Family · New Favorite

Crock Pot Carnitas

Pork Carnitas are a favorite while dining at local Mexican restaurants.  This recipe, made in the Crock Pot, made the work easy.  I chose to skip the final step in the recipe and it was delicious.  If you love the crispy pork, go for it.  The pork is great in tacos, burritos, bowls, nachos….your choice!

CROCK POT CARNITAS

2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil

  • Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork.
  • Place the pork in a slow cooker and top with the onion, garlic, and jalapeno.
  • Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
  • Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.
  • In a large sauté pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.  (I skipped this step)

Recipe from FoodNetwork

New Favorite

Pork Poblano Stew – Savory Goodness

Savory Pork Poblano Stew was the second version I tried.  Last week I posted Pork Poblano Stew with Citrus Notes.  My girls asked me which Pork Poblano Stew I liked best and the answer is a resounding ‘Both’.   They are different and the flavors are incredible in both versions.    I called this one savory as opposed to a more citrus version shared last week. Next time I will add fresh cilantro to the stew as well as sprinkling cilantro on top when serving.  

PORK POBLANO STEW

4 to 5 poblano chile peppers (about 3/4 pound)
1 tablespoon extra virgin olive oil
2 1/2 pounds pork shoulder, trimmed, cut into 1 to 2 inch pieces
Salt
1 large onion, chopped (about 2 cups)
1 teaspoon cumin
3 to 4 garlic cloves, minced
1 chipotle chili in adobo, minced (I used 1/2 of one–to keep it milder)
1 tablespoon dried oregano
1 quart chicken stock (use gluten-free stock for gluten-free option)
1 1/2 cups fresh or frozen corn (no need to defrost if frozen)
1 large (about 1/2 pound) sweet potato, peeled and diced (about 1/2 to 3/4-inch cubes)
Sour cream or Greek Yogurt
Cilantro
Toasted shelled pumpkin seeds (pepitas) Optional

  • Char, peel, and chop the poblano chiles: Char the chile peppers on all sides, directly over a gas flame, or broil, turning every minute or so until the chiles are blackened on all sides.
  • Place in a bowl and cover with a clean dish towel. Let sit for 10 minutes or so, then rub off the blackened charred skin.
  • Cut away and discard the stem, seeds, and internal veins. Roughly chop the chiles into 1 to 2 inch pieces. Set aside.
  • Sear the cubed pork: Heat the vegetable oil in a large Dutch oven on medium high heat. Pat dry the pork pieces with a paper towel and brown them, working in batches as to not crowd the pan. Sprinkle salt generously over the pork while they brown.
  • Sauté the onions and garlic: Remove the pork from the pan and set aside. Add the chopped onion and cumin to the pan and cook about 5 minutes, until translucent.
  • Scrape up any browned bits from the bottom of the pan while the onions cook. Add garlic and cook for a minute more.
  • Add the chipotle, poblanos, pork, chicken stock and oregano, simmer: Add the chopped chipotle to the onions and garlic. Return the browned pork to the pan. Add the chopped poblano chiles to the pan. Add the chicken stock and oregano. Bring to a boil, reduce to a simmer, cover and let cook for 1 hour.
  • Add sweet potato, corn: After an hour, add the diced sweet potato and corn to the stew. Cook for another half hour to 45 minutes, until the pork is tender and the sweet potatoes are cooked through.
  • To serve, spoon out the stew into bowls. Swirl in a spoonful of sour cream to each bowl. Top with chopped fresh cilantro and toasted shelled pumpkin seeds.

Recipe adapted from Simply Recipes.

New Favorite

Pork Poblano Stew with Citrus Notes

Fall is in the air and I am ready for soup season! A friend shared the Pork Poblano Stew (with citrus notes) recipe with me and we brainstormed a starch to use in the recipe.  I thought sweet potato would be great either added to the stew (which I did) or served over a baked sweet potato.  The flavors are unique and so delicious.  It is great served with cornbread, crusty bread or, as one daughter suggested, with tortilla chips.

Next week I’ll post a second recipe for a savory Pork Poblano Stew.  Both are delicious!

