Came home with ingredients for a coconut curry recipe but ended up deciding on this instead…seemed more suitable for the day, and it is the West Indian Parade day.
- 2 packages of cubed pork shoulder (with the scary fatty pieces discarded)
- 2 tsp brown sugar
- 2 tsp thyme
- 1 tsp allspice
- 1/2 tsp clove
- 1 tsp cinnamon
- sea salt and pepper
- 1/2 chopped onion
- 2 sliced sweet potatoes
- 1 diced yellow pepper
- 2 cups frozen peas
- lime juice
Brown pork in skillet and sprinkle with pepper.
Place pork in slow-cooker, cover with onions, pepper, sweet potato, peas. Mix brown sugar and spices in small dish and add a little Worcestershire sauce to make it easier.
Cook on low heat for 6 to 8 hours. Add lime juice and heat for about 15 minutes more.
- 3 dried Ancho peppers, seeded and torn into pieces
- 3 dried Guajillo peppers, seeded and torn into pieces
- 2 dried Pasilla peppers, seeded and torn into pieces
- 2 poblano peppers
- 2 cubanel peppers
- 4 cloves garlic
- 1 tsp cinnamon
- 1 tsp oregano
- 1/2 tsp cloves
- 1 tsp cumin
- 2 bay leaves
- 3 cups vegetable broth (low sodium)
- 2 – 3 lbs boneless pork shoulder cut into cubes
- 1 cup chopped onion
- 1/2 cup orange juice
- 1 ounce Mexican chocolate – grated
- 2 tsps brown sugar
- 2 tsp cider vinegar
- 1/2 tsp salt
Combine the peppers in a small bowl and pour boiling water over them, enough to cover. Let stand 20 minutes, drain peppers.
In a skillet brown the pork and transfer to the slow-cooker. Brown onion before adding it to the slow-cooker.
In a food processor combine the pepper mixture, garlic, cinnamon, oregano, cloves and cumin, and 1 cup broth. Pour on top of the pork. Add the rest of the broth, orange juice and bay leaves.
Cover and slow-cook on low for 6 to 8 hours (or high for 3 to 4 hours).
Add chocolate, brown sugar, vinegar and salt and cook on low for about 1/2 hour more.
** recipe revised from “Mexican Pork and Chili Stew” Creative Slow Cooker recipes magazine – 2011
Frying the Onions & Peppers
I found this recipe online (One Perfect Bite) and I probably modified it somewhat depending upon the ingredients and vegetables I had in the fridge.
2 tablespoons extra virgin olive oil
2 pounds boneless pork shoulder, cut into 1-inch pieces
1 large white onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and cut into 1/2-inch
1 red bell pepper, seeded and cut into 1/2-inch dice
2 (14.5-oz.) cans hominy, white or gold, drained and rinsed
1 (14.5-oz.) can diced tomatoes, undrained
1 (15.5-oz.) can kidney beans, undrained
2 tablespoons diced jalapeno or other green chilies
2 tablespoons tomato paste
1/4 cup creamy peanut butter
1/2 cup jarred prepared mole (mole can be found in Latin section of your grocery store) the grocery store]
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
4 cups reduced sodium chicken broth
Fresh chopped cilantro
1) Spray 5-quart crock-pot with nonstick cooking spray. Heat olive oil in a large skillet set over medium heat. Add pork and saute until browned on all sides, about 10 minutes. Transfer to crock-pot. Add onions, carrots and garlic to pan and cook until softened, about 5 minutes. Transfer to crock-pot. Stir in bell pepper, hominy, tomatoes, kidney beans and jalapenoes. Mix well.
2) In a separate bowl, combine tomato paste, peanut butter, mole sauce, cumin, oregano, chili powder, cinnamon and 2 cups chicken broth. Whisk until thoroughly combine.Stir in remaining 2 cups broth. Pour over mixture in crock-pot and stir to combine.
3) Cover crock-pot and cook on LOW for 6 hours, or on HIGH for 3 hours. The completed posolé should have the consistency of a stew. If it is too thick, thin with additional chicken broth or water. If too watery, dissolve 2 tablespoon of flour in 1/4 cup broth. When smooth add 2 cups of liquid from stew and stir until smooth. Return to pot and cook until posolé comes to a simmer and thickens slightly, about 10 minutes. Ladle into warm bowls and garnish with sour cream and cilantro. Serve with warm tortilla or cornbread.
Yield: 8 to 10 servings.