This is an old favorite, and, due to one friend’s miss-hearing the name, it is now known as “Tie Poor Sue” in our home.
So, when our friends Sue and Vicki came to visit, of course we had to have Sue’s stew.
I should note that this stew is simple to toss together in the slow cooker and made in one day or so, but, if you can, it is so very much better to make the stew one day, then shred the pork and strain the liquid and let it all rest in the fridge over night.
The next day, you can easily skim any fat from the liquid before putting it all back together in a large pot and reheating.
•9 cloves garlic, minced
•6 cups red pepper strips
•4 cups chopped sweet onion
•1 jalapeño, sliced
•2 tsp crushed red pepper
•1 tsp Aleppo pepper
•1 tsp dried Thai basil
•1/2 cup rice vinegar
•2 (17 oz) bottles teriyaki sauce
•1/2 cup water
•1 tbsp Sherry Peppers Sauce*
•5 lb pork (your choice of cut)
•3 tbsp brown sugar
•2 tbsp lime juice
Peanut Butter Sauce:
•Strained liquid from the stew
•Dark green scallion bits
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Add the stew ingredients to your slow cooker, then cover and cook on low for eight hours, or high for six hours.
Remove the pork from the stew and shred.
This is the point where I like to let the stew rest overnight, with the pork in one container and the liquid and veggies in another. The next day, I skim the fat and add peanut butter while reheating the stew to serve,
A note on the peanut butter: I happen prefer the stew without the peanut butter, and it actually makes it all much easier to serve to a crowd where some have nut allergies. In that case, I strain some of the cooking liquid into another pot and add the peanut butter to that so that folx can add it or not as they like.
Either way, made all in one day or two, served with peanut butter sauce in or on the side, Tie Poor Sue is a very welcome dinner around about these parts.