Pork and Poblano Chili

Recipe courtesy of Njbride07

• 1 ½ pounds poblano peppers (8 to 10 peppers) seeded and roughly chopped
• 1 large onion, coarsely chopped
• 1 large green bell pepper, roughly chopped
• 1 jalapeno, seeded and chopped
• 6 garlic cloves, peeled
• 1 TBSP extra virgin olive oil
• 4 pounds lean pork, cut into ¾ inch pieces
• 2 cups low sodium chicken broth
• 1 20 oz can diced tomatoes, with liquid
• 2 teaspoons ground cumin
• 1 15 oz cans cannellini beans, rinsed and drained

Pulse poblano peppers in a food processor until finely chopped but not pureed.  Transfer to a large bowl.  Pulse onion, bell pepper, jalapeno and garlic in food processor until finely chopped but not pureed.  Strain to remove any excess liquid and combine vegetables with poblano peppers.

Heat oil in a large, heavy bottomed saucepan or Dutch oven over medium high heat.  Add pepper mixture; reduce heat to medium and cook, stirring occasionally until vegetables are well softened, 10 to 12 minutes.  

Stir in pork, broth, tomatoes and their liquid and cumin.  Bring to a simmer, partially cover, reduce heat to low and simmer gently, stirring occasionally, until pork is very tender, about 2 hours.  Add beans and cook until heated through, about 10 minutes more.  Serve hot or warm

Season as you see fit at this point.  You might want to add more “heat”.

Pat and Billy's Chili

Recipe courtesy of wrysmyguy

The hardest thing about making this is the pork. If  you can find smoked pork it will save a lot of time, if not any shredded pork will do but will not carry the exact same flavor.

Ingredients:

• 3 lb. pork shoulder

Marinade:

• 1 1/2 C orange juice
• 1/2 C fresh lime juice
• 3 cloves pressed garlic
• 1 tsp. cumin seed toasted and ground with a mortar and pestle
• 1 tsp freshly ground black pepper
• 1 tsp Aleppo pepper flakes (or any hot pepper flake)

Rub:

• 1/8 C ground dark roast coffee beans
• 1/4 C packed dark brown sugar
• 1/8 C +1 TBSP mild chili powder
• 1 tsp paprika
• 1 TBSP granulated garlic
• 2tsp ground cumin
• 1 TBSP kosher salt
• 1 tsp ground pepper

Chili Verde Base:

• 3 TBSP olive oil
• 3 C chopped yellow onions
• 2 medium jalapenos, seeded, veined, and minced
• 6 cloves chopped garlic
• 4 C low salt chicken stock
• 1 12 oz can coconut water
• 1/2 c fresh lime juice
• 1 tsp green hot sauce
• 1 tsp oregano
• 1 TBSP cumin seed toasted and ground with a mortar and pestle
• 6-8 medium fresh tomatillos, diced
• 4 large poblano chilis, roasted, skinned, seeded and chopped
• 1 28 oz can white posole drained (also called hominy)
• 1/2 tsp kosher salt
• 1/2 cup fresh cilantro

Cooking:

1. Combine all ingredients for marinade in a medium bowl. Stir to combine

2. Place pork in a large zip-lock bag. Add marinade, seal and place in refrigerator to marinade for 4-6 hours, turning occasionally.

3. Remove pork from marinade and pat dry.

4. Combine ingredients for rub in a small bowl. Mix. Apply rub to port coating evenly.

5. Prepare smoker with your favorite wood.

6. Cold smoke pork for 2-3 hours.

7. Remove pork from the smoker and place on grill and cook for 3 hours on indirect heat until meat thermometer reads 175 internal. Remove from grill and cool. Shred meat and chop into 1/2 inch long pieces.

8. Add olive oil to  a large dutch oven over medium heat. Add onion, jalapenos and saute until translucent but not brown, about 5 minutes. Add garlic and saute for 1 minute. Add poblanos, tomatillos and continue to saute for another 3-5 minutes. Do not let brown.

9. Add chicken broth, lime juice, hot sauce, coconut water, cumin seed and salt. Stir. Let simmer uncovered 30 minutes. Add shredded pork and simmer another 30 minutes.  Add drained posole and cook another 15 minutes. (chili will thicken as the tomatillos cook down). Remove from heat.  Add cilantro and let chili come to room temperature. Store covered in the refrigerator overnight.

