2 1/2 pounds boneless pork shoulder, trimmed and cut in half
3 teaspoons salt, divided (we used table salt)
1 tablespoon vegetable oil
2 medium onions, chopped (we used yellow onions)
1 1/2 tablespoons minced garlic
2 teaspoons ground cumin
2 teaspoons Mexican oregano
4 cups chicken broth (we used Swanson 33% Less Sodium)
2 cans (30 ounces each) white hominy, rinsed and drained (we used 4 (15.5 oz each) cans of Bush’s White Hominy)
Optional toppings: sliced radishes, lime wedges, sliced romaine lettuce, chopped onion (we used yellow onion), tortilla chips and/or diced avocado (we used everything but the tortilla chips)
Take the chiles and place them in a medium-sized bowl, pouring the boiling water over them afterwards. Use a small plate or a bowl to weigh the chiles down and let them soak for at least 30 minutes.
While the chiles are soaking, sprinkle 1 teaspoon of the salt all over the pork. Pour the oil into a large skillet (we used a large cast-iron skillet), setting the skillet over medium-high heat. Place the pork in the skillet, cooking it for 8 to 10 minutes or until the pork’s browned on all sides (took us about 3 minutes for each side to get browned). Place the pork in the slow cooker (we used a 6 qt. slow cooker).
Take the same skillet you browned the pork in and place it over medium heat. Toss the onions in, cooking them for 6 minutes or until they’ve softened (6 minutes did the job for us). Add the following ingredients to the skillet, stirring for a minutes once they’re all in: garlic, cumin, oregano, and the remaining salt. Stir the broth in, bringing it to a simmer, making sure to scrape up any browned bits that are on the bottom of the skillet during that time. Once simmering, pour the broth and everything else that’s in the skillet over the pork.
Add the softened chiles and it’s soaking liquid into either a food processor or a blender (we used a blender) and process the chiles until it’s a smooth mixture. Pour the chile mixture into a fine-mesh sieve that has a medium-sized bowl sitting under it. Using a spoon, press the chiles so that you get as much liquid as possible**. Throw away any solids and mix the liquid into the slow cooker.
Put the lid on the slow cooker and let it cook on LOW for 5 hours. Take the lid off just long enough to stir in the hominy, putting the lid back on and letting the pozole cook for another hour. Turn the heat off and let it sit for 10 to 15 minutes before skimming fat from the surface and throwing it away (we never removed any fat from the liquid). Take the pork out of the slow cooker and place it on a large cutting board where you can shred it using two forks. Pour the hominy mixture into a bowl and top it with the pork and any of the toppings you choose to use.
*We did remove the stems but as far as the seeds go, we shook out what seeds we could but didn’t care if there were seeds still left in the peppers.
**After processing the chiles and the soaking liquid, we just put the mixture straight into the slow cooker, skipping the part involving the sieve.
This recipe takes a bit of work but the flavor was absolutely worth it ! The tender pork was hard to stop eating while we were shredding it because it tasted that good to us ! The hominy is equally delicious though because it just absorbs all that flavor during that hour in the slow cooker. As far as the toppings go, we think a lot of them contributed flavor and texture but we could go without the avocado next time. We love avocado but other than maybe it cutting down on the little bit of saltiness that the pozole had and it adding color to the dish, it just didn’t make the dish better (didn’t make it worse either though). We’ve been meaning to make this dish for a while because it sounded really flavorful and now that we’ve finally made it, we know we were absolutely right !
This recipe came from Crock-Pot.
We weren’t paid in any form to mention Swanson, Bush’s or Crock-Pot.
2 cups shredded cooked chicken (we used breast meat)
8 oz. (2 cups) shredded hot pepper cheese or Monterey Jack cheese (we used Pepper Jack cheese)
1/2 cup chopped green onions
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
12 (6-inch) soft corn tortillas, warmed
Take 1 cup of the tomatillo salsa and spread it out over the bottom of a 13 x 9-inch baking dish. Preheat your oven to 350 degrees.
Add the following ingredients to a large mixing bowl, stirring to combine: chicken, 1 cup of cheese, 1 cup of the tomatillo salsa, green onions, cumin, chili powder, and salt. Take 2 heaping tablespoons of the chicken mixture and place it down the center of a tortilla, rolling the tortilla up and placing it in the baking dish afterwards. Repeat with remaining tortillas. Once all your rolled-up tortillas are in the baking dish, spread 1/2 cup of the salsa over them, putting a cover on the baking dish before it gets placed in the oven.
Cook for 30 to 35 minutes in the oven or until the enchiladas are heated throughout. Take the baking dish out long enough to add on the rest of the salsa and cheese, placing it back in the oven for an extra 2 to 3 minutes or until the cheese has melted.
We really enjoyed eating this. We would suggest keeping all the seeds in the serranos for the salsa though ’cause we didn’t get the heat nearly as much in the enchiladas as we did when we were just eating the salsa with chips. You do still get the brightness of the salsa though. Combine that with the cheese and meaty filling, you have a delicious dish. These enchiladas are pretty easy to make and depending on the amount of people you’re serving, could last you two days or more !
