Day 4 Roast Pork--Creamy Adobo Chipotle Chili

I should call this day 6 or 7 I think.  This project has produced so many leftovers for just the two of us that I'm not sure which day I'm on anymore.  Anyway,  here's recipe Four of the pork roast project.

Ingredients

• About 2 cups pork from left over pork roast.
• 1 cup broth
• 2 16 oz cans chili beans
• 2 TB spoon butter
• 1 large onion, sliced
• 2 pickled jalapeno chiles, chopped
• 4 or 5 roma tomatoes, chopped
• 1 TB garlic powder
• 1/4 cup finely chopped chipotles in adobo or more to taste.  You can used canned or make from scratch.  (If from scratch you will have to hydrate a chipotle chile to chop and add to the sauce.)
• 1/2 tsp freshly ground pepper
• 1 cup milk
• 1 can cream of mushroom soup

Directions:

1. Add the pork and beans to the slow cooker with 1 cup water.  Allow to cook on high 4 hours or low 6 to 8 hours.
2. About an hour and a half before you wish to serve dinner proceed with the next steps (I actually did it in the morning and refrigerated the following sauce until an hour before the chili was ready.)
3. Melt the butter in the microwave in a large bowl.
4. Add the onions, mix well with the butter, and microwave 3 minutes.
5. Add the jalapenos, tomatoes, garlic powder, chipotles, adobo and pepper and microwave for 3 more minutes.
6. Stir in the cup of milk and the cream of mushroom soup and add to the chili sauce, stirring to blend.
7. Add to the crock pot and cook for 1 more hour on low.

Creamy Adobo chipotle Sauce

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Adobo Sauce--From Scratch

Ingredients:

• 4 ancho chiles
• 4 guajillo chiles
• 2 TB onion, chopped
• 1 garlic clove, smashed
• 1.5 tsp salt
• .5 tsp sugar
• .5 tsp dried oregano
• .5 tsp dried thyme
• .5 tsp cinnamon
• .25 tsp cumin
• .25 tsp nutmeg
• pinch cloves
• 1/4 cup vinegar

Directions:

1. In a large microwave bowl cover the anchos and guajillos with water.
2. Microwave 5 minutes.
3. Put a saucer on top of the bowl to hold the chiles down and let them rehydrate for 10-15 minutes.
4. Reserve the chile water.
5. Add the soaked chiles and all the other ingredients to the blender.
6. Blend on high for a minute or so, adding the reserved chile water as needed to water down the mixture enough to blend.
7. Store in the fridge in a jar. 

I'm honestly now sure how long this will keep it is the first time I have made it.  Since it has vinegar in it I imagine it should keep awhile.

Note:  If you have a local Latino market that sells dry chiles in bulk it is much more inexpensive to buy them that way that packaged a supermarket.  I usually buy my chiles at our local market, La Perla, every quarter year.

Roast Pork Day 3: Part 2

I used Italian bread and provolone cheese with the seasoned shredded pork and grilled it on a panini maker for a couple of minutes.  If you don't have a panini maker you can use two cast iron skillets, set one on top of the sandwich to weigh it down.

If you don't like lima beans you can easily substitute a canned bean to your taste to the soup.

This made enough shredded pork and soup for two days worth of meals.

Day 3 Pork Roast

Today I'm making Panini's and Umbrian style lima beans.  Here is this mornings prep work:

Panini Meat

Ingredients:

• 2 Tb Italian seasoning*
• 3 or 4 sun dried tomatoes diced
• 2 TB fresh Italian parsley
• 1 large clove garlic thinly sliced
• 1 TB olive oil
• 1 TB lemon juice
• 2 cups left over pork roast, shredded

Directions:

1. Combine all ingredients in a bowl and stir well (combine with your hands for best results.
2. Leave in the fridge until the evening meal.

 Slow Cooker Umbrian Style Lima Bean Soup

Ingredients:

• 1 small onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 oz bacon, chopped
• 3 TB olive oil
• 12 oz fresh or frozen lima beans
• 3 cups broth
• 1 TB tomato paste

Directions:

• Combine the first 5 ingredients in a large bowl and microwave for 5 minutes or until the vegetables are soft.

• Add the cooked mixture, the lima beans, broth and tomato paste to the slow cooker.
• Cook for 4 hours on high or 6-8 hours on low.
• Add salt and pepper if necessary towards end of cooking.

