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June: Pork Recipe Challenge

Send in your pork recipes!

JUNE: PORK
If it’s got pork, it’s on the menu. This month, I’m looking for great recipes that include pork — from a killer carnitas to pork chops, anything involving bacon, ham or slow cooked pulled pork! Let me know.

Deadline for this month’s recipes:  June 28

THIS MONTH’S WINNER WILL RECEIVE:
– A gift certificate to a local restaurant.
– Your recipe on the menu of a local restaurant
– Eligibility to compete in the Best Wine Country Recipe Cookoff

Full rules here

Think you’ve got what it takes?

Submit your recipe in the comments section below, or email me at heather@biteclubeats.com. Want to send it by snailmail?
Heather Irwin/BiteClub
427 Mendocino Ave
Santa Rosa, CA 95401

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Comments

38 thoughts on “June: Pork Recipe Challenge

  1. Smoked bacon and Potatos.

    1. Heavy cream.
    2. Slice bacon raw. Good smoked bacon. 6 slices, Match stick size.
    3. Peel and slice potatoes 1/4 inch.
    4. Parm, or a hard cheese. Grate.

    Method-
    A. In hotel pan or baking dish 2 inches tall.
    Add a layer or potatoes, season S-P-T-T.
    B. Add layer of bacon. Render bacon one minute before adding. Not crisp, just release the flavor.
    C. In pan fill bacon and potatoes to the top of pan, add parm cheese, fill with cream 1/2 inch from top. Bake covered 45 min, uncover and bake 10 more. Golden brown and firm. Should sing Smoked Bacon Flavor! Burn it Good!

  2. Smoked bacon and Potatos.

    1. Heavy cream.
    2. Slice bacon raw. Good smoked bacon. 6 slices, Match stick size.
    3. Peel and slice potatoes 1/4 inch.
    4. Parm, or a hard cheese. Grate.

    Method-
    A. In hotel pan or baking dish 2 inches tall.
    Add a layer or potatoes, season S-P-T-T.
    B. Add layer of bacon. Render bacon one minute before adding. Not crisp, just release the flavor.
    C. In pan fill bacon and potatoes to the top of pan, add parm cheese, fill with cream 1/2 inch from top. Bake covered 45 min, uncover and bake 10 more. Golden brown and firm. Should sing Smoked Bacon Flavor! Burn it Good!

  3. Pulled Pork
    1 pork shoulder, bone in, about 4 – 4 1/2 pounds
    2 cans cola
    2 cups water
    1/4 cup apple cider vinegar
    1/2 cup brown sugar
    3 tbs honey
    2 tbs salt
    2 tbs black pepper
    1 tsp crushed red pepper
    1 tbs garlic powder
    1 tbs onion powder

    Heat water, brown sugar, and honey in a sauce pan on low heat. Stir constantly until sugar and honey are dissolved. Allow to cool, add ice if desired to speed up the process. Combine wih other ingredients, except for pork. Place pork in a glass bowl or other container large enough to be covered by the liquid. Pour the liquid over the pork. If pork is not fully covered, add more water or cola as needed. Cover and place in the fridge for 4-6 hours.

    Smoke pork on the BBQ on low indirect heat for at least 5 hours or longer. Pork is ready ready when it is fork tender and it is falling apart. Smoke with some applewood and/or hickory chips, don’t use mesquite for this.

    Chop and shred pork. I serve this traditionally on buns with slaw and a good suace, in tacos, or with rice. The real point is the meat.

  4. Pulled Pork
    1 pork shoulder, bone in, about 4 – 4 1/2 pounds
    2 cans cola
    2 cups water
    1/4 cup apple cider vinegar
    1/2 cup brown sugar
    3 tbs honey
    2 tbs salt
    2 tbs black pepper
    1 tsp crushed red pepper
    1 tbs garlic powder
    1 tbs onion powder

    Heat water, brown sugar, and honey in a sauce pan on low heat. Stir constantly until sugar and honey are dissolved. Allow to cool, add ice if desired to speed up the process. Combine wih other ingredients, except for pork. Place pork in a glass bowl or other container large enough to be covered by the liquid. Pour the liquid over the pork. If pork is not fully covered, add more water or cola as needed. Cover and place in the fridge for 4-6 hours.

