Central to this recipe is the Tale of the Broth. MJ brought home a couple of smoked pork chops. Smelled like bacon, tasted a little like ham, AKA smoked pork. We had one, cut up in a browned onion sauce, over rice. We had the other, cut up in a commercial “Madras Lentils” sauce, over potatoes. The ML sauce was a little like chile. The bones and the ungnawed … ung-nawed … remaining meat went into the pot for broth (you really don’t need a lot of fixin’s for pressure cooker broth), along with the usual celery stalk and carrot, plus the top leaves of a leek that wandered by. The resulting broth had a smoky, BBQlich flavor, the smell of which varied non-linearly with distance.
Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of smoky pork broth. No salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potato when you take it off the stove.
Results: Not bad. Smoke came through. Chile taste came through. Pretty good, if you like chile for breakfast.