Tag: pork
Pueblo Pork Roast
Pueblo Pork Roast
With Pueblo natives being indigenous to the southwest(New Mexico, Arizona, and Mexico), the flavors of this pork roast are definitely represented. The sauce that is made for the roast contains ingredients such as tomatoes, garlic, onions, juniper berries, coriander, honey, chili powder, and chocolate. The sauce is very reminiscent of Mexican mole.
Equipment
- Spice grinder
- immersion blender
Ingredients
- 1/4 cup vegetable oil
- 1 medium onion diced
- 4 garlic cloves minced
- 4 juniper berries
- 1/2 tsp coriander seeds
- 1 bay leaf
- 4 tomatoes diced
- 1 cup water
- 2/3 cup cider vinegar
- 1/2 cup honey
- 1 tbsp chili powder
- 2 tbsp salt
- 1 oz unsweetened chocolate grated
- 5 lb pork rib roast
Instructions
- Heat up the oil in a sauté pan over medium high heat. Sauté the onions and garlic for 5 minutes.
- Grind the juniper berries and coriander seeds in a spice grinder. Add them and the bay leaf to onions.
- Add the tomatoes, water, cider vinegar, honey, chili powder, and salt. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Stir in the grated chocolate and continue to simmer for another 30 minutes.
- Pour the sauce into a bowl and allow to cool.
- Using an immersion blender, purée the sauce.
- Preheat the oven to 325 degrees. Pour 3/4 of the sauce over the pork roast. Bake for 45 minutes.
- Baste the roast with the rest of the sauce and bake for another 45 minutes.
Bison Fry Bread Tacos
HISTORY AND CONTROVERSY OVER FRY BREAD The fry bread links generation to generation, connecting the painful narrative of Native American history. Fry bread can be traced back to the 1860s, created by the Navajo. The U.S. government forced Natives in Arizona to relocate to New …
Romazava
Romazava
This is the first recipe from the East African island of Madagascar! Romazava happens to be the island nation’s national dish. This one pot meal consists of a variety of meats stewed with a bunch of greens. Traditionally, romazava is made with zebu. You are obviously going to have a hard time acquiring zebu meat, so a combination of beef, pork, and chicken is substituted. The greens used are mustard and 2 other greens that aren’t accessible, ananamy and paracress greens. Spinach and arugula are suitable replacements.
Ingredients
- 1 lb chuck roast cut into small cubes
- 1 lb pork sirloin cut into small cubes
- 1 lb chicken breast cut into small cubes
- 2 roma tomatoes diced
- 2 tbsp olive oil
- 2 cups beef stock
- 1 small onion diced
- 6 garlic cloves minced
- 2” ginger peeled and minced
- 3 serrano peppers seeded and chopped
- 1 bunch mustard greens chopped
- 1 bunch spinach
- 1 bunch arugula
- salt and pepper to taste
Instructions
- Heat up olive oil in a large pot over medium high heat. Add in the beef and brown for 8 minutes.
- Stir in the tomatoes.
- Add in the onions, garlic, ginger, and serrano peppers.
- Pour in the stock. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Add in the pork and chicken. Bring to a boil. Simmer for 15 minutes.
- Place the mustard greens on top of the stew; followed by the spinach, then arugula. Cover. Simmer on medium low heat for 10 minutes without stirring.
- The greens will wilt and reduce by half. Season with salt and pepper.
- Stir the greens into the stew.
Dominican Red Bean Soup
Dominican Red Bean Soup
This soup is more than just a bean soup. It contains smoked pork, plantains, and dumplings; making this quite a filling meal. In the Dominican Republic, this soup is referred to as dumplings, peas and salted pork. Traditionally, smoked pig snout and tails are used as the meat. I used a large ham shank since I wanted more meat to the soup. I also think pig tails are kinda gross. You can substitute smoked turkey if pork isn’t your thing.
Ingredients
- 1 large smoked pork shank
- 1 lb dried kidney beans soaked overnight
- 1 gallon water
- 1 large plantain cubed
- 1 large onion chopped
- 6 garlic cloves minced
- 1 tsp black pepper
- 1 tsp paprika
- 2 tsp thyme
- 1 tbsp ground turmeric
- 1 tbsp salt
Dumplings
- 3 cups flour
- 1 1/2 cups water
- 1 tsp salt
Garnish
- parsley chopped
Instructions
- Add the ham shank in a pot of water. Bring to a boil and simmer for an hour.
- Add the soaked beans to the pot. Simmer for another hour.
- Stir in the onion, garlic, and seasonings. Simmer for 10 minutes.
- While the soup is simmering, mix together the flour, water, and salt. Roll into a dough ball.
- Take out the ham shank. Pull off the meat, chop, and add back into the pot. Pull off small pieces of the dough and drop into the soup. Simmer for 20 minutes.
- Add in the plantains. Simmer for 30 more minutes.