    Smoke pork on the BBQ on low indirect heat for at least 5 hours or longer. Pork is ready ready when it is fork tender and it is falling apart. Smoke with some applewood and/or hickory chips, don’t use mesquite for this.

    Chop and shred pork. I serve this traditionally on buns with slaw and a good suace, in tacos, or with rice. The real point is the meat.

  5. Pork’N’Peanuts Ice Cream

    1lb. Apple wood smoked bacon
    2 cups unsalted shelled peanuts
    1/2 cup packed light brown sugar
    1/2 cup lightly packed fresh basil leaves, torn
    1 heavy pinch of sea salt
    Dash of cayenne pepper (optional, but trust me)
    Ultra-premium vanilla ice cream

    Fry bacon in a pan over medium heat until very crisp
    Let bacon bacon rest on a plate lined with paper towels, then crumble it
    In a food processor, combine all ingredients (except for the ice cream) and pulse until you have the consistency of course sand
    Taste mixture for seasoning and adjust to taste
    Simply scoop over ice cream and enjoy!

    To be extra fancy, or to plan ahead, you can:
    Soften the ice cream and place in a large bowl.
    Fold in the bacon-peanut mixture.
    Return ice cream to it’s original container and return it to the freezer.
    It’ll be there when you’re ready.

    I swear, it’s outrageously delicious!

  6. Pork’N’Peanuts Ice Cream

    1lb. Apple wood smoked bacon
    2 cups unsalted shelled peanuts
    1/2 cup packed light brown sugar
    1/2 cup lightly packed fresh basil leaves, torn
    1 heavy pinch of sea salt
    Dash of cayenne pepper (optional, but trust me)
    Ultra-premium vanilla ice cream

    Fry bacon in a pan over medium heat until very crisp
    Let bacon bacon rest on a plate lined with paper towels, then crumble it
    In a food processor, combine all ingredients (except for the ice cream) and pulse until you have the consistency of course sand
    Taste mixture for seasoning and adjust to taste
    Simply scoop over ice cream and enjoy!

    To be extra fancy, or to plan ahead, you can:
    Soften the ice cream and place in a large bowl.
    Fold in the bacon-peanut mixture.
    Return ice cream to it’s original container and return it to the freezer.
    It’ll be there when you’re ready.

    I swear, it’s outrageously delicious!

  7. Sonoma Pork Chops with Plum Sauce

    There are several steps, but this is a very easy recipe. (Serves 4)

    4 pork chops

    Brine:

    !/4 cup Kosher or sea salt
    1/4 cup dark brown sugar
    about 8 sage leaves crushed
    1 clove garlic crushed
    1/2 teaspoon freshly ground black pepper
    1 quart water.

    Mix brine ingredients in a plastic bag with seal. Add pork chops, seal and
    refrigerate for several hours.

    Remove chops, pat dry with paper towels and refrigerate covered for at least an hour and
    not longer than 1 day.

    An hour before cooking remove from the refrigerator. Pat dry again.

    When ready to cook, preheat oven to 400 degrees

    Mix together:

    3 tablespoons flour
    2 tablespoons grated Parmesan Cheese
    1 1/2 teaspoons salt
    1/2 teaspoon chopped dill
    1/4 teaspoon pepper

    Combine above ingredients in a plastic bag and shake each pork chop in the plastic bag
    so it is covered on both sides.

    Heat a cast iron pan on the stove big enough to hold all the chops, add
    oil. Add the chops and do not move for several minutes to brown. Turn over and
    brown for another 2 minutes.

    Then put the pan in the oven for 5 to 8 minutes to finish cooking. Test to an internal
    temperature of 160 degrees. These chops are very moist and easy to do.

    Sometimes I add plum sauce to these chops. All over Sonoma County there are old
    plum trees that are throwing off lots of fruit this time of the year. Nobody minds if you
    pick some.

