Fare Report: Potato and Pork Stew

Potato and pork stew will keep you going on the coldest of days and will make the family full and happy.

Potato and Pork Stew

4 bacon slices cut into one-inch pieces

1 pound pork stew meat

1 whole onion diced

5 carrots diced

6 celery stalks diced

6 potatoes peeled and diced, Yukon gold suggested

4 cups low sodium chicken or vegetable broth

1 cup of water

1 cup milk

1 teaspoon salt

1 teaspoon ground cardamom

½ teaspoon ground black pepper

½ teaspoon sugar

Chevre (goat cheese)

Place bacon pieces in a Dutch oven over medium heat and cook bacon until crisp. Remove the cooked bacon pieces from the Dutch oven and set aside. Pour off most of the grease, but leave some in the pot.

Next, add onions, carrots and celery to the Dutch oven over medium heat. Stir and cook for about 5 minutes. Then add the diced potatoes and season with salt, cardamom, pepper and sugar, and cook for five minutes.

Pour in the broth and water; bring it to a gentle boil. Add the pork stew meat. Cook for 10 minutes. Pour in the milk while stirring and cook for an additional 5 minutes.

Remove about half of the stew, leaving the pork stew meat in the pot with the rest of the stew. Blend the removed half of the stew in a blender or food processor until completely smooth. Pour it back into the Dutch oven and stir.

Allow stew to simmer for about 25-35 minutes or longer, until the pork is cooked thoroughly. Serve in a soup mug or bowl with a dollop of Chevre and top with a few of the crisp bacon crumbles.

Enjoy!