Served at the 2017 Holiday Fare Wine Trail
1 1/2 cups Robller Vidal Blanc Semi-Dry wine
2 – 14 or 16 oz. cans Northern Beans, pureed
2-14 to 16 oz. can carrots, pureed
4 celery stalks, pureed
1-14 to 16 oz. can Chicken stock
6 medium potatoes, diced
2 lbs. very fine ground pork
1 tsp whole Allspice
1 tsp whole Coriander
1/2 onion, minced
1/4 cup dried Marjoram
1/2 tsp ground Nutmeg (rounded)
1 tsp coarse black pepper
1 tsp Kosher salt
Day Before:
Combine Allspice, Coriander, minced onion, Marjoram and grind together. Blend mixture with nutmeg and pepper, then fold into finely ground pork. Cover and chill overnight.
Next Day:
In a large crockpot: combine beans, carrots, celery, chicken stock and prepared pork. Set at 350° and simmer until pork is poached. Add potatoes and salt and let simmer until potatoes are soft.
Serve with Robller Traminette and enjoy!
