Empanadas

Posted on December 1, 2019 by Chatty Kathy

Most cultures have a pastry/hand pie like this one ….. empanadas are famous in many countries, but I’ve only had the pleasure of eating them in Mexico so that is what I have fashioned these after. They can be deep fried, but I prefer baking them for fluffy, flaky pastry and creamy filling. Extra bonus points for the way your house smells while they are baking!

In today’s version I used chicken, onion & red pepper, topped with a chunk of jalapeño havarti. The tomatillo salsa was delicious for dipping!

Empanadas are such a treat. These will give you flaky pastry, and a creamy tasty filling.

Make sure when you roll out your dough that you do it a little thinner than you would for a pie – you want to make sure you have a good ratio of filling to crust.

Saute onions and garlic until softened, then add red pepper and cook for only a couple more minutes. Stir in cooked shredded chicken and season to taste. In this version, I added a couple of tablespoons of tomatillo salsa, and then topped with jalapeño havarti cheese for an extra bit of kick and creaminess.

Other suggestions for empanada filling:

ground meat seasoned with taco spices, topped with Oaxaca string cheese
leftover pulled pork and pickled red onions
wilted spinach, sautéed mushrooms and feta cheese
go sweet with fruit, cinnamon and a bit of vanilla

I’ve included my pastry recipe here, but if you aren’t into making your own pastry go ahead and use a prepared frozen pie shell. Just take it out and roll it a bit thinner.

Cut your pastry into rounds, brush beaten egg around the outside and then put about a tablespoon or two of filling in the middle, add some cheese on top. You will want enough filling so that your ratio of stuffing to pastry is tasty. Fold edges up together and press to seal. Set them on a baking sheet and pinch/crimp the top to make sure it is well sealed.

Brush beaten egg over the top of the sealed empanada, and then poke a hole so steam can escape and the pastry doesn’t leak too much of your goods outside the shell.

Bake at 375 for 25-30 minutes until golden brown. You can also freeze them on a cookie sheet at this point and bake later, from frozen. Just bake a little longer.

Oh, these were G O O D. Before baking season the tops with salt and pepper.

Everybody loves flaky pie crust – but people are divided on whether to use shortening, lard or butter. Through trial and error, I think I have found the best of them all – by combining lard and butter. Try it ….. so light and flaky – you will love it.

1 egg
1 tbsp vinegar
3/4 tsp salt
3 cups white flour
3/4 cup cold vegetable lard or (if you prefer) shortening
3/4 cup cold butter
5 tbsp very cold water
Lightly beat egg and vinegar

Whisk flour and salt

Using a pastry blender or 2 knives, cut in lard/butter until pea sized. Add very cold water to egg and vinegar mixture. Make a hole in the center of the flour blend and stir in the egg/vinegar/water combination. Work just until pastry comes together – adding slightly more liquid if it doesn’t, and if it is too wet, add a wee bit more flour. Work together just until it all comes into a solid mass. Knead very lightly on floured surface. Wrap tightly and put in the fridge for at least 40 minutes.

Roll on lightly floured board until just thin enough to use for pie dough.

This recipe makes enough for 1 smaller pie (top and bottom) or a large deep dish pie crust bottom.

Mexican Pickled Vegetables (Escabeche)

Posted on November 30, 2019 by Chatty Kathy

Today’s version included potato slices, onions, carrots, cauliflower and zucchini.

Have you ever noticed those bowls of pickled vegetables at every taco stand you’ve been to in Mexico? They are easy to make at home, fantastic to have in the fridge and add a flavourful zip to any side dish (or pizza!). This recipe is perfect, feel free to use whatever vegetables you have on hand ….. I’d skip broccoli though as I have found that it doesn’t keep either it’s bright colour or crunch.

