Makes 4 servings
1 Tbs. minced garlic
1 tsp. kosher salt
1/4 tsp. caraway seeds
1/4 tsp. course black pepper
1 lb. pork tenderloin, trimmed of fat and cut into bite sized pieces
2 cups. large diced sweet onion
1 slice bacon, diced
1 1/2 c. water plus 3 Tbs. water
14.5 oz. can diced tomatoes with juice
1 Tbs. paprika
6 oz. IPA or equivalent beer
1/8 tsp. cayanne pepper
1 large Anaheim pepper, seeded and diced
3 Tbs. corn starch
Ground caraway, black pepper and salt in mortar n pestle.
Over medium high heat, in dutch oven, cook pork until done. Remove and set
aside. Add bacon, garlic, onion. Saute 5 minutes until onions softened.
Add 1 1/2 c. water, tomato, paprika, beer, cayanne pepper, anaheim pepper,
spice mixture. Bring to boil. Simmer 30 minutes. Add pork. Simmer 30 minutes.
Mix corn starch and 3 Tbs. of water. Add. Bring to boil. Boil 5 minutes.
Let rest 10 minutes. Serve.
egg noodles or rice