    Plum Sauce

    About 2 cups plums washed and seeded
    1 clove of crushed garlic
    1 yellow onion chopped
    1 cup Sauvignon Blanc
    1/2 teaspoon crushed red pepper
    1/8 cup apple cider vinegar
    1/2 cup dark brown sugar
    1 teaspoon Dijon mustard

    Sautee onions in a little olive oil. Add garlic. Saute for two more minutes. Add the remaining
    ingredients and let cook until the sauce is quite thick. Taste and correct seasonings. You can make this ahead and also substitute other fruit according to the season. You can also use a hand held blender
    if you like it smooth.

  8. Sonoma Pork Chops with Plum Sauce

    There are several steps, but this is a very easy recipe. (Serves 4)

    4 pork chops

    Brine:

    !/4 cup Kosher or sea salt
    1/4 cup dark brown sugar
    about 8 sage leaves crushed
    1 clove garlic crushed
    1/2 teaspoon freshly ground black pepper
    1 quart water.

    Mix brine ingredients in a plastic bag with seal. Add pork chops, seal and
    refrigerate for several hours.

    Remove chops, pat dry with paper towels and refrigerate covered for at least an hour and
    not longer than 1 day.

    An hour before cooking remove from the refrigerator. Pat dry again.

    When ready to cook, preheat oven to 400 degrees

    Mix together:

    3 tablespoons flour
    2 tablespoons grated Parmesan Cheese
    1 1/2 teaspoons salt
    1/2 teaspoon chopped dill
    1/4 teaspoon pepper

    Combine above ingredients in a plastic bag and shake each pork chop in the plastic bag
    so it is covered on both sides.

    Heat a cast iron pan on the stove big enough to hold all the chops, add
    oil. Add the chops and do not move for several minutes to brown. Turn over and
    brown for another 2 minutes.

    Then put the pan in the oven for 5 to 8 minutes to finish cooking. Test to an internal
    temperature of 160 degrees. These chops are very moist and easy to do.

    Sometimes I add plum sauce to these chops. All over Sonoma County there are old
    plum trees that are throwing off lots of fruit this time of the year. Nobody minds if you
    pick some.

    Plum Sauce

    About 2 cups plums washed and seeded
    1 clove of crushed garlic
    1 yellow onion chopped
    1 cup Sauvignon Blanc
    1/2 teaspoon crushed red pepper
    1/8 cup apple cider vinegar
    1/2 cup dark brown sugar
    1 teaspoon Dijon mustard

    Sautee onions in a little olive oil. Add garlic. Saute for two more minutes. Add the remaining
    ingredients and let cook until the sauce is quite thick. Taste and correct seasonings. You can make this ahead and also substitute other fruit according to the season. You can also use a hand held blender
    if you like it smooth.

  9. SCHWEINSHAXE OR HAM HOCK

    1 medium to large Shank 1 1/2 to 2 lb
    =salt/pepper
    =Dijon mustard and garlic rub
    =carrot/celery/parsley/onions and beef broth

    Place shank in skilet, add carrots/cellery/parsley and beef broth
    Roast shank in preheated 350 oven for 2 hour to 2 1/2 or till tender
    Use a fork to check if it is done (Meat needs to come of its bone when done)
    Skin should be very crisp
    Use the stock for sauce

    Serve with dumpling and German Sauerkraut

  10. SCHWEINSHAXE OR HAM HOCK

    1 medium to large Shank 1 1/2 to 2 lb
    =salt/pepper
    =Dijon mustard and garlic rub
    =carrot/celery/parsley/onions and beef broth

    Place shank in skilet, add carrots/cellery/parsley and beef broth
    Roast shank in preheated 350 oven for 2 hour to 2 1/2 or till tender
    Use a fork to check if it is done (Meat needs to come of its bone when done)
    Skin should be very crisp
    Use the stock for sauce

    Serve with dumpling and German Sauerkraut

  11. Pulled Pork

    Dry rub:

    1/2 cup brown sugar
    1/4 cup paprika
    1 tsp. each black pepper, white pepper, cayenne pepper
    1 1/2 tsp. garlic powder
    1 tbsp. cumin
    1 tbsp. kosher salt
    1 1/2 tsp. chili powder

    Store in airtight container, good for all things pork!

