Pork and Hominy Stew

A tasty twist on beef stew this pork stew uses some different peppers and hominy instead of some of the more traditional stew ingredients like potatoes, etc.  Serve with warm corn bread or spoon over steamed rice with dinner rolls. We used organic meat and veggies where available.
Ingredients

•1 Tbls plus 2 Tsp Chili Powder
•1 Tsp Sea Salt
•½ Tsp ground Black Pepper

•2 ½ Lbs. Boneless Pork (Shoulder, Butt, Roast, Boneless Spare Ribs) cut into 1 1/2 inch pieces
•4 Slices, Bacon, cooked and chopped
•1 Large Sweet Onion, thinly sliced
•1 Cup Diced Ham (not smoked)
•2 Medium Carrots, peeled, chopped/sliced
•6 large garlic cloves, chopped
•2-3 Anaheim Peppers, seeded, cut into 2 x 1/4-inch strips (or sub your favorite, Jalapenos, poblano chilies,*)
•2 Cups, drained canned White Hominy (or Yellow)
•1 Cup canned Diced Tomatoes in juice
•1 Cup Beer
•1 Cup Chicken Broth (low sodium)
•1 Tsp. dried Marjoram
•¼ Cup chopped fresh Cilantro

Preparation
1.Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.
2.Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. DO AHEAD Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.
3.Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Optional: Season with salt and pepper.
4.Transfer to bowl.
5.Sprinkle with reserved bacon and cilantro.
*These fresh green chilies, often called pasillas, are available at Latin American markets and also at some supermarkets.

Stuffed Beef Kabob Rolls

Beef Stew on the Big Green Egg

Tagine Style Beef Stew - Beef and veggies cooked up in a Tagine for a flavorful one dish dinner. Ready from start to finish in 90 minutes (fire up the grill; prepare ingredients and 60 minute cook).

Ingredients5 Carrots - Medium carrots, peeled and sliced ¾ Lb. Top Sirloin cut into larger but bite size pieces
2-3 Medium potatoes peeled and chopped
4-5 oz. Cocktail Onions
5 Stalks of Celery, sliced into bite size pieces
4 Roma Tomatoes cut into 3/8” slices
2 Medium Turnips, cut into bite size pieces
5 oz. Tomato Sauce
15 oz. Beef Broth (low salt variety)2 Tbsp. Ground garlic and parsley
2 Tbsp. Fresh ground parsley
EVOO (Extra Virgin Olive Oil)

Preparation and Cooking1. Pour 5 tbsp of EVOO on the bottom of the tagine and begin layering ingredients evenly, starting with carrots then going in the order they appear above (keeps meat from sticking).
2. Sprinkle all of the spices evenly over the top the vegetables (between layers is best)
3. Close your Tagine and the EGG. Cooking time will be about 90 minutes. Check the Tagine about 45 minutes in to assure that you still have liquid (actually it should be boiling around the hour mark). Remove after 60 minutes and let the tagine rest for 10 minutes and then serve.

Pork Loin (Hungry Man Single Serving) Tagine Style

Single Serving (Hungry Man Size) of Pork Loin and vegetables stewed up in a Tagine for a flavorful one dish dinner. Ready from start to finish in 90 minutes (fire up the grill; prepare ingredients and 60 minute cook).

Ingredients
4 medium carrots, peeled and sliced in half lengthwise

1 10 oz. Pork Loin butter flied
Lysanders Pork Rub (to taste)
2 Medium potatoes, peeled and sliced
1 large green bell pepper, cut in chunks

6 green onions, sliced in ½ inch pieces
2 small tomatoes sliced thin
Large handful of Baby Spinach
4 cloves garlic, sliced thin
Garlic Pepper and Garlic Salt (to taste)
8 tbsp EVOO (Extra Virgin Olive Oil)
1 cup of Chicken Broth

Preparation and Cooking
1. Rub Pork Loin and set aside.
2. Pour 5 tbsp of EVOO on the bottom of the tagine and begin layering ingredients evenly, starting with carrots then going in order they are written in the ingredients list above. The carrots must be on the bottom and the chicken pieces should be on top of the carrots, not touching the bottom of the tagine.
3. Sprinkle salt and pepper evenly over the top the vegetables and then drizzle the remaining olive oil all over.
4. Close your tagine and cook until your vegetables are tender; on indirect heat (use a plate setter and stabilized Egg at 350 degrees). Check the tagine about 30 minutes in to assure that you still have liquid so the vegetables won’t burn. Remove after 60 minutes and let the tagine rest for 10 minutes and then serve.