So last night was shitty. My 45 mile, almost entirely Interstate commute took about 2 hours. Pretty much what I expected after leaving the movie theater at 9:00 and walking into sleet/freezing rain but what really chapped my ass were the people following me on the state highway after I got off the interstate. Hello! It’s raining ICE and you (and the three vehicles following you) are tailgating my ass?
I seriously should have hit the brakes several times because:
A) daddy always needs money.and can convincingly pass off stress-related muscle tension as ‘pain and suffering,’ and
B) I would have taken an unseemly amount of joy if the asstard didn’t hit me but wound up in a ditch.
You’re from Indiana. You have endured winters here. You know to allow for more following distance.
Next time, I’ll let you hit me and sue your sorry ass for all that you own.
But I digress.
Due to the weather, I stayed in today and cooked this little Pantry Masterpiece.
Pork Posole Stew
3-4 Onions, Chopped
2 Tbs Oregano (or more)
6-8 cloves garlic, diced
1/12 -2 lb pork loin cut into 3/4 inch hunks
2 1/2 boxes chicken stock
Flour, for dredging
oil as needed
1/2 stick Butter, unsalted
1 can Chipotles in adobo, chopped (more or less, depending on how spicy you like it)
3 cans Pozole (Hominy) White or yellow--your call, drained
2 1/2 boxes Chicken or vegetable stock
Preheat oil in a big ass stock pot over med-high heat. While this is going on, dredge the pork hunks in flour and brown on all sides, in batches if needed.
Add the onions, garlic, olive oil and butter and saute until onions are translucent. Re-add any browned pork and juices that had to be removed and set aside.
Add the posole, oregano, chipotles and stock to the pot. Bring to a boil and reduce heat to a simmer.
Simmer, covered for a couple hours until pork is fork tender.
Serve with cornbread.
Note: Depending on how much oil you used while sauteing the pork and the incredibly large amount of onions and garlic, there will be a boatload of oil floating on top by dinnertime. I used a couple slices of bread to soak most of it up.
Filed in: Pork • Soups & Stews • ◊ Permalink