    4 lbs. pork shoulder/butt (approx.)
    2 cups apple juice/cider
    1 cup apple cider vinegar
    2 tbsp. Worcestershire sauce
    1/2 tbsp. liquid smoke
    1/2 tbsp. garlic powder

    Pre-heat oven to 325.
    Give the pork a good coating of rub mix. Refrigerate at least 4 hours, best overnight.
    Combine juice, vinegar, Worcestershire, liquid smoke and garlic powder in large roasting pan with a tight lid, set pork in, fat side up. Cover roaster with heavy aluminum foil, then cover with lid. Roast for 4 hours, basting once an hour. Cool in covered pan for 30 mins. Pull pork apart with 2 forks, chop if desired, pour some of the cooking liquid over the meat. Serve on large buns with cole slaw and BBQ sauce. Feeds a group!

  12. Pulled Pork

    Dry rub:

    1/2 cup brown sugar
    1/4 cup paprika
    1 tsp. each black pepper, white pepper, cayenne pepper
    1 1/2 tsp. garlic powder
    1 tbsp. cumin
    1 tbsp. kosher salt
    1 1/2 tsp. chili powder

    Store in airtight container, good for all things pork!

    4 lbs. pork shoulder/butt (approx.)
    2 cups apple juice/cider
    1 cup apple cider vinegar
    2 tbsp. Worcestershire sauce
    1/2 tbsp. liquid smoke
    1/2 tbsp. garlic powder

    Pre-heat oven to 325.
    Give the pork a good coating of rub mix. Refrigerate at least 4 hours, best overnight.
    Combine juice, vinegar, Worcestershire, liquid smoke and garlic powder in large roasting pan with a tight lid, set pork in, fat side up. Cover roaster with heavy aluminum foil, then cover with lid. Roast for 4 hours, basting once an hour. Cool in covered pan for 30 mins. Pull pork apart with 2 forks, chop if desired, pour some of the cooking liquid over the meat. Serve on large buns with cole slaw and BBQ sauce. Feeds a group!

  13. @ biteclub—Please ignore the “Adobo” entry dated 6/13/11 11:12 pm. Use the recipe dated 6/14/11 5:58.
    I did some tweaking to the recipe to adapt to mainstream cooking. 🙂

    @johng You are right about the olive oil. We use olive oil and watch the temp. setting to medium low to medium, not high heat. Thanks for noting this.

    OR you can use any kind of vegetable oil per your preference. Adobo is so delicious, it is the national cuisine of the Philippines. Happy cooking, my friend.

  14. @ biteclub—Please ignore the “Adobo” entry dated 6/13/11 11:12 pm. Use the recipe dated 6/14/11 5:58.
    I did some tweaking to the recipe to adapt to mainstream cooking. 🙂

    @johng You are right about the olive oil. We use olive oil and watch the temp. setting to medium low to medium, not high heat. Thanks for noting this.

    OR you can use any kind of vegetable oil per your preference. Adobo is so delicious, it is the national cuisine of the Philippines. Happy cooking, my friend.

  15. Holy Smoke! Some great recipes here. Can’t wait to try yayo’s and dan’s in particular — though one thing about Dan’s – I don’t think olive oil makes sense for browning the meat at the end – it starts burning at too low a temperature and the flowery flavor it imparts seems out of place here.

    My own entry is much less interesting, but my wife and kids love it.

    1 cup chicken stock
    2 cups apple cider
    2 tablespoons butter
    4 thick, boneless pork chops (falls brand or similar)
    pinch cinnamon
    1 tsp vanilla extract

    Mix one cup cider, vanilla, and cinnamon and marinate pork chops for 1-2 hours.

    Combine chicken stock and remaining cider in saucepan. Reduce slowly until mixture becomes syrupy.

    Fire up a grill and cook pork chops to medium (pink), about 4 minutes per side. Meanwhile, whisk butter into sauce. Serve chops with a generous drizzle of sauce. Accompany with grilled vegetables and wild rice or roasted potatoes.

