Panza Farms

Panza Farms Single-ranch beef, heritage-breed pork, pasture-raised chicken. Shipped cold. Boxes ship at $125.

09/16/2026

The Tex-Mex Soup, Made Italian

Comment "TexMex" to be sent a printable recipe!

Greener Pastures Chicken

09/14/2026

Stop Cooking Pork Until It's Grey

Comment "Pork" to get the full recipe

Enjoy!

09/11/2026

They Grow Their Own Feed
Brandt Beef

09/09/2026

A Full Meal Ready After the Game

Ingredients
1 can (13.5 ounces) pinto beans, rinsed and drained
1 can (13.5 ounces) fireroasted tomatoes
2 chipotle chilies in adobo sauce, chopped
1 cup chicken stock
2 tablespoons all-purpose flour
1 pound Boneless Skinless Chicken Thighs
Kosher Salt and freshly ground black pepper
½ onion, chopped
Avocado, sour cream, finely chopped jalapeno, cilantro, hot sauce, lime wedges and tortilla chips, for serving

Step 1
Place beans, tomatoes, chilies, flour, and chicken stock in the slow cooker. Season chicken with salt and pepper; add on top of the bean mixture.

Step 2
Add onion, corn, bell pepper or other vegetables you are using; cover and cook on low for 8 hours or 4 on high.

Step 3
Shred chicken in the pot or alternatively take out and place on a plate, shred and return to the pot. Serve with avocado, jalapeno, cilantro, hot sauce, sour cream, lime wedges and chips.

Enjoy!

09/07/2026

Tough Pork is a Choice

Ingredients
2 tsp smoked paprika
1 tsp cumin
1 tsp coriander
¼ tsp chili powder
2 ½lbs Beeler's Pure Pork pork should, boneless, cut into medium size chunks
Kosher salt and freshly ground black pepper
2 tbsp all-purpose flour
Olive oil
1 medium onion, quartered and sliced
1 large bell pepper, seeds and membrane removed, sliced
2 Anaheim peppers, seeds and membrane removed, sliced
6 cloves garlic, minced or pressed through a garlic press
1 cup b**r, (Dos XX Recommended)
1 ¾ cup chicken stock
8oz baby golden potatoes, halved or quartered
1lb Campari tomatoes, quartered
¼ cup cilantro, chopped
2tbsp parsley, chopped

Step 1
Preheat oven to 325 degrees F and prep all ingredients accordingly.

Step 2
Prepare spice mix; add smoked paprika, cumin, coriander, chili powder to small bowl and mix to combine.

Step 3
Add pork shoulder pieces to larger bowl, sprinkle half of the spice mixture, along with a few pinches of salt + black pepper, 2 tablespoons of flour, and toss to coat.

Step 4
Place a large Dutch oven, or pot over medium heat and add 3 to 4 tablespoons of olive oil. Once hot, add pork shoulder pieces, sear the meat for about 6 to 8 minutes, or until deep golden-brown. Remove pork from pot and set aside.

Step 5
Add onions and sliced peppers to pot, a pinch or 2 of salt and pepper, and saute for a few minutes until they begin to soften. Sprinkle the remainder of spice mix, along with garlic, and stir.

Step 6
Cook for a few minutes until spices become aromatic. Pour in your b**r and allow to bubble up and simmer for ~1 minute.

Step 7
Now add chicken stock, followed by potatoes and tomatoes, and add back to the pot the browned pork shoulder pieces and the juices.

Step 8
Bring to a simmer, then place the pot into the oven to braise for 2 ½ hours or until fork tender.

Step 9
Once tender, stir in chopped cilantro and parsley, and check seasoning level, add salt and pepper if necessary.

Step 10
Serve in a bowl with tortillas or crusty bread and garnish with more sauce and cilantro, if desired.

Enjoy!

09/04/2026

One Pot Chicken and Nothing to Drain

Ingredients:
2 pounds Greener Pastures Chicken Bone In Skin On Chicken Thighs, available from link in bio
3 garlic cloves, peeled
2 medium carrots, peeled, cut into sticks
1 tablespoon olive oil
2 lemons
2 teaspoons dried thyme
2 shallots, sliced
2 teaspoons kosher salt
½ teaspoon crushed red pepper flakes
4-5 cups cold water
1 ½ cup orzo pasta
⅓ cup finely chopped Italian parsley, plus more for serving
Parmesan cheese, grated, for serving

Step 1:
Preheat the oven to 385 degrees F.

Step 2:
Heat oil in a large Dutch oven over high heat. Place chicken in hot oil skin side down and sear until golden brown, 3 to 5 minutes. Turn chicken over, skin side up.

Step 3:
Take the Dutch oven off the heat, finely grate in zest from the lemons around the chicken and repeat with the garlic cloves. Add the tried thyme and give a quick stir in oil as best you can.

Step 4:
Scatter the vegetables around the chicken, followed by salt and red pepper flakes. Squeeze in juice from your zested lemons.

Step 5:
Pour in cold water, covering all but the very top of the chicken and put the Dutch oven back on high heat to bring to a boil.

Step 6:
Once it is bubbling, cover with the lid and carefully transfer to the oven. Cook for 10 minutes.

Step 7:
After 10 minutes, remove the pot from the oven and add orzo all around the chicken, pushing it under the liquid and stirring as best you can manage. Cover the pot with the lid and return to the oven. Cook until orzo is soft and swollen, about 15-20 minutes.

Step 8:
Remove Dutch oven from the oven and let it stand, covered, for 10 minutes before serving; orzo will continue to soak up broth as it stands.

Step 9:
While the orzo finishes, stir in ¼ cup chopped parsley, then top with a little more parsley. Either serve chicken thighs whole or shred and remove skin and bones from the pot and mix once more. Serve in bowls and top with Parmesan cheese.

Enjoy!

09/04/2026

The Chicken is The Broth
Full Recipe on our Page!

09/02/2026

Your Ground Beef Won't Say Where

08/31/2026

Pork Chops and Grilled Peaches Tonight
Full video on our page

08/31/2026

Trust me, Grill the Peaches

Ingredients...
For the pork:
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
Kosher salt and freshly ground black pepper
4 Porterhouse Bone-In Pork Chops, available from link in bio

For the sauce:
1 cup apple c***r vinegar
1 cup peach preserves
6 cloves garlic, smashed
2 tablespoons Worcestershire sauce
4 teaspoons mustard powder
½ teaspoon red pepper flakes, to taste
Kosher salt
Oil, for brushing
3 peaches, halved and pitted

Overnight, or at least 4 hours ahead:

Step 1:
Combine the paprika, onion, garlic and mustard powder, 1 tablespoon salt and ½ teaspoon pepper in a large baking dish. Pierce the pork chops with a knife about 10 times per side. Add to the dish, turning to coat. Cover and refrigerate at least 4 hours or overnight.

Step 2:
In a medium sauce pan, combine the vinegar, peach preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and ¾ teaspoon salt. Bring to a boil, then reduce the heat to medium-low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely. Transfer ¼ cup of the sauce to a separate bowl for basting. Set aside the remaining sauce for serving.

Step 3:
Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with oil. Transfer the pork chops to the grill, cover and cook until lightly marked, 4 minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes. Transfer to a cutting board and let rest for 5 minutes.

Step 4:
Meanwhile, brush the peaches lightly with oil and place cut side down on the grill. Cover and grill until marked, 1 to 2 minutes per side. Serve pork chops with the grilled peaches and the reserved sauce.

Enjoy!

Address

College Station, TX
77845

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