PORK TENDERLOIN POSOLE

Pre-cursor to this recipe...Last year we were in Park City for Thanksgiving and we had the chance to spend the night with Ben and Michelle and  one evening we met their friends, Kevin and Calli, for dinner.  We went to a  little Mexican restaurant for dinner, Kevin was the Mexican food conisoure' and he suggested that I try the pesole, a mexican soup and I fell in love.  After that I have been on the lookout for a recipe that looked like it might resemble the soup that I had and I think that I found it. I just happened to be watching Rachael Ray and voila' there it was.  I can't wait to try this it looks Delicious.


Pork Tenderloin Posole with Bottom of the Bowl Nacho 

Surprise
Recipe courtesy Rachael Ray

Prep Time:25 minInactive Prep Time: -- Cook Time:1 hr 0 min
6 servings

Ingredients
8 green New Mexico chile peppers or 6 poblano or Anaheim peppers
3 tablespoons EVOO
2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
4 cloves garlic, chopped
2 stalks celery, chopped
2 medium onions, chopped
4 to 5 tomatillos, husked, rinsed and chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons dried Mexican oregano, lightly crushed
6 cups chicken stock
1 tablespoon honey
2 cans white or yellow hominy, drained
Tortilla chips, for serving
2 cups shredded asadero or Monterey Jack cheese
1 ripe avocado, pitted, peeled and diced
Lime wedges, for serving
Fresh cilantro leaves, torn, for serving
Directions
Heat the broiler. Broil the chile peppers, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool. Reserve 3 of the chiles (2 if using poblano or Anaheim) for another use, such as Mexican Chorizo Strata. Peel, seed and chop the remaining 6 (or 4) chiles.

Meanwhile, heat the EVOO in a large Dutch oven or other heavy pot. Add the pork and sprinkle with salt and pepper. Cook until browned and the edges are crisp. Remove the pork to a plate and add the garlic, celery and onions. Cook until soft, about 5 minutes. Add the tomatillos, coriander, cumin and oregano and season with salt and pepper; cook for 5 minutes more. Stir in the stock, honey, hominy and roasted chiles. Transfer half the soup to a food processor and puree until smooth. Return the puree to the pot along with the pork and simmer at a low bubble until the pork is tender, 20 to 30 minutes.

Preheat the oven to 350 degrees F.

Spread the tortilla chips on a baking sheet and toast in the oven until browned and very crisp. Pile a handful of chips in each of 6 shallow bowls and top with the cheese, avocado and a squeeze of lime. Top with the posole and sprinkle with cilantro. Serve immediately.

Cook's Note: The soup can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.

GRILLED BONELSSPORK LOIN CHOPS, BRINED AND HONEY GLAZED

BENS PORK CHOP

Ben cooked these pork chops for us while we were visiting over Easter and they were delish.  With the upcoming grilling season ahead I just  had to have this recipe.  I have never been able to make a good pork chop, but that may change now that I have this recipe.
Original recipe click HERE

Cook time: 12 minutes

Equipment:

• Herb basting brush: One small bunch of thyme, tied at the stems to use as a basting brush (or, you can just a regular basting brush. I like the Oxo Silicone Basting Brush.)
  Ingredients:
• 3 lbs pork loin roast, (or 3 lbs of pork chops, cut 1 inch thick)

Brine

• 1 quart water
• 1/4 cup table salt
• 2 tbsp sugar

Honey Glaze

• 4 tbsp honey
• 2 tbsp cider vinegar
• 1 tsp thyme
• pinch black pepper

Directions:
1. Prep and Brine the pork chops: Combine the brine ingredients in a 2 quart or larger container. Stir until the salt and sugar dissolve in the brine. If you bought the whole loin, cut it crosswise into 1" thick chops (you should get about eight). Put the pork chops in the brine, and let sit at room temperature for 30 minutes while you prepare the grill. (Ben says the brine is the most important step)

Patting brined chops dry on paper towels

2. Prepare the honey glaze: Combine the honey glaze ingredients in a small bowl, and stir until the honey dissolves.

3. Prepare the grill Set your grill up for cooking at medium heat. For my Weber Summit, this means turning all the burners to high and preheating for 10 minutes, then turning the burners down to medium.