  16. Holy Smoke! Some great recipes here. Can’t wait to try yayo’s and dan’s in particular — though one thing about Dan’s – I don’t think olive oil makes sense for browning the meat at the end – it starts burning at too low a temperature and the flowery flavor it imparts seems out of place here.

    My own entry is much less interesting, but my wife and kids love it.

    1 cup chicken stock
    2 cups apple cider
    2 tablespoons butter
    4 thick, boneless pork chops (falls brand or similar)
    pinch cinnamon
    1 tsp vanilla extract

    Mix one cup cider, vanilla, and cinnamon and marinate pork chops for 1-2 hours.

    Combine chicken stock and remaining cider in saucepan. Reduce slowly until mixture becomes syrupy.

    Fire up a grill and cook pork chops to medium (pink), about 4 minutes per side. Meanwhile, whisk butter into sauce. Serve chops with a generous drizzle of sauce. Accompany with grilled vegetables and wild rice or roasted potatoes.

  17. OPPPS—-Pork Estofado correction/addendium

    Please add to the ingredients

    5-6 garlic cloves, whole.

    Brown the garlic and remove from pan when they turn brown.
    Then follow the recipe as written.
    Add the garlic when simmering….

    I apologize. Thanks!

  18. OPPPS—-Pork Estofado correction/addendium

    Please add to the ingredients

    5-6 garlic cloves, whole.

    Brown the garlic and remove from pan when they turn brown.
    Then follow the recipe as written.
    Add the garlic when simmering….

    I apologize. Thanks!

  19. FILIPINO PORK ADOBO
    “Adobong Baboy”

    INGREDIENTS:

    2 lbs. pork shoulder cut into 2 in. chunks.
    1/2 cup apple cider vinegar
    1/4 cup dark soy sauce
    1 cup water
    1/2 tsp whole black peppercorns
    8-10 whole cloves bashed garlic
    2 pcs. bay leaves
    1 and 1/2 tsp. brown sugar
    olive oil for frying

    Put all the ingredients except sugar and oil in a heavy duty pot and cook covered in medium heat. Bring to a boil, then lower the heat to simmer without stirring to about 35 minutes. tender. Check to see if the pork is tender, keep simmering to low heat, until the meat falls apart when poke with a fork to about an hour or so cooking.
    When the pork is done, remove from the pot and set aside in a bowl. Simmer the remaining sauce until reduced. Add the sugar to the sauce and stir, check the sauce to taste. Add more sugar if you want a bit sweeter.

    Heat a large skillet with some olive oil over medium high heat. When the oil is hot, fry the pork pieces to brown. Then add the browned pork back to the reduced sauce, mix and remove from heat.
    Serve with steamed jasmine rice or brown rice. Side with grated carrots and daikon salad with simple wine vinegar, sugar, salt and pepper dressing. The best accompaniment for adobo is a Southeast Asian green papaya salad.

  20. FILIPINO PORK ADOBO
    “Adobong Baboy”

    INGREDIENTS:

    2 lbs. pork shoulder cut into 2 in. chunks.
    1/2 cup apple cider vinegar
    1/4 cup dark soy sauce
    1 cup water
    1/2 tsp whole black peppercorns
    8-10 whole cloves bashed garlic
    2 pcs. bay leaves
    1 and 1/2 tsp. brown sugar
    olive oil for frying

    Put all the ingredients except sugar and oil in a heavy duty pot and cook covered in medium heat. Bring to a boil, then lower the heat to simmer without stirring to about 35 minutes. tender. Check to see if the pork is tender, keep simmering to low heat, until the meat falls apart when poke with a fork to about an hour or so cooking.
    When the pork is done, remove from the pot and set aside in a bowl. Simmer the remaining sauce until reduced. Add the sugar to the sauce and stir, check the sauce to taste. Add more sugar if you want a bit sweeter.

    Heat a large skillet with some olive oil over medium high heat. When the oil is hot, fry the pork pieces to brown. Then add the browned pork back to the reduced sauce, mix and remove from heat.
    Serve with steamed jasmine rice or brown rice. Side with grated carrots and daikon salad with simple wine vinegar, sugar, salt and pepper dressing. The best accompaniment for adobo is a Southeast Asian green papaya salad.