2 limes, juiced (about 4 Tbsp.) (we ended up using 4 small limes*)
2 tsp. light agave
Salt and pepper (we used kosher salt and freshly ground black pepper)
1 Tbsp. canola or vegetable oil (we used vegetable oil)
1 lb. ground chicken
1 small onion, chopped
2 large cloves garlic, chopped
1 tsp. ground coriander
1 tsp. ground cumin
A pinch ground cinnamon (we used ¼ tsp.)
½-1 cup chicken stock (we used 1 cup)
2 Tbsp. pureed chipotles in adobo sauce (They say to puree a whole can’s worth and keep the leftovers in the freezer but we just finely minced 2 tablespoons worth of chipotles in adobo sauce.)
6-8 large flat-bottom hard taco shells (we used regular hard taco shells)
For serving: crumbled Cotija cheese or queso fresco or shredded Chihuahua cheese (we used crumbled Cotija cheese), chopped romaine hearts, chopped yellow or green tomatoes (we used green tomatoes), cilantro leaves and green hot sauce (we used green Tabasco sauce)
Preheat your oven to 325 degrees.
Take a medium-sized bowl and add to it the red onion, jalapeño, 1 teaspoon of the agave and juice of 1 lime (we accidentally juiced 2 limes), stirring to combine. Season the mixture with salt and pepper to taste, tossing everything together. Let the onion mixture sit for at least a few minutes or until juices start to accumulate. Make sure to stir the onions around again one more time right before serving.
While the onions sit, take a large nonstick skillet out and pour the oil in (making sure that the oil covers the entire bottom of the skillet), setting the heat to medium-high. Once you see the oil rippling and beginning to smoke**, add the chicken in, breaking the meat up into bite-size pieces with a spoon. Cook the chicken for 3 minutes or until browned (our chicken wasn’t browned by the 3-4 minute mark but we decided to move on ‘cause we didn’t want dry chicken). Add the onion, garlic, coriander, cumin and cinnamon and stir constantly for a minute to get the spices toasted. Add in ½ cup of the chicken stock, the 2 tablespoons of chipotle puree, and the remaining agave. Once the mixture’s bubbling, turn the heat down to medium-low. Simmer for 10 to 15 minutes (we went with 10 minutes) or until all of the flavors have melded and the sauce has thickened, adding in more stock if the mixture gets dry (we added the other ½ cup during the 10 minutes). Stir in the remaining lime juice (we juiced 2 limes for this part), taking the skillet off the heat afterwards. We took a bite at this point and thought it tasted bland so we added in some more kosher salt).
When there’s only 5 to 8 minutes left for the chicken to simmer, place the taco shells on a baking sheet (we lined our baking sheet with aluminum foil first) and let them bake until golden for 5 to 8 minutes (we went with 8 minutes). Since our shells weren’t flat-bottomed, we flipped them over at the 5 minute mark when we saw they weren’t golden yet.
Fill up the shells with some chicken, adding on the pickled onions, cheese, lettuce, tomatoes, cilantro and hot sauce afterwards.
*Since our limes were small, we had planned on using just one lime for the onions and 2 for the chicken but we accidentally used 2 limes with the onions and decided to still use 2 limes for the chicken.
**We added the chicken in when the oil was hot but not smoking.
This was a delicious taco ! We loved the heat and acidity in this and the variety of contrasting textures as well.
We got this recipe from Rachael Ray magazine.
We weren’t paid in any form to promote Tabasco or Rachael Ray.
3 tablespoons lime juice, plus extra for seasoning
3 tablespoons sour cream
1 tablespoon mayonnaise
1-2 serrano chiles, stemmed and cut into 1/8-inch thick rings (we used 2 serranos and thinly sliced them)
2 tablespoons plus 1 teaspoon vegetable oil
6 ears corn, kernels cut from cobs (6 cups)
2 garlic cloves, minced
½ teaspoon chili powder
4 ounces cotija cheese, crumbled (1 cup)
¾ cup coarsely chopped fresh cilantro
3 scallions, sliced thin
Mix the lime juice, sour cream, mayonnaise, serranos and ¼ teaspoon of salt together in a large mixing bowl, setting the bowl off to the side for now.
Pour 1 tablespoon of oil into a 12-inch nonstick skillet, setting the heat to high. Once the oil’s shimmering, add half of the corn into the skillet, spreading it out into an even layer. Sprinkle ¼ teaspoon of salt over the corn and put the lid on afterwards. Cook the corn for 3 minutes or until the corn that’s touching the skillet looks charred, not stirring it all during that time. Take the skillet off the heat and let it stand, covered, for 15 seconds or until any popping stops. Add the charred corn to the large mixing bowl from step one. Repeat this process with another tablespoon of oil, ¼ teaspoon salt and the remaining corn.
Place the empty skillet back on the stovetop, pouring in the last teaspoon of oil. Once the oil’s hot, add in the garlic and chili powder, stirring constantly for 30 seconds or until they become fragrant. Add the garlic mixture to the bowl, tossing everything together to combine. Lex the mixture cool for a minimum 15 minutes.
