Recipes

PORK BACKBONE STEW

 Qty   Measurement       Ingredient

    5  lbs               pork backbone, cut into 2-in squares
  1/2  tsp               garlic powder
    1  tsp               onion powder
                         salt (to taste)
                         red pepper (to taste)
                         white pepper (to taste)
                         black pepper (to taste)
    1  cup               cooking oil
  1/2  cup               flour
    2                    onions, chopped
    2                    green bell pepper, cored, seeded, and
                           chopped
    3  ribs              celery, chopped
    7  cups              chicken broth
    1  can (10 ozs)      Rotel tomatoes
    2  pieces            lemon peel (2-1/2- x 2-1/2-in)

In a small bowl, combine the dry seasonings. Sprinkle the seasonings over the meat. Add and leftover seasonings to flour.

In a skillet, heat the oil and brown the meat on all sides. Remove the browned meat and pour off all but a 1/2 cup of the cooking oli. Add the seasoned flour, a third at a time, to make a golden brown roux. Add onions, bell peppers, and celery and let wilt.

In a large pot, heat in chicken broth. Add the meat and boil until it begins to be tender. Add the roux, tomatoes, and lemon peels. Simmer for about 1 hour, stirring occasionally. If the stew becomes to thick add 1 cup of water.

Serve over Louisiana rice.

Recipe from: "Roger's Cajun Cookbook" by Vernon Roger, published 1987

* Origin: The World Within (1:106/4725)