2 quarts DPF Butternut Squash Pasta Sauce
4 pork chops (optional)
1 can light coconut milk
4 tablespoons fresh cilantro, minced (or 2 cubes Trader Joe’s frozen)
1/2 tsp. black pepper, freshly ground
1/2 tsp. salt
3 dried whole peppers (I used Tien Tsin Peppers from Penzey’s, but I suspect anything dried or smoked that’s really spicy would work)
1 cup vegetable broth
1/4 cup maple syrup
3/4 cup creme fraiche (or crema mexicana)
1. Place pork chops and butternut squash sauce into a large pot over medium-high heat (I threw in the pasta sauce and pork chops while they were both still frozen!). Bring to a boil, stirring frequently. Add coconut milk, reduce heat and simmer until pork chops are just cooked through, about 10 minutes.
2. Remove pork chops, and chop into bite size pieces. Return to pan.
3. Add cilantro, dried peppers, salt, black pepper, and half of broth. Simmer over low heat for 30 minutes, stirring frequently to prevent scalding.
4. In a small bowl, combine the cream and maple syrup. Add 1/2 cup of the creme mixture and remaining broth, simmer for 10 minutes more. Remove dried peppers. To serve, place in bowl then drizzle 1 tbs. of maple creme over each bowl.
NOTE: I do think that this would also be delicious with chunks of sour apple thrown in. Also, if you’re not a pork eater, try it with vegetable chunks (eggplant, zucchini, etc.) or tofu (extra firm).