Ingredients

8-10 jalapenos
3 carrots
1 onion
4-6 cloves of garlic
olive oil
1.5 cups white vinegar
1 cup water
1 Tablespoon salt (Kosher or sea salt)
1/2 teaspoon oregano (use Mexican if you have it)
1/2 teaspoon cumin seeds
8-10 cracked peppercorns
1 bay leaf

Instructions

Give the jalapenos a rinse and then cut into 1/4 inch slices.
Peel the carrots and cut into 1/4 inch slices
Peel and quarter the onion, chopping into thin slices
Peel and roughly chop the garlic
Heat a dollop of oil in a medium sized sauce pan on medium-high heat
Saute the onion and garlic for a few minutes
Add the jalapenos, carrots and the spices: ½ teaspoon oregano, ½ teaspoon cumin seeds, 8-10 black peppercorns, 1 bay leaf.
Briefly saute and then add 1.5 cups white vinegar, 1 cup water, and 1 Tablespoon sea salt
Bring to a boil and then reduce heat to a simmer
Simmer for 10-15 minutes or until the jalapenos turn army green
Fill each jar with the veggies and top with the brine
Store in an airtight container in the fridge
The jalapenos and carrots will have most of their flavor after a few hours of resting in the brine

I’ve tried a few recipes now from a blog …. “Mexican please”, and they are all great! This is no exception. I don’t use quite that many jalapeños (usually 2-3 large ones) and I also put in whatever vegetables I have on hand, cauliflower, zucchini, radish etc. Just make sure to not overcook the more delicate vegetables. For items like cauliflower and zucchini I only add them to the cooking liquid for a couple of minutes. Be mindful of the amount of liquid you have and make sure you have enough to cover the vegetables once you get them into your pickling jars. It is okay to top up with a bit more vinegar or water if need be.

Tom’s Teriyaki Chicken

Posted on November 4, 2019 by Chatty Kathy

This teriyaki chicken hits all the notes, crispy bits of carmelized chicken, sweet and salty, tender and juicy – give it a try, you will love it.

Thanks go to our friend Tom for this simple teriyaki marinade that is as perfect as it is easy. Works well with any protein, just to make it even simpler for you.

Marinade:

1 cup soy sauce (reduced sodium)
1/4-1/3 cup white sugar
1 golf ball size knob of ginger, grated or finely minced.

Combine and stir until sugar has dissolved.

2 pounds of bonelesss, skinless chicken thighs – cut into bite size pieces

Garnish:

green onions, thinly sliced
sesame seeds, toasted until golden brown

Marinate the chicken in the teriyaki sauce for at least an hour and up to overnight. Remove from marinade and place in hot saute pan. Do not overcrowd the pan or the chicken will just steam rather than get nice crusty bits of caramelization. Allow to cook, without disturbing, until you see the colour start to change on top of the chicken and the chicken releases easily from the pan to turn over.

Serve with rice and your favourite greens.

See the marinade bubbling up beneath the chicken? That’s going to get all glossy and give the chicken nice little bits of delicious caramelization – don’t disturb it while this is happening.

You can see some of the browned bits – that is pure gold.

If you’d like a little extra to drizzle over, make a little sauce without the ginger and allow it to thicken. Adds a fantastic bit of sweet and salty flavour.

Drizzle:

1 cup water
1/2 cup soya sauce
1/4 cup white sugar
1 tbsp corn starch

Combine the water, soya sauce and sugar, stir until sugar has dissolved. Add in the corn starch and cook over medium heat until sauce has come to a boil and allow it to reduce slightly. (Corn starch as a thickener has to boil or you will still taste the corn starch!)

Tonight’s dish was a teriyaki bowl – utilizing a combination of chicken thigh and chicken breast with a little shredded carrot for crunch and cilantro for brightness.

Realistically you could use this recipe for any protein you like, or make it with a large assortment of vegetables for a vegetarian dish. The teriyaki sauce is the star!

Swedish Meatballs

Posted on October 24, 2019 by Chatty Kathy

Oh man, these meatballs are just the ticket for a cool evening – they are so tender and moist – like maybe the best meatballs ever??

These meatballs are moist, tender and so delicious – you won’t miss Ikea at all.

Meatballs

1/2 cup panko crumbs
2 tbsp butter unsalted
1 medium onion chopped
1 lb ground pork
1 lb ground beef
2 egg yolks
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
1/4 tsp ground nutmeg
1/4 tsp ground allspice
vegetable oil for frying meatballs

Gravy

6 tbsp butter unsalted
1/3 cup all-purpose flour
4 cups chicken broth low sodium, or beef broth
1 tsp Worcestershire sauce
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
3/4 cup sour cream

Melt the butter in a skillet, then add the onions and a bit of salt. Cook the onions until soft, about 3 minutes.
Add the ground pork, ground beef, onions, egg yolks, salt, pepper, nutmeg and allspice to the bowl with the panko. Mix the meat mixture well using your clean hands. Shape the meat into 1 inch meatballs.
In a skillet heat some vegetable oil. Add the meatballs and fry until golden all around, about 7 minutes, but not cooked all the way through. Repeat with all meatballs.

