Posole

On my current quest of trying unfamiliar but traditional mexican fare, I started researching, that would be googling for me, posole recipes.  If you are not familiar with this, it sounds like you are saying ole with a poso in front of it.  This is a pork and hominy stew that can be red or green depending on whether you use dried chiles or tomatillos.  I decided to try the red version first.  Hominy is a type of corn which is also used to make grits.  I've never used hominy before but fortunately you can get it canned in the Latino food section so it is very accessible and easy to try.  My recipe is my own version of picking the things I liked out of the recipes I reviewed.  Toppings varied as well from sliced radishes, shredded cabbage or lettuce, sour cream, and crunchy tortilla strips.  We tried a little shredded lettuce and crushed tortilla chips.  I think the sour cream and radishes would be nice to try next time.

I used a chipotle pepper in my posole and I have a tip for you about them.  A chipotle pepper is a smoked jalepeno that is canned in a tomato sauce called adobo sauce.  You can buy a small can that has about 6 or 8 peppers in a can.  To cut down on the heat of the pepper, you can cut it open and scrap out the seeds,  which is what I did and the heat was just right for my family.  I then took an ice cube tray and seperated the pepper with a little of the sauce, one in each well, and froze them.  Once they were frozen I popped them into a freezer bag.  Now the next time I cook chili or even taco meat, I can thaw out a pepper to add to it.  Chipotles add a very nice smoky taste and well worth the additon.

Posole
2lb pork roast, cubed in big chunks
1/2 onion diced
1t salt
1/2t pepper
1t garlic powder
1t dried oregano
2t chili powder
1 chipotle pepper (to reduce heat remove seeds)
29oz can hominy corn, drained and rinsed
toppings: sliced radishes, shredded lettuce or cabbage, crispy tortilla strips, sour cream

Add onions,salt, pepper, garlic powder, and oregano to pork in a large pot.  Add water just to cover pork, bring to a boil and simmer for 1 1/2 - 2 hrs until meat is very tender.  With some of the cooking liquid puree the chipotle pepper in a blender and add back to the pot.  Add chili powder and hominy and simmer for 30 mins.  Serve with toppings.

Brunswick Stew

The church I grew up in back in Georgia has a big BBQ luncheon every year.  They make some great BBQ pork and I get a few frozen packs of it from my parents.  I pretty much use it just for this recipe now.  The BBQ meat I use is already sauced but it's not necessary.  This is great year around but very nice in the winter for "warm me up" comfort food.

Brunswick Stew

1lb smoked pork, chopped

1lb smoked chicken, chopped

1 small onion chopped

16 oz bag frozen niblet corn

16 oz bag frozen baby limas

28 oz can of diced tomatoes

2 cans of chicken broth

1/2 bottle of ketchup

1/4 c cider vinegar
1/4 c Worcestershire
1/4 c brown sugar
salt/pepper

Saute onions in 1 T oil in large pot.  Add all other ingredients and bring to a boil.  Reduce to a simmer for about 2 hrs.

BBQ Pork

I just love this recipe!!  Aside from just good ol' smoked BBQ, its the very best you can make at home.  The original recipe came from Paula Deen.  You can go here to see it.  The main change I made to it was that I cut back on the black pepper and cayenne pepper.  It was a little to spicy for me.  Also, I can't recommend enough having a good dutch oven.  I just finally got myself one a couple of years ago and I love it.   You could do this recipe in the crockpot but it just doesn't get that crust on the outside like it does in the oven and I don't think it gets as tender either.  My dutch oven is made by Lodge and my Mama got it for me for Christmas from Wal-Mart.  I think for $60 or $80.  Its great for the stove top too, for chilis and soups.  This BBQ meat is so good that it doesn't even really need sauce.... but we sauce anyway.  Favorite bottled BBQ sauce?  Right now I really like the Bull's Eye original and carolina style.  Go get you a pork butt and try this recipe!

BBQ Pork

3-4 lb pork shoulder roast

Rub:

2T salt

2T brown sugar

2T paprika

1T black pepper

1/4 t cayenne

Cooking Liquid:

2c apple juice

1c cider vinegar

2T Worcestshire

1/2 T liquid smoke

1/2 T garlic powder

Cover pork with very well with rub, wrap in plastic wrap, and refrigerate for 2 hrs or longer.  Place pork and cooking liquid in dutch oven, cover with lid, and cook at 325 for 4 hrs.  Shred meat and add some of the cooking liquid to the meat.

Pork Tenderloin Skewers and Oven Potatoes

Well for the meat, this is actually more of a technique than a recipe.  You could marinate your meat any way you like before you grill it.  It makes a very quick cooking and tender piece meat.  We've marinated our pork in terriaki and also in a garlic and Worcestershire marinade.  The potatoes are an attempt to recreate some potatoes we had at a The Village Tavern for brunch. 

By the way.......this recipe and several others you may see next are on paper plates because we're at the beach!  No dishes to wash!

Pork Tenderloin Skewers

Take your pork tenderloin and cut it lengthwise into long strips about 1/4 inch thick.  Place meat in Ziploc bag with marinade for a couple of hours.  Skewer the meat by weaving it lengthwise onto the skewer.  Grill over medium heat for about 10-15 min.

Oven Potatoes

2 1/2 lb Yukon gold potatoes, diced 1/2 inch
1c beef broth
1 sm onion, diced
1t garlic powder
1t each salt/pepper

Combine all ingredients in a 9x13 or larger rimmed pan.  Bake at 400 for 30-45 mins.  You can broil the potatoes lightly to brown them a little.