If you’re at all like me, you spend far too much time on Pinterest. Well, allow me to enable your addiction even further! Each Tuesday (hopefully Tuesday, because well…life happens) I’ll share a fave pin. It may be a DIY project, recipe, or just some serious eye candy. Today’s share is for DIY mason jar citronella candles. Mason jars and bacon seem to be the very essence of Pinterest lately, so any guesses what might next share might be? A Mason jar filled with bacon? Oh, the many possibilities…
If you’ve got suggestions for great boards to follow, please leave me a comment! If you follow me on Pinterest , I’ll return the favor so we can share…and continue spending far too much time on Pinterest!
Happy Cinco de Mayo! I love Posole, and this is my go-to recipe. Enjoy!
2 fresh poblano chile peppers
8 ounces bacon, chopped
1 tablespoon bacon drippings
2 pounds pork loin, cut into 1-inch cubes
1 onion, diced
10 cloves garlic, minced
2 jalapeno peppers, seeded and diced
1 teaspoon dried Mexican oregano
2 teaspoons ground cumin
1 teaspoon New Mexico chile powder
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1 bunch cilantro, chopped
8 cups chicken stock
1 (14.5 ounce) can mild red enchilada
2 (29 ounce) cans white hominy, rinsed
Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano chiles cut-side-down onto the baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the chiles.
Cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high, and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the pot, and reduce the heat to medium. Stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. Pour in the chicken stock and enchilada sauce. Stir in the bacon and pork cubes, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Stir in the hominy, recover, and continue cooking 1 hour more until the pork is very tender.
It’s time for the annual Run for the Roses! Break out the fancy hats, mint juleps, sing a rousing chorus of ”My Old Kentucky Home” and watch Thoroughbreds do what they’re bred to do: gallop with grace and athleticism. Oh, and maybe make a friendly wager or two. My pick this year is Verrazano!