The following Winter Hearty Stew recipe is from SurvivalBlog reader Richard T.
Equipment
- Instant Pot or pressure cooker
- stock pot and strainer for noodles
- skillet for sauteing onions
Ingredients
- 1 smoked pork hock (Easter ham trimmings, bacon, salt pork are good alternatives)
- 27 oz can of Southern Style mustard greens (or any fresh greens, but they must be chopped)
- 28 oz can of crushed tomatoes
- 1 medium sized yellow onion
- 1 – 8 oz can of mushroom pieces and stems
- 2 cups of dried black-eye peas (or canned black-eye peas)
- egg noodles
- Frank’s hot sauce (optional)
- salt & black peppercorns (to taste)
Directions
The Countdown to Dinner:
-
- Hour 1-2
- Pressure cook pork hock in 4 cups of water.
- Hour 2-5
- release pressure
- separate bones and grizzle from and meat
- (retain bones for bone broth)
- crush meat with potatoe masher (optional)
- add 1 cup of black-eyed peas, 3 tbs hot sauce, peppercorns, salt.
- Return to pressure cooker
- Hour 5-6
- Saute onion in oil while releasing pressure
- open pressure cooker
- mash peas and meat in the pot
- strain greens and mushrooms well and add all and sauteed onions to pot.
- Add 2nd cup (or can) of black-eyed peas.
- Add can of crushed tomatoes
- continue to cook on a low heat
- Hour 6
- cook noodles and strain
- serve noodles in bowls
- add stew on top
- Hour 1-2
After Hour 6, the stew is ready to enjoy.
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