Archive for the ‘Pork – Canned’ Category
"Canned" Chili
The title comes from the use of canned items, even the meat, which is both convenient and low cost depending on where one is. And this is versatile as well.
Ingredients
- olive oil, as needed
- 1 onion, diced
- 1 can ground pork, or beef, drained, (750 g / 1½ lb)
- 1 packet chili seasoning mix
- 1 quart tomato juice, (4 cups)
- 3 cans dark red kidney beans, drained, (425 g / 15 oz each)
Instructions
- Heat a tablespoon or so of olive oil in a large pot. When hot, add the onion. Cook until softened and translucent.
- Add the meat and chop up with your spatula. Heat through and cook until lightly browned, turning occasionally.
- Add the chili seasoning mix and stir that into the meat.
- Add the tomato juice and beans, stir, reduce heat to low and simmer for 1 to 2 hours.
- Serve with oyster crackers if desired, enjoy.
Notes
Low cost per serving in the US, Fair to High Cost in Thailand. The juice costs about $2 and the spice packet 50 cents, for 6 servings, this is about 42 cents per serving.
Variants: 1. In place of Dark Red Kidney Beans, use Light Red, Pinto, Black, or a combination of the different types.
Pork & Noodles
This is a basic recipe for using canned pork for a quick and low cost meal, and it is very versatile. Read the Variants. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams dry macaroni, or any bite size pasta, (1 lb)
- 1 can pork, drained, fat removed, (750 g / 1½ lb)
- 1 can condensed cream of chicken soup, (26 oz / 737 g Family Size can), Shortcut
- 1 packet chicken gravy mix, Shortcut
- 1 can peas, drained, or 2 cups frozen, steamed
- salt and pepper, as desired
Instructions
- Heat a pot of salted water, when boiling, add the pasta and cook until tender, drain.
- While the water is heating for the pasta, prepare the packet of chicken gravy in a small sauce pan.
- While the water is heating for the pasta, add the pork and soup to a pot. Heat the pot on medium low heat, breaking up the pork with your spatula and stirring occasionally.
- When the pasta is tender and drained, add to the pot with the pork. Stir to combine, taste, and season with salt and pepper as desired.
- Add the peas and gravy, mix in. Cook until heated through.
- Serve with a side veggy or salad. Enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup. Chicken Gravy Mix.
Variants: 1. Add a can of drained vegetable, such as corn, diced carrots, or even mixed vegetables in place of peas. 2. Add a can of diced tomatoes. 3. Saute a diced onion, diced bell pepper, or even sliced mushrooms, or any combination of these, before adding the pork. 4. Add a jar of sliced green olives with pimentos. 5. Season with fajita seasoning. 6. Add spices to taste such as rosemary, parsley, thyme, oregano, in addition to salt and pepper. 7. Use ground pork, cooked and drained, in place of canned pork.
Updated on 9 June 2021.
Pinto Bean & Ground Beef Stew (Pressure Cooker)
I found this recipe yesterday, had everything on hand, tested out by the family, this is overwhelmingly tasty!!! This is for a stove top pressure cooker. Counting on the natural pressure release, you can have this on the table is under an hour. You can cook the beef and other prep while the pressure cooker is doing its thing. Follow all safety precautions for your model of pressure. This can also be prepared on the stove top using canned ingredients.
Equipment
- Pressure Cooker
Ingredients
- 1 cup dry Pinto beans, sorted and rinsed
- cooking oil, as stated in instructions
- 4 cups water
- 500 grams lean ground beef, (1 lb)
- 1 onion, diced
- 4 cloves garlic, smashed and minced
- 2 teaspoons dried oregano, Mexican oregano if you have that
- 1 tablespoon ground cumin
- 1 tablespoon dried cilantro
- 2 cups chicken stock, fresh or from powder
- 1 cup liquid, from cooked beans
- 2 tablespoons tomato paste
- 1 can diced tomatoes, with juice
- ½ cup spring onions, sliced, white and green
- ½ cup fresh cilantro, chopped
- 2 tablespoons lime juice
For Stove Top using Canned Items, change only:
- 1-2 cans ground pork, (1½ lb can)
- 3 cans Pinto beans, (15 oz cans)
Instructions
- Add the rinsed and sorted beans to your pressure cooker, add the 4 cups of water, and 1 tablespoon of cooking oil, the oil is to prevent the beans from foaming. Depending on your size of pressure cooker, do not fill more than halfway.
