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.
1 Tbsp. each salt, cumin, chili powder, paprika (we used smoked paprika), dried oregano, and black pepper (we used freshly ground black pepper)
2 tsp. red pepper flakes
2 cloves garlic, minced
¼ tsp. ground red
1 Tbsp. oil
3 cans (10 ½ oz. each) diced tomatoes w/ green chiles
1 jar (16 oz.) salsa (we used Pace mild)
1 onion, chopped (we used a yellow onion)
Take a large mixing bowl out and mix together in it the beef, salt, cumin, chili powder, paprika, oregano, black pepper, red pepper flakes, garlic and ground red pepper.
Set a large skillet over medium-high heat, pouring the oil in afterwards. Once the oil’s hot, add the beef in, cooking it to get browned for 6 to 8 minutes, stirring it around so the meat gets broken up. Drain off any fat before mixing in the tomatoes, salsa and onion. Place the meat mixture into a 4 ½-qt. slow cooker, putting the lid on afterwards. Let it cook on LOW for 4 to 6 hours. Serve immediately.
This wasn’t as spicy as we thought it’d be, although it did get a little bit spicier overnight. We loved how easy this was to make, we’ll probably just be using a spicier salsa next time though.
1 tablespoon olive oil (we used extra-virgin olive oil)
1 large yellow onion, minced
2 celery ribs, minced
1 large Russet potato, cut into ¼-inch dice
3 garlic cloves, minced
1 tablespoon dried savory or marjoram (we used dried marjoram)
8 ounces mushroom, chopped (we used cremini mushrooms)
½ cup dry red wine (we used a cabernet sauvignon)
2 cups cooked or canned lentils (we used cooked lentils)
1 cup vegetable broth (we used Swanson Organic vegetable broth)
½ cup old-fashioned rolled oats
2 tablespoons tomato paste
1 teaspoon sugar (we used organic cane sugar)
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
Salt (we used kosher salt) and freshly ground black pepper)
2 vegan pie crusts (we used Wewalka Pie Crust)
Your favorite cranberry sauce or chutney, to serve
Pour the oil into a large skillet, setting the heat to medium-high. Once the oil’s hot, toss in the onion, celery, potato and garlic, stirring frequently for 5 minutes or until the vegetables have softened. Add the marjoram, mushrooms and wine to the skillet, stirring to combine. Let the mixture cook for 3 minutes. Add in the lentils, broth, oats and tomato paste, stirring to combine. Turn the heat down to low and let the skillet mixture simmer for 20 minutes or until the mixture’s thickened, stirring now and then during that time (it took us less than 20 minutes).
Mix the sugar, cinnamon, nutmeg, and allspice into the skillet, seasoning the skillet mixture with salt and pepper afterwards. Take the skillet off the heat and allow the food to cool down. Once cool, take a bite and see if it needs any extra seasoning (ours didn’t).
Preheat your oven to 400 degrees. Take a 9-inch pie plate out and line it with one of the pie crusts. Add in the cooled lentil mixture, spreading it out evenly. Place the remaining pie crust over the lentil mixture, trimming and fluting the edges of the pie crust afterwards. Cut some slits into the top crust and place the pie in the oven for 40 to 45 minutes or until the crust looks nicely browned (we baked ours for 44 minutes). Pull the pie out of the oven and let it cool for 15 minutes before slicing it. Serve the pie when it’s warm or at room temperature with the sauce/chutney.
We enjoyed this even without the chutney or cranberry sauce ! This recipe was supposed to be inspired by meat pies from Quebec and while we’ve never tried actual meat pies, this lentil pie was delicious ! The spices gave this a warm, comforting feeling while you’re eating this and the crust was nice and flaky. While the portions are small (and may not serve 6 depending on your appetite), we thought this was very filling and great to eat when it’s cold outside !
We got this recipe from “One-Dish Vegan” by Robin Robertson.
We weren’t paid in any form to promote Swanson, Wewalka, or the cookbook (and its author).
2 cups red lentils (we rinsed our lentils after measuring out 2 cups worth)
3 Tbsp. green curry paste (such as Thai Kitchen) (we used Thai Kitchen brand)
6 cloves chopped garlic
2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
2 Tbsp. chopped ginger
2 tsp. sugar
1/8 tsp. cayenne (we used ¼ tsp.)
2 cups water
1 ½ cups carrot juice
1 cup halved yellow cherry tomatoes
1 cup coconut milk (we used full-fat coconut milk)
¼ cup chopped cilantro
4 cups cooked jasmine rice (we used brown jasmine rice)
Lime wedges, for serving
Take a slow cooker out (we used our 4 qt. slow cooker) and spray the inside of it with the nonstick cooking spray. Add the following ingredients to the slow cooker, stirring to combine: lentils, onions, green curry paste, garlic, soy sauce, ginger, sugar, cayenne, water, carrot juice, and yellow tomatoes. Put the lid on the slow cooker and cook for 3 hours on HIGH. Stir in the coconut milk and cilantro, serving the curry over the rice with lime wedges on the side.
