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

Southwestern Vegetable and Pasta Salad

On July 1, 2020July 1, 2020 By Isobar ExpeditionsIn Recipes1 Comment

We barbequed some Memphis style baby back ribs the other week and decided to pair them with a southwestern vegetable and pasta salad. The flavors of the southwest are actually pretty complimentary to some southern style meals as well. It is a pretty simple salad and can be done with a variety of pastas that catch the dressing like orecchiette (little ears), bowtie, or small shells. It is also a great vehicle for a variety of vegetables, so feel free to mix it up and make it your own.

INGREDIENTS

1/2 lb Orecchiette Paste – cooked to the package directions
1 Yellow Pepper – grilled, skins removed, and julienned
1/2 Red Onion – sliced
3 Tomatillos – diced into bite-sized pieces
1 cup Corn Kernels – fresh or frozen that has been thawed
1/4 cup White Wine Vinegar
1 canned Chipotle Pepper
1/2 cup Extra Virgin Olive Oil
Salt and Pepper to taste

Vegetable and Pasta Salad Paired with Ribs

INSTRUCTIONS

In a large bowl, combine the pasta, yellow pepper, onion, tomatillos, and corn. Place the vinegar, chipotle pepper, and olive oil in a blender and blend until smooth. Season with salt and pepper. This recipe creates more dressing than is needed, so slowly add the dressing to the pasta, being sure to toss the pasta and vegetables until coated.

Sautéed Corn with Jalapenos – A Delicious Side Dish

On September 18, 2019 By Isobar ExpeditionsIn RecipesLeave a comment

Corn is a popular side dish wherever you go because it is so versatile and can be sweet or made to be savory. It is often boiled or grilled on the cob, but we chose to remove the kernels and sauté them with jalapeno and orange bell pepper. We seeded the jalapeno pepper and still found it to have plenty of heat, but if you really want more heat, you can certainly leave the seeds in. Sprinkling with cotija cheese adds a nice flavor to the dish, but you can leave it out or use parmesan or feta cheese if you can’t find cotija cheese. It is a great side dish to have with steak, pork, or fish. It could also be altered to become an actual entrée if you would prefer. For cutting the corn kernels off of the cob, we used a bunt pan to catch the kernels as they came off of the cob. It is a handy trick that works really well. We found it to be extremely delicious.

INGREDIENTS

4 Corn Cobs – cleaned and kernels removed
1 Orange Bell Pepper – seeded and diced
2 Jalapeno Peppers – seeded and diced
1/2 cup Cotija Cheese – crumbled by hand
2 tbsp Vegetable Oil
4 tbsp Unsalted Butter
Salt and Pepper to taste

INSTRUCTIONS

Heat the oil and 2 tablespoons of butter in a large, cast-iron skillet to medium-high heat. Add the corn, orange pepper, and jalapeno peppers to the skillet and sauté, stirring occasionally, until the peppers are soft and the corn is fully cooked and starting to brown. Transfer to a serving bowl and sprinkle with small crumbles of cotija cheese.