To make the gravy melt the butter in a clean skillet. Add the flour to the pan and whisk well. Add the broth with the Worcestershire sauce and continue whisking. Season with salt and pepper and other spices if preferred. As the flour cooks the gravy should thicken. Whisk in the sour cream. Bring the gravy to a boil then add the meatballs to it and cook for another 15 to 20 minutes, stirring occasionally to ensure meatballs don’t stick to bottom of pan.
Garnish with parsley. Serve warm over mashed potatoes, buttered noodles or rice.

Brown on all sides, but don’t cook all the way through, let the gravy simmer do that job.

Gently stir in the sour cream and then return the meatballs to the sauce.

Simmer the meatballs gently until cooked through, then garnish with parsley.

Dr Pepper Glazed Ham

Posted on October 14, 2019 by Chatty Kathy

Got family (or friends that are family) coming for a festive dinner? Or just a Sunday cook up? This ham is always moist, juicy and so delicious. As much as the kids love chicken, when this is on the menu also, they return for more ham!

Ingredients

One 10-pound, bone-in smoked ham, skin removed and fat trimmed to 1/4 inch
3 cups Dr Pepper (not diet)
2 cups water
1/2 cup pitted prunes
1/3 cup yellow mustard
1/3 cup light brown sugar
2 tablespoons cider vinegar

1 1/2 teaspoons cornstarch mixed with 2 tablespoons of water

How to Make It

Step 1

Preheat the oven to 325° and position a rack in the bottom third of the oven. Set the smoked ham in a large roasting pan. Score a 1/4-inch-deep crosshatch pattern into the fat at 2-inch intervals. Pour 2 cups of the Dr Pepper and the 2 cups of water into the pan and roast the ham for about 2 1/2 hours, until an instant-read thermometer inserted in the thickest part of the ham registers 120°. Increase the oven temperature to 425°.

Step 2

Meanwhile, in a medium saucepan, simmer the prunes in the remaining 1 cup of Dr Pepper until they are plump and the liquid is slightly reduced, about 10 minutes. Using a slotted spoon, transfer the prunes to a small bowl and cover with plastic wrap. Whisk the mustard, brown sugar and vinegar into the liquid in the saucepan and boil until very thick and syrupy, about 5 minutes.

Step 3

Drizzle the syrupy glaze over the ham and roast until glossy, 20 minutes. Carefully transfer the ham to a cutting board.

Step 4

Pour the pan juices into the saucepan and spoon off the fat. Boil the sauce until reduced to 2 cups, 10 minutes. Whisk in the cornstarch slurry and the prunes and bring to a boil. Simmer the sauce until thickened, 2 minutes. Slice the ham and serve with the Dr Pepper sauce.

Note: I have a mustard sauce I’ve been making for years, which I also make and combine it with this sauce …. that is the key to having lots of juicy, tasty sauce to drizzle over.

Kathy’s Mustard Sauce:

1/3 cup white vinegar
1/3 cup white sugar
1 tbsp dry mustard powder
1 tbsp butter
1 beaten egg, set aside.

In small sauce pan bring vinegar, sugar, mustard and butter to a boil. Remove from heat and EVER SO SLOWLY drizzle into the beaten egg, whisking as you go. When it is all incorporated, return to the heat and stir as it thickens. Remove from heat, and stir into the Dr. Pepper sauce.

Another bonus to this recipe? Today we had a smaller group so I bought a double smoked boneless ham and cooked it at 275 until the internal temperature was 120. Carried on with the rest of the recipe, and it was perfect.

Years ago Rob and Mandy gave us a subscription for Food and Wine Magazine … this recipe is from those issues, and I know the ham is a fave in their home too!

Portugese Stew With Pork and Clams

Posted on October 6, 2019 by Chatty Kathy

I haven’t been to Portugal, but I sure do want to! This aromatic braise melds fields, land and sea, in the most satisfying way. Grab some crusty bread and you’ve got a fantastic meal.

I had a few of these adorable baby Yukon golds at hand, along with some bell peppers that went in also ….. after all, a stew is intended to help you clean out the fridge!

