with [leftover] pulled pork / gluten-free hoe cakes
This rustic stew originates in the Southern part of the United States and is a flavorful way to use leftover pulled pork from Monday. In addition to colorful vegetables, the stew gets great flavor from a surprising ingredient - BBQ sauce!
Smarts: Be sure to grab a BBQ sauce with flavors you know you enjoy (and with the right balance of sweet, tart, and spicy for you), since the flavors will be the primary flavor in the dish.
- Onions, medium - 1 , diced
- Zucchini - 1 lb , chopped
- Garlic - 3 cloves , chopped
- Corn kernels, frozen - 1 cup
- Lima beans, frozen - 1 cup
- Oil, cooking - 1 Tbsp
- Stock, any type - 4 cups
- Pulled pork (leftover from Monday) - ~2 cups
- Tomatoes, diced and fire-roasted (14 oz / 397 g) - 1 can
- BBQ sauce - 1/2 cup (use your favorite store-bought)
- Worcestershire sauce - 2 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Flour, gluten-free - 3/4 cup (use your favorite 1:1 all-purpose flour substitute)
- Cornmeal, yellow - 3/4 cup
- Baking powder - 2 1/2 tsp
- Sugar - 2 tsp
- Salt - 1/2 tsp
- Eggs - 2
- Milk - 3/4 cup + 2 Tbsp
- Butter - 2 Tbsp , melted
- Oil, cooking - 2 Tbsp
Corn / Lima beans - Defrost in the microwave.
Prep dry ingredients (for hoe cakes) - In a medium mixing bowl, whisk together gluten-free flour, cornmeal, baking powder, sugar, and salt.
Prep wet ingredients (for hoe cakes) - In a large mixing bowl, whisk together eggs, milk, and melted butter.
In a large Dutch oven or stockpot, heat oil (portion for stew) over medium-high heat. Add onions and saute until tender, 4 to 5 minutes. Add zucchini and garlic and saute until zucchini is nearly tender, ~5 minutes more.
To onions and zucchini, add stock, pulled pork, diced tomatoes (including liquid), BBQ sauce, Worcestershire sauce, red pepper flakes (if using), corn, and lima beans. Bring to a simmer.
Cover the stew and reduce heat to maintain a low simmer while you make the hoe cakes.
For the hoe cakes, pour the dry ingredients over the wet ingredients and stir everything together until no dry spots remain.
Use a small measuring cup or small ladle to spoon even portions of the hoe cake batter onto the heated pan (these cook just like pancakes). Wait until the hoe cakes bubble and look firm around the edges. Use a spatula to flip them and cook the other side. Do this in batches until all of the hoe cakes are cooked.
Taste the stew and season with some salt and pepper if needed.
Serve stew with hoe cakes on the side or in the soup itself. The hoe cakes are great if they soak in the stew; you can get a bite of hoe cake with each spoonful of soup! Enjoy!