Pat and Billy's Chili

Pat and Billy's Chili (wrysmyguy)
(won Bernardsville Chili Cookoff in 2008)

The hardest thing about making this is the pork. If you can find smoked pork it will save a lot of time, if not any shredded pork will do but will not carry the exact same flavor.

3 lb. pork shoulder

Marinade:
1 1/2 C orange juice
1/2 C fresh lime juice
3 cloves pressed garlic
1 tsp. cumin seed toasted and ground with a mortar and pestle
1 tsp freshly ground black pepper
1 tsp Aleppo pepper flakes (or any hot pepper flake)

Rub:
1/8 C ground dark roast coffee beans
1/4 C packed dark brown sugar
1/8 C +1 TBSP mild chili powder
1 tsp paprika
1 TBSP granulated garlic
2tsp ground cumin
1 TBSP kosher salt
1 tsp ground pepper

Chili Verde Base:
3 TBSP olive oil
3 C chopped yellow onions
2 medium jalapenos, seeded, veined, and minced
6 cloves chopped garlic
4 C low salt chicken stock
1 12 oz can coconut water
1/2 c fresh lime juice
1 tsp green hot sauce
1 tsp oregano
1 TBSP cumin seed toasted and ground with a mortar and pestle
6-8 medium fresh tomatillos, diced
4 large poblano chilis, roasted, skinned, seeded and chopped
1 28 oz can white posole drained (also called hominy)
1/2 tsp kosher salt
1/2 cup fresh cilantro

Cooking:
Combine all ingredients for marinade in a medium bowl. Stir to combine

Place pork in a large zip-lock bag. Add marinade, seal and place in refrigerator to marinade for 4-6 hours, turning occasionally.

Remove pork from marinade and pat dry.

Combine ingredients for rub in a small bowl. Mix. Apply rub to port coating evenly. Prepare smoker with your favorite wood. Cold smoke pork for 2-3 hours. Remove pork from the smoker and place on grill and cook for 3 hours on indirect heat until meat thermometer reads 175 internal. Remove from grill and cool. Shred meat and chop into 1/2 inch long pieces.

Add olive oil to a large dutch oven over medium heat. Add onion, jalapenos and saute until translucent but not brown, about 5 minutes. Add garlic and saute for 1 minute. Add poblanos, tomatillos and continue to saute for another 3-5 minutes. Do not let brown.

Add chicken broth, lime juice, hot sauce, coconut water, cumin seed and salt. Stir. Let simmer uncovered 30 minutes. Add shredded pork and simmer another 30 minutes. Add drained posole and cook another 15 minutes. (chili will thicken as the tomatillos cook down). Remove from heat. Add cilantro and let chili come to room temperature. Store covered in the refrigerator overnight.

Reheat over low heat until warm. Serve with garnish of choice.

Black Bean Chili with Smoked Pork

Black Bean Chili with Smoked Pork (wrysmyguy)

3 pounds pork loin
1 pound dried black beans
4 cloves garlic
3 tablespoons chili powder
5 hot chile peppers -- skinned and chopped
1 tablespoon ground cumin
1 teaspoon oregano
1 medium onion -- chopped
2 whole jalapenos -- skinned and chopped
28 ounces crushed tomatoes -- drained
28 ounces chopped tomatoes -- drained

GARNISH:
1 cup cheddar cheese -- shredded
1/2 cup fresh cilantro -- chopped
1 cup sour cream
2 avocados -- diced
1/2 cup onion -- chopped

Cover and soak beans overnight or longer. Start the smoker and when hot, put the pork loin on the smoker, using your favorite wood for flavor. (I used hickory.) Smoke for an hour or so at 225F and then hold until you're ready to start assembly. Pour everything in a stock pot except the tomatoes, jalapenos and, of course, the garnishes. Keep covered with water and cook 6 hours on low heat (cover the pot but leave cracked slightly open to allow a bit of steam to escape). Add additional water as necessary. After 6 hours, remove meat and shred. Put the shredded pork back in the pot and add tomatoes and jalapenos (as many as you want) and cook another hour or until thickened. Serve in individual dishes along with garnishes. Garnish with chopped cilantro, sour cream, chopped onion, diced avocado and shredded cheese.

