Green Chili Pork Stew

This is a spin on Chuy's Green Chili Chicken Stew.  Mine calls for pork and a crock pot!  Enjoy!

Ingredients:
4 chiles roasted, peeled & seeds removed (instructions below), chopped
    **I used 1 poblano & 3 Anaheim peppers
4 tomatillos husked and quartered
3 garlic cloves minced
1 onion chopped - a heaping cup or so
1/4 C flour
4-5 large carrots chopped to 1/2" pieces
1 28oz can diced tomatoes, drained
2 C chicken stock
1 tsp cumin
    **I was out so used Penzey's Bold Taco Seasoning!
About 1 C chopped cilantro, plus more for garnish
About 3 pounds of pork loin cut into 1" cubes
Salt & Pepper
Sour cream & corn tortillas for serving

Instructions:

1.  In a heavy skillet heat a few tablespoons of oil & toss in tomatillos.  Sauté for a few minutes then add garlic.  When garlic is fragrant add the onions.

2.  After sautéing a few more minutes add flour, stirring it in to make a roux.  Put all of this into your crock pot along with the peppers, carrots, tomatoes & seasoning.

3.  Wipe out the pan if needed & return to a medium high heat with a little oil.  Sear pork in batches, add to the crock pot.

4.  Pour in stock and stir all together.  Set crock pot on high, cooking until carrots are soft & pork is tender (About 3 hours).  Throw in the cilantro & salt/pepper (if needed) during the last hour or so of cooking.

Serve topped with sour cream, fresh cilantro & freshly heated tortillas.

For some extra variety you can add some black beans, corn and diced potatoes for an even heartier stew.

To roast your peppers put them under your broiler or on your grill.  Watch closely & turn as needed to blacken them all over.  Immediately put them in a ziplock and let the steam do it's thing.  Once they're cool enough to handle you can peel off the skin & remove seeds then they're ready to chop up.

Grilled Pork with Mango Salsa

Marinade:
1/2 C fresh orange juice (2 oranges)
1/4 C fresh lime juice (2 limes)
1/2 C dark rum
1 medium onion, thinly sliced
6 garlic cloves, minced
2 tsp oregano
2 tsp ground cumin
1 tsp salt
1 whole bay leaf, broken in half
1/2 tsp ground black pepper

Mango Salsa:
1 small red onion
1/4 C fresh lime juice (2 limes)
1 lg mango, peeled & diced
1 small red b ell pepper, chopped
1/4 C chopped fresh cilantro
1 garlic clove, minced
1/4 C fresh orange juice (1 orange)
1 jalapeno pepper, seeded & minced
1/2 tsp ground chipotle pepper
1/8-1/4 tsp salt, to taste
1/4-1/2 tsp ground black pepper, to taste

4 boneless pork chops

1. Combine all marinade ingredients in a large ziplock.  Add pork & slosh to coat.  Refrigerate at least 8 hours.
2. Heat grill to medium-hot. Remove pork from the bag, discarding marinade. Pat pork chops dry and rub with small amount of olive oil to prevent sticking.
3. Grill 8-10 minutes per side or until a thermometer reads 155 degrees. Remove from grill, cover loosely & let rest 5-10 minutes.
4. Serve with Mango Salsa (that can be prepared ahead of time and refrigerated) and your favorite sides!

Fiesta Pork & Pepper Jack Rice

Give your pork a kick with this quick and easy dish. Makes 2 big servings... or can easily be doubled for more!

Serve up on some Southwest tortillas for a great party food or changeup for leftovers. Yum!


Ingredients:
2 T EVOO
About 3/4 lb. boneless pork loin, halved lengthwise & thinly sliced crosswise
1/2 T chili powder *I use Penzeys Medium Hot Chili Powder
Salt & pepper
1/2 a red bell pepper, cut into strips
1/2 bunch green onions, green part thinly sliced & white part finely chopped
1 C rice
1/4 C heavy cream
About 1 C shredded pepper jack cheese
1 C corn kernels

1. In a medium pot, start 2 C water to boil while you prep your veggies & meat. When water boils, salt it & add rice, reduce heat & cover.
2. In a large skillet over med-high heat, swirl 1 T EVOO to coat the pan. Add pork in a single layer then season with chili powder, 1/4 tsp salt & 1/8 tsp pepper. Cook, stirring, until browned, 2-3 min. Transfer pork & any juices to a bowl & set aside.
3. Add remaining 1 T EVOO, bell pepper & finely chopped green onion to skillet & cook, stirring, until crisp-tender, about 2 min. Add corn & cook a minute longer.
4. Remove rice from heat when done. In a small saucepan, heat cream over medium heat & stir in cheese. Stir frequently until cheese is melted & you have a creamy sauce then stir into rice & keep warm.
5. Return pork & any juices to the skillet & cook until heated through. Stir in sliced green onions then serve with rice.

Pork with Roasted Lemon-Apple Relish

I must say that I wrinkled my nose at this one but tried it anyway and it's delicious!! Courtesy of Rachael Ray's weekly menu planner.

2# boneless pork loin roast
3 T EVOO
Salt & pepper
1 lemon, thinly sliced crosswise & seeded
1 red onion, thinly sliced
1/2 tsp sugar
1/2 C apple juice
1/4 C raisins
1 green apple, cored & cubed (about 1")
1 tsp sherry vinegar (didn't have any so used apple cider vinegar and it was fine)

1. Preheat oven to 425. Place pork on one side of large baking dish, rub with 1 T EVOO & season with salt & pepper.
2. On the other side, combine lemon, onion, 1 T EVOO & sugar. Season with salt & pepper & toss together. Arrange in an even layer, putting lemons on top.
3. Roast until pork reaches 150 degrees & lemon slices are browned around the edges, about 30 minutes. Remove from oven, tent pork with foil & let rest.
4. Transfer lemon mixture to a cutting board and chop.
5. In a medium bowl, combine apple juice and raisins and microwave for 1 minute. Stir in lemon mixture, apple, vinegar & remaining 1 T EVOO. Season with salt & pepper if needed.
6. Thinly slice pork and serve with relish and a side of your choice.

Baked Pork Chops

I'm sure this is no original idea but I just threw this one together and it turned out yummy!

Ingredients:
4 boneless chops about 3/4" thick
Tone's Canadian seasoning or McCormick's Montreal Steak seasoning
1 egg (for bigger chops, you may need 2)
milk
1 pkg saltine crackers, crushed
2 T butter

1. Sprinkle chops with seasoning, rub in and chill for a couple hours.
2. Preheat oven to 350 degrees.
3. Break egg into a shallow bowl, add a couple tablespoons milk and whisk with a fork. Place crushed saltines into another.
4. Dip chops in egg then crackers, repeat and place on a lightly greased or buttered baking sheet and drizzle with melted butter.
5. Bake at 350 for 30 minutes, carefully turn over and bake another 30 minutes, until golden brown.

Enjoy!! :)