*Note:  I make my own Italian seasoning using the following recipe:

Ingredients:

• 3 TB dried oregano
• 1 TB dried thyme
• 1 TB dried rosemary
• 1 TB garlic powder
• 1 TB onion powder
• 1 tsp sea salt
• 1/2 tsp pepper
• 1/2 tsp cayenne pepper

Directions:

Combine well in a bowl and store in a cool dry place.

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Pork Roast Day 2--Pozole Rojo

The day after I make a pork roast I always make pozole rojo.  At least, that has been the case this winter.  I haven't made chili once!  Because OMG pozole rojo!

This is a Jalisco style pozole, which does not contain chicken as most pozole recipes do.  Also, I only use 1/5 of a 6 LB pork roast which is less meat than most recipes call for so I stretch it with canned beans.  I usually use a mixture of navy beans and kidney beans, but any bean you are fond of could be used.

Ingredients:

• 6 slices of bacon
• vegetable oil
• 1 onion, sliced
• A little bit of beer or wine
• 1 28 oz can tomatoes with their juice
• 1 tsp of garlic powder, or to taste
• A handful of canned jalapenos, or to taste, or you could used a little bit of cayenne if you want less heat
• Leftover gravy from pork roast day 1
• Water
• 2 cups or so of left over pork roast
• 1 28 oz can hominy, drained
• 1  16 oz can navy beans, drained
• 1 16 oz can kidney beans drained
• 2 tsp ground cumin
• 2 tsp oregano (Mexican if available)
• Salt and pepper to taste

Directions:

• In a large heavy bottomed pot, fry the bacon with a little vegetable oil on medium heat until it get crunchy and renders its fat.
• Remove bacon and drain on paper towels.
• Add sliced onion to the bacon fat and saute on medium heat until it is wilted and brown.
• Add a splash of wine or beer and scrape the bottom of the pan to loosen up the brown stuff.

• Add the onion to a blender along with the tomatoes, and garlic powder, jalapenos or cayenne. (Note, I had some leftover roasted potatoes and carrots from Day 1 that I also added to the blender.
• Blend on high for a minute until you have a nice thick tomato sauce.

 

• Add the sauce to the pot that you fried the bacon and onions in (or to a slow cooker if you want to let it cook all day).
• Pour the left over gravy from Day 1 into the blender and add enough water to make a liter.
• Blend on high for 30 seconds or so and you should have a nice brownish broth (if you want you can add a little bouillon or use broth instead of water).

 

• Add this to the pot and you should have a nice reddish stew base.

• Crumble the bacon and add it, the hominy, the left over pork, the beans and the spices to the stew.
• Let it cook for a couple of hours to really let the flavors meld.
• If you want to use a slow cooker cook for 4 hours on high and 6 to 8 hours on low.

You can serve this with cheese, avocado, lettuce, tomato, fried tortillas, limes, sour creams etc. in any combination.

You might become addicted.

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Pork Roast Week in Recipes Grocery List

Produce:

• carrots
• potatoes
• garlic
• onions
• 4 or 5 roma tomatoes
• Italian parsley

Canned/Bottled:

• Chicken broth
•  lemon juice
•  28 oz diced tomatoes
• canned jalapenos
• 28 oz can hominy
• 16 oz can navy beans
• 16 oz can kidney beans
• 2x 16 oz chili beands
• adobo sauce
• cream of mushroom soup
• honey
• hoisin sauce
• black bean sauce
• soy sauce 
• dry sherry

Baking/Spices:

• ground cumin
• oregano
• Italian seasoning
• garlic powder 
• Chines 5 spice
• sugar
• olive oil
• vegetable oil

Dried:

Ramen noodles

Frozen:

lima beans

Meat:
6 LB pork roast
bacon

Dairy:
butter
milk

Other:
12 oz bottle beer 

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Pork Roast Day 1

  

Day 2: Pozole Rojo
Day 3: Paninis and Umbrian bean soup
Day 4: Creamy Adobo chipotle chili
Day 5 Char Sui

Grocery List 

Also try: The Mexican Version

Ingredients:

• 6 LB pork roast
• 1 cup broth
• carrots 
• potatoes
• salt and pepper to taste

Directions:

1. Combine ingredients in slow cooker and cook on high 4 hours or low 6 to 8 hours.

Ingredients for Gravy:

• Remaining broth and meat juices from the slow cooker after removal of meat and vegetables.
• An additional cup of broth.
• 1/4 cup flour

Directions:

1. Combine ingredients in blender and blend 30 seconds.
2. Pour into a pan and stir on medium heat until thickened.

Note:

• Reserve half the gravy for Day 2 of Pork Roast.
• Divide left over meat into four freezer bags and reserve for Day 2-5 of left over Pork Roast.

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