2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
2 3/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
6 garlic cloves, divided
1 cup dry white wine
2 bay leaves
1 tablespoon Pimentón de la Vera dulce (or your favourite paprika)
1 tablespoon extra-virgin olive oil, divided
1 medium-size (9-ounce) yellow onion, thinly sliced
1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand
1/2 teaspoon crushed red pepper
2 cups chicken stock or lower-sodium chicken broth, divided
2 pounds baby Yukon Gold potatoes, halved
2 pounds Manila clams or cockles, scrubbed
Chopped fresh cilantro, for garnish
Lemon wedges and crusty bread, for serving

How to Make It

Step 1

Season pork all over with 1 1/4 teaspoons salt and 1/2 teaspoon black pepper, and place in a large ziplock plastic bag. Smash 3 garlic cloves, and add to bag with wine, bay leaves, and Pimentón. Seal and refrigerate 8 hours or overnight.

Step 2

Preheat oven to 350°F. Remove pork from marinade, and pat dry. Remove and discard garlic and bay leaves; reserve remaining marinade. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high. Add half of pork, and cook, stirring once or twice, until lightly browned, about 5 minutes. Transfer pork to a plate. Repeat with remaining half of pork. Chop remaining 3 garlic cloves, and add to Dutch oven with onion and remaining 1 1/2 teaspoons oil; cook, stirring often, until golden, about 6 minutes. Stir in crushed tomatoes, red pepper, and reserved marinade

Step 3

Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 3 minutes. Return cooked pork to Dutch oven; stir in 1 cup stock until pork is mostly submerged. Cover and bake in preheated oven until pork is fork-tender, 1 hour and 30 minutes to 2 hours.

Step 4

Stir in potatoes and remaining 1 cup stock. Cover and bake until potatoes are tender, about 30 minutes.

Step 5

Transfer Dutch oven to stovetop over high, and add clams. Cover and cook until clams open, 3 to 5 minutes. (Remove and discard any unopened clams.) Season with remaining 1 1/2 teaspoons salt and remaining 1/4 teaspoon black pepper. Garnish with cilantro. Serve with lemon wedges and crusty bread.

My “no knead” bread was a gift with this stew, the perfect combo!

Make Ahead

Pork may be prepared through step 3 and refrigerated overnight. Reheat before proceeding with step 4.

Suggested Pairing

Robust Portuguese red.

If you should be lucky enough, you will have friends with an amazing bonfire pit to sit around and enjoy your stew, dunking the crusty bread and sipping your beverage of choice.

I spotted this recipe just as we finished making our own Paprika – grilling or smoking, then drying a variety of peppers before grinding them up to enjoy all winter. This was featured in Food and Wine Magazine, and I’ve copied it exactly as written. On this particular day we were eating it the same day, so I had to skip the lengthy marinade, and just carried on as it is written, stirring the onions and garlic together after browning the pork. Everything went into the oven and it wasn’t long before the most magical aroma was filling the house. We then carted it off, with the bread, to enjoy at our friend’s house with a bonfire.

Pork Carnitas

Posted on August 17, 2019 by Chatty Kathy

A homemade corn tortilla, some pickled onions, avocado served with the tender pork and you have a perfect taco.

On our Mexican travels we have had some amazing carnitas, both in Michoacan, which is renowned for carnitas, but also at a Saturday mercado in Mexico City. Once you have had great carnitas, that is something you will dream of when you get home! Finally I’ve figured out how to do it at home, and it is the method as well as the recipe that is important.

Ingredients

2-2.5 lbs. pork shoulder
1 orange
1 lime
1/2 onion
1 jalapeno
4 cloves garlic
2 teaspoons Mexican oregano
1 teaspoon cumin
1/2 teaspoon chipotle powder (optional)
1 teaspoon salt
freshly cracked black pepper (approx. 1/2 teaspoon)
2-3 tablespoon oil

For serving:

12-16 corn tortillas
1/2 cup finely chopped onion
freshly chopped cilantro
3-4 limes, quartered

For the brine:

1/2 cup sea or kosher salt
2-3 quarts water

Instructions

Add 2 quarts cold water to a mixing bowl along with 1/2 cup kosher or sea salt. Stir to dissolve. Cut the pork shoulder into 2″ chunks. Add the pork chunks to the brine, cover, and store in the fridge for an hour. If the pork isn’t completely submerged just add a bit more water.
Once brined, remove the pork chunks and pat them dry. Add them to a clean mixing bowl along with: 2 teaspoons Mexican oregano, 1 teaspoon cumin, 1/2 teaspoon chipotle powder (optional), 1 teaspoon salt, freshly cracked black pepper, and 2-3 tablespoons oil. Combine well.
Add pork pieces to a casserole dish along with the juice of 1 orange, the juice of 1 lime, 1/2 onion cut into chunks, 1 jalapeno sliced in half, and 4 peeled garlic cloves. I usually put the leftover orange pieces in the pan as well. Cover tightly with foil and bake at 300F for three hours.
After three hours give it the fork tender test. If you can insert a fork into the pork with no resistance then it’s done. If the chunks are still firm give it another half hour.
Remove the pork and set aside. Strain the resting liquid into a bowl and be sure to give it a taste! As it sits the fat will rise to the top — you can remove some of the fat if you want but I use most of it.
To crisp up the Carnitas we’ll put the shredded pork chunks under the broiler (approx. 525F). You can use the same baking dish, just be sure to remove the leftover fruit and veggie chunks. Add the pork back to the dish and shred with two forks. I usually give it a partial shred, leaving it chunky, but you can always shred finer if you want.
Drizzle some of the resting liquid over the pork and broil for 5 minutes. Take a look and broil for another 5 minutes if you want it crispier.

For serving you’ll need corn tortillas, 1/2 cup finely chopped onion, some freshly chopped cilantro, the Salsa Verde, 3-4 limes, and cheese (optional). You can warm up the tortillas in the oven but you’ll get happier faces if you crisp them up in hot dry skillet first. I usually put a large skillet over medium high heat and crisp up 3-4 at a time, storing them in a tortilla warmer or tea towel.

If there are Carnitas leftovers, store in an airtight container in the fridge. I usually store the resting liquid separately. To re-heat, simply add pork to a saucepan along with some of the resting liquid, cover, and simmer over medium until heated through.

Chop the pork into 2 inch pieces and coat all over with the oil and seasonings.

Nestle all the pork in with the onion, jalapeño, garlic and squeeze the orange all over. Tuck the orange pieces in, then cover tightly before slow roasting.

Three hours later this pork is tender and your house smells amazing.

I drizzled the pork with a little bacon fat just to add to the porky goodness. Yum.

Put the pan under the broiler, and watch carefully – you only want a few crispy bits.

Stir the pork back into the cooking liquid and garnish with cilantro.

Fragrant and juicy tomatoes make a fantastic base for this refreshing Pico de Gallo.

What a fantastic bite! Reminiscent of eating carnitas on a street corner or mercado in Mexico, we loved every morsel.

I’ve found this amazing new website (new to me anyway), and this recipe is courtesy of Mexicanplease …. check out that website, everything I’ve tried has been perfect …. including the flour tortillas made with bacon, delicious.

Moist and tender meatballs

Posted on March 19, 2019 by Chatty Kathy

I’ve made meatballs for so many years I can’t even remember when I started. Then, over the last few years we’ve tasted some pretty amazing meatballs, most notably and surprisingly – in Mexico! I decided I better start rethinking my meatball game. After research and the usual taste testing, these won out. They are so moist and tender you won’t believe the difference. I like to make a double batch and freeze a bunch for another day.

One perfectly moist meatball, set on a bed of saucy tangled pasta – heaven.

2 pounds ground meat (equal parts ground beef & ground pork)
1 cup panko-style breadcrumbs
2/3 cup milk, any kind
4 tablespoon finely chopped parsley, plus more to serve
4 tablespoons finely grated parmesan
2 teaspoons coarse or kosher salt
Red pepper flakes and/or freshly ground black pepper
1 teaspoon onion powder
3 large eggs
1 tbsp minced garlic cloves

Heat your oven to 425 degrees F.

Line a large baking sheet with foil for easy cleanup, and coat it lightly with a nonstick spray.

Add the milk, eggs and seasonings to the panko first in order to have it all evenly distributed without overmixing your meatballs.

Next -get your herbs in there.

This is where the large fork comes in handy. If you over mix the meatballs they will get tough, so this allows you to gently combine everything.