PORK POBLANO STEW WITH SWEET POTATO

2 teaspoons hot or mild chili powder
1 ¼ pounds pork tenderloin, cut into 3/4- to 1-inch pieces
2 tablespoons olive oil
1 fresh poblano chile pepper, seeded and cut into 1 inch pieces
1 large red sweet pepper, seeded and cut into 1 inch pieces
1 medium onion cut into thin wedges
1 large sweet potato, peeled and cubed (optional–I added and it was delicious)
14.5 ounce can fire-roasted tomatoes with garlic, undrained
14.5 ounce can chicken broth (I used a quart of chicken broth)
3 inch stick of cinnamon
2 teaspoons finely shredded orange peel
1/4 cup fresh orange juice

  • In a medium bowl, sprinkle chili powder over pork. Toss to combine.
  • In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until cooked through, stirring occasionally. Remove pork from saucepan; set aside.
  • Add remaining oil to saucepan. Add poblano pepper, sweet pepper, and onion to saucepan. Cook over medium-high heat until vegetables are just tender, about 5 minutes. Add sweet potato, tomatoes, broth, and cinnamon stick.
  • Bring to boiling. Reduce heat. Cover and simmer over medium-low heat for 10 minutes. Uncover and add reserved pork and orange juice. Return to a simmer for 5 minutes more. Stir in orange peel.
  • To serve, remove stick cinnamon. Ladle into shallow bowls.

Recipe adapted from BHG.com

New Favorite

Balsamic Pork Tenderloin…Tender and Delicious!

Roast Pork was a staple in our Iowa farm home, tender, juicy and always accompanied by mashed potatoes and gravy.  Through the years, I’ve cooked pork roast many ways but this recipe, shared with me by buddy Jan, was different and equally tender and delicious.  A great crock pot recipe I’ll be making again and again.

BALSAMIC PORK TENDERLOIN

Two-three pound boneless pork tenderloin
1 cup chicken or vegetable broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
2 cloves garlic, chopped

  • Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  • Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.
  • Store remaining gravy in an airtight container in the refrigerator for another use.

Recipe by Cooking | Add a Pinch at http://addapinch.com/cooking/balsamic-pork-tenderloin-recipe/

Family · Family Favorites · My Roots

Tenderloin Sandwiches…just the way Mom used to make

Saturday night dinner at the Smaha Farm often consisted of tenderloin sandwiches, still one of my all-time favorites.  My girls have joined the fan club.  Tenderloin sandwiches are easy to find in restaurants in Iowa but I haven’t seen one on the menu, yet, in Colorado.  In Iowa, the tenderloin is typically twice the size of the bun.  I prefer to keep mine bun size.

Mmmm….sweet Saturday night memories around the kitchen table.

PORK TENDERLOIN SANDWICHES

Boneless pork chops, thin
Beaten Egg
Fine bread crumbs (or cracker crumbs)
Canola Oil
Salt & Pepper

  • Remove fat from pork chops.  Pound chops with meat tenderizer until thin (tenderloin).
  • Beat egg(s) and place in separate bowl.  Pour fine bread crumbs, salt and pepper into second bowl.
  • Heat oil in large skillet.
  • Dip each pork tenderloin in egg wash and then in bread crumbs.
  • Place tenderloin in hot oil and brown well on both sides.  When cooked through, remove to plate with paper towels until ready to serve.

 

Serve on bun with traditional mayonnaise, lettuce and dill pickle slices (or whatever suits your taste).

 

 

Czech Heritage · Family Favorites · My Roots

Roasted Pork Loin … Savory Deliciousness!

Roast Pork was a staple on the farm, most often served with mashed potatoes, gravy and our beloved sauerkraut.  I don’t make it as often any more, but thoroughly enjoyed roasting this beautiful pork loin, prepared with olive oil and Bohemian Forest Rub from our local spice shop, Savory Seasonings.

SAVORY ROAST PORK LOIN

4-5 pound pork loin
olive oil
garlic salt
Bohemian Forest Rub (Savory Seasonings) or rub or choice

Pork Loin ready for the oven

  • Preheat oven to 325 degrees.
  • Rub Pork Loin with Seasoning.
  • Roast pork, uncovered, for 3 hours or until internal temperature is at 180 degrees.
  • Let roast sit for 10-20 minutes before slicing.
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