Monday, October 25, 2010

Pigs in the Corn Field

This is a really great and simple recipe for dutch oven cooking. It was shared with me by  Mark Wilkins who devotes a great deal of time towards the Cowboy Way and the American Heritage of Chuck Wagon Cooking.

Half ears of  Corn on the Cob 
Kielbasa Sausage Links
Diced Onions
Diced Celery 
Diced Green Chilies
Diced Potatoes
Diced Bell Peppers 
Pork Chops/Ribs/your choice
Couple cans Cream of ............ soup
Stand and line the edge of a Deep Dutch oven with the corn on the cob; place a link of Kielbasa Sausage between each Corn. Place in the well your diced stuff, beginning with the onions & celery. Pour a can of Cream of ...... soup of your choice in over the veggies. Now place your seasoned pork on top of all that and then smother with the other can of soup. These soups can each be different, or the same -- up to you. A couple we've tried are the Campbells Southwest Pepper Jack, or Cheddar Cheese. Experiment & have some fun with this One-Pot meal that is sure to please!     
Recipe by - Mark "Dutch" Wilkins

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  1. Replies
    1. If cooking outdoors in a dutch oven, use 8 briquettes on the bottom and 16 on the top, heat to 350°F for about 1 50 minutes, check add new briquettes to maintain heat, turn pork over and cook until done. Approximately 1.5 hours total. It's about maintaining the temperature. If it falls below 300 degrees (F) it will take 2 hours.