Tag Archives: pork

FAMILY MEATLOAF

12 Sunday Jun 2016

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“A family meal beats social networking and neighborly conversation as the number one way to increase civic responsibility – those who eat regularly with their loved ones are more likely to vote, get involved in community activities and volunteer” (from a joint study by the Corporation for National and Community Service and the National Conference on Citizenship as read in the Readers Digest).

FAMILY MEATLOAF

family meatloaf

1 pound ground pork

1 pound ground beef

1 cup shredded cheddar cheese

1 package dry onion soup mix (I made my own by mixing 2 tablespoons beef granules,  1/4 teaspoon onion powder, 1/2 teaspoon parsley flakes and 1/4 teaspoon each of celery seed, paprika and black pepper)

2 eggs, lightly beaten

1/4 cup ketchup

2 tablespoons steak sauce

1 onion, chopped

Heat oven to 350F. Mix together pork, beef, cheese, onion soup mix, eggs, ketchup, steak sauce and onion, until well combined.

Press into a 9-by-5-inch loaf pan.

Bake for 45 to 60 minutes or until cooked through and no pink remains.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

PENNE WITH TUSCAN MEAT SAUCE

12 Sunday Jul 2015

Posted by in Pasta, Recipes, Sauce

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A superb pasta sauce to have simmering on the stovetop for a restful Sunday.

PENNE WITH TUSCAN MEAT SAUCE

penne with tuscan meat sauce

1 pound ground beef

1 pound ground turkey

1/2 pound ground pork

2 carrots, finely chopped

1 onion, finely chopped

2 ribs celery, finely chopped

1 (28-ounce) can crushed tomatoes

1 1/2 teaspoons salt

1 teaspoon ground pepper

1/4 cup chopped fresh parsley

1/2 cup chopped fresh basil

1 tablespoon dried oregano

1 tablespoon fresh oregano, chopped

1/2 cup beef stock

16 ounces dried penne pasta

1 cup grated parmesan

1 cup grated mozzarella

Brown beef, turkey and pork in a large saucepan. Add the carrot, onion and celery and sauté until tender.

Stir in the tomatoes, salt, pepper, parsley, basil, dried and fresh oregano and beef stock and bring to a simmer. Cook for 35 to 40 minutes.

While the sauce simmers, cook the pasta according to package directions.

To serve, place penne in a bowl, top with meat sauce, parmesan and mozzarella.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, September 2012

www.arkansasonline.com/news/features/food/

ROASTED RATATOUILLE SALAD and BARBECUE PORK CHOPS WITH RED CABBAGE SLAW and VEGETABLE FUSION

24 Wednesday Jun 2015

Posted by in Recipes, Vegetables

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Friends have been extremely generous with produce they have grown in their gardens this summer – we have received squash and cucumbers, cabbage, red cabbage, and eggplant and basil and tomatoes – all so wonderful and delicious. I love to find recipes, and prepare meals for my family using these incredible fresh vegetables.

ROASTED RATATOUILLE SALAD

roasted ratatouille salad

1 eggplant, cut into cubes

1 zucchini, cut into cubes

1 yellow summer squash, cut into cubes

1 red pepper, cut into pieces

1 onion, cut into cubes

4 tablespoons of olive oil, divided

1 head of garlic, halved crosswise

2 tablespoons balsamic vinegar

2 tablespoons chopped fresh basil

Heat oven to 450F. Line baking sheet with foil and spray with cooking spray.

In a large bowl, combine eggplant, zucchini, squash, bell pepper and onion. Drizzle with 2 tablespoons of olive oil, toss with 1/2 teaspoon of salt. Spread vegetables in an even layer. Brush the garlic with olive oil, place, cut side down on baking sheet. Bake for 20 to 25 minutes until vegetables are tender. Squeeze garlic cloves out and arrange vegetables on platter. Drizzle with balsamic vinegar and remaining 2 tablespoons of oil. Sprinkle with basil.

Enjoy!

