We had such a relaxing weekend-it went by way to fast though. Saturday I worked on my Halloween costume for most of the afternoon so it is 98 percent complete and that is a relief. (I will post pics ON HALLOWEEN). Now we need to get busy finding the finishing touches for my husbands costume. I love dressing up 🙂
I picked my first few snow peas this morning and the vines are still loaded in blooms. How exciting. Looks like they may be producing right up until the frosts.
We sat outside last night and watched the sunset. The colors are so vibrant this time of year but the mosquitoes no treat us good. The next three days are going to be extremely busy getting ready for our trip to the Hill Country for a family reunion (excited). As I have said before-I have OCD and everything has to be in complete order before we leave. That means using up what’s in the frig, washing every stitch of laundry, cleaning the house, checking and double checking locks on windows and doors, and making sure I have a plan for a meal when we get back. It is an exhausting condition to be cursed with. Anyway, for dinner last night I selected this meal from my list of “things to cook”. The recipes that I found did not include beans so I added some red beans to give the dish a little more substance. YUM!!
Pork Posole Verde
- 3 Tablespoons olive oil
- 1 lb. pork chops, cut into 1/2 inch pieces
- 1/2 cup white onion, chopped
- 4 cloves garlic, minced
- 5 cups chicken broth
- 1 (14 oz. can) green enchilada sauce
- 1 (14 oz.) can white hominy
- 1 (14 oz.) can red beans, drained and rinsed
- 1 (4 oz.) can chopped green chilies (I used fresh roasted Hatch chilies)
- 1 dried ancho chile, chopped
- 1 jalapeno, finely chopped
- 1 Teaspoon cumin
- 1 teaspoon Mexican oregano
- 1 Tablespoon lime juice
- 1/3 cup fresh cilantro
- Salt and Pepper
Prepare a brine (2 Tablespoons sea salt and 1 Tablespoon apple cider vinegar) and soak for a few hours or overnight. (I always do this because it makes the meat way more tender).
Heat oil in large pot over medium heat. Add the diced pork, chopped onion, chopped ancho chile, chopped jalapeno and minced garlic. Saute for about 4 minutes until seared on all sides. Stir in the chicken broth, green enchilada sauce, green chilies, cumin and oregano. Bring to a boil. Reduce the heat to low and simmer for 35-40 minutes. Stir in the hominy and simmer an additional 10 minutes. Lastly, stir in the lime juice and cilantro. We topped ours with shredded cheese (gruyere).
I knew we needed cornbread to go with this meal. We do not like sweet cornbread so I used Morrison’s Texas Style Cornbread Mix. It is the closest one I have found that remind me of the bread my Nanny used to make. To make it I used 1 egg, 1 fresh, finely chopped jalapeno and about a cup of buttermilk. The batter should be thick but pourable. Add enough oil to cover the bottom of an 8 inch iron skillet and heat it up on the stove. Pour in the batter and let cook for about two minutes. Transfer to the oven and cook for another 20 minutes (approximately). Turn the oven off, remove the bread and flip it over.
Have a great week!!