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tcecilia
9
Oct 19, 2017
I just got a dutch oven. What are some of y'alls favorite recipes?
neomneom
11
Oct 19, 2017
tceciliaSourdough bread!
Rgconner
67
Oct 19, 2017
neomneomSecond that.
Ken Forkish's book FLOUR WATER SALT YEAST covers making many breads inside a dutch oven.
Example:

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Rgconner
67
Oct 23, 2017
tceciliaAnother favorite that I make in a dutch oven:
Pork Chile Verde: 2 to 3 lbs pork sirloin, cubed to 1/2 inch 1 28 can of green chile sauce 1 28 can of crushed tomatillos 1 8 oz can of diced green chiles 1 large diced onion. 2 Tbsp Ancho Chili powder (or to taste) 1 tbsp of ground cumin (or to taste) 1 tbsp granulated garlic (or to taste) Salt to taste Sour cream as a garnish. Brown the sirloin in a large pot, remove and saute onions in the pot until they start to caramelize . Add pork and remaining ingredients back to pot and let simmer low and slow for several hours until pork is very tender and sauce has thickened. A TBL of cornstarch in cold water added to the mix will thicken it up. Now, it sounds like it might be a little "canned" for most people. But, so long as the spices are fresh after hours of simmering there is not a lot of taste difference between starting from scratch and doing it from canned. Adding fresh tomatillos is perfectly fine, when they are super cheap in the stores/farmers market I add some in for a little freshness. Really want to kick it up? Smoke the pork if you have a smoker. Once you have this as a base, you can use it for a lot of things: Right out of the bowl as chili Over Mexican rice and/or beans Nachos Tacos Burritos
blouie
352
Nov 3, 2017
MadameBlue
31
Nov 7, 2017
RgconnerLove versatile recipes like this one! I made this for dinner last week, served it with rice and beans that night. A few days later, I used the leftovers to make enchiladas. The first meal was yummy, and the flavor improved over the next few days, and made for wonderfully savory enchiladas! "Canned" was not an issue for me. I'll definitely be making this one again!
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