10. Reheat over low heat until warm

11. Serve with garnish of choice.

Chipotle Pork Soft Tacos with Pineapple Salsa

Recipe courtesy of LisaD

Salsa:

• 2  cups  minced pineapple
• 1  cup  minced apple
• 1/4  cup  minced shallots
• 2  tablespoons  chopped cilantro
• 1  tablespoon  fresh lime juice
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  salt

Tacos:

• 1  tablespoon  canola oil
• 1  cup  thinly sliced yellow onion
• 2  garlic cloves, minced
• 1 1/2  pounds  pork tenderloin, cut lengthwise and thinly sliced crosswise
• 1/2  cup  fat-free, less-sodium chicken broth
• 1  tablespoon  cider vinegar
• 1  teaspoon  dried oregano
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 12  cherry tomatoes, quartered
• 2  chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)
• 12  (6-inch) corn tortillas, warmed

To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.

To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.

Pernil (Roast Pork)

• 4 ½ pound skin-on pork shoulder roast 
• Wet Adobo (recipe below)

Up to 3 days before you serve the roast, set the roast in a bowl, skin side up. With a paring or boning knife, make several slits about 1½ inches wide through the skin of the roast and into the meat. Make the slits as deep as you can. Wiggle a finger in the slits to open them up a bit, then fill each with Wet Adobo, using a teaspoon. Turn the roast over and do the same to all sides. If you have adobo left over, rub it all over the outside of the roast. Refrigerate, covered, at least 1 day or up to 3 days.

Preheat the oven to 450° F. Set the roast skin side up on a rack in a roasting pan. Roast 1 hour, turn the heat down to 400° F and roast until the skin is deep golden brown and crackly and there is no trace of pink near the bone, about 1 ½ hours. A good rule of thumb for roasting pork is to cook the roast half an hour for every pound.  Let the roast rest at least 15 minutes before carving.  

To serve, remove the crispy skin. It will pull right off in nice, big pieces. Cut them into pieces—kitchen shears work well for this—and pile them up in the center of the platter. Carve the meat parallel to the bones all the way down to the bone. (It will get trickier to carve neat slices as you get near the bone; don’t let that bother you.)

Chipotle Crusted Pork Tenderloin

Recipe courtesy of Jerseyjessie

• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 3 tablespoons chipotle chile powder 
• 1 1/2 teaspoons salt 
• 4 tablespoons brown sugar 
• 2 (3/4 pound) pork tenderloins 

DIRECTIONS

Preheat grill for medium-high heat. 

In a large resealable plastic bag, combine the onion powder, garlic powder, chili powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. 

Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing. 

Pork Chops with Creamy Mustard Sauce

Recipe courtesy of melbride2005

1 lb boneless lean pork chops
Salt and pepper
2 tsp. olive or canola oil
2/3 c (5 oz) FF evaporated milk
2 TBS Dijon mustard
2 green onions, sliced

Place chops between two pieces of plastic wrap. Flatten to 1/4" thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.

Heat oil in large skillet over medium-high heat. Add half of the pork; cook on each side for two minutes or until browned and cooked through. Remove from skillet; set aside and keep warm. Repeat with remaining pork.

Reduce heat to low. Add evaporated milk; stir in mustard and green onions. Return pork to skillet. Cook one to two minutes (do not boil) or until sauce is lightly thickened, turning pork to coat with sauce.

Easy Pork Skillet

Recipe courtesy of tori091004

1 tablespoon vegetable oil

3/4 pound pork tenderloin, cut into 1/8-inch strips

2 packages pork-flavored ramen noodles

1 1/2 cups water

1 medium red bell pepper, cut into 3/4 inch pieces (1 cup)

1 cup broccoli flowerets

4 medium green onions, cut into 1-inch pieces (1/2 cup)

1 tablespoon chopped fresh parsley or 2 teaspoons parsley flakes, if desired

1 tablespoon soy sauce

1. Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.

