I hope that everyone has been enjoying 2015. Who is still following through on their New Years Resolutions?
I’ve never been one to set resolutions to be honest instead I challenge myself to accomplish something new each year. Last year it was taking a hot yoga class. This year I’m challenging myself to learn how to make traditional French Macaroons (which is a task I’m pretty intimidated by). Is there anyone out there who doesn’t love French Macaroons? The brightly colored little cookies filled with delight that can transport you to the streets of Paris with just a single bite….
Now I’ve put my goal out there in the universe so I have to follow through. I don’t think there is a better way to kick-start 2015!
So far this year has been off to a great but busy start.
The holidays were filled with fun. My husband got us the Wii U gaming system for Christmas. I will admit part of my recent absents might be due to spending too much time racing Mario Cart and playing Super Luigi…. But hey we should all embrace our inner child from time to time right?
Then this past week I spent 6 days in Las Vegas for a work convention (AFRDS – Association of Fund-Raising Suppliers and Distributors) where we pick out the products we will be selling at Big Kahuna Fundraising next school year. These conventions are always fun because I get to see so many of my friends in the Fundraising industry most of whom I only see one or two times a year.
After the convention we stayed for 3 extra days for a little shopping and sightseeing….
One of the things we went to see was the Neon Graveyard where all the old neon casino signs now reside. It was a pretty cool look through the history of Vegas.
And my favorite Vegas activity….. Eating!!!
We had reservations at Giada De Laurentiis new restaurant called Giada. We ordered an array of different dishes, my favorite being the Lemon Shrimp Pasta. Giada’s was good but I still say Bobby Flay’s Mesa Grill is my favorite. I would go there just for his yellow and blue corn muffins alone!! Oh and the pork tenderloin, and the Shrimp Tamales, and lets not forget the Sweet Potato Gratin… Honestly I think everything is delicious there and I’ve never had a bad meal.
We also tried out the Spicy Bloody Mary’s from Guy Fieri’s new restaurant at the Linq Hotel and Casino.
Yes that’s bacon in my Bloody Mary! These drinks were so impressive that people were stopping us on the strip wanting to know where they could get one.
Yes, our 2014 -2015 season might have come to an end. It was a great ride all the way to the playoffs and I’m already looking forward to next year!! I’m not going to talk about our loss to Green Bay, and “the Dez Bryant catch that was….” Instead I want to remember all the fun we had at our final home game and the Dallas Cowboys WIN against the Detroit Lions.
We had a big tailgate party with several of our friends for the last Dallas Cowboys home game of the season. It was a VERY cold and windy day and we all spent most of the time tailgating inside of our renovated little “party” bus where there was a warm heater and good fun had by all.
For food I made a rich and hearty Pork Green Chili Stew.
This Pork Green Chili stew is full of spicy roasted Hatch Green Chiles, two kinds of pork, buttery Yukon Gold potatoes, and the warming Southwestern spices. Making this a perfect bowl of goodness on to fight off a cold January wind and the Detroit Loins.
As I just mentioned there are two kinds of pork in this dish. The main cut is pork tenderloin. I cube up the tenderloin into bite-sized pieces and sear them off to get lots of flavor going in the pot. Then I let that pork tenderloin cook low in slow in the stew until tender. Then half way through the cooking process I add a little left over pulled pork. As the stew simmers away the little bit of fattiness from the pulled pork melts into the stew thickening it and creating a deeper flavor I wouldn’t get from just the tenderloin.
The other thing that I do to ensure the best “Green Chile” flavor is I purchase Frozen Autumn Roasted Hatch Green Chiles. Here is a link to the grocery stores that carry the Frozen Chiles your area.
I hope y’all enjoy this hearty Pork Green Chili Stew and here’s to a great 2015!!
Oh and for the record Go Seahawks!!
Pork Green Chili Stew
2 Pounds Pork Tenderloin
1½ Cups Pulled Pork
1 Large Yellow Onion, diced
1 Jalapeno, minced
4 Cloves of Garlic, minced
3-4 Yukon Gold potatoes, cut into bite sized pieces
1-13 oz. Frozen Container Autumn Roast Green Chiles
1½ Teaspoons Green Chile Powder **
1 Tablespoon Ground Cumin
¾ Teaspoon Mexican Oregano
1 Teaspoon Onion Powder
1½ Teaspoons Garlic Powder
12 oz. Bottle of Beer
1 Quart Chicken Stock
1 Can Yellow Hominy, drained and rinsed
1 Can White Hominy, drained and rinsed
1 Can Petite Diced Tomatoes
2 Tablespoons Masa
1 Handful Fresh Cilantro, + extra for garnish
Salt & Black Pepper
Lime wedges for garnish
Prep all of the above veggies.
Cut up the pork tenderloin into bite-sized chunks and season generously with salt and black pepper.
Heat a large Dutch oven over medium-high heat with about 3 Tablespoons of extra virgin olive oil. In small batches sear the cubed pork tenderloin for 2 minutes to get a nice golden brown crust. Then remove from the pot and repeat with the remaining pork.
Once all of the pork has been seared off, reduce the heat to medium low. Add in the onion, jalapeno, and garlic along with a good pinch of salt and black pepper. Cook for 5 minutes until tender. Then add in the green chili powder, ground cumin, Mexican oregano, onion powder and garlic powder cook for 1 minute until fragrant.
Next pour in the beer and with a wooded spoon scrap up all the brown bits off the bottom of the pot. Return the pork back to the pot and add the chicken stock, the can of tomatoes, the white and yellow hominy (rinsed and drained), and the container of frozen chopped green chiles. Bring the stew to a boil then reduce heat to a simmer and cover. Cook for 1 hour, stirring occasionally.
After one hour add in the cooked pulled pork, a handful of fresh chopped cilantro, and the potatoes. Cover and cook for another 45 minutes.
Skim off any excess fat off of the stew and taste for seasoning.
Then in a small bowl add 2-3 tablespoons masa and 1 large ladle of the stew cooking liquid. Whisk together and pour the mixture back into the stew. Simmer for 15 – 20 more minutes.
Serve in big bowls with corn chips or hot fresh tortilla. Garnish with fresh cilantro, a squeeze of lime juice, cheddar cheese, sliced jalapeño, and sour cream.
*** If you can’t find Hatch Green Chile Powder it you can order it online too.