- 4 dried ancho chiles, stemmed and seeded*
- 3 dried guajillo chiles, stemmed and seeded*
- 2 cups boiling water
- 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.
Take care everybody !
- 2 teaspoons vegetable oil
- 1 1/2 cups chopped smoked andouille sausage (we used Roger Wood brand andouille that we cut into slices that we then quartered)
- 1/2 cup finely chopped onion (we used a yellow onion)
- 1/3 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper (we used freshly ground black pepper)
- 1/4 teaspoon garlic powder
- 3 cups whole milk
- 1 tablespoon chopped fresh sage
- 2 teaspoons distilled white vinegar
- Garnish: chopped fresh sage, ground black pepper (didn’t use)
- Biscuits (The recipe didn’t call for this but what better a thing to serve this gravy on other than biscuits?)
- Take a 10-inch cast-iron skillet out and pour the oil in, setting the skillet over medium-high heat. Once the oil’s hot, toss the onion and sausage in, stirring constantly for 7 minutes or until the sausage has browned. Turn the heat down to medium and move onto step 2.
- Take a medium-sized bowl out and whisk the following ingredients together in it: flour, salt, pepper and garlic powder. Pour the milk into the bowl, whisking until the mixture is smooth*. Pour the flour mixture into the skillet, whisking to combine. Bring the gravy to a boil, stirring constantly during that time. Turn the heat down and whisk for 5 to 7 minutes or until the gravy has thickened. Take the skillet off the heat and mix in the sage and vinegar, garnishing with the sage and pepper if you’re using them.
*We mixed the milk and flour mixture together before starting to make the gravy. We did give it a stir before adding it into the skillet.
We couldn’t get enough of this gravy, it was so freaking delicious ! You definitely taste the andouille in this velvety smooth gravy (well, velvety smooth aside from getting to bite into the pieces of andouille). We loved having this over biscuits but honestly, we were tempted to just get a bowl full of the gravy and eat it with a spoon !
This recipe came from Southern Cast Iron.
We weren’t paid in any form to mention Roger Wood or Southern Cast Iron.
Take care everybody !
- 2 tablespoons vegetable oil, divided
- 1 1/2 cups chopped yellow onion
- 4 (1/2-inch-thick) bone-in pork rib chops
- 2 teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided (we used freshly ground black pepper)
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 5 cups whole milk
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh rosemary
- 1 1/2 cups shredded whole-milk mozzarella cheese*
- 1 (16-ounce package cavatappi pasta, cooked according to package directions
- 2 tablespoons panko (Japanese bread crumbs)
- 1/4 cup grated Parmesan cheese
- Garish: fresh rosemary
- Preheat your oven to 375 degrees.
- Take a 12-inch cast-iron skillet and pour 1 tablespoon of oil in, setting the skillet over medium-high heat. Once the oil’s hot, toss the onion in, stirring it now and then for around 5 minutes or until the onion looks lightly browned. Take the onions out of the skillet and put them on a plate for the time being. Pour the remaining oil into the skillet. Season the pork chops with 1/2 teaspoon salt** and 1/2 teaspoon pepper**, adding them to the skillet so they can get browned (about 3 minutes per side). Take the pork chops out and put them on a plate (not the one with onion on it).
- Add the butter into the skillet, turning the heat down to medium. Once the butter’s melted, put the flour in the skillet, stirring constantly for 1 minute (we slowly whisked the flour in and then stirred for a minute). Whisk in the following ingredients: milk, sage, rosemary, and the remaining 1 1/2 teaspoons each of salt and pepper. Turn the heat up to medium-high and wait for boiling to occur, stirring constantly during that time. Once boiling, turn the heat down to medium-low. Whisk constantly for 2 minutes or until the sauce has thickened, taking the skillet off the heat once it has.
- Add the mozzarella into the sauce, stirring until melted. Put the pasta in the skillet, tossing to get all of it coated in the cheese sauce. Put the pork chops on top of the mac and cheese, overlapping them a little. Sprinkle on the onion, bread crumbs and Parmesan.
- Place the skillet in the oven for 25 minutes or until the pork chops are tender and fully cooked. Garnish with the rosemary and you’re ready to dig in !
*The only whole-milk mozzarella we could find in our town was a 16 oz. package of fresh whole-milk mozzarella from Belgioioso. It was a hot mess trying to grate it, we had all kinds of pieces breaking off while grating but we were able to get the 1 1/2 cups of shredded cheese from that one package and we enjoyed just snacking on all the broken off pieces.
**1/2 teaspoon each of salt and pepper just didn’t seem like enough to season the pork chops with so we added extra salt and pepper on so that both sides of the pork chops seemed properly seasoned.
The pork chops tasted so good that we actually considered gnawing on the bone just to get to every last bit of meat ! The pork chops are great but the macaroni and cheese is freaking awesome ! The cheese was ooey gooey and you could taste the sage but it wasn’t overpowering. The chopped onions tasted good with the pork chops and the macaroni and cheese. The rosemary garnish helped the flavor of rosemary come through a little more and it added some more color to the meal. This is a fantastic 2-for-1 comfort food dish that we hope you love as much as we did !
Recipe source unknown.
We weren’t paid in any form to mention Belgioioso.
Take care everybody !