Place meat, crumbs, milk, parsley, cheese, 1 teaspoon salt, pepper, onion powder, eggs, and your minced garlic in a large bowl, and mash everything together with a fork (this keeps your meatballs from getting overworked) until evenly mixed. Using wet hands if needed, form mixture into 2-inch meatballs (I used a 3 tablespoon scoop) and arrange on prepared tray. Roast for 12 minutes, until cooked through (you can cut one in half).

Ready to pop in the oven. These were on the larger size so they took about 18 minutes to cook through. Don’t overcook them! Break one open at that point and check.

If serving with spaghetti – submerge meatballs into tomato sauce and allow to simmer until pasta is ready.

Always cook the pasta for the last few minutes in the tomato sauce to allow the sauce to coat all pasta.

Serve with plenty of parmesan to grate over top.

Thanks to Deb at Smitten Kitchen for these meatballs!

Grilled Pork Tenderloin with Chimichurri Sauce

Posted on March 19, 2019 by Chatty Kathy

Pork tenderloin, lightly crispy on the outside, perfectly pink inside, it is one of the most versatile pieces of meat you can cook with.

Served with yams, sliced thickly and roasted – they were the perfect accompaniment to this slightly spicy, very herbaceous chimichurri sauce.

If you haven’t had chimichurri, you must give it a try! So good, it brings any meat to life, and works equally well on on roasted vegetables.

Ingredients

6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
About 1/2 cup finely chopped fresh flat-leaf parsley
About 1/2 cup finely chopped fresh oregano leaves
1/3 cup finely chopped fresh cilantro
3 limes, juiced
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon whole black peppercorns

Pork Tenderloin:

2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Lime juice, for drizzling
Parsley sprigs, for garnish
I like to butterfly the pork tenderloin, and pound the thicker areas enough so that it is equally thick – that really helps it cook evenly.

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat an outdoor charcoal grill or oven broiler to high.
Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

Make sure it rests! So important to allow the meat to sit long enough to for the juices to settle in and your pork will always by tender and juicy.

Pork Chili Verde

Posted on March 4, 2019 by Chatty Kathy

or as Stella calls it, Mexican Green Chili!

The most fun comes when you get to dress up your chili bowl just the way you like it. Stella said it was so good she couldn’t stop eating. Magic words for Nana’s ears!!

Serves 6

2-3 pounds pork shoulder, cut into 1-2″ pieces
lard for browning the meat
flour for dredging
salt and pepper
2 jars tomatillo salsa
3 cups chicken stock
2 cups chopped sweet peppers
1 cup diced white onion
1 cup corn
1 tin white kidney beans
1 small tin diced green chilis (use mild or spicy depending on who’s coming for dinner!)

Preheat oven to 325.

Heat the lard in a large heavy bottom saucepan. (Yes, you can use a neutral oil, but lard does add a certain level of flavour that you won’t get with neutral oil)

Season pork with salt and pepper, then dredge in flour.

Fry the pork pieces a few at a time, until you have a golden crust. If you overcrowd the pan they will steam rather than get a nice carmelized crust.

Once all the pork has been browned, saute the onions and peppers, seasoning with salt and pepper while you do that, then deglaze the pan with the chicken stock. Stir in the tomatillo salsa and then return all the pork to the saucepan. Stir to combine, and then bake in the slow oven for about 3 hours, until the pork is tender and falling apart with just a touch. Stir in the beans, green chilis and corn, allow to heat through.

Bring the whole saucepan to the table and surround with toppings for everybody to help themselves.

Suggested toppings:

sliced radish
cubes of avocado
sliced jalapeno
grated cheese
crumbled taco chips
cilantro
green onions
Sour cream

Serve with a loaf of crusty bread ….. try my recipe, (No Knead bread) its quick and easy, and completes this meal perfectly.

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Category Archives: pork

Empanadas

Mexican Pickled Vegetables (Escabeche)

Ingredients

Instructions

Tom’s Teriyaki Chicken

Swedish Meatballs

Meatballs

Gravy

Dr Pepper Glazed Ham

Ingredients

How to Make It

Portugese Stew With Pork and Clams

How to Make It

Make Ahead

Suggested Pairing

Pork Carnitas

Ingredients

For serving:

For the brine:

Instructions

Moist and tender meatballs

Grilled Pork Tenderloin with Chimichurri Sauce

Ingredients

Pork Tenderloin:

Pork Chili Verde