Well, as promised, I just had to do it. Our good friend
SmokinEdge
posted his NM Chile and pork. As soon as I read his thread I knew I had to make it.Thanks for the bump, otherwise I'd have missed it totally. Took a few minutes and thought through a way to maintain the integrity of his meal but add a twist or two of my own...and y'all know I'm like that 
First change I wanted to do. A few weeks ago I was gifted a cookbook from a great forum friend with 150 world class slow cooker recipes. A lot of what is showcased starts on the cook top then transfers to a slow cooker, add any remaining ingredients, and run on low temp for hours. With a lot of cold weather recently, I've been doing some experimenting with this technique and am sold on it. That was the way I wanted to go with this one.
Ran to our little grocery store early yesterday to grab a few things I needed to round out the meal and had to call an audible. Planned to use Poblanos as was noted in the thread but they were completely sold out. Decided to go with a couple huge fresh jalapenos instead...being that there were really no other options.
So here we go finally and alas. Two large, thick, center cut pork loin chops defrosted.
Decided to just use 2 of the jalapenos. These things are almost as big as bananas.
Sliced in half, seeds and stems removed, and they will go into the oven under the broiler for a few minutes to roast.
Roasted but not charred.
Chop the jalapenos and some onions
Cut up the pork and into a skillet with a couple T of EVOO, the onions, jalapenos, garlic, and butcher's grind black pepper.
Lightly brown the pork, mix in about 2 T of flour, cook for a few minutes, then deglaze the skillet with about 1/4 cup of veggie broth.
Transfer to the crock pot.
Add about 1 more cup of veggie broth, cumin, coriander, paprika, a dollop of BTB vegetable base, and Ro Tel tomatoes with green chilies
Mix it all up, set cooker in high till it gets up to temp and mixture starts to bubble a bit.
When it starts to bubble, add hominy as per
thirdeye
recommendation, and drop temp to low.
After about 3 hours. You can really see it coming together and becoming much more cohesive.
Flour tortilla boats. These go into a 350* oven to firm up and brown just a bit around the edges. Another audible I had to call since they didn't have what I was looking for.
5 hours later it is perfect.
Load the Posole into the tortilla boats, garnish with cilantro, serve with refried beans and warm Charras.
And of course the obligatory close up shot.
Ladies and gentlemen, this meal was absolutely spectacular.
SmokinEdge
passed onto us one of the finest meals I've ever made or eaten. Tracy and I both agree it was the best ever Mexican / Tex Mex ever and one of the best overall. The depth, richness, and complexity of the spices was just insanely good. You'll notice that the gravy aspect of mine is thicker than what was originally posted. The reason for that was I wanted it to hold up better in the tortilla boats and not turn them to mush. It worked perfectly. I also truly believe that the long, slow cook made a huge difference in the end result. I cannot stress enough how amazingly good this meal was and extend a HUGE thank you for posting this. It was another cold, windy, and nasty day so this was the perfect meal. Thank God I made enough that we have leftovers for another dinner Been a while since I've put something together that was enjoyed as much as this one, both from the standpoint of making it to sitting down to eat, not to mention how great the house smelled all afternoon.
Well, gonna call this one done. Thanks for looking and have a very merry Christmas everybody!! Off to make some breakfast for my lovely bride.
Robert
SmokinEdge
posted his NM Chile and pork. As soon as I read his thread I knew I had to make it.Thanks for the bump, otherwise I'd have missed it totally. Took a few minutes and thought through a way to maintain the integrity of his meal but add a twist or two of my own...and y'all know I'm like that First change I wanted to do. A few weeks ago I was gifted a cookbook from a great forum friend with 150 world class slow cooker recipes. A lot of what is showcased starts on the cook top then transfers to a slow cooker, add any remaining ingredients, and run on low temp for hours. With a lot of cold weather recently, I've been doing some experimenting with this technique and am sold on it. That was the way I wanted to go with this one.
Ran to our little grocery store early yesterday to grab a few things I needed to round out the meal and had to call an audible. Planned to use Poblanos as was noted in the thread but they were completely sold out. Decided to go with a couple huge fresh jalapenos instead...being that there were really no other options.
So here we go finally and alas. Two large, thick, center cut pork loin chops defrosted.
Decided to just use 2 of the jalapenos. These things are almost as big as bananas.
Sliced in half, seeds and stems removed, and they will go into the oven under the broiler for a few minutes to roast.
Roasted but not charred.
Chop the jalapenos and some onions
Cut up the pork and into a skillet with a couple T of EVOO, the onions, jalapenos, garlic, and butcher's grind black pepper.
Lightly brown the pork, mix in about 2 T of flour, cook for a few minutes, then deglaze the skillet with about 1/4 cup of veggie broth.
Transfer to the crock pot.
Add about 1 more cup of veggie broth, cumin, coriander, paprika, a dollop of BTB vegetable base, and Ro Tel tomatoes with green chilies
Mix it all up, set cooker in high till it gets up to temp and mixture starts to bubble a bit.
When it starts to bubble, add hominy as per
thirdeye
recommendation, and drop temp to low.
After about 3 hours. You can really see it coming together and becoming much more cohesive.
Flour tortilla boats. These go into a 350* oven to firm up and brown just a bit around the edges. Another audible I had to call since they didn't have what I was looking for.
5 hours later it is perfect.
Load the Posole into the tortilla boats, garnish with cilantro, serve with refried beans and warm Charras.
And of course the obligatory close up shot.
Ladies and gentlemen, this meal was absolutely spectacular.
SmokinEdge
passed onto us one of the finest meals I've ever made or eaten. Tracy and I both agree it was the best ever Mexican / Tex Mex ever and one of the best overall. The depth, richness, and complexity of the spices was just insanely good. You'll notice that the gravy aspect of mine is thicker than what was originally posted. The reason for that was I wanted it to hold up better in the tortilla boats and not turn them to mush. It worked perfectly. I also truly believe that the long, slow cook made a huge difference in the end result. I cannot stress enough how amazingly good this meal was and extend a HUGE thank you for posting this. It was another cold, windy, and nasty day so this was the perfect meal. Thank God I made enough that we have leftovers for another dinner Been a while since I've put something together that was enjoyed as much as this one, both from the standpoint of making it to sitting down to eat, not to mention how great the house smelled all afternoon.Well, gonna call this one done. Thanks for looking and have a very merry Christmas everybody!! Off to make some breakfast for my lovely bride.
Robert