  21. FILIPINO PORK ADOBO
    “Adobong Baboy”

    2 lbs. pork shoulder cut into generous chunks (about 2 inches)
    1/2 cup apple cider vinegar
    1/4 cup dark soy sauce
    3/4 to 1 cup water
    1 1/2 teaspoons whole black peppercorns
    8-10 cloves garlic, just slightly bashed, skin still on (do not peel!)
    2 bay leaves

    [Do not add to the mix, add at the end of cooking process: a tsp of brown sugar or to taste]

    Add all ingredients to a Dutch oven or heavy pot and bring to a boil. Lower the heat to a simmer about 40 minutes to an hour. In about 30 mins. the garlic will be tender, you can mash some of the cloves to add flavor to the sauce. Stir. Keep simmering on low heat until pork is meltingly tender. When pork is very tender, remove from pot and set aside.
    Keep simmering sauce until reduced to your desired consistency. Stir in the brown sugar for sweetness.
    Heat a skillet with some oil over medium high heat. Fry the pork pieces to brown.
    When the sauce has reduced, add the browned pork back to the pot. Toss gently and remove from heat and serve with freshly cook steamed white rice or brown rice and a side of grated daikon and carrot salad (simple dressing of rice vinegar with some sugar, salt, and pepper to taste).

  22. FILIPINO PORK ADOBO
    “Adobong Baboy”

    2 lbs. pork shoulder cut into generous chunks (about 2 inches)
    1/2 cup apple cider vinegar
    1/4 cup dark soy sauce
    3/4 to 1 cup water
    1 1/2 teaspoons whole black peppercorns
    8-10 cloves garlic, just slightly bashed, skin still on (do not peel!)
    2 bay leaves

    [Do not add to the mix, add at the end of cooking process: a tsp of brown sugar or to taste]

    Add all ingredients to a Dutch oven or heavy pot and bring to a boil. Lower the heat to a simmer about 40 minutes to an hour. In about 30 mins. the garlic will be tender, you can mash some of the cloves to add flavor to the sauce. Stir. Keep simmering on low heat until pork is meltingly tender. When pork is very tender, remove from pot and set aside.
    Keep simmering sauce until reduced to your desired consistency. Stir in the brown sugar for sweetness.
    Heat a skillet with some oil over medium high heat. Fry the pork pieces to brown.
    When the sauce has reduced, add the browned pork back to the pot. Toss gently and remove from heat and serve with freshly cook steamed white rice or brown rice and a side of grated daikon and carrot salad (simple dressing of rice vinegar with some sugar, salt, and pepper to taste).

  23. SHRIMP AND CHORIZO POSOLE

    1 # fresh pork chorizo, casing removed
    1 # large shrimp, shells and tails removed, cut in half
    1 large onion, chopped
    6 cloves garlic, chopped
    1 tsp dried Mexican oregano leaves
    1 ½ tsp ground cumin
    1 ½ tsp ground New Mexico Chile
    1 28 oz can + 1 15 oz can hominy, drained, ( white or yellow)
    4 cups chicken broth
    1 15 oz can beef broth
    ¼ cup salsa verde
    ½ cup cilantro, chopped
    1 Tbs honey

    In Dutch oven, over medium heat, cook chorizo 5 minutes, breaking up any large pieces
    Add onion and garlic and cook 6 minutes more, until soft
    Stir in oregano, cumin and chile
    Add hominy, broth and salsa, bring to a boil then reduce heat and simmer for 30 minutes
    Add shrimp, cilantro and honey and cook until shrimp is done…3-4 minutes

    Toppings, any or all:

    Shredded cabbage
    Lime wedges
    Sliced radishes
    Diced onions
    Diced avocado
    Oregano
    Sour cream

    Serve with warm tortillas

    Serves: 6

  24. SHRIMP AND CHORIZO POSOLE

    1 # fresh pork chorizo, casing removed
    1 # large shrimp, shells and tails removed, cut in half
    1 large onion, chopped
    6 cloves garlic, chopped
    1 tsp dried Mexican oregano leaves
    1 ½ tsp ground cumin
    1 ½ tsp ground New Mexico Chile
    1 28 oz can + 1 15 oz can hominy, drained, ( white or yellow)
    4 cups chicken broth
    1 15 oz can beef broth
    ¼ cup salsa verde
    ½ cup cilantro, chopped
    1 Tbs honey

