ArkansasDon
08-10-2007, 03:00 AM
lb Wild Hog Ham Steaks, cubed
˝ med Onion , chopped
2 Garlic Cloves, minced
1 tblspns Crushed Dried Hot Red Peppers (optional)
1 1/4 teaspns Ground Cumin
1 1/4 teaspns Ground Coriander
2 teaspns pure Chili Powder
1/4 teaspn Cayenne Pepper
1 pinch of Dry Parsley
1 15 oz can Crushed canned Tomatoes with their juice
1 cups Chicken Broth, canned OK
1 15 oz can Kidney Beans drained and rinsed)
2 tblspns Tony Chachere’s Instant Roux Mix
Salt & Pepper to taste
In a Dutch Oven, brown wild hog on all sides over high heat. Stir in onion, garlic, spices and herbs. Stir in tomatoes and stock. Bring to boil. Lower heat and simmer, covered, for 2 hours. Add in kidney beans, salt & pepper. Stir in Tony’s Chachere’s Instant Roux Mix. Cook for another 20 minutes. Re-season with salt & pepper if needed. Serve over white rice topped with sour cream
http://i2.photobucket.com/albums/y19/DonM1/100_1363.jpg
˝ med Onion , chopped
2 Garlic Cloves, minced
1 tblspns Crushed Dried Hot Red Peppers (optional)
1 1/4 teaspns Ground Cumin
1 1/4 teaspns Ground Coriander
2 teaspns pure Chili Powder
1/4 teaspn Cayenne Pepper
1 pinch of Dry Parsley
1 15 oz can Crushed canned Tomatoes with their juice
1 cups Chicken Broth, canned OK
1 15 oz can Kidney Beans drained and rinsed)
2 tblspns Tony Chachere’s Instant Roux Mix
Salt & Pepper to taste
In a Dutch Oven, brown wild hog on all sides over high heat. Stir in onion, garlic, spices and herbs. Stir in tomatoes and stock. Bring to boil. Lower heat and simmer, covered, for 2 hours. Add in kidney beans, salt & pepper. Stir in Tony’s Chachere’s Instant Roux Mix. Cook for another 20 minutes. Re-season with salt & pepper if needed. Serve over white rice topped with sour cream
http://i2.photobucket.com/albums/y19/DonM1/100_1363.jpg