For all my vegan friends, please avert your eyes. It's National Pork Month! For everyone else, read on because this was delicious!
Event hostess writes: Pork is among one of the most versatile meats we can work with... from skewers, to stews, to side dishes and main dishes... from bacon, to chops, jowls, ribs and roasts, pork can emphasize any flavor. Let your creativity soar this month as we celebrate National Pork Month.
Posting day is always the first Wednesday of the month. If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board .
Thanks for joining us this month and hope you come back
to see what we're celebrating next month!
- BBQ Pulled Pork with Mac and Cheese Flatbread by From Gate to Plate
- Chili Verde Pork Posole by Culinary Adventures with Camilla
- Freezer-friendly Spicy Pork Burrito by Brunch with Joy
- Healthy Sausage and Rice by Fearlessly Creative Mammas
- Italian Sausage No Crust Quiche by Cookin' and Craftin'
- Jamie Olivier's Pork Roast with Crackling by G'Gina's Kitchenette
- Mojo Shredded Pork with Black Beans and Rice by Our Good Life
- Parmesan Spinach Stuffed Pork Loin by Cooking with Carlee
- Pork and Apple Pie by A Day in the Life on the Farm
- Pork Chops with Spiced Apples by Sew You Think You Can Cook
- Pork Meatball Mini Subs by The Freshman Cook
- Pork Schnitzel by Making Miracles
- Spicy Sticky Pork Ribs by Food Lust People Love
- Sweet and Sour Pork by Tara's Multicultural Table
- Thai Basil Meatballs with Peanut-Basil Sauce Two Ways by Caroline's Cooking
Chile Verde Pork Posole
- 1 lb tomatillos, husked, washed, and dried
- 1 serrano pepper, halved and deseeded
- 1 jalapeno, haved and deseeded
- 1 onion, peeled and quartered
- olive oil
- 1 lb lean pork, cut into 1 1/2" cubes
- 1/2 C flour
- 1 T ground cumin
- olive oil
- 1 C onion, peeled and diced
- 1 C celery, chopped
- 1/2 C diced carrots
- 3 cloves garlic, mashed
- 2 C hominy (posole), drained
- 3 C chicken stock or water
- freshly ground salt
- freshly ground pepper
- 1/2 C fresh cilantro leaves, chopped (divided)
- lime wedges for serving
Preheat the oven to 450 degrees F. On a parchment-lined baking sheet lay the tomatillos, peppers, and onion. Drizzle with olive oil and roast for 30 minutes. Let cool for 10 minutes.
In a Dutch oven or souppot, heat a splash of olive oil. Add the pork and brown on all sides. Add in onion, celery, carrots, garlic, hominy, and chicken stock. Bring to a boil. In the meantime, blend the roasted tomatillos, onions, and peppers. Pour the chile verde into the pot. Bring to a boil, again, reduce heat to a simmer and cover