Recipe adapted from Cooking Pleasures, June/July 2002

BARBECUE PORK CHOPS WITH RED CABBAGE SLAW

barbecue pork chops

 

– barbecue pork chops with red cabbage slawbarbecue sauce

– barbecue sauce

1/4 cup apple cider vinegar

1/4 cup freshly squeezed orange juice

2 teaspoons sugar

1/4 cup olive oil plus 1 1/2 tablespoons

1/2 head red cabbage, cored and thinly sliced

salt and freshly ground black pepper

1/2 cup ketchup

2 tablespoons molasses

2 tablespoons Dijon mustard

pinch of cayenne pepper

4 bone-in pork chops

1 apple julienned

In a large bowl, whisk together vinegar, orange juice and sugar, drizzle in 1/4 cup olive oil while whisking constantly. Add cabbage to the bowl, season to taste with salt and pepper and toss well.

Prepare grill to medium-high heat. In a small bowl, combine ketchup, molasses, mustard and cayenne pepper to make barbecue sauce, set aside. Rub remaining olive oil over pork, then season to taste with salt and pepper. Arrange on grill and cook, flipping once, until golden brown on both sides, about 10 minutes. Generously brush pork all over with barbecue sauce and continue cooking, frequently flipping and brushing again with sauce, until glazed and deep golden brown, 6 to 8 minutes more.

Mix apple into cabbage mixture and arrange slaw on plates with pork chops.

Enjoy!

Recipe adapted from Oprah Magazine, April 2009

www.oprah.com/app/o-magazine.html

VEGETABLE FUSION

vegetable fusion

1 to 2 tablespoons of olive oil (divided use)

1 red onion, diced

1 teaspoon garlic, minced

1 zucchini thinly sliced

1 yellow squash, thinly sliced

2 potatoes, thinly sliced

1 teaspoon dried thyme

salt and pepper to taste

3/4 cup shredded cheese

Heat oven to 400F. In a pan, sauté the onion and garlic in 1 tablespoon of olive oil until soft. In an ovenproof dish, spread the onion/garlic mixture on the bottom of the dish. Layer the vegetables in rows in the dish, overlapping each slice of vegetable with the next, making a single layer. Sprinkle with remaining olive oil, salt, pepper and thyme. Bake for 30 minutes. Top with shredded cheese and bake for another 15 to 20 minutes until cheese is melted and browned.

Enjoy!

Recipe adapted from Arkansas Living, June 2014

www.aecc.com/arkansas-livin…

BRIOCHE FRENCH TOAST STUFFED WITH APPLE, RAISINS AND PECANS and BLACK PEPPER AND PARMESAN FRENCH TOAST WITH ITALIAN SAUSAGE PATTIES

22 Sunday Mar 2015

Posted by in Breakfast & Brunch, Recipes

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We have started attending the Wednesday night services at our church, instead of Sunday mornings, and it has been a perfect fit for our family.

We now have one day of the week where we have no obligations and nowhere we have to be – and have designated it Family Time. Due to our busy schedules during the week, we are rarely able to find quality time all together, for any significant length of time, so we value these precious Sunday hours. They have been devoted to exploring our beautiful Natural state and surrounds, being outside for a hike, or spending a leisurely morning cooking a fun and extravagant breakfast, reading the Sunday paper and just collectively spending time sitting and talking around the table.

Although mornings during the week typically are an enjoyable, connective time for our family, it does have a sense of urgency, and breakfast is usually something very quick and easy to prepare such as a fried egg or frozen waffle, not the relaxed meals we are able to take the time to make and savor on the weekends.

BRIOCHE FRENCH TOAST STUFFED WITH APPLE, RAISINS AND PECANS

brioche french toast stuffed with apples and raisins

1/2 cup pecans

1 cup applesauce

1/2 cup golden raisins

pinch of cinnamon

one 12-ounce loaf of brioche – cut into 12 slices, heels discarded

4 eggs, beaten

1/2 cup heavy cream

2 tablespoons sugar

1 teaspoon vanilla extract

3 tablespoons unsalted butter

3 tablespoons canola oil

confectioners’ sugar for dusting

Heat oven to 350F. Spread the pecans on a pie plate and toast for about 8 minutes. Let cool. Finely chop the pecans and transfer to a bowl. Add the applesauce, raisins and cinnamon.

Spread the filling on 6 of the bread slices, top with the remaining slices and close.

In the pie plate, beat the eggs with the cream, sugar and vanilla. Dip the sandwiches in the egg mixture and transfer to a baking sheet.

