Dutch Hot Pot
Dutch Hot Pot
2 pounds Boneless pork shoulder -- cube
1/4 cup Flour
1 tablespoon Salt
1 teaspoon Thyme -- crumbled
1 teaspoon Coriander seeds -- crushed
1/4 teaspoon Pepper
1 pound Kidney beans (canned)
Boiling water
4 medium Potatoes -- 1/4" slices
4 medium Onions -- sliced
8 Carrots -- 4 " pcs
2 tablespoons Margarine
1. Trim excess fat from pork. Shake cubes, part at a time, with flour in a plastic bag to coat well.
2. Mix salt, thyme, coriander seeds and pepper in a cup; reserve.
3. Drain liquid from kidney beans into a 2 cup measure; add boiling water to make 1-1/2 cups.
4. Layer vegetables and meat into a slow cooker this way; Half each of potatoes, onions, pork, kidney beans
and carrots, sprinkling each layer lightly with seasoning mixture.
Repeat with remaining vegetables, pork and seasoning mixture for a second layer.
5. Pour liquid over; dot with butter or margarine; cover.
6. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.
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