    In Dutch oven, over medium heat, cook chorizo 5 minutes, breaking up any large pieces
    Add onion and garlic and cook 6 minutes more, until soft
    Stir in oregano, cumin and chile
    Add hominy, broth and salsa, bring to a boil then reduce heat and simmer for 30 minutes
    Add shrimp, cilantro and honey and cook until shrimp is done…3-4 minutes

    Toppings, any or all:

    Shredded cabbage
    Lime wedges
    Sliced radishes
    Diced onions
    Diced avocado
    Oregano
    Sour cream

    Serve with warm tortillas

    Serves: 6

  25. This is spicy, easy and dee-licious!

    SHRIMP AND CHORIZO POSOLE

    1 # fresh pork chorizo, casing removed
    1 # large shrimp, shells and tails removed, cut in half
    1 large onion, chopped
    6 cloves garlic, chopped
    1 tsp oregano
    1 ½ tsp cumin
    1 ½ tsp ground New Mexico Chile
    1 28 oz can + 1 15 oz can hominy, drained ( I use yellow)
    4 cups chicken broth
    1 15 oz can beef broth
    ¼ cup salsa verde
    ½ cup cilantro, chopped
    1 Tbs honey

    In Dutch oven, over medium heat, cook chorizo 5 minutes, breaking up any large pieces
    Add onion and garlic and cook 6 minutes more, until soft
    Stir in oregano, cumin and chile
    Add hominy, broth and salsa, bring to a boil then reduce heat and simmer for 30 minutes
    Add shrimp, cilantro and honey and cook until shrimp is done…3-4 minutes

    Toppings, any or all:

    Shredded cabbage
    Sliced radishes
    Diced onions
    Diced avocado
    Oregano
    Sour cream

    Serves: 6

  26. This is spicy, easy and dee-licious!

    SHRIMP AND CHORIZO POSOLE

    1 # fresh pork chorizo, casing removed
    1 # large shrimp, shells and tails removed, cut in half
    1 large onion, chopped
    6 cloves garlic, chopped
    1 tsp oregano
    1 ½ tsp cumin
    1 ½ tsp ground New Mexico Chile
    1 28 oz can + 1 15 oz can hominy, drained ( I use yellow)
    4 cups chicken broth
    1 15 oz can beef broth
    ¼ cup salsa verde
    ½ cup cilantro, chopped
    1 Tbs honey

    In Dutch oven, over medium heat, cook chorizo 5 minutes, breaking up any large pieces
    Add onion and garlic and cook 6 minutes more, until soft
    Stir in oregano, cumin and chile
    Add hominy, broth and salsa, bring to a boil then reduce heat and simmer for 30 minutes
    Add shrimp, cilantro and honey and cook until shrimp is done…3-4 minutes

    Toppings, any or all:

    Shredded cabbage
    Sliced radishes
    Diced onions
    Diced avocado
    Oregano
    Sour cream

    Serves: 6

  27. CONTINUED: PORK ESTOFADO

    This recipe was handed down by my Spanish ancestors from Madrid. Growing up, we butcher one of our pigs from our backyard p’iggery’, and would cook the freshest meat for the annual town fiesta in the islands. This is one of the recipe that I get to eat only once a year. Pork estofado is a special menu from my family to yours…

  28. CONTINUED: PORK ESTOFADO

    This recipe was handed down by my Spanish ancestors from Madrid. Growing up, we butcher one of our pigs from our backyard p’iggery’, and would cook the freshest meat for the annual town fiesta in the islands. This is one of the recipe that I get to eat only once a year. Pork estofado is a special menu from my family to yours…

  29. PORK ESTOFADO

    1/4 c cooking oil
    1-1/2 lbs. lean pork, cut in serving pcs. (pork stew)
    1/2 c palm vinegar or apple cider vinegar
    1/4 c dark soy sauce
    1/3 cup sugar
    1/2 c water
    4 whole peppercorns
    4 pcs. whole cloves
    1 bay leaf

