Every one tends to fall into a “groove” – or rut depending on your point of view – here is a recipe that will really give you something different than the usual chili and crackers for game day Saturdays and casual get together’s . . .
The Stuff –
sesame oil (adds a another level of flavor to the soup)
2 lbs of boneless pork loin cut into 1 inch cubes
2 14.5 ounce cans of enchilada sauce plus two cans of water
2 15.5 ounce cans of white hominy (drained)
one good sized onion – chopped
can of green chilies
4 teaspoons (or more if you want) minced garlic
1/2 teaspoon cayenne pepper
1 tablespoon smoked paprika (plus some to put on the pork before browning)
2 tablespoons dried oregano
1/2 teaspoon ground cumin
1/2 bunch cilantro
1/2 teaspoon salt
Are we ready? OK here we go –
Warm up your skillet – mean while a dash of salt – pepper (black) – and smoked paprika on the cubed pork loin
Tablespoon or two of sesame oil in the skillet – brown the pork – you might want to do 2 or 3 batches so the skillet stays hot and you get some good browning action going on
Here comes the tough part – dump everything in the slow cooker except the cilantro and 1/2 teaspoon of salt – add one enchilada can of water to slow cooker – take a second enchilada can of water and de-glaze the skillet – pouring all that goody into the slow cooker – stir – put the lid on – cooker on low – walk away for 5 or 6 hours
Half an hour before serving trim the stems of the cilantro – chop it up – stir it and the 1/2 teaspoon of salt in and put the lid back on – let it cook for another 1/2 hour – then get the hell out of everybody’s way – it is that good and just that simple.
Serve over a scoop or two of white rice in the soup bowls – absolutely wonderful and a great change up from chili!!
Using this as a base you can add extras to your hearts content – fresh jalapenos – Serrano chilies – tomatoes – just remember the earlier into the slow cooker – the more toned down the flavor will be – the further towards the end of the cook time – the more out front the flavor
You can garnish to your hearts content – sliced red onion – thin sliced cabbage – lemon or lime wedges – use your imagination !!
The recipe is easy enough to upscale – you just need to use a stove top and a stock pot when you “outgrow” your slow cooker – if you do the stove top – cover it and keep it just above a simmer – a little bubbling action is where you want to be – and cooking time ends up at about 3 1/2 or so hours
(Any of the seasonings can be scaled up or down depending on your tastes – after you make this several times you will have a pretty good idea of how to make it to suit your taste)
Have Fun – Run the Gun – And Remember – Fish Heads are not the only thing I can cook!!