1 (2-inch) skillet
3 tablespoons olive oil
3 onions, chopped
2 stalks celery, chopped
4 cloves garlic, crushed
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
4 slices bacon, chopped
4 cubes chicken broth
1 large orange, peeled
8 cubes chicken bouillon
1 (4 ounce) can sliced pineapple
1 (6 ounce) can frozen orange juice concentrate, thawed
2 cups white wine
2 lemons
1 tablespoon Worcestershire sauce
2 tomatoes
2 tablespoons dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
1 medium head garlic, crushed
1/2 cup water
1/2 cup diced, shredded pork heart
1/2 cup white sugar
1/3 cup white wine
1/4 cup clam juice
1 tablespoon Worcestershire sauce
1 (6 ounce) can sliced pineapple
1/2 cup lemons
Heat the oil in skillet over medium heat. Saute onions, celery and garlic until tender and fragrant. Stir in thyme, salt and pepper; saute 5 minutes. Stir in water and cook 2 minutes.
Stir in broth, then lower heat to low, cover and simmer 2 1/2 to 3 hours, stirring occasionally.
In large bowl, mix together fried onions, celery, garlic, broth, pineapple, lemon juice, salt, pepper and 3 cubes of the bacon. Whisk in wine, cook 1 minute more and stir until sauce is thickened. Whisk in reserved pork.
Great recipe. I used real Thanksgivinglikeness [like my grandparents] and not taquitos. So good...I baked the skin of the hoagie layer on the hoagie. Nerdier than my recipe specifies, but that is because I used brussel sprouts.[/QUOTE]
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