    1 baking potatoes, peeled and quartered, fried (set aside)
    Optional: 2 pcs. saba or 1 pc. plantain bananas, cut diagonally about 1 inch thick, fried

    Brown garlic in hot oil in cooking pot or Dutch pan oven. Drop pork pieces slowly, fry until brown. Add vinegar, soy sauce, sugar, water, peppercorns, whole cloves and bay leaf. Mix, then allow to boil without stirring. Lower flame, cover and simmer until pork is almost done. The pork is well done when it is tender. Add the fried quartered potatoes before serving. (or the fried bananas, if preferred).
    Serve with side of French bread toasted or a bowl of steamed white or brown rice.

  30. PORK ESTOFADO

    1/4 c cooking oil
    1-1/2 lbs. lean pork, cut in serving pcs. (pork stew)
    1/2 c palm vinegar or apple cider vinegar
    1/4 c dark soy sauce
    1/3 cup sugar
    1/2 c water
    4 whole peppercorns
    4 pcs. whole cloves
    1 bay leaf

    1 baking potatoes, peeled and quartered, fried (set aside)
    Optional: 2 pcs. saba or 1 pc. plantain bananas, cut diagonally about 1 inch thick, fried

    Brown garlic in hot oil in cooking pot or Dutch pan oven. Drop pork pieces slowly, fry until brown. Add vinegar, soy sauce, sugar, water, peppercorns, whole cloves and bay leaf. Mix, then allow to boil without stirring. Lower flame, cover and simmer until pork is almost done. The pork is well done when it is tender. Add the fried quartered potatoes before serving. (or the fried bananas, if preferred).
    Serve with side of French bread toasted or a bowl of steamed white or brown rice.

  31. The simplest, tastiest, pulled pork i ever cooked.

    CHIPOTLE ROASTED PORK

    4 lb. pork shoulder roast
    3 Tbsp. Kosher salt
    1 tbsp. plus 1 tsp. chipotle pepper powder

    Mix salt and chipotle powder and rub over pork. Be sure to cover all surfaces..
    Place in roasting pan with lid. I use a small granite ware roaster. Place in 275 degree oven for 4-5 hours.
    At 4 hours, take out of oven and check to see if meat will shred when pulled with two forks. If not, put back in the oven for 1 hour and then check again.
    When it shreds, remove from pan. Put in a bowl and shred meat then pour some of the pan juices over it. I like lots.
    Serve with warm corn tortillas, lime squeezed over the meat, cilantro mixed in with the meat in the bowl, sour cream and salsa.
    This is so damned good. You can serve a salad or a veggie with it..but why???? Sometimes just meat and tortillas is great.
    If there are leftovers, you can make pulled pork sandwiches the next day, add some BBQ sauce or more pan juices. Chopped sweet onions are great on the meat, toast your buns. Toasty buns are always good!!!.

  32. The simplest, tastiest, pulled pork i ever cooked.

    CHIPOTLE ROASTED PORK

    4 lb. pork shoulder roast
    3 Tbsp. Kosher salt
    1 tbsp. plus 1 tsp. chipotle pepper powder

    Mix salt and chipotle powder and rub over pork. Be sure to cover all surfaces..
    Place in roasting pan with lid. I use a small granite ware roaster. Place in 275 degree oven for 4-5 hours.
    At 4 hours, take out of oven and check to see if meat will shred when pulled with two forks. If not, put back in the oven for 1 hour and then check again.
    When it shreds, remove from pan. Put in a bowl and shred meat then pour some of the pan juices over it. I like lots.
    Serve with warm corn tortillas, lime squeezed over the meat, cilantro mixed in with the meat in the bowl, sour cream and salsa.
    This is so damned good. You can serve a salad or a veggie with it..but why???? Sometimes just meat and tortillas is great.
    If there are leftovers, you can make pulled pork sandwiches the next day, add some BBQ sauce or more pan juices. Chopped sweet onions are great on the meat, toast your buns. Toasty buns are always good!!!.

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