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Archive for the ‘Pork’ Category

Posole

Fall weather and soup go hand in hand, which means I try to make a soup once a week now that we’re finally getting some fall-like weather. One of my hubby’s favorites is posole. My stepaunt makes the best, and I can’t come close to what she makes, but hubby and the kids love this version too.

I used this recipe, but halved it. I don’t like having tons of leftovers that I have to store or freeze. If I wasn’t home to cook dinner every evening, I’d be all about leftovers. But since I’m home, I like making something different every night. I also did not brown the meat before adding it to the slow cooker. I know many folks would say I’m losing flavor without browning it first, but it was still full of flavor and oh-so-tender without browning it.

SLOW COOKER POSOLE
Recipe from allrecipes.com
(we got 5 servings from the below modifications)
Downloadable PDF of Slow Cooker Posole

  • Chop 1/2 medium onion
  • Saute chopped onion in a dash of olive oil, or whatever oil you prefer, in a hot skillet
  • While onions are sauteing, cut pork
  • Cut 1 pound pork loin roast into cubes, 1-inch or smaller (I like mine smaller)
  • Place cubed loin roast into a 4-quart slow cooker
  • Top cubed meat with sauteed onion
  • Add:
    • 1 14.5-ounce can red enchilada sauce (I use La Victoria brand, mild)
    • 1 15.5-ounce can white hominy, drained
    • Using the empty enchilada sauce can, add 2 cans’ worth of water to the slow cooker
    • 1 4-ounce can diced green chilies
    • 2 cloves garlic, minced
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon dried oregano
  • Cook on low 6-7 hours, or until meat is tender
  • Add:
    • 2 Tablespoons dried cilantro
    • 1/2 teaspoon salt
  • Cook on low an additional 30 minutes
  • While the soup finishes cooking, prepare home baked chips:
    • Preheat oven to 350 degrees
    • Cut 5 corn tortillas into strips
    • Cut the strips into pieces, so you have mostly squares of tortilla
    • Cover a baking sheet with foil
    • Very lightly spray the foil with olive oil or cooking spray
    • Arrange the cut tortillas onto the baking sheet – mine covered the entire sheet
    • Lightly spray with olive oil or cooking spray the tops of the tortilla pieces
    • Sprinkle lightly with salt
    • Bake at 350 degrees for 8-10 minutes or so, until lightly browned and crispy.
    • Remove from baking sheet and set aside to sprinkle onto bowls of soup
  • Serve soup topped with:
    • Splash of lime juice
    • Chopped avocado
    • Home baked tortilla chips
    • Sour cream

Posole

Yum! This soup is so easy, so tasty, and a perfect slow cooker meal for days when I’m too swamped to make dinner. This was the perfect amount to feed our family of four, and have just enough left over for hubby’s lunch the next day. (I have green smoothies for lunch every day, so I try to have something more substantial on hand for him.)

What’s your favorite soup?

Do you like making soups in the slow cooker?

Downloadable PDF of Slow Cooker Posole

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Green Chili Pulled Pork Stew

On Labor Day, hubby and I went out to lunch with my parents, aunt, and uncle in Marble Falls at a restaurant on the lake. One of the first items on the menu was a green chili pulled pork stew, and the description had hubby and me drooling. We didn’t actually order the stew, but the idea of roasted Hatch chilis, carrots, and potatoes slowly cooked all day with pulled pork was intoxicating. Intoxicating enough to attempt my own version at home.

I have no idea if this tastes like the stew at that restaurant we visited since we didn’t actually order the stew. But this version is incredibly delicious and satisfied our craving. It also passed the final test – both girls loved it! I was a bit surprised, thinking it may be too spicy for them, but B had seconds and E thought it was one of the best stews or soups she’s had recently. I will definitely be making this once the weather turns a bit colder in Central Texas. B has already planned to cuddle up in a blanket and sit on the porch in the chilly air with a hot bowl of green chili pulled pork stew. Sometimes, she says things that I would normally say, and I nearly forgot she’s not actually of my blood.

Pork Shoulder Boston Butt Roast
Seasoning the pork shoulder roast

Slow Cooked Pork Roast with Veggies
Slow cooked pork roast with veggies

Green Chili Pulled Pork Stew
Green chili pulled pork stew

GREEN CHILI PULLED PORK STEW
8-9 hours cooking time in a slow cooker; makes about 10 1-cup servings, give or take a bit
Downloadable PDF of Green Chili Pulled Pork Stew

  • In a 6-quart slow cooker, add:
    • 2 cups chicken broth
    • 1 3.5-pound pork shoulder roast, bone-in
    • 3 cloves garlic, slightly crushed but still whole
    • 3 large shallots, peeled
    • 3 large carrots, finely chopped
    • 1 large Yukon Gold potato, chopped, peel on, finely chopped
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • Ground black pepper, about 20 cranks from a pepper mill
    • 2 bay leaves
  • Cook on low 7 hours
  • Remove shallots and garlic cloves and discard
  • Using tongs, pull roast out of slow cooker and place on cutting board
  • Using the tongs and a fork, begin pulling the pork apart, shredding it
  • Once it cools enough to handle with your hands, it’s easier to pull the meat apart with your hands
  • Discard excess fat and the bone
  • Return shredded meat to the slow cooker
  • To the slow cooker, add:
    • 2 4-ounce cans fire roasted diced mild Hatch green chilis* (see below for instructions to roast fresh peppers, if you prefer to use fresh instead of canned)
    • 1 teaspoon salt
    • 2 teaspoons dried cilantro
    • 1 teaspoon chili powder
    • 1/2 – 1 cup water, if needed
  • Continue cooking on low for 1 more hour or longer. I cooked mine an additional 2 hours since that’s when we were ready for dinner.
  • Remove bay leaves before serving
  • Serve over rice, if desired, or with warm flour tortillas for dipping, or with a Tablespoon of sour cream stirred in a cup of the stew.

ROASTED HATCH GREEN CHILIS, if using fresh instead of canned:

  • Preheat oven to 500 degrees
  • Line chilis in a baking dish and bake in oven until skin turns black (8-12 minutes or so)
  • Turn chilis and bake until other side of skin turns black
  • Immediately place chilis in a bowl and cover tightly with plastic wrap
  • Let sit for at least 15 minutes – I let mine sit all day until I was ready to use them
  • Peel the charred, steamed skins off the peppers
  • Remove stem and seeds
  • Finely chop flesh of pepper
  • The heat can irritate the skin on your hands so you may want to wear gloves
  • Remember not to touch your eyes after handling the peppers if you don’t wear gloves!

Green Chili Pulled Pork Stew

Mine and the girls’ favorite way to eat this is with a dollop of sour cream mixed in to add a little tang. I used my homemade chicken broth that I keep in the freezer in 2-cup portions. I just placed it in the bottom of the slow cooker frozen, and the meat on top of that and it thawed in no time. If using store-bought chicken broth, I recommend using low sodium.

I made a chicken soup in the slow cooker using a recipe from a popular woman’s magazine this past weekend, and the girls both told me that they liked the pulled pork stew better 😉

*Edited January 2012 to denote amount to use if using canned green chilis instead of fresh, to make the recipe easier.

What is your favorite stew or soup? I’d have to say this green chili pulled pork stew is a new family favorite. My favorite soup is the low sodium roasted red pepper and tomato by Pacific Organic – one of my standard lunches with a sandwich.

Downloadable PDF of Green Chili Pulled Pork Stew

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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