It was a cold and snowy day in Ohio today so other than some snow blowing it was cooking in the kitchen and football. The meal plan today was pork Chile Colorado , cilantro lime cauliflower rice and a clam ceviche stuffed avocado salad. I’ve posted my chili colorado here before but took some pics again today through the process. Here is a messy handwritten general ingredient list to start :)
So let’s get started. First up seeded the dried peppers and into a pan to toast.
Once the peppers are toasty fragrant I add around 4 cups of the broth and simmer for around 20 minutes. Don’t boil or you will add some bitterness.
While the peppers simmer I diced and sautéed the onion.
The peppers are nice and soft and have released plenty of oils into the broth.
Into the blender with the peppers and broth plus any that was reserved and the onions. Makes a beautiful rich sauce.
Trimmed and cubed up about 6 lbs. of pork butt. Trim off any heavy fat cap so you don’t end up with a lot of extra grease in the stew. If you do you can spoon it off the top.
Brown all the cubed meat in a little oil. I use avocado but any is fine.
Finally the sauce, meat and spices into the pan to simmer for 3-4 hours until tender. You can toast the spices in a pan prior to adding for some extra flavor. I also used two packets of Sazon Goya instead of salt. Stuff is magic! Note I also put the bone from the butt in to stew. ( towards the end I add 1-2 T creamy peanut butter and 1-2 T white vinegar Sweetener isn’t needed as long as you didn’t make the peppers bitter
While this was simmering I started on the ceviche. Now it’s more the taste of ceviche as opposed to the process since I used clocked minced clams. Flavor is great though. Not so precise on measuring here. Two cans of minced clams drained and about 1/3 cup minced cilantro
Added a couple diced Roma’s, 2 clove garlic, 1t Mexican oregano , half a small red onion finely chopped and around 3T lime juice. Into the frig it goes.
Took a break to blow the drive and a few walks and neighbors drive. Walked the dogs and back at it for the “rice”. First up diced 4 green onions and the remaining red onion I had. That and a t of minced garlic in the pan with a little oil.
4 cups riced cauliflower, 2 T chicken broth, 1/2 cup finely mince cilantro, zest of half a lime. Cooked on high heat for a few minutes and then stir in 1T lime juice.
Well if you are still here it’s time to eat :) First up is the salad. A giant Florida avocado stuffed with the ceviche, some of the avocado that was scooped out and a sprinkle of sea salt on a bed of spring greens.
Here is the finished pork chile colorado. Topped off with some cilantro, Mexican crema and a few squeezes of lime.
Plated up for my wife , she usually eats like a bird and maybe half of anything I serve her. She murdered this lol.
Thanks for looking! I sure enjoyed cooking it AND eating some.
that look's killer Jeff!!!!!
