Pork & Poblano Stew with Crispy Chorizo

Healthy eating doesn’t have to be a set of rules about what to eat and what not to. Healthy eating is not about dieting and deprivation. To me it’s more about the ability to make the right choices as well as exercise a good measure of self control. We try to eat lots of fruits and vegetables, choose as many organic ingredients as possible and learn how to identify GMO produce. While our diet consists a lot of the good stuff there are times when we give in to the bad. And that’s ok.

Saturday night the family was over for a down and dirty roll up your sleeves type of meal. We made home made Margaritas and Hot N Juicy style shrimp boil. For those of you who have never been to Hot n Juicy, they serve bagged seafood swimming in tons of buttery seasoning made spicy to your licking. I can’t explain how good it is. It’s just is. I’ve mastered the seasoning and it’s now become a once a month thing for the family get together. My dad can sit there all night, just peel the shrimp and enjoy sucking the sauce out them. The six of us ate 8 lbs of shrimp and we’re not sorry. :) I’ll be good again tomorrow.

Pork & Poblano Stew with Crispy Chorizo

Saturday was a beautiful 65 degree day and a glimpse into what Spring is going to bring, but today the cold is back. It’s going to rain most of the week with a possibility of snow on Tuesday. So I made this delicious stew to warm up a bit. I love stews no matter the time of the year.

Pork & Poblano Stew with Crispy Chorizo

I made baked tortilla chips as well. Simply cut corn tortillas into eights, lay on a baking sheet, drizzle with olive oil and season with salt. Bake at 350 degrees until golden.

chips

The toppings are all up to you. Use whatever you like, avocado, radish, cabbage, red onions. All fantastic! I made crispy chorizo bits for an even more flavor.

Pork & Poblano Stew with Crispy Chorizo

Pork & Poblano Stew with Crispy Chorizo

  This stew is great the day it’s made and even better the day after. It freezes well too.  

Kathy Sig 2

5.0 from 1 reviews
Pork & Poblano Stew with Crispy Chorizo
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-5
Ingredients
  • 2 lbs pork shoulder, cubed into 1 inch pieces
  • 1 red onion, diced
  • 1 poblano pepper, diced
  • 1 garlic clove, minced
  • 1 can light beer
  • 2 14 oz cans hominy, drained and rinsed
  • 3 cups water
  • 1 chicken bouillon
  • 2 whole pickled jalapeños plus the juice, fine chop
  • 1 tbsp cumin
  • salt and pepper to taste
  • cayenne pepper (optional)
  • olive oil
  • toppings of your choice
Instructions
  1. Heat olive oil in a heavy soup pot or a Dutch oven.
  2. Season pork with salt and pepper. Working in batches, brown pork. (Don't overcrowd the pot, you'll end up steaming the meat instead of browning it) Remove to a bowl.
  3. To the same pot add diced onion, garlic and poblano pepper. Cook about 5 minutes.
  4. Add the beer, deglaze the pot and add the rest of the ingredients.
  5. Bring to a boil then reduce heat to simmer. Cook about 1 hour until pork is tender. Season with salt and cayenne to your liking.

 

 

Be Sociable, Share!
Share

Pork & Shrimp Dim Sum

I LOVE DIM SUM. PERIOD.

I really love dim sum. It’s such a wonderful combination of simple flavors in a small bite. It’s just perfect.

_DSC1799

These little meat and shrimp pockets are very easy to make, as complicated as it might look.

dim sum

Mix all the ingredients. Fill the wonton wrappers. Shape into little purses and steam. Serve with your favorite sauce.

dim sum 2

I strongly suggest investing a few bucks into a bamboo steamer. There are so many different dishes that can be made in it. I’ve steamed veggies, fish and dim sum in mine so many times, it’s time for a new one. If you are looking for a good fish recipe to try in the steamer then you must make my Salmon with Leeks & Shiitake.

_DSC1794

_DSC1782

You can even make a large enough batch to freeze for future dinner in a flash. Kurt and I however ate this entire platter by ourselves.

_DSC1801

_DSC1797

When steaming it’s important to line each bamboo tray with lettuce leaves so that Dim Sum doesn’t stick to it. Bring an inch of water to a simmer in a skillet large enough to accommodate the diameter of your steamer. Alternately, you can use a wok. The water should not be so high that it makes contact with Dim Sum. Enjoy!

Have a great weekend everyone.

Kathy Sig 2

5.0 from 1 reviews
Pork & Shrimp Dim Sum
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 1 package of wonton wrappers
  • 1 lb ground pork
  • 6 large shrimp, finely chopped
  • 2 scallions, thinly sliced
  • 5-6 mushrooms (preferably shiitake), chopped
  • 2 garlic cloves, minced
  • ½ tbsp corn starch
  • 1 tbsp low sodium soy sauce
  • ¼ cup white wine
  • salt and pepper to taste
Instructions
  1. Mix all ingredients together.
  2. Fill wonton wrappers. Shape into pockets, do not seal on top.
  3. Line bamboo steamer with lettuce leaves or a wet paper towel.
  4. Arrange dim sum so they're not touching, otherwise they will stick to each other.
  5. Steam covered about 8-10 minutes until the pork is fully cooked.

Be Sociable, Share!
Share

Mexican Chorizo Hash

Every so often I make a dish that Kurt labels as “The Bomb”. This is one of those dishes. Inspired by our love for Mexican cuisine and an upcoming vacation this chorizo hash surely hit the spot. I have been on a hash kick lately. I am also enjoying making super simple one pot dinners.

When we were on vacation in Cancun I was in love with the poblano onion sauté that was served at the brunch buffet. It was wonderfully spicy and delicious. The poblano peppers in Mexico must be very different than the ones we get in the States, because there was an insane amount of heat to them. So if you’re not a huge fan of spicy food, no worries, this dish is not spicy but more on the smoky side. However, if you are a spicy food freak like Kurt and I then feel free to add red pepper flakes as well as douse it with Cholula.

Mexican Chorizo Hash

We even took some with us for lunch the next day. I have to tell you, this is a great leftover dish. If you can’t get fresh chorizo then use the smoked variety, just cook it a lot less.

Mexican Chorizo Hash

Mexican Chorizo Hash

Anyone notice how different the food is in Cancun vs Los Cabos?

Kathy Sig 2

Mexican Chorizo Hash
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 poblano pepper, seeds removed, chopped
  • 3 garlic cloves
  • 6 yukon gold potatoes, peeled and cubed
  • 4 fresh chorizo links, casings removed
  • 1 small onion, chopped
  • 4 eggs
  • salt and pepper to taste
  • fresh cilantro, for garnish
  • 3 tbsp olive oil
Instructions
  1. Heat 1 tbsp of olive oil in a large skillet over medium heat. I prefer using a cast iron skillet for this recipe.
  2. Add chorizo and cook about 10 minutes breaking up the meat into smaller pieces. Stir in poblano, onion and garlic. Saute until the vegetables are softened, 5 minutes. Remove to a bowl and set aside.
  3. To the same skillet add the rest of the olive oil and potatoes. Season with salt. Allow the potatoes to cook thoroughly until crispy around the edges.
  4. Return the chorizo mixture to the potatoes, season with salt and pepper to taste.
  5. Make four egg size spaces in the potatoes. Crack an egg into each one, cover and cook until the eggs are done.
  6. Sprinkle with cilantro. Enjoy.
Be Sociable, Share!
Share