1. Place pork in 4 qusrt pot and salt and pepper to taste. Cover pot and let meat steam over high heat, stirring occasionally, 10 minutes. Stir in 1 tablespoon olive oil and brown meat, stirring occasionally, 6-8 minutes. 2. Mash garlic cloves, summer savory, and 3/4 teaspoon salt in mortar and pestle. Put garlic paste into and small bowl and grind the coriander and fenugreek seeds in the mortar and pestle. 3. Add garlic paste and 1 teaspoon olive oil to pork and stir over medium heat 1 minute. Add onion, bell and jalapeno peppers and coriander/fenugreek and cook until onion is softened, about 5 minutes. 4. Add 1 cup water and bring to bowl. Reduce heat and simmer 1 hour. 5. Add parsley and pickles and serve over grits. 6. For the grits:. 7. Bring 3 cups water and 3/4 teaspoon salt to a boil. Stir in grits, return to boil, then simmer, stirring, until thickended, about 18 minutes. 8. Increase heat to medium-low and add cheese a few cubes at a time while stirring until it is all melted inches. ---------------------------------------------------------------------------
Nutrition
Ingredients