Pork and Poblano Chili

Pork and Poblano Chili (Njbride07)
Recipe courtesy of The South Beach Diet Parties & Holidays Cookbook
Prep time: 20 Minutes
Cook time: 2 hours, 40 minutes

1 ½ pounds poblano peppers (8 to 10 peppers) seeded and roughly chopped
1 large onion, coarsely chopped
1 large green bell pepper, roughly chopped
1 jalapeno, seeded and chopped
6 garlic cloves, peeled
1 TBSP extra virgin olive oil
4 pounds lean pork, cut into ¾ inch pieces
2 cups low sodium chicken broth
1 20 oz can diced tomatoes, with liquid
2 teaspoons ground cumin
1 15 oz cans cannellini beans, rinsed and drained

Pulse poblano peppers in a food processor until finely chopped but not pureed. Transfer to a large bowl. Pulse onion, bell pepper, jalapeno and garlic in food processor until finely chopped but not pureed. Strain to remove any excess liquid and combine vegetables with poblano peppers.

Heat oil in a large, heavy bottomed saucepan or Dutch oven over medium high heat. Add pepper mixture; reduce heat to medium and cook, stirring occasionally until vegetables are well softened, 10 to 12 minutes.

Stir in pork, broth, tomatoes and their liquid and cumin. Bring to a simmer, partially cover, reduce heat to low and simmer gently, stirring occasionally, until pork is very tender, about 2 hours. Add beans and cook until heated through, about 10 minutes more. Serve hot or warm

Season as you see fit at this point. You might want to add more “heat”.

Makes 16 (1 cup) servings

Nutritional information per serving

220 calories, 6 g fat, 1.5 g saturated fat, 27g protein, 14 g carbohydrates, 5 g fiber, 230 mg sodium

Chipolte Pork Soft Tacos with Pineapple Salsa

Chipotle Pork Soft Tacos with Pineapple Salsa (LisaD)
***This seems like a lot of ingredients but many are pantry staples; it is SO delicious and fresh. The salsa is great on chips too.***
6 servings (serving size: 2 tortillas, 2/3 cup pork mixture, and 1/2 cup salsa)

Salsa:
2 cups minced pineapple
1 cup minced apple
1/4 cup minced shallots
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt

Tacos:
1 tablespoon canola oil
1 cup thinly sliced yellow onion
2 garlic cloves, minced
1 1/2 pounds pork tenderloin, cut lengthwise and thinly sliced crosswise
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 cherry tomatoes, quartered
2 chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)
12 (6-inch) corn tortillas, warmed

Preparation
To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.

Spicy Pulled Pork

Spicy Pulled Pork (cs11)
(HIGH 6 hrs)

1 Can crushed tomatoes (28oz)
1 Can whole tomatoes (14.5oz)
2 1/4pds Boneless Pork Shoulder
1 tbspn adobo sauce (or dry goya adobo powder)
1 medium onion (diced)
2 dried bay leave
1 tspn dried oregano
salt/pepper
flour tortillas
cheddar cheese (shredded - optional)

1.)In a 5 quart slow cooker, combine onion, oregano, bay leaves, adobo sauce, tomatoes, and 2 tspn salt and 1/2 tspn of pepper. Add pork; toss to coat with sauce.

2.) Cover; cook on high until meat is pulled apart tender (about 6 hrs).

3.) Serve; pull pork apart and toss with sauce (discard bay leaves) and serve with toasted tortillas and cheddar cheese.

Ham and Potatoes Au Gratin

Ham and Potatoes au Gratin (3 points) (smallbutfiesty)

2 full cups diced extra-lean ham
4 cups diced raw potatoes
1 cup chopped onion
3/4 cup shredded reduced-fat Cheddar Cheese
1 (10 3/4 ounce) can Healthy Request
Cream of Celery Soup
1/8 tsp. black pepper
1 tsp. dried parsley flakes
1 tsp. prepared yellow mustard

Spray a slow cooker with butter flavored cooking spray. Combine ham, potatoes and onion. Sprinkle Cheddar cheese evenly over top. In a small bowl, combine celery soup, black pepper, parsley flakes, and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Mix well before serving.

Serves 6 (1 cup) 181 calories, 5 gram Fat, 3 gm Fiber 3 Points for 1 Cup

Cranberry Pork Roast

Cranberry Pork Roast (3Guys&AMomma)

1 boneless rolled pork loin roast
1 can (16-oz.) jellied or whole berry cranberry sauce
1/2 cup granulated sugar
1/4 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water salt to taste

Place pork loin roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast.

Cover crockpot and cook on low for 6 to 8 hours, or until pork roast is tender. Pork should register about 155 to 160° when done. Remove pork roast and keep warm.

Skim fat from juices; measure 2 cups -- add water if necessary -- and pour into a saucepan. Bring to a boil over medium high heat. Combine the cornstarch and cold water until smooth; stir into gravy. Continue to cook, stirring, until thickened. Season with salt and serve with sliced pork roast.

Delicious with rice, or serve with seasoned stuffing and potatoes.