All posts filed under: pork

Green posole

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We love stuff with tomatillos. Salsas, chile verde, and sauces. I had never made green posole before, in fact I did not even have a name for it until a high school student said, “oh you’re talking about green posole”. So, I guess it has been made before. This is an easy, tasty dish. Perfect for the upcoming cooler weather; Or even a football night. Just a few ingrediants are needed. But it takes a few hours to cook.  1/2 bag posole about 1-1 1/2 cups (soak overnight in some salt water) or use the package directions to prep it 8-10 tomatillos  1/4 cup water 1/2 Teaspoon salt 4 cups chicken broth or stock 1 pound ground pork 1/4 teaspoon cumin Cilantro, chopped onion, Jalisco cheese, limes: all for toppers and/or garnish 6 corn tortillas cut into thin strips  Hand blender or regular blender The night before or in the morning soak the posole in salted water. This will soften it up before cooking begins. Toss that water before using. Remove outer leafy layer on …

Chipotle pork fingers

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I am in a keno group, once a month I try and come up with something different. Having this can of cipotle peppers has been killing me…..since they are not too hot the ladies should like the flavor and not be blown away. (Texans have whimpy mouths). I had ground pork from the pig we had processed, filo dough and frozen spinach. Filo and spinach are always a great base for finger food. So, I came up with this tasty treat. Pretty easy to make especially if you do some prep work earlier in the day or the night before.  1. 5 pounds ground pork 1 can chipotle peppers 1 package frozen spinach 1 teaspoon salt 1 package filo dough Butter,  pastry brush Small crockpot Dipping sauce if desired  ( I used a yogurt based avocado, cilantro dressing, store bought) To speed things up for the evening I was going to assemble I prepped the fillings earlier. The frozen spinach I thawed, opened, placed in a colander, then in a bowl. Leaving this in the …

 Baked pork chops  with Punky’s rice

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What the heck is Punky’s rice? A tasty new way to cook some rice. John named this…..after me…..one of his nicknames he has called me from time to time. Punky’s sounded better than freckle’s or munchkin’s rice….and way better than some of the other nicknames I have received over the years. So there you have it, Punky’s rice. This dish is easy to prepare and seemed to be a big hit in the flavor department.       4 pork chops not too thick a cut seasoned with salt and pepper  1 can cream mushroom soup 1 can Rotel mild green chile and tomatoes 1 teaspoon onion powder 1 small can sliced mushrooms drained 1 cup rice, rinse  2 cups hot water 8 oz shredded jack cheese    You will need a 13×9 pan, pre heat oven to 350. I would spray or coat the pan for easier clean up. After rinsing rice pour into baking dish, spread evenly over the bottom. In a large bowl open mushroom soup and Rotel. Place in bowl,  mix in …

Mom’s fried rice

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Our mother has been gone for many years, however certain things she cooked and how she did it live on forever. Fried rice was a family favorite….I would say we had it several times a month. Mostly after a roast or some type of leftover meat.  She would take the left over meat and make an entire new meal out of the remaining meat….which was never enough to feed a family of five. This is a great healthy meal that the entire family should wolf down. Meat…..about 1-2 cups any kind of left over cooked meat. I have not used fish though. Cut into bit size pieces 4 pieces of bacon (more if you want) cut into pieces 1/2 cup chopped onion 1 cup chopped celery   About 4 stalks sliced diagonally  1 cup sliced on the diagonal carrots or 3-4 carrots 2 cups cooked rice (leftover rice works perfect for a fast meal)  Soy sauce. Aka bug juice You can add frozen peas, hard boiled eggs, sesame seeds, bamboo shoots, watercress, or cabbage. This …