My son-in-law makes a mean Smoked Pork Butt on his Traeger. (Hopefully, I’ll remember to get the recipe and photos next time). Recently he smoked several pork butts for us and when I brought them home to shred, the broth was so rich. I decided to chill the broth and later skim off the fat (and it was a lot!). I then froze the remaining broth in muffin tins and when frozen solid, I saved for later use in sauce and soups.
This recipe popped us as an idea for a soup and I adapated to my taste, substituting a sweet potato instead of mushrooms. The soup has a slight smoky flavor and so delicious, not to mention, good for you! The recipe can be adapted to use whatever leftover meat and vegetables you may have on hand. But if you have leftover smoked pork and broth…you have to try it!
Leftover Pork and Potato Soup
2 Tbsp olive oil
2 onions, diced
4 celery ribs, diced
4 large carrots, diced
2 large cloves garlic
1 large sweet potato, peeled and diced
4 medium potatoes, peeled and diced
2 quarts chicken stock
1 to 2 cups leftover pork, cubed into 1/2” pieces or smaller (I used smoke pork)
1/2 cup smoked pork broth (captured during the smoke process–optional)
1 Tbsp dried Italian seasoning
1 tsp salt
1/2 tsp ground or rubbed sage
1 tsp ground thyme
1 tsp pepper
2 large fistfuls of fresh kale (or frozen kale)
Heat olive oil in a large pot over medium heat. Add onions, celery and carrots and cook on medium until the onions just start to turn translucent.
Add the mushrooms and garlic and cook until the vegetables start to become soft.
Add the potatoes and chicken stock and simmer, cooking until the potatoes are fork-tender, about 15-20 minutes.
Add the leftover pork, seasonings and kale and cook until the kale is wilted and the pork is heated through, about 5-10 minutes.
Iowa Chops in the Slow Cooker has become one of my go-to recipes. It’s easy to prepare and simmer throughout the day. Serve with steamed baby potatoes or boiled perogies. I also served with roasted butternut squash and brussel sprouts. The pork is so fork-tender and will melt in your mouth.
Iowa Chops in the Slow Cooker
4 Iowa chops (thick boneless pork chops–I get mine at Costco)
Over the past year, I have tried several versions of Hungarian/Slovak/Czech Goulash. This recipe used pork and a lot of paprika and marjoram. At first I was hesitant to use that much spice but, trust me, it’s worth it. This flavorful Goulash soup is wonderful paired with a crusty bread.
1 ¼ lb. pork shoulder (you may substitute with beef or use half pork and half beef) into 1-inch cubes
1 large onion, finely chopped
3 tbsp. lard or cooking oil
2 garlic clove, crushed
2 tbsp. paprika
1/2 tbsp. ground caraway seeds
1 tbsp. marjoram
12 oz. potatoes
1 medium carrot diced
2 stalks of celery chopped
1 medium parsley root diced (I substituted 1 chopped red pepper)
1 large tomato chopped (I substituted a 16 oz. can diced tomatoes)
1.5 liter (or 4.2 cups) water
Salt and pepper
Heat oil or lard in a large pot and cook the onions until translucent.
Add the meat and fry until it is pale brown and sealed.
Add parsley, carrot, celeriac, paprika, marjoram tomato and simmer over low heat until the meat is half cooked. (I added garlic at this point vs. later
Add water and simmer gently for another 30-40 minutes.
Add potatoes and cook for further 10-20 minutes until the potatoes are cooked.
At the very end, add the crushed garlic and cook for another minutes.
Turn off the heat and season with salt and pepper.
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!
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
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
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.
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.
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.
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.
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
Fine bread crumbs (or cracker crumbs)
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).
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
Bohemian Forest Rub (Savory Seasonings) or rub or choice
Preheat oven to 325 degrees.
Rub Pork Loin with Seasoning.
Roast pork, uncovered, for 3 hours or until internal temperature is at 180 degrees.