In each of 2 large nonstick skillets, melt half of the butter in the oil. Add the French toast and cook over moderate heat, turning once, until browned and cooked through, 5 minutes. Dust with confectioners sugar.

Enjoy!

Recipe adapted from Food and Wine, December 2011

www.foodandwine.com/

BLACK PEPPER AND PARMESAN FRENCH TOAST WITH ITALIAN SAUSAGE PATTIES

black pepper and parmesan french toast

1 1/2 pounds ground pork

1/4 cup red wine

2 tablespoons olive oil

1 teaspoon fennel seeds

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon ground sage

1 1/2 teaspoons salt

2 teaspoons pepper

4 eggs

2/3 cup whole milk

1 1/2 cups grated parmesan cheese

pinch of nutmeg

8 slices bread

2 to 3 tablespoons melted butter

warm honey, for drizzling

Heat oven to 200F.

In a large bowl, combine the pork, wine, fennel seeds, garlic, onion, sage, 1 teaspoon salt and 1 teaspoon pepper. Form into 8 small, thin patties.

Heat a skillet over medium-high. Add the patties to the skillet and cook until browned and cooked through, 3 to 4 minutes per side. Transfer the sausage patties to a plate and keep warm in the oven. Wipe the pan clean and reduce the heat to medium.

In a medium bowl, whisk the eggs, milk, remaining 1/2 teaspoon salt, remaining 1 teaspoon of pepper, the cheese and nutmeg. Coat the bread in the egg mixture. Brush the skillet with the melted butter. Cook the French toast, turning once, until golden and cooked through, 5 minutes.

Divide the French toast among plates and serve with the sausage patties drizzled with warm honey.

Enjoy!

Recipe adapted from Rachael Ray, March 2014

www.rachaelray.com/

THAI GREEN CURRY and KUMARA AND VEGETABLE CURRY

21 Wednesday Jan 2015

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It has been a long time since I tasted my first ever Thai Green Curry. I was with a dear friend, at an outdoor table in Christchurch, New Zealand. I don’t even remember the name of the restaurant any more, but it felt very daring, adventurous and exotic at the time, and green curry has held a special place in my heart ever since.

THAI GREEN CURRY

thai green curry

2 tablespoons oil, divided

8 ounces pork tenderloin, cut into cubes

1 clove garlic, minced

3 tablespoons Thai green curry paste

1 cup chicken broth

1 red bell pepper, cubed

2 cups green beans, cut into 2-inch pieces

1 tablespoon minced ginger

2 1/2 teaspoons chopped kaffir lime leaves

2 tablespoons fish sauce

1/4 cup Thai basil leaves

black and white sesame seeds, for garnish

Heat a large pan over high heat. Add 1 tablespoon of the oil and heat until the oil is very hot and has a shimmer to its appearance. Add the pork and stir-fry until evenly browned, about 2 minutes. Remove from pan. Add remaining oil to the pan. Add the garlic and curry paste and cook until aromatic, about 2 minutes. Add the stock and bring to a simmer, about 1 minute. Add the red pepper, green beans, ginger, lime leaves and fish sauce. Cook until the vegetables are tender, about 6 to 8 minutes. Add the pork and cook until heated through. Remove from heat and stir in the basil leaves.

Sprinkle with sesame seeds and serve immediately.

Enjoy!

Recipe adapted from USA Weekend, November 2014

www.usaweekend.com/section/FOOD04/Recipe-Archive

KUMARA AND VEGETABLE CURRY

kumara and vegetable curry

3 tablespoons Thai green curry paste

2 tablespoons fish sauce

1 tablespoon vegetable oil

1 teaspoon grated fresh ginger

750 grams kumara, peeled and cubed

400 gram can of coconut milk

1 cup chicken stock

3 cups sliced vegetables (I used red capsicum, broccoli, courgettes and mushrooms)

1/2 cup basil leaves

Place the curry paste, fish sauce, oil and ginger in a large saucepan and stir over medium heat for 2 minutes.

Add the kumara and stir for 1 minute. Add the coconut milk and chicken stock, bring to a simmer and cook for 10 minutes.

Add the sliced vegetables and cook for a further 10 to 15 minutes, or until tender.

Pour the curry into a serving bowl and sprinkle with basil. Serve with steamed rice.

