Pork, Sweet Potato, & Cabbage Stew with Avocado Pesto Cream

I really wasn’t trying to post another soup recipe so soon, but this was so good that I wanted to go ahead and share it with you.   Plus, it was still quite cold and a wee bit icy in Dallas last night, so a soup or stew just made sense.   Today, however, the sun is out – and I’m thrilled!

I mentioned on my Instagram account last night that I would be coming up with a different recipe for this stew since I had used the last of George Bryant’s amazing CrockPot Pulled Pork as the protein.  I thought long and hard about this as I ate my leftovers earlier today and realized that you shouldn’t always mess with perfection (sometimes you should, but this isn’t one of those times), and his pulled pork recipe is pretty much perfection.  I honestly couldn’t imagine this soup any differently.  It is spicy, smoky, and earthy, with the brightness and strength of the pesto cream as the most wonderful compliment.  Enjoy!

Pork, Sweet Potato, & Cabbage Stew with Avocado Pesto Cream
serves 4 – 6

ingredients
1 lb leftover CrockPot Pulled Pork (or you could use your favorite pulled pork recipe, but I can’t promise the flavors will work as well)
1 large sweet potato, peeled and cubed (3/4” cubes)
2 cups red cabbage, coarsely chopped
3 cups homemade beef stock/broth
1 cup filtered water
Zest of (1) lime
2 tsp of lime juice
3 slices lime
2 Tbsp sunbutter
1/3 cup full-fat coconut milk

directions
Add all ingredients, except coconut milk, to slow cooker and cook on HIGH 2 hours.  Switch heat to LOW and continue cooking for approximately 4 hours.  About an hour prior to serving, slowly incorporate milk, stirring constantly, until thoroughly mixed.  Continue to heat on KEEP WARM setting if your slow cooker allows.  If not, LOW should work just fine.  Top with Avocado Pesto Cream (recipe below).

 Avocado Pesto Cream
makes approx. 1 cup

1 small bunch fresh cilantro
1/2 cup walnuts
Juice of half a lime
1 garlic clove
1/2 tsp sea salt (more to taste, if necessary)
1-1/2 tbsp EVOO (extra virgin olive oil)
1/4 cup light olive oil
1/2 ripe avocado, cubed

Combine cilantro, walnuts, lime juice, garlic, sea salt, and EVOO in food processor and pulse until coarsely chopped .  Add light olive oil and process until until fully incorporated and smooth.  If using immediately, add avocado and process until avocado is smooth.  If you plan to freeze it for future use, leave out the avocado for now, then thaw mixture when you’re ready and process with avocado prior to serving.

Note: this pesto is a wonderful addition to hardboiled eggs as well (I might have eaten that as a late-night snack…)

Always,
Abbey

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