Friday, March 4, 2011

Good Eats - Volunteers across the globe learn to cook on a budget.


When I served in Haiti as a volunteer with the Haitian Project, the topic of food came up daily. It was a subject that brought much joy and celebration… and sometimes frustration. I have fond memories of throwing semi deflated footballs into the soaring trees that littered our compound, as we tried to knock free the ripe mangos. I also recall botching a pot of rice that even the dogs wouldn’t touch. We share our lives over food, experience other cultures through its variety, and as we cook together (and write about cooking), we realize the journey that is food. Visit Catholic Volunteer Network’s blog each month to learn new recipes, see pictures, and read stories about our current volunteers’ good eats!  

Meet Desiree Lopez, serving with Lasallian Volunteers in Racine, WI, pictured working with a student who hopes to graduate this year.

"At the John XXIII Educational Center we serve as an after school mentoring and tutoring program, which provides the students of Racine with after school study hall hours. We have two sessions from 3:30-5:30 and 7:00 - 8:30pm. Since we only have an hour and half between sessions we don't have much time to prepare dinner since we eat at 6. This recipe you can make on the weekends or put it in a crock pot to have ready for dinner. The recipe I have chosen is one that my mother came up with and I have made a couple of times for my community and was a favorite of my friends from college. Drunken Pork if you cook it the day before can be reheated in a saute pan and served over white rice or made into burritos. I hope you enjoy this family recipe! "

Drunken Pork
By: Maria Lopez
Ingredients:
5-7 lbs Pork Butt – cut into 2” cubes
1 Tbs Corn Oil
2 Tbs Smoked Paprika
1 Tbs Oregano
1 Tbs Kosher Salt
1 tsp Cumin
1/2 Medium Onion - Chopped
1 Clove Garlic – peeled & smashed
1 Tbs Chipotle Sauce (you can substitute 1 whole Jalapeno)
2 – 3 12oz Beer (Corona or lite beers give best flavor)
1 Bay Leaf
Directions:
Add oil to a large 8Qt Stockpot over medium heat, then add in the cubed Pork. Brown for approximately 4 minutes until the pork is browned on all sides. Combine the rest of the ingredients stirring in enough beer to cover the pork by 1/2”. Cover and let cook for 1hr 45min, stirring occasionally. If the liquid level drops, stir in more beer or water. The pork will be fork tender when done. Adjust seasoning and remove the Bay Leaf. Serve over rice or alone with freshly squeezed Lime (or Lemon) juice and hot Tortillas!
* If cooking in a crockpot first brown the cubed Pork in a pan then transfer to the pot. Follow directions and cook at med-high for 4-6 hours depending on crockpot.