pork shoulder and brown lightly on all sides, turning occasionally. Transfer to the CultPot and repeat with the other half. Sauté the onion, garlic, and ginger for a few minutes. Pour in the wine and scrape up any fond in the bottom. Transfer to the CultPot. Add the bay leaves.
Cook on Meat/Stew for 50 minutes. Let release naturally for 20-30 minutes. Open the lid, slice the pork, and stir in the lime juice.
What worked: This was decent.
What didn't: The peanut butter wasn't as stirred in as well; it caused the Pot to read "Burn" twice, which delayed dinner. It needed more spice and I added hot sauce.
Will I make it again? Maybe. It's quite filling so this made many lunches' worth of leftovers.
"This stew has a West African flavor profile - although it's made with pork shoulder, which is not exactly traditional in the area."
1 14-oz can diced tomatoes with chiles
1/2 cup peanut butter
3/4 cup chicken broth (I used house-made)
1 Tbsp oregano (I used marjoram)
1/2 tsp nutmeg
1/2 tsp cayenne pepper
1/2 tsp salt
2 Tbsp veg oil
1 3-lb boneless skinless pork shoulder, cut in half
1 large red onion, halved and sliced thinly
2 cloves garlic, minced (Ha! I used... more.)
1 Tbsp minced fresh ginger (ditto)
1/2 cup dry white wine
2 bay leaves
2 Tbsp lime juice
Whisk the tomatoes, peanut butter, broth, oregano, nutmeg, and salt in the CultPot. Warm the oil in a deep skillet. Add half the pork shoulder and brown lightly on all sides, turning occasionally. Transfer to the CultPot and repeat with the other half. Sauté the onion, garlic, and ginger for a few minutes. Pour in the wine and scrape up any fond in the bottom. Transfer to the CultPot. Add the bay leaves.
Cook on Meat/Stew for 50 minutes. Let release naturally for 20-30 minutes. Open the lid, slice the pork, and stir in the lime juice.
What worked: This was decent.
What didn't: The peanut butter wasn't as stirred in as well; it caused the Pot to read "Burn" twice, which delayed dinner. It needed more spice and I added hot sauce.
Will I make it again? Maybe. It's quite filling so this made many lunches' worth of leftovers.
