Festive Friends Friday: Salsa Verde Pork, Hominy, and Butternut Squash Stew
Invite some buddies over tonight and serve up this comforting meal! It makes enough to feed at least eight to ten people. I love the unique flavor combination of the tomatillos, peppers, hominy, and butternut squash. I enjoy spicy food so the heat level in this recipe is pretty high; if you are sensitive to spice, I'd recommend leaving out the Serrano chile. You may also stir in a spoonful of sour cream in each bowl at the end to soften the heat and add some creaminess. Enjoy!
(Recipe inspired by --who else-- Rachael Ray!)
Ingredients
1 can tomatillos, drained (or substitute 10 fresh tomatillos, halved and skins removed)
2 onions, chopped
4 poblano peppers, chopped
1 green bell pepper, chopped
1 Serrano chile, chopped
6 cloves garlic, chopped
olive oil
handful cilantro, chopped
2 lb pork loin, cubed
2 teaspoons dried cumin
2 teaspoons dried coriander
2 teaspoons dried oregano
1 large butternut squash, halved
2 cans hominy, drained
2 cans beef stock
sour cream (optional)
Directions
Preheat oven to 425. On a large baking sheet, combine tomatillos, onions, peppers, chile, garlic and a drizzle of olive oil. (I like to line my baking sheet with foil to eliminate the need to scrub the sheet later.) Season with salt and pepper and roast for about 45 minutes.
Meanwhile, on a separate baking sheet, place the butternut squash cut-side up. Drizzle liberally with olive oil and season with salt and pepper. Place in the oven with the other vegetables and roast until tender, about 30 minutes.
While the vegetables are cooking, heat a few tablespoons of olive oil in a large heavy soup pot over medium heat. Add the pork and cook, stirring occasionally, until browned all over (about 6 minutes). Remove pork from the pot to a plate and reserve.
Once the tomatillo vegetable mixture comes out of the oven, puree in a blender or food processor. Pour the mixture into the warm pot of pork drippings and oil. Add the cumin, coriander, and oregano and stir. Add the pork back in and let simmer.
Meanwhile, remove the seeds and skins from the roasted butternut squash and dice the flesh. Add the squash to the stew, along with the hominy and stock. Let simmer about 20 minutes to marry the flavors together.
Serve in bowls topped with cilantro and sour cream. Tasty!
(Recipe inspired by --who else-- Rachael Ray!)
Ingredients
1 can tomatillos, drained (or substitute 10 fresh tomatillos, halved and skins removed)
2 onions, chopped
4 poblano peppers, chopped
1 green bell pepper, chopped
1 Serrano chile, chopped
6 cloves garlic, chopped
olive oil
handful cilantro, chopped
2 lb pork loin, cubed
2 teaspoons dried cumin
2 teaspoons dried coriander
2 teaspoons dried oregano
1 large butternut squash, halved
2 cans hominy, drained
2 cans beef stock
sour cream (optional)
Directions
Preheat oven to 425. On a large baking sheet, combine tomatillos, onions, peppers, chile, garlic and a drizzle of olive oil. (I like to line my baking sheet with foil to eliminate the need to scrub the sheet later.) Season with salt and pepper and roast for about 45 minutes.
Meanwhile, on a separate baking sheet, place the butternut squash cut-side up. Drizzle liberally with olive oil and season with salt and pepper. Place in the oven with the other vegetables and roast until tender, about 30 minutes.
While the vegetables are cooking, heat a few tablespoons of olive oil in a large heavy soup pot over medium heat. Add the pork and cook, stirring occasionally, until browned all over (about 6 minutes). Remove pork from the pot to a plate and reserve.
Once the tomatillo vegetable mixture comes out of the oven, puree in a blender or food processor. Pour the mixture into the warm pot of pork drippings and oil. Add the cumin, coriander, and oregano and stir. Add the pork back in and let simmer.
Meanwhile, remove the seeds and skins from the roasted butternut squash and dice the flesh. Add the squash to the stew, along with the hominy and stock. Let simmer about 20 minutes to marry the flavors together.
Serve in bowls topped with cilantro and sour cream. Tasty!
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