Pozole

1 lrg head of garlic
12 c water
4c chicken broth
4lbs country style pork ribs (need the bones!)
1 t dried mexican oregano, crumbled
2oz dried new mexico red chilis
1 1/2c boiling hot water
1/4 lrg white onion
3t salt, divided
2 30 oz cans white hominy
8 corn tortillas
1 1/2c veg oil
toppings: thinly sliced cabbage, chopped white onion, diced radishes, lime wedges, dried red pepper flakes, cilantro, cheese, diced avocados
- Peel garlic cloves and reserve 2 for chili sauce. Slice remaining garlic. In 7-8 qt heavy kettle bring water and broth to boil with pork and sliced garlic. Skim surface and add oregano. Simmer gently, uncovered 1 1/2 hrs or til tender.
-While pork is cooking, prepare chilis (wear gloves and wash hands after handling chilis BEFORE doing anything else!) Discard stems from chilis and soak in bowl with the boiling water to rehydrate. Soak 30 min, turning occassionally. Cut onion in lrg pieces and puree in blender with chilis and soaking liquid, reserved garlic, 2t salt until smooth.
-Transfer porki to cutting board and reserve broth mix. Shred pork. Discard bones. Rinse and drain hominy. Return ork to broth mix. Add chili sauce, hominy and remaining 1t salt.
-pozole can be made 2 days ahead. chill covered.
-While pozole is simmering, stack tortillas and halve, then cut halves in half then into thin strips. In 9-10 in skillet, heat 1/2 in oil until hot, but not smoking. Fry strips in 3-4 batches, stirring occasionally until golden, 1-2 min. Transfer strips with slotted spoon to drain on paper towels. Transfer strips to bowl. May make strips 1 day ahead. Keep covered at room temp.
Serve pozole with tortilla strips and other toppings.

diana

Balsamic Honey Glazed Pork Medallions

4 garlic cloves finely chopped
1T chopped fresh rosemary plus branches for garnish
1/2c balsamic vinegar
3T honey
2T EVOO (extra virgin olive oil)
1T dijon mustard
salt/pepper
1 3/4-2lb pork tenderloin
canola oil for searing

Oven @ 350F

Glaze: put garlic and rosemary in small bowl. Add vinegar, honey, EVOO, mustard, s/p to taste. Stir to combine.

Pork: Slice tenderloin into 1 in thick medallions. Cover bottom of med skillet with a light film of canola oil. Heat over medium high heat until hot. Add pork slices in 1 layer. Season t taste with s/p. Sear 1 min. Turn and sear 1 more minute until lightly browned. Transfer slices in 1 layer to shallow baking dish.
Pour glaze over slices, turning to coat.

Roast 8-10 min until thermometer reaches 140F for medium. Remove from oven and keep warm, loosely covered with foil until ready to serve.

diana

Grilled Marinated Pork Chops

Marinated Pork Chops

Thick Pork Chops – Bone in
Marinade:
1/3 cup olive oil
3 – 4 T Worsh
3-4 T Soy Sauce
2 T Honey
2 T Dijon
Splash Tobasco

Mix well

Before you put into the marinade, season Pork Chop with:
Season w/ Season Salt
Garlic Salt
Pepper
Onion Powder

Marinade overnight


Grill on, Low direct heat 9-10 minutes each side (350)

Submitted by: Miriam Pinnow