Enjoy!

Recipe adapted from The Foodtown Magazine

www.foodmag.co.nz/

SLOW COOKER PORK TACOS AL PASTOR – FAYETTEVILLE PILATES AND BARRE

08 Thursday Jan 2015

Posted by in Mexican, Pork

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The sweet burst of pineapple and crisp bite of radish in these Pork Tacos, help bring a little sunshine to these long, dreary winter days.

SLOW COOKER PORK TACOS AL PASTOR – FAYETTEVILLE PILATES AND BARRE

pork tacos al pastor

1 (4 to 5 pound) boneless pork shoulder roast

2 teaspoons salt

1 (12 ounce) bottle of white ale

2 (8 ounce) cans of pineapple tidbits in juice

1 (7 ounce) can chipotle peppers in adobo sauce

1 1/2 cups fresh pineapple

1/3 cup chopped fresh cilantro

1/4 cup red onion, finely diced

2 tablespoons fresh lime juice

1 teaspoon salt

1/2 teaspoon crushed red pepper

16 (6 inch) corn tortillas, warmed

TOPPINGS: crumbled goat cheese, sliced radishes, fresh cilantro leaves, chopped avocado

Rub roast with salt and place in a lightly greased slow cooker. Pour beer and 1 can of pineapple tidbits over roast. Process chipotle peppers and remaining can of pineapple in a blender or food processor until smooth. Pour over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.

Transfer pork to a cutting board, shred with two forks, removing any large pieces of fat. Skim fat from sauce, and stir in shredded pork.

Stir together fresh pineapple, cilantro, red onion, lime juice, salt and crushed red pepper. Serve pork in warmed tortillas with pineapple mixture and desired toppings.

Enjoy!

Recipe adapted from Southern Living, December 2013

www.southernliving.com/food

HOMEMADE SAUSAGE AND LENTIL SOUP and MEXICAN CORNBREAD

07 Wednesday Jan 2015

Posted by in Breads, Recipes, Soup

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Although I made this hearty, interesting and fabulous soup for dinner the night we were trimming our Christmas tree – it would be absolutely perfect for any cozy winter night by the fire. I served it with Mexican Cornbread – which produced an incredible combination of multi-cultural flavors, just as there is a wonderful combination of cultures in our family – and in each case, all of the components harmoniously compliment each other.

HOMEMADE SAUSAGE AND LENTIL SOUP

homemade sausage and lentil soup

SAUSAGE

1 pound ground pork

salt and pepper

2 tablespoons red wine vinegar

2 tablespoons parsley, finely chopped

2 cloves garlic, minced

1 teaspoon crushed red pepper

1 teaspoon fennel seed

1 teaspoon fennel pollen

1 teaspoon onion powder

a few grates of fresh nutmeg

LENTILS

1 cup dried lentils

2 bay leaves

1 onion, halved

1/2 teaspoon salt

SOUP BASE

3 tablespoons olive oil, plus more for cooking

1 potato, peeled

2 carrots, peeled

1 onion

3 cloves garlic

2 ribs celery

1 bunch of parsley, chopped

3 sprigs fresh rosemary

salt and pepper

4 cups beef stock

GARNISH

freshly grated pecorino-romano cheese

In a large bowl combine the ground pork, salt and pepper, vinegar, parsley, garlic, crushed red pepper, fennel seed, fennel pollen, onion powder and nutmeg. Let stand for 15 minutes.

In a medium saucepan, place the lentils with the bay leaves, onion and salt. Cover with 2 inches of water, bring to a boil and cook until tender but with some bite, 20 to 22 minutes. Drain and discard the bay leaves and onion.

Meanwhile in a medium pot, heat 3 tablespoons of the olive oil over medium heat. Using a food processor, pulse the vegetables, half of the chopped parsley and rosemary leaves from sprigs, until chopped. Transfer to pot. Season, cover and let ingredients sweat in the oil, 6 to 8 minutes. Add the stock and 2 cups of water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 12 minutes.

While the potatoes are cooking, heat a little olive oil in a large skillet over medium-high heat. Cook the sausage until brown and crumbly, about 5 to 7 minutes. Stir sausage into soup along with the cooked lentils. Serve the soup in bowls and top with the reserved parsley and the pecorino-romano.