2. Add pork; stir-fry about 5 minutes or until pork is no longer pink.

3. Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

Cowboy Tacos

Recipe courtesy of jerseyjessie

1lb boneless pork loin, cut into 1x1 ¼ inch strips

1 (1 ¼ oz) package taco seasoning

1-2 Tbsp oil

1 cup Salsa

1 cup spicy chili beans

¼ cup apricot preserves

1 (4.6 oz) pkg Taco shells

Garnish:

Pitted ripe olives, sliced

Green onions, chopped

1. In a shallow bowl, combine pork and taco seasoning mix; toss to coat.
2. Heat oil in large skillet over medium-high heat until hot. Add pork; cook and stir 3 to 5 minutes or until no longer pink.
3. Stir in salsa, beans and preserves. Reduce heat to low; simmer 10 to 12 minutes or until thoroughly heated, stir occasionally.
4. Heat taco shells according to directions. To serve, spoon 1/3 cup pork mixture into each taco shell; top with olives and onions.

Spicy Pulled Pork

Recipe courtesy of cs11

(HIGH 6 hrs)

1 Can crushed tomatoes (28oz)
1 Can whole tomatoes (14.5oz)
2 1/4pds Boneless Pork Shoulder
1 tbspn adobo sauce (or dry goya adobo powder)
1 medium onion (diced)
2 dried bay leave
1 tspn dried oregano
salt/pepper
flour tortillas
cheddar cheese (shredded - optional)

1. In a 5 quart slow cooker, combine onion, oregano, bay leaves, adobo sauce, tomatoes, and 2 tspn salt and 1/2 tspn of pepper. Add pork; toss to coat with sauce. 
2. Cover; cook on high until meat is pulled apart tender (about 6 hrs). 
3. Serve; pull pork apart and toss with sauce (discard bay leaves) and serve with toasted tortillas and cheddar cheese.

Ham and Potatoes au Gratin

Recipe courtesy of smallbutfiesty

(3 points)

2 full cups diced extra-lean ham

4 cups diced raw potatoes

1 cup chopped onion

3/4 cup shredded reduced-fat Cheddar Cheese

1 (10 3/4 ounce) can Healthy Request

Cream of Celery Soup

1/8 tsp. black pepper

1 tsp. dried parsley flakes

1 tsp. prepared yellow mustard

Spray a slow cooker with butter flavored cooking spray. Combine ham, potatoes and onion. Sprinkle Cheddar cheese evenly over top. In a small bowl, combine celery soup, black pepper, parsley flakes, and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Mix well before serving.

Serves 6 (1 cup) 181 calories, 5 gram Fat, 3 gm Fiber 3 Points for 1 Cup

Cranberry Pork Roast

Recipe courtesy of 3Guys&AMomma

1 boneless rolled pork loin roast
1 can (16-oz.) jellied or whole berry cranberry sauce
1/2 cup granulated sugar
1/4 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste

Place pork loin roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover crockpot and cook on low for 6 to 8 hours, or until pork roast is tender. Pork should register about 155 to 160° when done. Remove pork roast and keep warm.

Skim fat from juices; measure 2 cups -- add water if necessary -- and pour into a saucepan. Bring to a boil over medium high heat.

Combine the cornstarch and cold water until smooth; stir into gravy. Continue to cook, stirring, until thickened. Season with salt and serve with sliced pork roast.
Delicious with rice, or serve with seasoned stuffing and potatoes.

Steamed Pork Wonton Dumplings

Ingredients:

1 pound ground pork
1 (5-ounce) can water chestnuts, strained and finely chopped
1/2 cup scallions, finely chopped
1 tablespoon minced garlic
1 tablespoon jarred minced ginger
1 tablespoon sesame oil
1 egg, beaten
1 pack oriental sesame dressing mix (I used Good Seasons herb & garlic because it was all I could find)
2 tablespoon oyster sauce
1 (16-ounce) pack wonton wrappers
Savoy or Napa cabbage
Bamboo steamer

Directions:
In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.

Notes:
I steamed some and browned some in a skillet. DH and I found the ones in the skillet to be tastier. Probably because I used the sesame oil in the skillet.

Also, I don't have a bamboo steamer, so I used the steamer that goes with my big pasta
pot. I lined the steamer with iceberg lettuce instead of cabbage because that's what I had on hand. It got the job done.

Sear Roasted Pork Chops

Recipe courtesy of akayf

***You won’t use the entire rub but it stores well for several weeks if in a tightly sealed container. It’s great on all types of meat.

