Pulled Pork Posole

(you might also like this recipe for Pozole Roja)

Simmered for 12 hours in a chili-tomato base, this traditional pork and corn stew has incredible depth of flavor..

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Pulled Pork Posole

Soak nixtamal (traditional, lime-slaked dried maize) overnight in cool, filtered water.

Brown pork (I’m using ribs, but you can use butt or shoulder) in a little annatto oil in heavy skillet over medium heat.

Transfer pork to a Dutch oven and submerge in homemade chicken stock and a bottle of tomato puree.  Add chopped onion, celery with tops, dried chilies, cumin, bay leaf and whole peppercorns.

Seal the pot with foil, cover and place in a 200 degree oven overnight.

Remove the pot from the oven and allow to cool enough to handle.

Transfer the ribs to a cutting board.

Strain the pot into a clean pan and boil gently until reduced in volume by about a third.  Periodically skim away any foam.

Drain the corn and add to the pot.

Pull the pork from the bones, shred and add to the pot.

Reduce the heat to low, cover and simmer until the corn is tender, about 2 hours.

To serve, ladle stew into a bowl or dinner plate and garnish with sliced green onions and chopped cilantro.  Serve fresh tortillas on the side.


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Tuscan White Bean Soup

How to turn a can of beans into a healthy, hearty meal..

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Recipe serves two

1 BPA-free can of organic cannelloni beans, drained, liquid reserved
1/4 head organic green cabbage, cut into large dice
3 large cloves organic garlic, coarsely chopped
2 inches mid-section organic leeks, sliced
2 stalks organic celery, leaves included, sliced
1 organic carrot, diced
3 inches Spanish chorizo, sliced
3 tablespoons fresh sage

olive oil
pastured butter
chicken stock
marjoram, parsley, sea salt and cracked pepper

Heat olive oil in a heavy skillet over medium heat. Add cabbage and cook until browned, about 2 minutes.

Add 1 tablespoon pastured butter, carrots and celery and sauté 2 minutes.

Add garlic, chorizo and leeks and sauté 2 minutes more.

Add beans and enough chicken stock and reserved liquid to almost cover.  Adjust seasoning with salt and pepper, reduce heat and simmer for 20 minutes.

Meanwhile, fry slices of crusty bread in pastured butter with marjoram and parsley.

Ladle soup into bowls and garnish with parsley and bits of roasted red pepper, serve with warm croûtons.


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Chicken Stock

The carcass of yesterday’s roast chicken, celery, onion, carrot, parsley, thyme, bay, peppercorns and garlic.

Begin by cooking the chicken and vegetables in a Dutch oven until it begins to brown a little.  This will help to give the stock a rich color.

Add the herbs, peppercorns and enough cold water to cover. Cook over high heat until it just begins to boil, then turn the heat down and let simmer for 1 hour, skimming the scum about once every 15 minutes.

Simmer an additional 8 hours, skimming occasionally and adding a little hot water as needed to keep the ingredients submerged.

Strain through a fine mesh strainer into a clean container and immediately cool that in a sink full of ice water. The goal is to cool the stock below the bacterial level of 38 degrees as quickly as possible.

Done correctly, the stock will safely keep in the refrigerator for at least three days or in the freezer for 3-4 months.

Cannellini Soup with Grilled Ficelle (favorite)

Cannellini beans, rinsed and drained. Chicken stock, olive oil, cream, cipolline onions, garlic, pepper, sea salt, Italian herbs, rubbed sage and mult-grain ficelle.

Saute the onions and garlic until they begin to brown, then add the sage and cook another minute.

Add the beans and chicken stock, reduce the heat and simmer about 20 minutes. Puree with an immersion blender, then add the cream, salt and pepper and a little butter. I’ve added a chiffonade of red chard for color.

Grill the bread with olive oil and Italian herbs, whisk the soup and enjoy!

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