Enjoy!

Recipe adapted from Rachael Ray Magazine

www.rachaelraymag.com/

MEXICAN CORNBREAD

mexican cornbread

1/2 cup butter

1/4 cup sugar

4 eggs

1 (16-ounce) can of cream-style corn

1/2 cup grated Monterey Jack cheese

1 1/2 cups grated cheddar cheese

1 cup flour

1/4 teaspoon salt

1 (8 1/2 ounce) package corn muffin mix

jalapeño slices

Heat oven to 350F. In a bowl, cream butter and sugar. Add eggs and mix well. In a separate bowl, mix corn, cheeses, flour, salt and cornbread mix. Add jalapeño if using (I placed slices on top of half the pan, but didn’t add any to the mix). Add egg mixture to corn mixture and stir until just combined. Pour into a greased 9 by 13 inch baking dish and bake for 40 to 45 minutes.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, January 2013

www.arkansasonline.com/news/features/food/

TORTILLA SOUP and SLOW COOKER CHICKEN TORTILLA SOUP

29 Saturday Nov 2014

Posted by in Recipes, Soups and Stews

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Whether you make the recipes as stated below, or substitute leftover turkey, for the pork and chicken – these are both wonderful, hearty dishes, especially on a chilly day.

TORTILLA SOUP

tortilla soup

1 tablespoon olive oil

1 onion chopped

1/2 cup chopped roasted capsicum

1 canned chipotle pepper in adobo sauce, chopped

2 to 5 cups of chicken stock

400 gram can of diced tomatoes

500 grams, pork fillet, cooked, cut into cubes

oil, for frying

tortillas, cut into strips

1/4 cup lime juice

1/2 cup sharp cheddar, grated

coriander leaves, to serve

Heat oil in a large saucepan on medium. Saute onion for 3 to 4 minutes until softened. Add capsicum and chipotle pepper, and cook, stirring for 1 minute until fragrant. Pour in desired amount of stock, and tomatoes. Simmer, uncovered, for 10 to 12 minutes. Add pork and cook until heated through.

Heat oil in a saucepan on medium-high. Fry tortilla strips for 30 seconds, until golden and crisp. Drain on paper towel.

Stir lime juice through soup. Season to taste. Serve topped with tortilla crisps, cheese and coriander.

Enjoy!

Recipe adapted from Inspire Magazine, Woman’s Day

www.womansday.com/

SLOW COOKER CHICKEN TORTILLA SOUP

slow cooker chicken tortilla soup

1 pound cooked chicken, shredded or cubed

1 (15-ounce) can sliced, stewed tomatoes, coarsely chopped

1 (10-ounce) can of enchilada sauce

1 onion, chopped

1 (7-ounce) can chopped green chiles

2 cloves garlic, minced

1 (14-ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1 (15-ounce) can corn

1 (15-ounce) can black beans

7 corn tortillas

vegetable oil

1 tablespoon chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, chicken broth, cumin, chili powder, salt, pepper, bay leaf, corn and black beans in a slow cooker. Cover and cook on LOW for 8 to 9 hours, or HIGH for 4 to 4 1/2 hours.

Heat oven to 400F. Lightly brush tortillas with oil on both sides, then cut into strips and spread on a baking sheet. Bake until crisp, about 10 to 15 minutes. Sprinkle cilantro and tortilla strips over soup just before serving.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/

CURRIED PORK SOUP – FAYETTEVILLE PILATES AND BARRE

06 Thursday Nov 2014

Posted by in Recipes, Soup

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Robust and rich enough to be a stew, this Curried Pork Soup was a delicious addition to a recent potluck lunchtime gathering of lovely, like-minded ladies.

CURRIED PORK SOUP – FAYETTEVILLE PILATES AND BARRE

curried pork soup2 pounds pork tenderloin, cut into 1-inch cubes

salt and freshly ground black pepper to taste

3 tablespoons vegetable oil, divided

1 1/2 cups sliced celery

1 onion, chopped

1 yellow or red bell pepper, chopped

3 jalapeños, seeded and minced

1 1/2 tablespoons minced garlic

6 cups chicken broth

2 medium sweet potatoes, peeled and chopped

1 (15.5 ounce) can black beans, rinsed and drained

1 (13.5 ounce) can coconut milk

1 tablespoon curry powder

1 tablespoon red curry paste

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

fresh cilantro to garnish

Sprinkle pork with salt and pepper. In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add half of pork, and cook for 5 to 6 minutes or until pork is browned. Remove from the pan and keep warm.