4. Cook the pork chops: Remove the pork chops from the brine, and pat dry with paper towels. (Wet pork won't brown well, and you need the browning for flavor). Place the pork chops on the grill, angled at about 45 degrees (pointing "northeast") and cook for 3 minutes. (If you are cooking on a gas grill, keep the lid closed while cooking; if on charcoal, keep it open.) Rotate the chops 90 degrees (now pointing "northwest"), and cook for another 3 minutes. Flip the chops, brush with the honey glaze, and cook for another 3 minutes. Check the chops - you want to cook them to an internal temperature of 140*F. They're probably done now, but if they haven't reached 140*F, rotate them 90 degrees, and cook until they're done, probably another 1-3 minutes. Remove to a serving platter, and brush again with the honey glaze.
*Your timings may vary depending on how hot your grill gets. You want to have good, brown markings on the chops before you rotate them, and you want it to be well browned on the first side before you flip it. Don't worry about the second side browning; remove it from the grill when it's done, and serve with the browned side up on the plate.

5. Serve the chops: Let the chops rest for 10 minutes, then serve.

ROASTED PORK SHOULDER WITH APPLES

I LOVE TO WATCH TOP CHEF, HOWEVER, I AM ALWAYS AFRAID TO TRY ANY OF THE RECIPIES THAT THEY MAKE BECAUSE THEY ALWAYS SEEM SO COMPLEX AND DIFFERENT THAN ANYTHING I WOULD TRADITIONALLY MAKE.  LAST WEEK I WAS WATCHING GOOD MORNING AMERICA AND FABIO WAS ON  AND HE MADE THIS PORK ROAST THAT I DECIDED WAS WITHIN MY COOKING ABILITY AND SO JEFF AND I MADE IT FOR  SUNDAY DINNER AND IT WAS DELICIOUS.  A MUST TRY!

 Ingredients

4 pound pork shoulder

( I used the picnic pork which is always tender and costs less) 

salt and freshly ground black pepper

1 ½ teaspoons garlic powder

2 teaspoons ground fennel

½ teaspoons ground cloves

3 tablespoons extra light olive oil

5 granny smith apples –peeled, cored and sliced the juice from ½ lemon

2 whole cloves

3 tablespoons brown sugar

2 tablespoons butter

Cooking Directions

Brush the pork shoulder with some of the olive oil all over, then season it generously with the salt, pepper, ground fennel, ground cloves and garlic powder.
Heat up the rest of the olive oil over medium high heat in a large Dutch oven and sear the pork shoulder on all sides until golden brown. Transfer it to a preheated 325 degrees F oven and cook for about 2 – 21/2 (I cooked it for 3 hours)  hours or until the meat is tender when pierced with a fork. Allow to rest for half an hour before serving.
I FEEL LIKE THE APPLES CAN BE OPTIONAL.  I DIDNT FEEL THAT THEY WERE A MUST HAVE WITH THE ROAST BECAUSE THE ROAST ITS SELF WAS SO GOOD.
Meanwhile melt the butter in a large sauté pan and ad the sliced apples together with the brown sugar and cloves and sear until golden and begin to caramelize. Squeeze the lemon juice over the apples and discard the cloves.
To serve arrange some of the sautéed apples on a plate and top with a couple of slices of the pork shoulder.

