Remember last week when I posted “I hope to get in my flowerbeds and work on them this weekend”? Well, on April 11th Mother Nature put a stop to that with an ice storm here in Michigan. Here are some pics of the storm, if you’ve seen them on Facebook, just scroll down.
This is the front of my house, the vines look pretty cool!
One more view, these are taken in color too. It is just so gray out they all look black and white. Crazy huh?
I will apologize in advance to my southern friends that are not into soup or chili at this time. This girl needed something warm to eat! I had a girlfriend over the day after the storm and we had this stew/soup with a side salad. Perfect for this kind of day. Luckily, I had power to even cook. Over half of MI was without power and some people unfortunately still are without.
Enough ice talk, let’s get cooking…
2 T. vegetable oil
3 lbs. boneless pork shoulder, diced
1 large white onion, diced
1 1/2 c. diced Hatch or Anaheim chile peppers
1 small green bell pepper, diced
1 small red bell pepper, diced
4 cloves garlic, minced
10 c. low-sodium chicken broth
1 lb. Yukon gold potatoes, peeled and diced
2 (15 oz.) cans white hominy, drained and rinsed
1 large bunch of cilantro, leaves chopped
2 T. cornstarch
My pictures may be deceiving as I cut this recipe in half, as usual.
Heat 1 T. vegetable oil in a large skillet over medium-high heat. Sprinkle the pork with 1 t. salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes. Transfer to a plate and keep warm.
Add chicken broth and vegetables to a pot and bring to a low boil. Add the potatoes, cilantro and 1 t. of salt. Cook, uncovered, for 20 minutes.
After 15 minutes add the pork and hominy. Whisk the cornstarch with 1/4 c. of water in a small bowl until smooth. Stir into the stew. Cook for an additional 10-12 minutes until potatoes are tender and stew has thickened slightly.
Serve and enjoy!
If you’re saying this isn’t ‘green’ well, you’re right and congratulations you’re not colorblind! 😉 I cannot get Hatch or Anaheim chiles here so I went with habanero peppers for some heat (perfect!). Since I cut it in half I only added one bell pepper and I picked a red pepper because they were more fresh than the green. No fresh cilantro, so I used dried.
I also chose a pork tenderloin over the shoulder, only because I used half the loin for our lunch and the other half for my hubs dinner…he would never eat this soup/stew…lol!! (It was sooo tender for this soup too). I omitted the cornstarch step, as I wanted it to be more of a soup.
Recipe adapted from Food Network Magazine January/February 2013.
Yield: 8 servings
Enjoy your weekend y’all and stay warm! You southern peeps…send me some sunshine!! 🙂