So I Married a Chef

Adventures in Baking Balanced with Exercise and Healthy Meals

Posole January 25, 2010

Filed under: Uncategorized — carly71722 @ 2:20 am

So, I decided that it might be a good idea to finally post about cooking some food instead of just baked goods 🙂

Tonight I made Posole, a Mexican pork stew. I started off with this recipe, but have made some adjustments due to taste and the fact that I don’t just have cooked pork on hand 🙂 .

Posole Recipe (serves 4-6 hearty servings)
1 lb. pork tenderloin, trimmed and cubed
salt and pepper to taste for the pork
1 jalapeno, finely diced
2 large garlic cloves; minced
1 medium onion, diced
cooking spray
1/2 Tbsp olive oil
1 Tbsp ground cumin
1 tsp dried oregano
1 tsp freshly ground black pepper
1 quart pork stock, divided
1 15 oz can pinto beans
2 small (4 oz) or 1 large (7 oz) can chopped green chilies
2 – 15 oz or 1 – 30 oz can white hominy
1 cup chicken stock
salt to taste
chopped cilantro (garnish)
mexican cheese (garnish)
lime wedges (garnish – DON’T forget these!)

1. Preheat the oven to 350 degrees
2. Trim the pork of all visible fat and cut into bite sized cubes. Sprinkle the pork with salt and pepper.

3. Chop the jalapeno, garlic, and onion. Set them aside. Meanwhile, spray a dutch oven with cooking spray, add the olive oil to the pan, and heat the pan over high heat until the oil is smoking. **Note the new cutting board below**

4. When the oil is ready, add the pork to the pan and stir to sear on all sides.

5. When the pork is seared, push it to the edges of the pan and add the jalapeno, garlic, and onion to the middle. Let those heat through a little, and then stir in with the pork.

6. Add in the cumin, oregano, and pepper. Stir to mix.

7. Add in 2 cups of the pork stock and stir. This will deglaze the pan and get all the flavorful bits off of the bottom of the pan and into the broth.

8. Cover the dutch oven with its lid (or foil if you have no lid) and place in the oven to braise for about 45 minutes. The pork will be SOOOO tender!

After 45 minutes in the oven:

9. Add in the pinto beans, green chilies, hominy, chicken stock, and the remaining two cups of pork stock. Season with salt as desired.

10. Bring to a boil, then reduce heat and simmer for about 20 more minutes uncovered.

11. Ladle into bowls and garnish with cilantro, cheese, and squeeze a lime wedge. I love black pepper, so I added some more to my bowl. Enjoy 🙂

Of course I did bake something today as well… after all, it is the weekend and I always bake both days. Yesterday I made my TWD Cocoa-Nana bread which will of course get posted on Tuesday. Today I made peanut butter cookies with PB and chocolate chips 🙂 Here’s some eye candy.

Thanks for reading. This recipe is a true example of how much I have learned from my husband. Never would I have braised meat before meeting him. I probably wouldn’t have tried hominy either!

Did anyone else bake something fun this weekend?


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