Roasted Pork With Red Chili Corn Bread Recipes

Steps:

• Make the corn bread: Preheat oven to 400 degrees. Butter a 9-inch cast-iron skillet or deep pie dish. In a large bowl, sift together the dry ingredients. In a medium bowl, combine remaining ingredients. Add liquid mixture to the dry one and stir until just combined. Pour into skillet and bake for 20 to 25 minutes.
• Meanwhile, trim the pork of excess fat. In a small bowl, combine all spices and sugar. Rub meat all over with minced garlic and the spice mixture, pressing firmly. Place on a rack set over a foil-lined baking sheet. When corn bread is done, lower oven to 325. Roast pork undisturbed for 4½ hours, or 45 minutes for each pound of meat.
• While pork is roasting, make the bacon broth. Combine all ingredients in a medium saucepan. Bring to a boil, lower heat and cook at a bare simmer for 1 hour. Strain and discard solids. Refrigerate until fat has solidified and is easily removed.
• Bring a large pot of water to a boil. Remove fava beans from their pods. Boil beans for 5 minutes. Drain and plunge into an ice-water bath. Once cool, drain and gently peel off and discard the skins. Set beans aside.
• When pork has reached an internal temperature of at least 160 degrees, remove from oven to rest for 30 minutes. Carefully cut around the bone and pull out. Slice pork into 6-to-8-ounce slabs, each with some crispy skin. Warm the bacon broth. In each of 6 shallow bowls, add about â..." cup bacon broth and a mound of favas. Place a wedge of corn bread atop the favas. Top with a slice of pork.

Steps:

• Crush fennel seeds, cumin seeds, salt, garlic, allspice, thyme and peppercorns in mortar and pestle. Fold double thick layer of foil into 4 inch square. Poke 4 small holes in foil. Push foil through roast to bottom to cover opening so stuffing will not fall out later (holes let steam escape). Place roast on rack in large roasting pan. Rub spice mixture over meat. Cover and refrigerate overnight.
• Preheat oven to 450 degrees F. Place pork in oven and reduce oven temperature to 325 degrees F. Roast pork 1 hour 30 minutes. Fill cavity with enough stuffing to mound in center. Continue roasting until thermometer inserted into center of meat registers 160 degrees F, about 1 hour 20 minutes.
• Meanwhile, boil chicken stock until reduced by half. Remove from heat. Add chilies. Cover and let stand until chilies are softened. Puree mixture in processor.
• Carefully transfer pork to platter. Add oil to roasting pan and set over medium heat. Add onions and stir until onion is tender. Add flour and stir until golden brown. Gradually add stock, whisk until blended. Boil until thickened to gravy consistency. Stir in honey. Season to taste with salt and pepper.
• Preheat oven to 325 degrees F. Arrange cornbread on baking sheet and bake until slightly dry. Transfer to very large bowl. Melt butter in heavy large skillet over medium high heat. Add onion, and jalapenos and saute until onion is tender. Add garlic and saute 1 minute. Remove from heat. Transfer to bowl with cornbread. Add sage, oregano, cilantro and hominy and stir to blend. Stir in eggs and enough stock to moisten. Season to taste with salt and pepper.
• Spoon any stuffing not used in crown roast into butter baking dish. Bake alongside pork until heated through, about 40 minutes. Uncover and bake until top begins to brown.

Steps:

• In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.

Steps:

• Wash the chili pods removing seeds. Please note that the heat of the chili is found in the seeds and ribs. You may leave in some of the seeds if you want a spicier dish. Place chili pods, sun dried tomatoes and 1 cup of broth in saucepan. Bring to a boil. Turn off heat, cover and allow to steep while browning the onions and meat.
• In a heavy skillet or Dutch Oven, cook bacon until crisp. With a slotted spoon, remove the bacon from fat and set aside to drain. Discard the fat, add in 1 tablespoon olive oi to pan and warm over medium heat. When warm add in chopped onion and garlic. Cook until onions begin to brown. Transfer to crock-pot.
• Cut the pork loin into 1 1/2 to 2 inch cubes. Mix together the flour, salt and pepper. Place pork in container with tight fighting lid, sprinkle with seasoned flour, cover and shake to lightly coat the meat.
• Add another tablespoon of oil to skillet and cook meat in small batches until lightly browned, adding in additional oil as needed. As meat is browned transfer to crock-pot with onions and garlic. De-glaze the pan with a small amount of broth.
• Place the chili pods and sun dried tomatoes in blender container. Add in salt, pepper to taste. Process until smooth adding remaining broth. Pour over meat in crock-pot, stir in ground cumin, oregano and bay leaves. Crumble bacon and stir into mixture. Cover and cook on low for 3 to 4 hours or until meat is fork tender.
• The last 45 to 60 minutes of cooking add in the package of Simply Potatoes and turn up to high. Stew will be thick. Continue to cook until potatoes are tender and cooked through.
• Serve with tortillas of choice or use filling to make burritos.

Steps:

• Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart (6 ½ liters) slow cooker. Mix thoroughly.
• Cook on high for 3 hours.
• Dollop prepared cornbread evenly over mixture. Cook an additional hour.
• Serve and top with cheddar cheese if desired.
• Enjoy!

Steps:

• In a large skillet, brown pork in oil. Remove and keep warm. In the same skillet, saute the onion, garlic, chili powder, oregano and cumin for 2-3 minutes or until onion is tender., Stir in the pork, water, tomato paste, sugar and salt. Bring to a boil; cover and simmer for 18-20 minutes or until pork is tender. Stir in the cream; bring to a boil, stirring constantly.

Steps:

• Preheat oven to 425°F.
• Pat pork dry and sprinkle with salt and pepper.
• Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan.
• Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper to taste.
• Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, 20 to 25 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°F).