Green Chili with Pork Recipe

On September 16, 2020September 16, 2020 By Isobar ExpeditionsIn RecipesLeave a comment

One of the things that you find throughout the southwest is green chili. You often find it as a topping for Mexican food, but this particular recipe is an actual meal and not meant to be a condiment. Cooking it low and slow allows the meat to become tender and absorb even more of the flavor of the peppers. We happened to have grown jalapenos over the summer, so we had several on hand, although they were a little smaller than normal. This is a great meal for cooler weather that is easy to make and will warm you up on the inside. If you like it a little spicier, you can simply add more peppers or leave more of the seeds in.

INGREDIENTS

1 1/2 lbs Boneless Pork Shoulder – cut into 1 inch cubes
1/2 Small Red Onion – chopped
2 Small Jalapenos – halved, one seeded and one with seeds left in
4 to 5 Tomatillos – husked, cleaned, and cut in half
3 cloves Garlic
1/4 cup Cilantro Leaves
3 tbsp Canola Oil
3 cups Chicken Stock
Juice of 1 Lime
Salt and Pepper to taste

INSTRUCTIONS

Toss the onion, tomatillos, jalapenos, and garlic with 1 tablespoon of the oil, salt, and pepper. Heat an oven to 400 degrees and place the vegetables on a foil lined sheet pan and roast for 25 to 30 minutes, flipping once after about 15 to 20 minutes. When the vegetables have finished roasting, transfer them to a food processor and add the cilantro and lime juice. Blend until smooth. Heat the remaining oil in a skillet over medium-high heat and add the pork. Cook until browned on all sides, about 5 to 8 minutes and use a slotted spoon to remove the pork from the skillet. Combine the pork, green chili sauce, and chicken stock in slow-cooker and cook over low heat for 3 to 4 hours. Transfer to individual bowls and serve.

Individual Serving of Green Chili with Pork

Slow Cooked Ropa Vieja – A Cuban Style Beef Stew

On September 2, 2020September 2, 2020 By Isobar ExpeditionsIn Central America, Recipes3 Comments

Although Ropa Vieja is considered to be the national dish of Cuba, it is also something that is popular in Panama and we saw it on several menus during our trip there. We are always on the lookout for meals that we can slow cook and this was a delicious weeknight dinner. The meat was very tender and the spices subtle, but still very flavorful. It is a simple recipe to make and works great for a large party, although we made it just for the two of us.

INGREDIENTS

1 lb Chuck Roast
2 tsp Ground Cumin
2 tsp Ground Coriander
1/2 medium Red Onion – sliced
1 small Green Bell Pepper – sliced
1 Poblano Pepper – seeded and diced
3 cloves Garlic – finely chopped
4 cups Chicken Stock
1/3 cup Golden Raisins
2 tbsp Capers
1/4 cup Fresh Lime Juice
2 to 3 tbsp Vegetable Oil
Salt and Pepper to taste
Parsley or Cilantro for garnish
White Rice

INSTRUCTIONS

Combine the coriander, cumin, salt and pepper in a small bowl and then thoroughly rub the roast with the spice mixture. Heat the vegetable oil in a skillet over medium-high heat. Simmer the roast on all sides until the meat is browned, about 8 minutes total. Move the meat to the slow cooker and then add the onion, bell pepper, and poblano pepper. Cook until the vegetables are soft, approximately 4 minutes, and add the garlic and cook for a minute or two more. Transfer the vegetables and any remaining oil to the slow cooker and cover with the chicken stock. Add the raisins, capers, lime juice, and cover. Cook for 6 hours on low heat. Cook the rice to the package directions. When the roast is done cooking, use a fork to shred the meat, and then use a slotted spoon to the finished Ropa Vieja over the rice and serve.

Baked Salmon Filets with Farro

On August 26, 2020August 26, 2020 By Isobar ExpeditionsIn Recipes2 Comments

One of the ingredients that you will sometimes find in Tuscan cooking is a grain called farro. We had found a recipe that paired it with salmon and decided to make our own twist on it. Salmon is something that we cook quite often because it is very versatile and has wonderful flavor that can stand up to a variety of styles and preparations. We decided to bake the salmon with the farro and it turned out moist and was quite delicious. We found it nice for a weekend meal since it has several steps to prepare, but it could be done on a weeknight. This recipe serves two, but obviously it is perfect for larger groups as well.

INGREDIENTS

16 oz Salmon Filet – cut in half lengthwise and skin removed
1 cup Farro
1 small bunch Mustard Greens
2 tbsp Capers
1 small Shallot – finely chopped
1 clove Garlic – thinly sliced
1/4 cup Fresh Squeezed Lemon Juice
1 tbsp Dijon Mustard
2 tsp Quality Honey
1/2 cup Olive Oil
4 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

In a small bowl, combine the shallot, lemon juice, Dijon mustard, 1 tablespoon of the honey, and olive oil. Whisk until thoroughly mixed to make a vinaigrette. Place the farro in a medium sauce pan with 2 cups of water and bring to a boil. Then reduce the heat and simmer until all of the water is absorbed, between 30 to 40 minutes. Transfer the farro to a baking dish that has been sprayed with a non-stick spray and stir in 2 tablespoons of the vinaigrette. Preheat the oven to 350 degrees. Heat 2 tablespoons of vegetable oil in skillet over medium-high heat and add the capers and cook for about a minute. Remove the capers using a slotted spoon and place on paper towel to dry. Add the garlic to the oil and heat for about another minute to let it fragrance the oil and then add the mustard greens and cook for another couple of minutes. Add a 1/4 cup of water as well as salt and pepper and cook until the greens are completely wilted, about 3 to 5 minutes. Mix the greens in with the farro. Coat the salmon on both sides with the remaining 2 tablespoons of vegetable oil and season with salt and pepper. Place the salmon on top of the farro mixture and bake in the oven for 30 to 35 minutes or until the salmon is flakey. Remove from the oven, drizzle with the remaining vinaigrette, sprinkle with the capers, and serve.