Wookiee Hut Cuisine presents:
Emtrey's Stewed Gornt Olé!
by Susu

The quartermasters under the command of Wedge Antilles were typically manumitted or otherwise interesting protocol droids. Rogue Squadron's M3PO -- nicknamed "Emtrey" -- was programmed to be a master scavenger and trader. No matter how bare their cupboards, he could always be counted on to serve dinner with only a few rations. This recipe was created in a field box, with spices found in the bottoms of bottles and boxes, or traded for with locals. In this case, Emtrey put the food in a dark-colored pot and placed a glass lid over it, and let the food cook in the sun. The "olé" part of the name of this dish was given to it by one of the pilots, who declared it an authentic, hot-blooded dish of some sunny planet or another.

  • 4 pork chops or large country rib chops
  • 2 cloves garlic, minced
  • 2 onions, chopped
  • 2 green peppers, chopped
  • 1/4 cup Chinese chili sauce (If you wish, adjust this quantity or use any other type of hot sauce. Flavor is different, but you get the idea ...)
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons brown sugar or 3 teaspoons dark honey
  • 1 teaspoon powdered dry mustard
  • 1 cup cooked or canned pink beans
  • 1 cup cooked or canned chickpeas (garbanzo beans)
In a crockpot/slow cooker, lay the chops on the bottom, in a single layer if possible. Evenly scatter garlic, onions and peppers over the meat. In a small bowl, mix together the chili sauce, vinegar, sugar, mustard and mix together well. Pour over the contents of the crock pot, cover and heat on LOW (about 150 degrees Farenheit) for 6 to 8 hours. Add the beans and mix, being careful not to destroy the gornt chops (unless you want to make a more even stew), and cook for another hour or so. Season with salt and pepper to taste. Serve over rice. Feeds 4 hungry pilots.

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