Add the cotija cheese, cilantro, and scallions to the bowl, tossing everything to combine. Try a bite of it and season with salt if you think it needs any, adding up to another tablespoon of lime juice if you want. Serve immediately.
This is addictively good ! The serranos make this spicy but not unbearably so. You can really taste the cotija in this and we just love that funky (in a good way) flavor of the cheese. The dish is a little salty but it’s not unbearably so. It was hard to stop eating this because it was that good.
We got this recipe from Cook’s Illustrated.
We weren’t paid in any form to promote Cook’s Illustrated.
1 2/3 cups premium tequila (started off using Patrón silver but ran out and had to use Jose Cuervo Silver to reach the required 1 2/3 cups)
2/3 cup triple sec
2/3 cup orange liqueur (such as Grand Marnier) (we used Cointreau)
½ cup sweetened lime juice (such as Rose’s, found in the juice or mixer aisle) (we used Rose’s)
2 cups sparkling water
Zest of 1 lime
Margarita or kosher salt, as needed (we used kosher salt)
Take a large mixing bowl out and stir together the lime gelatin, lemon gelatin and boiling water until the gelatin has fully dissolved. Place the bowl in the fridge to chill for 15 minutes.
Take the bowl out of the fridge and stir in the tequila, triple sec, orange liqueur and sweetened lime juice. Gently stir in the sparkling water. Spoon the mixture into 24 small cups or into hollowed out lime halves* (we went with lime halves). Sprinkle the lime zest over the individual portions and place them in the fridge for 4 hours or until they’re set. Sprinkle the salt on right before serving.
*In order to get your hollowed out lime halves, first cut the limes in half horizontally. Using either a paring knife or a grapefruit knife, cut around the insides to release most of the flesh from the shell. Use a pair of scissors to cut away the central membrane found at the bottom, removing everything from the inside afterwards. Place the shells in muffin tins (we had to use a mini muffin tin for ours) to keep them upright and pour in the gelatin mixture. We didn’t measure how much we poured in but they suggest about 2 tablespoons per lime half.
You can definitely taste the alcohol in this ! It looks really cute being in the limes but it takes a lot of time and work to get the limes hollowed out so if you’re short on time or patience, we’d suggest going with cups instead. When it comes to eating this, you’re going to need a spoon or else cut this in half and eat it right out of the wedge. It’s too messy to eat it right out of the lime half. The salt really does make this taste better.
We got this recipe from allrecipes.com.
We weren’t paid in any form to promote Patrón, Jose Cuervo, Grand Marnier, Cointreau, Rose’s or allrecipes.com.
2 tablespoons olive oil (we used extra-virgin olive oil)
3 tablespoons paprika (we used smoked paprika)
1 tablespoon ground cayenne
1 tablespoon garlic powder
1 tablespoon onion powder
Salt and pepper to taste (we didn’t know what amount to go with so we used 1 tablespoon each of table salt and freshly ground black pepper)
¾ cup chicken stock
¾ cup pineapple juice
Warmed corn tortilla taco shells for serving
Hot sauce for serving (we used Taco Bell’s Fire Sauce)
For the salsa:
1 ½ cups finely chopped pineapple
1 small white onion, finely chopped
2 serranos, finely chopped
2 garlic cloves, minced
1 medium tomato, finely chopped
2 tablespoons chopped cilantro
1 lime, juiced
Salt and pepper to taste (we used kosher salt )
Trim any excess fat off the pork before cutting it into big 2- to 3-inch cubes.
Place the cubed pork in a large mixing bowl. Pour the olive oil into the bowl as well as adding in the paprika, cayenne, garlic powder, onion powder, salt and pepper. Toss to ensure that the cubed pork is evenly coated in the oil and spices.
Take a stockpot out (we used a Dutch oven) and set the heat to medium on the stovetop. Once it’s hot, add the pork into the stockpot, searing on all sides until it looks nicely browned (we seared our pork in 3 separate batches so all of the pork could have a chance at getting a good sear).
Pour the chicken stock and pineapple juice in, stirring to mix afterwards. Put the lid on the stockpot and cook on low so it can simmer for 4 hours or until the pork is easily pulled apart. Drain any excess liquid and shed the pork using two forks.
Make the salsa simply by taking a large bowl and adding all the salsa ingredients into it, stirring to combine.
Place the shredded pork in the warmed tortillas and top with scoops of the salsa and some dashes of the hot sauce.
We fell in love with this dish. The pork was nice and tender and had so much flavor. The only problem we had with it really was that it was a little salty so next time we fix this (and there’s definitely going to be a next time) we’ll try adding just 2 teaspoons of salt. The pineapple salsa, that was addictive ! You definitely get the heat in this but despite the spiciness you can still get a nice sweetness from the pineapple and it just becomes this sweet and spicy combo that you want to put on as many things as possible ! The taco’s great with or without the hot sauce but if you choose to use it then you’ll get that much more flavor and a little bit more heat.
We got this recipe from Chile Pepper magazine.
We weren’t paid in any form to promote Taco Bell or Chile Pepper magazine.