This was such a warming dish to enjoy ! We tried a bite of this before the coconut milk was added in and you could tell there was a definite spiciness to it. Once the coconut milk was mixed in though and the curry was served over rice, the heat just became a nice background note. The tomatoes were so tender by the end of the cook time that they practically just melt in your mouth as soon as you bite into them. We couldn’t taste the cilantro but it did add a nice pop of color to the dish. The dish tastes good on its own but the lime juice makes it even better. Overall this is a warm, comforting dish we’d be happy to eat again, especially on a cold day !
This recipe came from Family Circle.
We weren’t paid in any form to promote Thai Kitchen or Family Circle.
1 (14-oz.) can coconut milk (we used a regular can of ThaiKitchen coconut milk)
Chopped fresh cilantro for garnish
Preheat your oven to 450 degrees.
Take a small bowl out and mix the coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne together in it. Place the cauliflower in a large mixing bowl, pouring one tablespoon of oil over the cauliflower afterwards, tossing to coat. Add one tablespoon of the spice mixture in with the cauliflower, tossing to coat again. Line a rimmed baking sheet with aluminum foil, spreading the cauliflower out in a single layer over the lined baking sheet afterwards. Place the sheet in the oven for 15 to 20 minutes or until the cauliflower looks browned around the edges.
While the cauliflower’s roasting, take a large pot out and pour the remaining oil into it, setting the heat to medium-high afterwards. Once the oil’s hot, toss in the carrot and onion, stirring frequently for 3 to 4 minutes or until they start to brown. Turn the heat down to medium and continue to stir frequently for an additional 3 to 4 minutes or until the onion has softened. Add in the ginger, chile, garlic and remaining spice mixture, stirring constantly for one minute.
Pour the tomato sauce into the pot, scraping up any browned bits and then letting it simmer for an additional minute afterwards. Add in the broth, potatoes, sweet potatoes, lime zest and lime juice, stirring to combine. Put the lid on the pot and bring the dish up to a boil, turning the heat up to high if necessary. Once boiling, turn the heat down so the soup is at a gentle simmer and let it cook (only partially covered now) for 35 to 40 minutes or until the vegetables are tender, stirring now and then during that time.
Add the coconut milk and roasted cauliflower to the soup, stirring to combine. Return the dish to a simmer just long enough for everything to get heated through. You can garnish your individual portion with cilantro and chiles if you’d like.
Serves 8 (about 1 ½ cups per serving)
This soup is a brand new favorite of ours ! The spice mixture was so fantastic on the cauliflower that we’re going to make another batch of the spice mix just to see how good it tastes on other roasted vegetables, possibly creating new delicious side dishes ! The heat in this soup gets balanced so well with the other ingredients. There’s some acidity from the tomato sauce and lime but it’s more of a background flavor. All the flavors are just so well balanced. The coconut milk and tomato sauce gave the soup a silky texture. The potatoes and cauliflower give a hearty feel to the soup that will leave you feeling full. This is a great meal to have during cold weather but it tastes so good that you might find yourself fixing it during the summer as well !
Recipe source unknown.
We weren’t paid in any form to promote Colavita, Hunt’s, Swanson’s, or ThaiKitchen.
1 lb. boneless chicken breasts and thighs, cubed (we cut ours into 1-inch cubes)
3 Tbsp. ancho chile powder, divided
Salt and pepper to taste (we used Kosher salt and freshly ground black pepper)
1 yellow onion, chopped
2 jalapeños chopped
3 cloves garlic, chopped
8 cups chicken broth (we used reduced-sodium chicken broth)
1 bay leaf
1 tsp. dried thyme
1 tsp. ground cumin
1 (25-ounce) can hominy (we used Juanita’s Mexican Style Hominy)
2 Tbsp. ancho paste
5 dried anchos*
1 Tbsp. olive oil (we used extra-virgin olive oil)
¼ cup chopped yellow onions
1 clove garlic, chopped
Salt to taste (we used table salt)
3 ounces tomato paste
Lime wedges, for serving
Cotija cheese**, cilantro and sliced roasted jalapeños (we took out the ribs and seeds before roasting) *** for garnish
Start off by making the ancho paste:
Take a large skillet out and set the heat to medium, adding the anchos in afterwards. Cook the peppers for a few minutes on each side or until they become fragrant (our peppers puffed up while toasting). Place the anchos in a large bowl and top with boiling water (we actually just put our peppers in the saucepan with the boiling water and turned off the heat). Cover the bowl (or saucepan in our case) and let them sit for roughly 20 minutes to soften.
