Pork Posole (Pork and Hominy Stew)

Tip: Read all directions completely before preparing.

Ingredients:

Chili Sauce:

6 dried Ancho chilies

1 Guajillo chili

1 Japon chili (Japan Chili)

4 cloves garlic, smashed

2 teaspoons Kosher salt

Pork Posole:

2 pounds boneless pork shoulder, trimmed and cut in 1” chunks

2 teaspoons comino, fresh ground, (cumin)

2 teaspoons Kosher salt

3 cloves garlic, minced

2 tablespoons coconut oil

1 large white onion, chopped

8 cups chicken broth

2 teaspoons dried Mexican oregano, crushed

1 bay leaf

2 (15.5 ounce cans), white hominy, drained and rinsed

Directions:

Chili Sauce

Rub gently the chilies with a wet paper towel and remove and dust or dirt. Break the stems off the Ancho, Guajillo, and Japon chilies, open and remove all the seeds. Tear in pieces.

Toast the chilies in a pan, on medium heat. Not smoking, but a heat just enough to toast the chilies and let the oils begin to come out of the chilies. About 3 minutes. Constantly stirring every few minutes. There will be a nutty aroma released.

Turn off and place the chilies in a pot of boiled water; weigh down the chilies with a plate to keep them submerged and soak until soft, about 25 minutes.

Transfer the chilies and 2 cups of the soaking liquid to a blender. Add the smashed garlic, and 2 teaspoons sea salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.  Makes approximately 2 cups. Save the leftover sauce to make Enchiladas, Menudo, Chili and a variety of other recipes calling for chili!

Pork Posole:

Rub the pork all over with the 2 teaspoons comino and 2 teaspoons of kosher salt; set aside.

Heat the coconut oil in a pot over medium heat. Add the pork and sear, turning, until lightly browned on all sides, about 5 minutes. Then remove the meat and set aside. Sear the pork in two batches

Add the onion and garlic to pot and sauté for about 1 minute.

Add the chicken broth, oregano, bay leaf, and ½ cup chile sauce to pot. Bring to a low boil, then reduce the heat to maintain a slow simmer. Partially cover and cook, stirring a few times, about 1 hour. Stir in the hominy and continue to simmer, uncovered, for about 15 minutes. Remove the bay leaf.  Season with salt if needed. Enjoy!!

Tip:  Serve with assorted toppings, such as cilantro, onions, fresh squeezed lime.

Dry Turkey Brine Mix

Tip:  Read directions completely before preparing.

Ingredients:

1 cup sea salt

1/2 cup raw or regular sugar

2 tablespoons dried sage

2 tablespoons mixed green,white, black and pink peppercorns

2 tablespoons dried thyme

2 tablespoons dried rosemary

2 tablespoons dried bay leaves

2 tablespoons dried sage

2 tablespoons dried orange peel

Directions:

In a bowl mix all the ingredients and store. I store the mix in a mason jar until ready to use.

To brine a turkey the day before, bring a quart size pot of water to a boil, add your Dry Mix brine mixture to the pot and let it boil for 5 minutes. Boil, stirring until all the salt and sugar dissolves.

Add brine mix to a gallon of iced cold water in a 18 quart bucket.

Place the turkey in the bucket.  The turkey should be completely submerged in the brine. If it’s not, just add enough cold water until it is.

Refrigerate overnight.  Refrigeration is absolutely required during brining. The meat and brine solution must be kept below 40 degrees F. at all times.

The next day rinse the turkey thoroughly.  You can now roast your turkey as per the turkey instructions.

The above mixture can brine a whole 24 lb. turkey! Use less, ½ mixture for 12 lb. turkey and etc.

Tip:  I use this dry brine mix for chicken and pork chops too!  I brine overnight.  Be sure to rinse your meats thoroughly once you’ve finished brining. Be careful NOT to salt or over salt your meats.

The amount of brine you use will depend on how much meat you are brining. Use about ¼ cup for a whole chicken or 4 large pork chops.  Same instructions, smaller containers, less water…

Green Chili



Tip:  Read directions completely before preparing

Ingredients:

4 (4 oz) cans of Hatch Fire Roasted Green Chilies, chopped coarsely
1 (14-ounce) can whole tomatoes, drained, coarsely chopped
4 tablespoons vegetable oil
2 cups chopped onions
6 large cloves garlic, minced finely
2 teaspoons dried oregano
2 teaspoons fresh ground comino (cumin) seeds
1 teaspoon celery salt
5 cups chicken stock
3 pounds pork shoulder, cut into 1/2-inch chunks
4 tablespoons all-purpose flour
salt to taste

Directions:

Open cans of chilies and tomatoes, drain and chop coarsely, then set aside.

Chop onion coarsely and set aside.

