2 TB sunflower oil or lard3lbs pork chops cut into ¾” cubes, seasoned with salt and pepper1 lg. onion, thinly sliced3 cloves garlic, chopped1 cup lager, such as Otter Creek Vermont Lager1 cup chicken or vegetable both3 cups pureed winter squash2 tsp. ground cumin2 tsp. dried oregano2 chopped chipotle chilies in adobo, plus 2 tsp sauce (or more to taste)2 cups frozen corn2 cups cooked black beans2 cups cooked Jacob’s Cattle or other white beans¼ cup maple syrup, or to taste
apple cider...
There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org