Take the anchos out of the water. Remove the stems and then slice them open so you can get all the seeds out. Place the stemmed and seeded peppers in a food processor and puree them afterwards.
Take a skillet out (we used the same one the anchos got toasted in) and pour the tablespoon of olive oil in, setting the heat to medium. Once the oil’s hot, add in the ¼ cup of onions, stirring constantly for 3 to 4 minutes or until softened.
Add the chopped clove of garlic into the skillet, continuing to cook for one additional minute, stirring occasionally (we kept stirring constantly). Take the skillet off the heat and add the onions and garlic to the food processor, add in a pinch of salt as well and puree until a thick paste forms.
Take a large pot out and pour the teaspoon of olive oil in, setting the heat to medium.
Season the cubed chicken with 1 teaspoon of the ancho chile powder as well as salt and pepper. Sear the chicken for a few minutes until they get browned.
Add the onions and pepper into the pot, cooking for 5 minutes, stirring frequently. Add the garlic in and stir constantly for 1 minute.
Add in the following ingredients, stirring to combine: broth, bay leaf, thyme, cumin, remaining chile powder, hominy, ancho paste and tomato paste. Turn the heat down to low and let the soup simmer for 30 minutes or longer (30 minutes did it for us).
Serve in bowl with lime juice squeezed over the top and add the garnishes on afterwards.
*Ancho chile peppers are actually just dried poblanos. If you’ve never seen one before, this is what they look:
**We got our Cotija cheese to break apart by using a fork as seen here:
***We roasted our jalapeños at 400 degrees for roughly 26 minutes but honestly, leaving the jalapeño raw might be just as good since they’d add a nice crunch to the dish which is missing otherwise.
Overall this was a great dish but for ourselves, we prefer Bush’s hominy over this brand. The soup tastes good before even adding the lime juice but afterwards it adds a nice touch of acidity and brightness to the soup ! Surprisingly, this was not a spicy dish and our 2 jalapeños (which we left the ribs and seeds in) that we chopped up were both 4 ¼-inches long !
We know that plating is not our strong point….yet ! But this is tasty and we’ll be making it many more times in the future.
We got this recipe from Chile Pepper magazine.
We weren’t paid in any form to promote Juanita’s, Bush’s, or Chile Pepper magazine.
4 lb. pork shoulder, trimmed, cut into 1-inch chunks, seasoned with salt and black pepper
3 cups diced white onions
3 Tbsp. minced fresh garlic
2 tsp. each ground cumin and dried oregano
1 tsp. ground coriander
1 dried bay leaf
4 cups low-sodium chicken broth
1 can tomato sauce (15 oz.)
1 can diced tomatoes in juice (14.5 oz.)
1 chipotle in adobo sauce, minced
1 Tbsp. adobo sauce
2 cans white hominy (15 oz. each), drained and rinsed
½ cup chopped fresh cilantro
2 Tbsp. fresh lime juice
Sliced radishes and avocado for garnish
Take a large pot out and pour the oil in, setting the heat to medium-high. Sear the pork in two batches*, making sure the chunks of pork are seared on all sides. Once the pieces are seared, place them on a plate for the time being. Turn the heat down to medium and toss in the onions. Cover the pot and let the onions sweat for 5 minutes or until tender (5 minutes did the job for us). Take the lid off and add in the garlic, cumin, oregano, coriander and the bay leaf, stirring constantly for 1 minute.
Stir in the broth, tomato sauce, diced tomatoes, minced chipotle, adobo sauce and add the pork (we included the accumulated juice from the plate) in as well (add the pork slowly or it’ll start causing the soup to splash everywhere). Turning the heat up if necessary, bring the soup up to a boil. Put the lid back on the pot and turn the heat down to low afterwards. Let the soup simmer for 2 hours or until the pork is tender (2 hours worked for us).
Take the lid off and mix in the hominy, cilantro and lime juice, adding in salt and pepper if you think it needs any.
Take the pot off the heat and add the garnishes onto your own portion.
*We don’t know what size of a pot they used, but you’re going to need to do more than just 2 batches if you want to get a nice sear on the pork. The first batch we did had pork covering the entire bottom of the pot and the meat turned out looking like this:
But after doing a second batch where we only added in enough to cover ½ of the bottom, we were able to get a nice sear as you can see:
We think it would take about 8-9 batches to sear all the meat if you start off with just ½ of the surface space being used to sear.
This dish is subtle in flavor but still tasty. It has a nice comforting feel to it when you’re eating. The meat is so tender ! It just falls apart so easily in your mouth. The tomatoes do add a nice acidity to the dish. You can taste a little of heat at the end if you’re eating the soup as is, but with the garnishes added on, the heat kind of disappears all together. The radish slices also add a nice contrast of texture against the soup as well as adding some flavor.
This recipe came from Cuisine Tonight.
We weren’t paid in any form to promote Cuisine Tonight.