Zest of 1 lemon

3 Tbs. minced garlic

3 Tbs. fresh rosemary leaves

2 Tbs. fresh sage leaves

1 Tbs. salt

1 Tbs pepper

4 thick pork chops

Olive oil as needed

1. In a food processor, blend the lemon zest and all spices and process until the consistency of wet sand.
2. Heat oven to 400. Rub both sides of each pork chop with about 1 teaspoon of the spice mix.
3. In large skillet, heat a splash of olive oil. Add the pork chops. Sear them on both sides until they are golden brown(about 2 minutes on each side)
4. Transfer meat to a baking dish and cook uncovered for 10-12 minutes, or until done

Sausage and Pepper Stew

Recipe courtesy of akayf

3 Tbs. olive oil

1 ½ lbs Italian sausage (hot, sweet, or a mixture of both)

1 onion, sliced

4 cloves garlic, chopped,

3 green peppers, sliced

28 oz. can of tomatoes, drained and chopped

2 cups water

¾ cup uncooked small pasta, such as shells or ditali

1 teaspoon basil

1. In a large skillet, heat the olive oil and then add the onion and sausage. Cook until the sausage is brown on all sides and the onion is tender, about 8 minutes.
2. Add the pepper and garlic and cook for another couple minutes.
3. Add all the remaining ingredients, making sure the pasta is submerged in the liquid. Bring to a boil. Reduce heat, cover, and simmer until sausages feel firm and pasta is tender, about 25 minutes.
4. You can serve as is, or cut the sausage into slices.

Sausage And Peppers

Recipe courtesy of jerseyjessie

1lb sausage hot or sweet

1 can tomato paste

Italian seasonings

1 can beer

red, green peppers

Onions

Brown sausage in a large pan, add chopped on onions, and peppers, until onions are clear. Add tomato paste and beer, stir until paste thins out. Add seasoning to your liking. Simmer for 45 min on low.

You can use the cheap beer-comes out better!

Sage Pork Chops

Recipe courtesy of knittygrl

INGREDIENTS

2 teaspoons salt

1 teaspoon dried sage

1 teaspoon ground black pepper

6 center cut bone-in pork chops

2 tablespoons butter

1 cup water

2 cubes beef bouillon

DIRECTIONS

Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and sauté the chops for 5 minutes per side, or until well browned.

Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Rosemary Crusted Pork and Potatoes

Recipe courtesy of akayf

Pork tenderloin (about 2 lbs)

Olive oil

4 teaspoons dried rosemary, divided

2 garlic cloves, minced

5 red potatoes cut into quarters

1 red pepper, cut into chunks

1. Preheat over to 400. Brush pork loin with olive oil. Rub half of the garlic and 3 teaspoons of the rosemary all over the pork. Place in baking dish.

2. In a large bowl, toss the potatoes, pepper, remaining garlic and rosemary, and a splash of olive oil. Mix until coated and arrange in baking dish around the pork.

Bake for 25-30 minutes or until done.

Portuguese Braised Pork with Clams

Recipe courtesy of Sandykins

For the Marinade:

2 pounds pork butt, cut into 1-inch cubes (ah yeah – I just use what ever pork is on sale)

1 head garlic, peeled and chopped

1 teaspoon salt

1/2 cup dry white wine

1/2 cup white wine vinegar

1/4 cup fresh squeezed lemon juice

1/4 cup extra-virgin olive oil

1 tablespoon paprika

1/2 teaspoon crushed red pepper flakes

1 bay leaf

For the Pork:

2 tablespoons olive oil

2 tablespoons bacon fat

2 cups chopped onions

1 tablespoon minced garlic

2 tablespoons all-purpose flour

1 1/2 cups chicken stock

3 tablespoons tomato paste

1/4 cup Piri Piri, recipe follows

1 teaspoon salt

1 cup tomato (peeled, seeded, and chopped)

5 pounds clams

4 tablespoons chopped fresh parsley leaves

Place the pork butt into a large resealable plastic food storage bag. In a blender, combine the garlic, salt, white wine, vinegar, lemon juice, olive oil, paprika, red pepper flakes and bay leaf. Blend until smooth and pour over the pork. Seal the plastic bag and set in a casserole dish and place in the refrigerator over night.

