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“Eastern European stewed pork dish.”
1hr 30mins

Ingredients Nutrition


  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.

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