All posts tagged: pork

Green posole

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 …

Venison Wellington or other meat

As you know I am always trying something different with venison. So for New Years dinner I looked at several Wellington recipes tweaked a few and came up with this one. It worked extremely well for the tenderloins except, no pink in the middle. Since venison tenderloins are a small piece of meat they cooked quickly. If you decide to use a backstrap piece, pork or beef tenderloin the meat should have that nice pink middle due to its size….as Wellington is looking for. 2 Tenderloin of venison 1 small box brown mushrooms finely chopped 1/2 shallot finely chopped olive oil 2-3 tablespoons 2 tablespoons butter prosciutto 1 package or 2 thin slices per tenderloin grey poupon mustard puff pastry thawed 2 tablespoons red wine 1 egg beaten Sauce:¬† Beef stock about 1 cup, thyme:fresh or dried 1/2 teaspoon In a skillet heat olive oil until smoking, add meat and seare, you want this as brown as you can get without cooking the meat. (hot and fast) The venison is small so the hotter the …

Green chile..venison, pork, or beef….Even vegetables

Late summer means Hatch chiles are available. If you are lucky enough to live in New Mexico then you know all about green and red chile sauces also known as Christmas… if you get both types on the same plate.  Or just the chiles themselves….ranging from mild to hot. You can buy them at supermarkets now, have them roasted fresh just as if you were in the land of enchantment. They freeze very easily so you can use them all year long. We freeze them with the black skin still on, just take your hands or a paper towel and wipe it off. Slit the chili open and remove the seeds, cut the stem off and you have mouth watering chili ready to use. A favorite and easy way to make a great dish with many types of meats or just a pot of veggies is as follows Crock pot Broth, beef works great if a veggie only dish use veggie broth about 1 1/2 cups 1 medium onion chopped 10 chiles skinned and chopped …

Chili verde with left over pork

You will need about a dozen tomatillos, peal the flowery part off, wash and sliced in two, a small onion. Small amount of salt. One clove of chopped garlic. Put into a sauce pan with a few tablespoons of water, cover and cook. Add 1 teaspoon of cumin, after tomatillos¬†have cook a bit.     Cut up your left over chops, roast, or loin into pieces and roast or place under broiler to char a bit. This loin was BBq’d so it has a lot of “brown” on it.     If you want more zip throw in some green chilis while cooking. Once the tomatillos are soft, blend, puree, however you can to make it creamy.     Add your meat and simmer for about 20 to 30 minutes. This helps make the pork more tender and mixes the flavors together. Serve with a warm tortilla and cilantro….make a burrito, eat like a stew…the choice is yours. The prep time for this meal in minimal.