Heat remaining 1 tablespoon of oil over medium heat. Add celery, onion, bell pepper, jalapeños and garlic. Cook, stirring frequently, until vegetables are tender. Add broth, sweet potatoes, black beans, coconut milk, curry powder, curry paste, salt and cinnamon, and pork, bring to a boil, reduce heat, and simmer for 20 minutes or until potatoes are tender. Serve and garnish with cilantro.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate September/October 2014

www.celebratemag.com/

PAN SEARED PORK WITH MAPLE GRAVY AND APPLE BACON HASH and COFFEE CHILE RUBBED PORK TENDERLOIN and PORK POSOLE

28 Friday Mar 2014

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Pork is a dish I know my whole family will enjoy, and I enjoy cooking it because of the limited amount of complaints that will come my way.

PAN SEARED PORK WITH MAPLE GRAVY AND APPLE BACON HASH

APPLE BACON HASH
4 slices bacon
3 tablespoons unsalted butter
2 potatoes, peeled, diced and boiled until cooked through
1 onion, chopped
2 cloves garlic, minced
1 apple, peeled, cored and diced
3/4 teaspoon maple seasoning
1/4 teaspoon ground cinnamon
salt and freshly ground black pepper
PORK AND MAPLE GRAVY
1 pork tenderloin, cut into 1 inch thick pieces
salt and freshly ground black pepper
2 teaspoons flour
3/4 cup chicken stock
3 tablespoons cream
3 tablespoons maple syrup

APPLE BACON HASH
Cook bacon in a large skillet over medium heat until crisp and browned, about 10 minutes. Drain on paper towels. Heat butter and 2 tablespoons of bacon fat in a medium nonstick skillet over medium heat. Add potato, garlic and apple and cook until lightly browned, about 10 minutes. Remove from heat and stir in the maple seasoning and cinnamon. Season to taste with salt and pepper.
PORK
Heat a large skillet over medium heat. Season pork with salt and pepper. Add to skillet and cover. Cook, turning occasionally, until golden brown and and cooked through, about 15 minutes. Transfer the pork to a plate and cover to keep warm.
MAPLE GRAVY
Pour off all but 1 tablespoon of the pan drippings from the skillet. Whisk flour into pan drippings and let butte over medium heat for 1 minute. Whisk in chicken stock, maple syrup and cream and bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes. Season with salt and pepper.
SERVE
Chop bacon and mix into hash. Serve pork hot with the hash and gravy.
Enjoy!

Recipe adapted from Easy Entertaining with Pork
www.porkbeinspired.com/‎

COFFEE CHILE RUBBED PORK TENDERLOIN

2 teaspoons freshly ground coffee
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon ground chile pepper
1/2 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground black pepper
2 pork tenderloins

Heat oven to 400F.
Line a baking sheet with foil.
In a small bowl, combine coffee, garlic powder, paprika, chile pepper, cumin, salt and pepper. Place pork on the baking sheet and sprinkle spice mixture evenly over both tenderloins.
Place baking sheet in the oven and roast until pork reaches an internal temperature of 150F about 45 minutes. Let pork stand 5 minutes before slicing.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2013
www.arkansasonline.com/news/features/food/‎

PORK POSOLE

3 tablespoons olive oil
2 onions, chopped
3 pound pork loin, cut into 1/2 inch cubes
1 tablespoon ancho chile powder
1 tablespoon Mexican oregano
16 ounces of diced green chiles
5 garlic cloves, minced
2 teaspoons ground cumin
2 to 3 cups of chicken broth
1 (15 ounce) can of hominy, drained

Heat oil in a large pot over medium-high heat Add onions, and pork, sauté until onions are soft and pork is browned, stirring often, about 7 minutes. Add ancho chile powder, oregano, diced chiles, garlic and cumin, stir 30 seconds. Add chicken broth and hominy, bring to a boil, then reduce heat to low. Cover with lid and simmer for 30 minutes, adding more broth to thin, if desired.
Enjoy!