Again, customer Canice Flanagan comes up with a great dish:
Beans ‘n’ Butt Stew
8 ounces Rancho Gordo Pebbles beans, cooked while prep work starts on the stew; you will want to have the pot liquor to add to your stew.
Four strips bacon
1.5 pounds fresh organic pork butt, chopped in 1 – 2" cubes
¼ cup flour, seasoned with salt and pepper
One Diestal (all-natural, smoked) turkey leg.
1 large red onion, chopped
2 pasilla peppers, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
2 serrano peppers, sliced
3 cloves garlic, chopped
1 tsp Mexican oregano
1 tsp ground cumin
2 tsp New Mexico chile powder
dollop of adobo sauce along with one small chipotle pepper
2 bay leaves
5 fresh sage leaves
1 (14.5 ounce) can low-sodium chicken broth
1 (14.5 ounce) can diced fire-roasted diced organic tomatoes
Juice from ½ lime
Sweat bacon; meanwhile toss cubed pork in flour. When fat is rendered from bacon, add pork. Brown, and then, using a slotted spoon, remove all to a bowl.
Add turkey leg, onion, peppers, and garlic to pot and give a quick stir. Add in next six ingredients (oregano through sage leaves) and sauté approximately five minutes.
Add chicken broth and tomatoes (with juice)
Add cooked beans and a few generous splashes of the pot liquor.
Cover pot part way and simmer 40 minutes.
Remove turkey leg; when it’s cool enough to handle, strip meat from the bone and chop, returning the meant to pot. Discard bones.
Stir in the lime juice and serve stew with sour cream and chopped cilantro.