Slurp slurp

There is nothing I like more than a one-bowl meal. No knife and fork required, just a spoon as big as possible (but just small enough to get into a wide receptive hungry mouth). Last night's dinner was just the ticket therefore, and was slurped up on large spoons by all three Farrar children. I've given up on trying to teach them table manners, since it seemed like a fruitless exercise in self-flagellatory energy-expending futility. I believe that my children are beyond help. I have warned them that this may mean a lonely existence as adults unable to chew with their mouths closed, but they seem determined to experience that for themselves. The upside of this decision is that I can now listen to the slurps and see them merely as a sign of enjoyment and gustatory appreciation, and am learning to tamp down the realization that I may end up with grown children who are social pariahs, thus leaving me without grandchildren to dote on. Oh well, at least they are well fed!

The recipe comes from Cooking Light Magazine, and I doubled the quantities, making enough to 8-10 servings. Just halve everything if you don't want to cook in bulk.

Southwestern Pork Stew
Serves 8-10

canola oil
2 cups chopped onion
1 1/3 cup chopped green bell pepper
5 cloves garlic, minced
1 large jalapeno pepper, seeded and finely chopped
2 lbs pork tenderloin, trimmed and chopped into bite-size pieces
4 cups low sodium chicken broth
4 tsp chili powder
2 tsp ground cumin
1 tsp salt
1/2 tsp ground black pepper
2 15oz cans pinto beans, drained and rinsed
2 14oz cans diced tomatoes, undrained
4 TBSP chopped fresh cilantro
2 ripe avocados, diced
grated cheddar and sour cream to serve

1. Heat a large stockpot over medium heat with a few TBSP of canola oil.
2. Add onion, bell pepper, garlic and jalapeno to pot and sauté for 2 minutes. Add pork and cook for a further 5 minutes, stirring to brown pork on all sides.
3. Add broth, chili powder, cumin, salt and pepper, pinto beans and canned tomatoes, and bring to a boil. Partially cover and cook on low for a further 10 minutes until pork is cooked through.
4. Stir in cilantro. Serve in bowls with shredded cheddar, sour cream and avocado on top.