- Place the lid on the cooker and lock closed. Place on high heat until the pressure cooker comes to full pressure, meaning the jiggler is moving and making some noise, this is when you start timing. Turn the heat to low but maintain full pressure. Time the beans for 22 to 27 minutes depending on if like them firm or softer. (I time for 25 minutes.)
- While the beans are cooking, heat a non stick skillet and cook the ground beef until cooked through, drain the beef well and set aside. Photo shows the beef cooking while the pressure cooker is working on the beans.
- Same pan, heat a splash of oil and cook the onion until starting to turn brown, then add the garlic and cook for another 2 minutes,
- Then add the oregano, cumin, and dried cilantro and cook for about 2 minutes more. Set aside.
- I added a variant, I used a handful of Shiitake mushrooms, photo shows before I removed the stems and chopped them.
- Saute the chopped mushrooms until starting to brown up. Set aside.
- After the time is up on the pressure cooker, turn off the heat and move to another unused burned. Allow the cooker to release pressure normally, about 10-15 minutes.
- When the pressure is fully released, open and ladle out 1 cup of liquid, set that liquid aside, drain the beans in a colander and rinse well and return the beans and the 1 cup of liquid from the beans, tomato paste, and diced tomatoes with liquid, the cooked beef, onion mixture, and mushrooms if using, to the cooker.
- Close and lock the pressure cooker lid and bring to high pressure and cook for 3 minutes. Remove from heat and let pressure release naturally, about 10-15 minutes.
- When it is safe to open, remove the lid and stir in the spring onion and most, not all, of the fresh cilantro, and lime juice. Return to heat without the cover and simmer for about 5 minutes.
- Serve and sprinkle the remaining cilantro on each bowl for garnish.
For Stove Top using Canned Items
- Drain the canned ground pork. Open the beans, retain 1 cup of juice from the beans then drain and discard the rest of the juice.
- In a pot, heat a tablespoon of olive oil, when hot, add the onion, saute until just starting to brown, then add the garlic, saute for another minute.
- Add the pork and break up and heat through. Add the cumin, dried cilantro, and dried oregano. Mix with the pork and cook for another 1-2 minutes.
- Add the beans, the reserved 1 cup of bean juice, chicken stock, tomato sauce, and diced tomatoes. Heat and simmer for 1 hour or so until the liquid level is to your liking. About 10 minutes before serving, stir in the chopped cilantro, lime juice, and spring onion.
- Serve and enjoy.
Notes
The beef will cost about 120 Baht for 500 grams. For 6 servings, this is about 88 cents per serving.
Variants: 1. Sauté a handful of chopped mushrooms and add to the cooker after adding the beef and onion. 2. Use mushroom stock instead of chicken stock. 3. Replace the cilantro with chopped celery tops or parsley. 4. Serve with saltines or oyster crackers. 5. Use ground pork, fresh or canned, in place of ground beef. 6. Add ½ can of tomato sauce in place of the tomato paste. 7. Top a serving with shredded Cheddar cheese (highly recommended).
Gypsy Stew II
I took the Gypsy Stew I grew up with a bit further, and made this with ground pork instead of beef and added some other ingredients. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1-1¼ kilos ground pork, (2 - 2 1/2 lbs)
- 4 shallots, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, smashed and chopped
- 1 can button mushrooms, drained, sliced (or use fresh)
- 1-1½ cups green olives with pimento, sliced
- 2-3 cans condensed cream of mushroom soup, Shortcut
- 1 tablespoon extra light olive oil, or as needed
- toast, pasta, or rice, prepared, for serving
Instructions
- In a pot, heat a tablespoon of olive oil, when hot, add the shallots and bell peppers. Saute until the shallots are translucent and the peppers are tender. Add the garlic and saute for another 30 seconds.
- Add the ground pork and cook until no longer pink, stirring often and breaking up meat a bit as well. Drain fat.
- Add mushrooms, soup, and olives, and mix together. Reduce heat to low and simmer for about 15-20 minutes or until heated through. For a more soupy stew, use 3 cans of soup and for a thicker stew use 2 cans of soup.
- Serve over rice, pasta, or toast.
Notes
Ground pork will run about 150-170 Baht per kilo. The soup is 54 Baht or so per can, not a $1 dollar meal but very inexpensive and will last 2 people several days.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Top each serving with a fried egg. 2. This is an easy recipe to use canned ground pork to in order to cut down cooking time, simply add the drained pork after the onion and pepper is sautéed, break it up and let it heat through then continue with the remaining steps.
My modification of my Mom's recipe by Lee Thayer. Thailand.
