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Soups and Stews | |
| 2 tablespoons salted butter 2 tablespoons olive oil 1/2 cup diced carrots 1/2 cup diced celery 2 teaspoons minced fresh oregano, plus more for garnish 2 teaspoons minced fresh thyme 4 cloves garlic, minced 1 onion, diced Kosher salt and freshly ground black pepper 1/2 cup white wine, optional 4 cups low-sodium pork stock or chicken stock Two 15-ounce cans white beans, drained and rinsed 2 cups shredded hearty greens, such as kale or collards 2 cups shredded pork shoulder/pulled pork 1 cup grated white Cheddar Croutons 1 small loaf sourdough, torn into 1- to 2-inch chunks 3 tablespoons salted butter, melted Kosher salt and freshly ground black pepper | |
| Preheat the oven to 400 degrees F. Heat the butter and oil in a large pot over medium heat. Add the carrots, celery, oregano, thyme, garlic and onion and season with a good pinch of salt and pepper. Cook until the vegetables soften and the flavors develop, 4 to 5 minutes. Deglaze with the white wine, if using, allowing the liquid to reduce for a minute or so. Add the stock, beans, greens and Perfect Paprika Pork Shoulder. Bring to a boil and cook until the greens are tender, about 10 minutes. For the croutons: Meanwhile, toss the torn bread with the melted butter on a sheet pan. Season with salt and pepper. Toast in the oven until golden and crisp, 7 to 8 minutes. Serve the beans and pork in bowls garnished with the torn croutons, grated white Cheddar and fresh oregano. | |
| we used previously frozen pulled pork and smoked turkey. I also used 2 boxes of the chicken stock ( and we used the spicy chicken stock). It was delicious!! The croutons were great. | |
Excellent | |
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