Skip to main content

Chili Verde Pork Posole for #FoodieExtravaganza


Foodie ExtravaganzaFor 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! 



#FoodieExtravaganza's PorkFest...

Chile Verde Pork Posole

Ingredients

  • 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

Procedure
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. 


Mix the flour and ground cumin together in a medium mixing bowl. Roll the pork cubes until they are completely covered in flour.


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


Keep at a simmer and cook for at least 90 minutes. The pork should be tender. Season to taste with freshly ground salt and freshly ground pepper. Fold in 1/4 C chopped cilantro.

To serve, ladle into individual serving bowls. Garnish with more fresh cilantro and a lime wedge.

Comments

  1. Oh yummy! This looks absolutely perfect right now with the weather getting cooler. Hominy is not something I use very often, so it will be a fun change to our menu!

    ReplyDelete
  2. This sounds AMAZING - so many fantastic flavors in there. Yumm!

    ReplyDelete
  3. This looks like something I would get cravings for... thanks for sharing!

    ReplyDelete
  4. Wow perfect for the present weather here in India. Love the vibrant colours as well Camilla!

    ReplyDelete
  5. Haha! Lovely intro, Cam. ;-)
    There is so much flavor here, I love it!

    ReplyDelete
  6. This sounds amazing...I can't wait to try it and I still have some tomatillos from my last CSA basket.

    ReplyDelete
  7. Oh my goodness, this sounds amazing! What a great recipe!

    ReplyDelete
  8. This sounds delicious, so flavorful. Yum!

    ReplyDelete
  9. Yum! This sounds delicious! I haven't tried hominy yet. It is definitely on my list.

    ReplyDelete
  10. This looks delic!! Next time I find some tomatillos I'll have to give this a try :)
    Thanks for joining this month!

    ReplyDelete
  11. This is right up my alley! I love all of those spices and flavors!! Yummy! Thanks for sharing!

    ReplyDelete
  12. My mom makes posole occasionally for my brother-in-law because it's one of his favorite dishes but I don't think she roasts the veggies first. I need to show her this because I'll bet the flavor is extraordinary.

    ReplyDelete
  13. Sounds yummy and so flavorful. I love Mexican food, so I might have to try it out!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir