Deanne Frieders has always considered herself an introvert. So, if you would have told her she’d be a familiar face and influence in households across the country someday, she would have laughed at you.
However, in her late 30’s, she married her husband and left her corporate job so they could build their family of six on the farm in Waterman, Ill. Her new role included helping drop off meals, uncovering a passion that’s led her to start up “This Farm Girl Cooks.”
“Little did I know my role change would help hundreds of thousands answer the question, ‘What’s for dinner?’” she says.
She created a tribe of farm wives to connect with and life has never been the same, she shares on her popular website.
“When I realized I can help others sort through the ins and outs of farm life, it really caused me to step outside of my comfort zone. Bringing people together with food as a common theme is so meaningful and important to me,” Frieders says.
Inviting the World into Her Farmhouse Kitchen
She won’t argue that it’s hard to feed a family every day, especially when you’re juggling a career or managing working at home with your family.
“I started sharing some of my field meals on my personal Facebook. People began asking me for ideas and recipes, which I hadn’t documented. I started to note them and now, here I am today!” Frieders laughs.
One of the first lessons she learned was what a field meal was and a what a field meal was not.
“A field meal is something that can easily be served without a table to eat at and without a knife,” Frieders says. “Many times, they’re handheld foods that can be eaten with one hand.”
Her favorite field meal is a good stir-fry where everything is in one bowl – protein, veggies and grain – and doesn’t have to be served piping hot.
“We work long hours on the farm, especially during our fall harvest. A balanced field meal nurtures us mind, body and soul,” Frieders says. “It’s important that we keep alert and healthy while dealing with all the heavy equipment operating.”
That’s where pork fits in so well as a healthy and nutritious protein.
Why Pork?
“We love eating pork in our family. My grandparents were hog farmers, but I never paid much attention to it as a little girl other than look at the pigs occasionally. While we don’t raise pork on our farm (we have a few beef cattle), I think I bring some outside perspective to pork,” she says. “I ask the questions consumers are thinking because I don’t know it all. And as a family, it helps to make a balanced diet for our busy lifestyles.”
As a cook, she loves how versatile pork is to cook with as it can take on so many flavor profiles from Italian to Tex-Mex to Asian. It’s also really good by itself, without adding other flavor profiles, she points out.
“It cooks quickly, it’s tender and juicy (use the 145°F rule when making pork chops and you’ll thank me!), and there are many different cuts,” Frieders says.
To help us kick off #PORKtober, Frieders is sharing her popular recipe for Pulled Pork Chili below.
“My pulled pork chili is full of flavor without being heavy,” she says. “And if I’m being honest, a sprinkling of cheddar cheese on top makes everything better.”
PULLED PORK CHILI
By This Farm Girl Cooks
“One of my all-time favorite chili recipes is pulled pork chili. The pork is cooked low and slow until it’s fall-apart tender, then it’s shredded into bite-sized pieces and added to the chili. This Instant Pot recipe also works great in a slow cooker (leave out oil) for 7 to 8 hours,” says Deanne Frieders of This Farm Girl Cooks.
Ingredients:
• 2½ – 3 lb. boneless pork loin roast
• Salt and pepper
• 1 Tbsp. olive oil
• ½ red onion, diced
• 1 Tbsp. cocoa powder
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 2 tsp. dried oregano
• 1 cup black coffee
• 28 oz. can diced tomatoes with green chiles (undrained)
• 15 oz. can dark kidney beans (drained and rinsed)
• 5 oz. can Great Northern beans (drained and rinsed)
Prepare the Pork:
Trim excess fat from the pork roast and cut it into four pieces. Season with salt and pepper.
Sauté Spices:
In the Instant Pot, select “sauté” and heat olive oil. Add red onion, cocoa powder, chili powder, cumin, smoked paprika, garlic powder, oregano, salt and pepper. Cook until the onion softens and spices are fragrant, about 3 to 4 minutes.
Deglaze:
Add coffee and scrape the bottom of the pot to lift any bits stuck on the surface. (This is called deglazing.) Cancel “sauté” to stop cooking.
Cook:
Add diced tomatoes, beans and pork to the pot. Stir to combine. Secure the lid, set the valve to “seal,” and cook on high pressure for 45 minutes.
Finish:
After cooking, let the pressure release naturally for 15 minutes, then do a quick release for any remaining pressure. Shred the pork and stir. Let it cool slightly before serving with your favorite toppings.
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