Heat 1 tablespoon oil in pressure cooker, over medium-high heat until shimmering, then add onions and cook, stirring occasionally until softened, about 4 minutes.

Add garlic, comino, celery salt, cilantro and oregano and cook, stirring frequently until fragrant, about 1 minute.

Add chopped chilies, tomatoes, only 3 1/2 cups of the chicken stock, and pork.  Seal pressure cooker and cook at high pressure for 20 minutes.  Safely release pressure as per pressure cooker instructions.

Remove lid from pressure cooker and skim off the fat.  Continue to cook without lid until liquid is reduced to half, about 30 - 35 minutes.

Heat remaining 3 tablespoons oil in a small saucepan over medium heat, then add flour and using a whisk stir constantly until very light brown in color, about 3 minutes.  Slowly add remaining 1 1/2 cups of the chicken broth and stir constantly with whisk until it is smooth.

Once the liquid has reduced in the pressure cooker add the smooth flour mixture and stir well.

Lower heat to medium low and continue to simmer chili until desired texture is reached.  Season to taste with a little more salt.  Enjoy!

Tip:  You can enjoy this Green Chili recipe dish by itself or pour over breakfast eggs and top with Monterey Jack cheese!  Also use as a sauce for Green Chili Enchiladas!  Best of all, use it to make Sloppers!  Whether they be Hotdog Sloppers or Hamburger Sloppers!  Place a hotdog in a bun, cover with shredded cheese and pour a ladle or 2 or Green Chili over the hotdog!  Same for burger!  That's a Slopper!

Pork Ragu Over Linguine

Tip: Read directions completely before preparing.

Ingredients:

16 oz thin linguine, 

2 tablespoons olive oil

2 1/2 pounds pork butt, cut into 1" - 1 1/2" cubes

1 small onion, chopped in chunks

1 - 28 oz can crushed tomatoes

3 cups pasta water

2 cups chicken broth

5 garlic cloves, minced
2 teaspoons salt

1/2 oregano

1/4 teaspoon ground black pepper

1/4 red chili flakes

1/2 sugar

Directions:

Prepare linguine as per package instructions and set aside.  Save the pasta water.

 

In a heavy bottomed pot, add olive oil, heat the oil over medium high heat.  Add pork and brown.

Add onion, crushed tomatoes, pasta water, chicken broth, garlic, salt, oregano, black pepper, red chili flakes, and sugar.

Bring to boil, lower heat to medium low, and simmer for 1 1/2 hours.  Stirring occasionally.

Serve over thin linguine and sprinkle with grated Parmesan cheese.  Enjoy!

Servings: 6 - 8

Tip:  The word Ragu itself is a loan word from the French ragoût which is a stew or sauce that’s served with noodles.

Pork Tenderloin with Bordelaise Sauce

Tip: Read directions completely before preparing.

Ingredients

1 pork tenderloin

1 tablespoon garlic infused oil

2 cups dry red wine

2 tablespoons finely chopped shallots

1/2 teaspoon ground black pepper, plus additional as needed

salt

2 sprigs fresh thyme

1 bay leaf

1 teaspoon mustard

1 1/2 ounces Demi Glace Gold dissolved in 1 cup warm water

2 teaspoons lemon juice

1 stick chilled unsalted butter, diced

pinch of fresh ground allspice

pinch of cayenne pepper

Directions:

To Prepare the Tenderloin:

Preheat oven to 425.

Remove the silver lining from the tenderloin.

One end of the tenderloin is usually thinner that the other. Fold over and tie, as shown below.

Sprinkle with salt and 1/2 teaspoon pepper.

Add oil to an ovenproof skillet with oil and sear the tenderloin over medium-high heat to brown all sides, about 5 minutes in all. Place the skillet in the oven and roast 15 to 20 minutes, until internal temperature is 145F degrees. Remove from the oven, place on a platter (do not wash the skillet, set aside) and tent the pork with foil, let it rest.

 

To Prepare the Bordelaise Sauce:

Using the same skillet that the tenderloin was seared and roasted in, add wine and  deglaze the skillet using a whisk, then add the shallots, pinch of pepper, mustard, thyme, and bay leaf. Bring the mixture to a boil and cook until the liquid is reduced to about 2/3 cup.

 Once the sauce is reduced, strain through a fine mesh sieve into a clean saucepan.

Whisk in the demi-glace and simmer the sauce for 15 minutes.

Place the pan over low heat, whisk in the lemon juice and butter, and continue whisking until the butter is melted. Season the sauce to taste with salt, additional pepper, allspice, and cayenne.

To plate tenderoin, slice in 3/4 to 1 inch pieces, place on platter and pour Bordelaise sauce over it. Enjoy!

Tip: Demi-Glace can be a bit pricey but for the flavor and velvety smoothness it gives a sauce, it's well worth it! Sometimes I find it on sale and stock up!