Dehydrating · Trail Cooking

Dehydrating 101: Ski’s Pork Stew

Ready to be inspired again? Ski posted another of his dehydrator creations and I get to share it with you all!
Ski’s Pork Stew

  • 2 pounds ground pork
  • 1 large onion, minced fine (I used a Walla Walla Sweet)
  • 14 tomatillos, peeled, washed, stems removed, and cut up
  • 6 roma tomatoes, cut up
  • 1 small can El Pato mild tomato sauce
  • 1 head garlic, minced fine
  • 2 Tbsp ground cumin
  • 1/3 cup oregano leaf
  • 1½ tsp salt
  • 1 small jalapeno pepper, seeds removed and minced fine
  • ½ tsp chili powder
  • ½ tsp paprika
  • ½ tsp thyme
  • ½ tsp black pepper
  • olive oil

In a dry pan, heat the cumin a bit to bring out full flavor. do not scorch. Remove from pan and set aside. Brown the ground pork in a pot. Remove and drain on paper towels. For purposes of dehydrating, I cooked the pork until it was quite done.


In a little oil, saute the onion, garlic and add the herbs and spices.
I ground all the herbs, salt, and pepper into a powder with a mortar and pestle to bring out the flavors.


Add the tomatillos, tomatoes, jalapeños, and tomato sauce. Add water to the top of the pot.
I had to split this batch in half and use two pots.


Simmered for five hours, until reduced to a thick consistency:


Spread out on parchment paper lined drying trays:


Dried for fourteen hours at 135° F:


One measuring cup of stew yielded just over ¾ cup dry:


Reconstituted with 1/2 cup boiling water:


Served over Basmati rice:

End result: pretty good.

I let the dry mix reconstitute in boiling water in a covered bowl for five minutes.
The texture of the meat was still a bit… dry? not rubbery, but not soft either.
I don’t believe I overcooked the pork at first, because we had it for supper last night and it was fine. I think if I had let it stand for ten minutes instead of five it would have been fine.

My mother suggested I try this over polenta, but that sounds kind of mushy, and corn meal isn’t much nutritional value for the weight.
I think orzo might be a better option than the rice.

That batch was enough for dinner for two of us last night, and I got four full measuring cups plus just shy of a fifth measuring cup of stew, which I used for this test. So I have four bags, which don’t seem to weigh much more than the four bags of spaghetti sauce. In my haste to make sure I had all the stove stuff earlier, I forgot to grab them out of the freezer to check on the triple-beam.

Hope you all enjoyed this – I have another post coming from Ski this week as well!


2 thoughts on “Dehydrating 101: Ski’s Pork Stew

  1. Looks like you pulled the pork out before cooking the onion and garlic. Was the pork added back with the water?

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