NEW ORLEANS — Pork Chili Verde
2 Tbsp. butter
1-1/2 lbs. pork tenderloin, cut into 1/2-inch pieces
2 red or yellow peppers, chopped
1 sweet onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 Tbsp. Creole seasoning
2 Tbsp. chili powder
2 garlic cloves, minced
1 tsp. kosher salt
1/4 tsp. ground nutmeg
2 cups chicken stock
24 oz. Salsa verde
Optional toppings: Sour cream, shredded Monterey Jack cheese, crumbled tortilla chips and lime/lemon wedges
In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon.
In same pan, add peppers, onion and jalapeno; cook covered, over medium heat until tender, 8-10 minutes, stirring occasionally. Stir in Creole seasoning, chili powder, garlic, salt and nutmeg. Add stock, salsa verde and pork; bring to a boil. Reduce heat; simmer, uncovered, until pork is tender, 10-15 minutes. Serve with toppings as desired.
Pecan Pie Bars
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup butter, softened
14 ounces sweetened condensed milk
1 egg
1 tsp. vanilla extract
Pinch salt
8 oz. milk chocolate English toffee bits
1 cup pecans, chopped
In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly onto the bottom of a greased 13x9-in. baking dish. Bake at 350 for 15 minutes.
In large bowl, beat the condensed milk, egg, vanilla and salt until smooth. Stir in toffee bits and pecans; spread evenly over baked crust.
Bake until lightly browned, 20-25 minutes longer. Cool. Cover and chill and cut into bars. Store in refrigerator.