1/4 cup olive oil
1 (4 ounce) can sliced mushrooms, drained
2 (10 ounce) cans lodgepole pears
1 1/2 cups chopped celery
2 onions, thinly sliced
2 teaspoons paprika
4 boneless pork loin roast
1/2 teaspoon mustard powder
1/4 teaspoon curry powder (optional)
1/4 teaspoon ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried oregano
2 tablespoons honey
1 3/4 teaspoons dried basil
1 1/2 teaspoons paprika
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon dried thyme
2 teaspoons chili powder
1/4 teaspoon paprika
1 tablespoon minced onion
2 stalks celery, chopped
In a large skillet over medium heat, heat olive oil and saute mushrooms until golden brown. Remove mushrooms and set aside.
In a medium saucepan over low heat, heat mushrooms, celery, onion and poblano pepper in olive oil. Cook 1 to 2 minutes, stirring constantly. Remove from heat and stir in poblano peppers, celery and onion, paprika, curry powder, cumin, salt, oregano and oregano. Mix well. Reduce heat to medium low and stir in honey, basil, poblano peppers, celery and onion. Cook, stirring constantly, for about 15 minutes.
Season the pork loin with mustard powder, curry powder, cumin, salt, oregano, oregano, celery, mushrooms, celery, onions and garlic powder. Brown on all sides on all sides. Remove pork loin from marinade. Place on platter and cover with marinade.
Remove pork loin from marinade and place on platter. Cover tightly with foil and refrigerate for 1 hour, stirring occasionally.
While pork loin is marinating, cook onion and garlic in olive oil in small saucepan until tender. Remove onion and garlic from pan. Place pork loin in a serving bowl.
When pork loin has marinated, place it in the palm of your hand and squeeze until the juices run clear. Remove from foil and chop meat. Turn out onto a platter. Place chicken meat in foil and return to a medium heat.
Heat a medium skillet over medium heat. Saute chicken and pork in olive oil, stirring constantly. Pour chicken stock into a medium bowl, and mix with the marinade. Pour stock into skillet and simmer over medium heat for about 10 minutes.
When chicken is cooked, turn it out onto a platter and pour wine. Place wine over medium heat in a glass bowl and add remaining stock. Pour over chicken, and simmer for about 20 minutes. Serve over soup pot or on top of boiled potatoes or celery.
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