Currently Browsing: Pork
This was this afternoon’s football fare. Yes. I know they’re ugly and messy.
Layer slider bottoms all over your pan (if you feel squarish, you may use a square pan.
I don’t want to mislead you. These were fabulous in large part to the
But enough chitchat. Here’s the recipe:
- 3 1/2 lb pork shoulder, trimmed of all visible fat
- 1 cup flour
- 2 tsp salt
- 4 tsp pepper
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp oregano
- olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 cups tomatillos, chopped
- 1 7 oz can diced green chilis
- 2 jalapenos, seeded and chopped (use 1 if you prefer mild food)
- 2 cups chicken broth (or water with chicken bouillon)
- cooked rice, sour cream, chopped cilantro
- STOVETOP METHOD
- Cut the pork into 1" cubes, removing as much of the visible fat as you can.
- In a bag, mix the dry ingredients. Drop the cubes of meat into the bag in batches and shake to cover with the flour mixture.
- Heat olive oil in a Dutch oven or large soup pot. In batches (so that you don't crowd the meat), cook the pork for 10-15 minutes, turning often, to brown on all sides. As each batch is ready, remove to a bowl and add more oil to the soup pot for the next batch.
- While pork is cooking, prepare the vegetables. Chop the onion, mince the garlic, and chop the tomatillos and jalapenos, keeping all ingredients separate.
- When all the meat is browned, if you find there is too much flour residue in the bottom of the soup pot, use a little of the chicken broth to deglaze the pan. Just pour it in and use a spatula to scrape up the browned bits. Keep those bits! Just pour them over the meat you've removed to the bowl. Now that the pot is clean, add a little more oil, heat, and then add the onions. Stir for about 10 minutes until translucent.
- Add the minced garlic and cook another two or three minutes.
- Add the chopped tomatillos, green chilis, jalapenos, and pork (with any juices that have collected in the bowl). Stir well.
- Add the rest of the chicken broth and stir. Cover most of the pot, leaving just a little opening so steam can escape. Simmer for an hour, stirring often, until pork is tender and the tomatillos have melted down.
- Serve over rice with a dollop of sour cream and a sprinkling of cilantro.
- CROCK POT METHOD
- As described above, cut the meat, dredge in the flour mixture, and cook in batches in a frying pan until browned. Using that same pan, saute the onions and garlic.
- Combine all ingredients in a crock pot and cook on high for 4 hours or low for 6-8 hours.
- If you want a thicker stew, reduce the chicken broth to 1 cup when cooking in the crock pot, as there is much less evaporation than when you cook on the stove.
This is delicious over rice, but it's also nice in a tortilla with cheese and sour cream.
You know those plastic produce bags you bring home from the store? I save those for occasions like this. It’s nice to dredge meat in those bags, because it’s so easy
I had lunch with my dear friend, Cathy Taylor, this past Tuesday. As we do so often, we met at Cristiano’s in Marysville. Usually we meet on Wednesdays, because Wednesday is Tomato Basil soup day, and Cristiano’s has the best tomato soup
So I discovered the Food Network app for my iPad, and now I’m not sure how I’m supposed to get anything done in my life from this point on. All I want to do is browse recipes on that thing!
The first one I tried was a recipe from Alex Guarnaschelli,
Oh, how I love Sundays!
On the mornings when I’m on the worship team, I arrive early and get to hang out with some of my very favorite people on earth while we go through the morning’s worship set. Then people start showing up, and the hugging
I was SO sure I had already posted this recipe, because it is just about the easiest thing you could ever pull together, and I make it a bunch, and why would I not have already shared that here? But when a friend asked me about it the other day, and