SLOW COOKER PORK AND GREEN CHILE STEW

from www.Skinnytaste.com

A RECIPE I FOUND ON PINTEREST THAT I WILL BE MAKING AGAIN.  SO EASY AND SO GOOD.
Servings: 6 • Serving Size: little over 3/4 cup • Old Points: 6 pts • Points+: 6 pts
Calories: 253 • Fat: 9 g • Carbs: 5.5 g • Fiber: 0.5 g • Protein: 33 g • Sugar: 1.5 g
Sodium: 836 mg (without salt)
Ingredients:

2 lbs* boneless pork loin roast, lean, all fat trimmed off
salt and pepper to taste
cooking spray
2 tbsp unbleached all-purpose flour
3/4 cup diced onion
2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
2 tbsp chopped jalapeño, or more to taste

10 oz can diced tomatoes and green chilies (Ro*Tel Mild)

1/2 cup fat-free low-sodium chicken broth
1 tbsp cumin
1/2 tsp garlic powder

salt and fresh ground black pepper, to taste
 (DON'T OVER DO ON THE SALT, ESPECIALLY IF YOU DON'T USE LOW SODIUM BROTH)
Directions:
Cut pork into 2-inch pieces. Season with salt and pepper.
Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 - 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.
Add browned pork to the crock pot, along with the remaining ingredients.
Cook on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.
(I MADE A 1/2 RECIPE  ON A SUNDAY MORNING IN A DUTCH OVEN AND COOKED ON LOW WHILE WERE WERE GONE TO CHURCH. THE PORK WAS PULL APART TENDER IN 3-4 HOURS, BUT I ADDED A LITTLE MORE CHICKEN BROTH AND LET IT COOK ABOUT ANOTHER HOUR.  IT WAS NOT SOUPY AT ALL AND WE PUT IT OVER BROWN RICE.  I PLAN ON USING THE LEFTOVERS FOR TACOS.  THEY WILL BE SO GOOD).
Makes about 5 cups.

SWEET PORK AND CORN GREEN ENCHILADAS

MOVE OVER CHICKEN ENCHILADAS...THIS PORK ENCHILADA RECIPE IS THE BEST RECIPE I HAVE HAD IN A VERY LONG TIME AND MAY VERY WELL TAKE THE PLACE OF THOSE OLD CHICKEN CHILUPAS.
THIS RECIPE WILL FEED A CROWD OR CAN BE SPLIT INTO TWO TRAYS AND FEEZE ONE.
one 3-4 lb. pork butt, prepared this way (or your favorite sweet & spicy pork recipe) - you'll have leftovers for tacos or salads, freeze or use for later in the week.
corn tortillas, cooked (I love Tortillaland)
1/2 tsp. salt
1/4 tsp. pepper
2 cups salsa verde (we like Herdez)
1 1/2 c. chicken broth
1 C. sour cream
1 can chopped green chilies (I used about 3/4 can)
1 jalapeno, de-veined (optional for less heat), seeds removed, chopped fine (I used 1/2 anaheim pepper)
2 ears roasted corn, cut off cob (or use frozen, thawed and drained)
2 green onions, chopped
guacamole for garnish
2 cups monterrey jack or Mexican blend cheese, divided

Preheat oven to 350.
Mix half of your shredded pork (reserve the rest for another meal), salt, pepper, corn, green chilies, jalapeno and green onions. Add 1 cup of cheese and stir to mix.
In separate bowl, mix sour cream, salsa verde and chicken broth. Pour half of sauce mixture in bottom of well-greased pan.
Take corn tortillas, fill them with 1/3 cup o f fillling. Roll tortilla tightly, placing in pan with seam side down. Fit as many tortillas as you can in the pan. Cover with remaining sauce. Top with cheese. Cover with foil.
Bake for 20 minutes, uncover and bake 15 minutes more or until cheese begins to crisp and bubble. Serve with guacamole.
9x13 pan - makes at least 20.
To freeze, place tin foil in 8x8 pan before adding any ingredients. Grease well. Continue as directed above, do not top with shredded cheese. Remove from oven. Let cool in pan 20 minutes. Remove foil and let cool 20 more minutes. Cover completely with another layer of foil. Place in gallon sized freezer bag. Place in fridge to cool overnight. Place in freezer. Store up to 3 months. To re-heat - thaw overnight in fridge, or stick in oven for an extra 20 minutes or until heated through.