Mominis
Well-Known Member
Hey guys! With show season over for us for the year, it's time to warm the ol' stove back up and get away from my show season staple food...the McDouble.
I really enjoyed sharing recipes with you guys this spring and had some interesting dinners, my favorite was the lamb stew reipe from our friend in Ireland. mmmmm!!
In keeping with the season, I'll start the ball rolling with a fall recipe...
Pork and Pumpkin Chili
3 pounds boneless pork shoulder, trimmed to 1/2 inch cubes
12 oz of Mexican lager
Kosher salt
3 chipotle peppers in adobo sauce, chopped fine
3 tsp dried oregano, preferably Mexican
1/2c sour cream
1/4c vegetable oil
2 medium tomatoes, rough chopped
1 poblano pepper, seeded and chopped
2 medium white onions, diced
1/4c chili powder plus more to sprinkle
4 cloves garlic, chopped fine
1 bunch mustard greens, stems removed, leaves rough chopped
Line wedges for garnish
Combine pork, beer, 3 c water, and 2 tsp salt in large pot and bring to simmer over medium heat, skimming foam off of the surface. Add chipotles and 1 1/2 tsp oregano, cover and cook 30 min.
Mix 3 Tbsp pumpkin, sour cream, and salt to taste in a bowl, cover and chill.
Heat veggie oil in a skillet over medium heat. Add tomatoes, poblano, onions, and 2 tsp salt cooking until soft, 15 min. Add remaining 1 1/2 tsp oregano, the chili powder and garlic, cook 5 min. Add remaining pumpkin and cook 5 minutes.
Add tomato mixture to pork and simmer until the meat is tender, about 30 minutes. Add greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls, top with the pumpkin cream and more chili powder. Serve with lime wedges.
So...what are you cookin?
I really enjoyed sharing recipes with you guys this spring and had some interesting dinners, my favorite was the lamb stew reipe from our friend in Ireland. mmmmm!!
In keeping with the season, I'll start the ball rolling with a fall recipe...
Pork and Pumpkin Chili
3 pounds boneless pork shoulder, trimmed to 1/2 inch cubes
12 oz of Mexican lager
Kosher salt
3 chipotle peppers in adobo sauce, chopped fine
3 tsp dried oregano, preferably Mexican
1/2c sour cream
1/4c vegetable oil
2 medium tomatoes, rough chopped
1 poblano pepper, seeded and chopped
2 medium white onions, diced
1/4c chili powder plus more to sprinkle
4 cloves garlic, chopped fine
1 bunch mustard greens, stems removed, leaves rough chopped
Line wedges for garnish
Combine pork, beer, 3 c water, and 2 tsp salt in large pot and bring to simmer over medium heat, skimming foam off of the surface. Add chipotles and 1 1/2 tsp oregano, cover and cook 30 min.
Mix 3 Tbsp pumpkin, sour cream, and salt to taste in a bowl, cover and chill.
Heat veggie oil in a skillet over medium heat. Add tomatoes, poblano, onions, and 2 tsp salt cooking until soft, 15 min. Add remaining 1 1/2 tsp oregano, the chili powder and garlic, cook 5 min. Add remaining pumpkin and cook 5 minutes.
Add tomato mixture to pork and simmer until the meat is tender, about 30 minutes. Add greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls, top with the pumpkin cream and more chili powder. Serve with lime wedges.
So...what are you cookin?