Sunday, January 28, 2007

Posole with Collards

Already this is tasting YUMMY, YUMMY. Also - if you have the time, you can let it simmer longer than the 40 minutes, it won't hurt anything.

I didn't want to buy shoulder, so I bought bonless, country style ribs - quick and easy to work with - and easy to buy just 3/4 lbs.

I'll report back after dinner with a final evaluation.

Posole with Pork and Collards
  • 1 poblano pepper
  • Cooking spray
  • 3/4 pound boneless pork shoulder, trimmed and cut into 1/2-inch cubes
  • 3 cups fat-free, less-sodium chicken broth, divided
  • 4 cups loosely packed bagged, prewashed, chopped collard greens (about 8 ounces)
  • 1 cup chopped red onion
  • 1 cup chopped tomatillos
  • 1/2 cup chopped fresh cilantro
  • 2 teaspoons finely chopped jalapeƱo pepper
  • 1/2 teaspoon dried Mexican oregano (such as McCormick's)
  • 2 garlic cloves, chopped
  • 1 (15-ounce) can black-eyed peas, rinsed and drained -OR- 1 (13-ounce) can hominy, rinsed and drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 lime wedges
  • Preheat broiler.

    Place poblano pepper on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skin; discard seeds, membrane, and stem. Coarsely chop pepper; set aside.

    Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes, browning on all sides. Add 1 cup broth, scraping pan to loosen browned bits. Stir in remaining 2 cups broth, chopped poblano, greens, and next 6 ingredients (through garlic). Bring to a boil; cover, reduce heat, and simmer 40 minutes or until pork is tender. Stir in peas, salt, and black pepper; simmer, uncovered for 5 minutes or until thoroughly heated. Serve with lime wedges.

    1 comment:

    Anonymous said...

    Sounds great AND like a good way to get exhiled to the far corners of the earth !!!