Dutch Hot Pot Recipe
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Summary
Ingredients
2 pounds boneless pork shoulder, cubed
1/4 cup all-purpose flour
1 tablespoon salt
1 teaspoon leaf thyme, crumbled
1 teaspoon coriander seeds, crushed
1/4 teaspoon pepper
1 can (1 pound) red kidney beans boiling water
4 medium-size potatoes, pared and cut into 1/4-inch thick slices
4 medium-size onions, sliced and separated into rings
8 carrots, pared and cut in 1/4-inch lengths
2 tablespoons butter or margarine
Directions
1 Trim excess fat from pork.
Shake cubes, part at a time, with flour in a plastic bag to coat well.
2 Mix salt, thyme, coriander seeds and pepper in a cup; reserve.
3 Drain liquid from kidney beans into a 2-cup measure; add boiling water to make 1 1/2 cups.
4 Layer vegetables and meat into an electric slow cooker this way: Half each of potatoes, onions, pork, kidney beans and carrots, sprin-kling each layer lightly with seasoning mixture.
Repeat with remaining vegetables, pork and seasoning mixture for a second layer.
5 Pour liquid over; dot with butter or margarine; cover.
6 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until meat and vegetables are tender.
Serve with dark beer, if you wish.
Shake cubes, part at a time, with flour in a plastic bag to coat well.
2 Mix salt, thyme, coriander seeds and pepper in a cup; reserve.
3 Drain liquid from kidney beans into a 2-cup measure; add boiling water to make 1 1/2 cups.
4 Layer vegetables and meat into an electric slow cooker this way: Half each of potatoes, onions, pork, kidney beans and carrots, sprin-kling each layer lightly with seasoning mixture.
Repeat with remaining vegetables, pork and seasoning mixture for a second layer.
5 Pour liquid over; dot with butter or margarine; cover.
6 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until meat and vegetables are tender.
Serve with dark beer, if you wish.