Set a large braising pan or Dutch oven over medium-high heat. Add the olive oil and bacon fat to the pan. Remove the pork from the refrigerator and drain, reserving the marinade. Sear the pork pieces in the hot fat in batches, until golden brown, about 2 to 3 minutes. Turn to the other side and sear for an additional 2 minutes. Remove the pork from the pan and set aside on a platter while you finish searing the remainder of the pork.

Once all the pork is seared and has been removed from the pan, add the onions to the pan and cook, stirring occasionally, until the onions are translucent, about 3 to 4 minutes. Add the garlic to the pan and cook for 30 seconds. Sprinkle the flour into the pan and cook, stirring continuously, for 1 minute. Add the chicken stock, tomato paste, Piri Piri, salt and reserved marinade to the pan and stir to combine. Continue to stir until the mixture comes to a boil. Return the pork to the pan and when the liquid returns to a boil, cover with a lid and reduce the heat to low. Cook, stirring occasionally, until the meat is tender, about 1 1/2 hours. Add the tomatoes and clams to the pan, stir to combine and cover. Raise the heat to medium-high and cook until the clams open, stirring occasionally, about 8 to 10 minutes. Remove the lid, reduce the temperature to low, and sprinkle with the parsley. Discard any clams that do not open, and serve the dish with French fries or steamed white rice.

Piri Piri:

1 tablespoon, plus 1/2 cup olive oil

5 cloves garlic, smashed

4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)

1/4 cup fresh squeezed lemon juice

1/2 teaspoon salt

Heat a small sauté pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan. Once the oil is hot, add the garlic and peppers to the pan. Sauté, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat.

Place the contents of the sauté pan in a blender and add the salt. Puree the peppers and garlic in the blender until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender. Let cool before using, and store refrigerated in an airtight container. 

Pork Tenderloin with Orange Rosemary Sauce

Recipe courtesy of Cathy&John

2 pounds pork tenderloin, sliced into 1 inch pieces
Salt and pepper
1 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried rosemary, crushed
2/3 cup dry red wine
1 cup chicken broth
1/2 cup orange juice
1 Tbsp. cornstarch (or flour)

Flatten each piece of pork with a meat mallet until they are about ½ inch thick. Sprinkle with salt and pepper. Heat oil in a pan and brown pork on each side for several minutes.  Remove from heat. Add garlic, rosemary and red wine to pork dripping and cook for several minutes. Combine chicken broth with orange juice and cornstarch (or flour) and add to pan. Heat until thickened and serve over medallions.

Pork Tenderloin-Mushroom Casserole

Recipe courtesy of knittygrl

4 slices bacon

3 cups sliced fresh white mushrooms (8 ounces)

2 cups thinly sliced onions (yellow onion/Spanish onion is sweeter)

2 12-oz pork tenderloins

½ teaspoon salt

½ teaspoon pepper

¾ cup fine dry bread crumbs

1 egg, beaten

2 tablespoons water

¼ cup cooking oil

Dash dried oregano, crushed

•       Preheat oven to 350º.
•       In a large skillet, cook the bacon (don't have to cook all the way cause bacon will continue to cook when you bake pork in oven). Transfer the bacon to paper towels to drain; reserve drippings. Crumble/cut the bacon into small pieces. Set aside.
•       Over medium heat, cook the mushrooms and onions in the either the reserved bacon drippings or wipe pan clean and use vegetable oil (less fat) about 5 minutes or until vegetables are tender. Set aside.
•       Rinse pork under cold water and dry with paper towels. Sprinkle pork with salt and pepper. Place the bread crumbs and a dash of garlic powder in a shallow dish. Stir together the beaten egg and water in another shallow dish.
•       Fold thin ends under or cut off.
•       Dip pork, one at a time, into the bread crumbs, then into the egg mixture, then into the bread crumbs again. (If you want you can skip a step, just dip pork into egg mixture first and then bread crumbs.)
•       In another large skillet over medium heat, heat the cooking oil until it is hot. Add the coated pork and brown on all sides. (You have to hold the pork with to brown the narrow sides because it usually won't stand by itself.) Transfer the pork to a shallow baking dish. (You can use a 9 x 11 rectangular pan, its better if you use a pie pan or any smaller pan that fit the pork.) Sprinkle oregano on breaded pork. Spoon the mushroom-onion mixture over the pork; then sprinkle with the crumbled bacon.
•       Bake the pork, uncovered, in the oven about 50 minutes or when internal temperature reaches 168º.