Olivia never met a recipe she couldn't tweak. Same holds true for this wonderful creation from Rachael Ray. If you like a dish with a nice blend of flavors that really complement one another, this is for you. Olivia varied the use of chiles and cheese. Try it and I'm sure you won't be disappointed.
Spring is definitely in the air and we are beginning to plan for trips to the nurseries, planting garden crops, and looking forward to eating really fresh food again. We will be sharing more of the journey as we move toward summer's bounty! Stay tuned!
-Nanette
Original Recipe:
Pulled Pork with Two Chiles Tamale Pot Pie
Recipe by Rachael Ray
Ingredients
8 guajillo dried peppers
1 quart chicken stock, homemade or store-bought
1 can chipotle in adobo sauce
1 tablespoon fresh or 1 teaspoon dried oregano
1 1/2 teaspoon ground coriander (half a palmful)
1/2 teaspoon ground cinnamon
One 3-pound boneless pork butt (shoulder), trimmed weight
Kosher salt and freshly ground black pepper
EVOO
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 1/2 cups whole milk
1 1/2 cups fine to medium ground cornmeal
1 teaspoon fennel pollen or ground fennel
3 tablespoons butter
1 1/2 cups grated sharp Cheddar or hot pepper Cheddar
Ingredients
8 guajillo dried peppers
1 quart chicken stock, homemade or store-bought
1 can chipotle in adobo sauce
1 tablespoon fresh or 1 teaspoon dried oregano
1 1/2 teaspoon ground coriander (half a palmful)
1/2 teaspoon ground cinnamon
One 3-pound boneless pork butt (shoulder), trimmed weight
Kosher salt and freshly ground black pepper
EVOO
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 1/2 cups whole milk
1 1/2 cups fine to medium ground cornmeal
1 teaspoon fennel pollen or ground fennel
3 tablespoons butter
1 1/2 cups grated sharp Cheddar or hot pepper Cheddar
Directions
Heat the dried peppers in a pot. Add 2 cups chicken stock and simmer at a low bubble until tender, 10 minutes. Seed the peppers.
Puree the chipotle in adobo sauce in a food processor. Remove all but about 2 round tablespoons to a plastic bag and freeze for another use. Add the softened dried peppers and their broth to the food processor along with the oregano, coriander and cinnamon. Puree until smooth.
Meanwhile, sprinkle the pork with salt and pepper. Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat, add the pork, brown and then remove. Add another turn-of-the-pan of oil, onions and garlic and stir to soften. Return the pork to the pan, add the pepper puree, the remaining stock and about 1 quart water to raise the liquid level halfway up the pork. Bring to a boil, and then reduce the heat and simmer over medium-low heat, partially covered, for 2 to 2 1/2 hours until very tender.
Remove the pork, cool to handle, shred and return to the sauce. Bring back to a simmer and reduce to thicken, 15 minutes. For a make-ahead meal, remove from the heat, cool and cover, store in the fridge. Reheat over medium heat, stirring frequently.
To serve, while the pork reheats, place the rack in center of the oven and turn the broiler on high or the oven to 500 degrees F.
Place the milk in a pot and warm to a low bubble over medium heat while you bring 3 cups water to a full boil in a tea kettle or another pot. Add the cornmeal to the milk and whisk in the boiling water, fennel pollen and about 1 1/2 teaspoons kosher salt. Whisk constantly for 15 minutes. Remove from the heat and stir in the butter.
Place the pork in a casserole or individual ovenproof bowls. Top with cornmeal about 1-inch thick and sprinkle with the cheese. Place in the broiler or oven to set and brown the top, a few minutes for individual bowls, 10 to 15 minutes for a large casserole.
Heat the dried peppers in a pot. Add 2 cups chicken stock and simmer at a low bubble until tender, 10 minutes. Seed the peppers.
Puree the chipotle in adobo sauce in a food processor. Remove all but about 2 round tablespoons to a plastic bag and freeze for another use. Add the softened dried peppers and their broth to the food processor along with the oregano, coriander and cinnamon. Puree until smooth.
Meanwhile, sprinkle the pork with salt and pepper. Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat, add the pork, brown and then remove. Add another turn-of-the-pan of oil, onions and garlic and stir to soften. Return the pork to the pan, add the pepper puree, the remaining stock and about 1 quart water to raise the liquid level halfway up the pork. Bring to a boil, and then reduce the heat and simmer over medium-low heat, partially covered, for 2 to 2 1/2 hours until very tender.
Remove the pork, cool to handle, shred and return to the sauce. Bring back to a simmer and reduce to thicken, 15 minutes. For a make-ahead meal, remove from the heat, cool and cover, store in the fridge. Reheat over medium heat, stirring frequently.
To serve, while the pork reheats, place the rack in center of the oven and turn the broiler on high or the oven to 500 degrees F.
Place the milk in a pot and warm to a low bubble over medium heat while you bring 3 cups water to a full boil in a tea kettle or another pot. Add the cornmeal to the milk and whisk in the boiling water, fennel pollen and about 1 1/2 teaspoons kosher salt. Whisk constantly for 15 minutes. Remove from the heat and stir in the butter.
Place the pork in a casserole or individual ovenproof bowls. Top with cornmeal about 1-inch thick and sprinkle with the cheese. Place in the broiler or oven to set and brown the top, a few minutes for individual bowls, 10 to 15 minutes for a large casserole.
Olivia's Version of this Recipe:
Pulled Pork with Two Chiles Tamale Pot Pie
Recipe adapted from a Rachel Ray recipe.
Ingredients
1/2 tsp. Ancho Chile powder
1 quart pork stock, homemade
2 chipotles in adobo sauce (freeze the remainder of the peppers from the can)
1 tablespoon fresh or 1 teaspoon dried oregano
1 1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 quart shredded pork loin, drainedKosher salt and freshly ground black pepper
EVOO
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 1/2 cups 0% milk
1 1/2 cups fine to medium ground cornmeal
1 teaspoon fennel pollen or ground fennel
1 1/2 cups grated lightening jack cheese
Ingredients
1/2 tsp. Ancho Chile powder
1 quart pork stock, homemade
2 chipotles in adobo sauce (freeze the remainder of the peppers from the can)
1 tablespoon fresh or 1 teaspoon dried oregano
1 1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 quart shredded pork loin, drainedKosher salt and freshly ground black pepper
EVOO
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 1/2 cups 0% milk
1 1/2 cups fine to medium ground cornmeal
1 teaspoon fennel pollen or ground fennel
1 1/2 cups grated lightening jack cheese
Directions
Puree the chipotles in adobo sauce in a food processor. Add the 2 cups of pork stock to the food processor along with the Ancho Chile powder, oregano, coriander and cinnamon. Puree until smooth.
Mix the pureed chipolte mixture with the shredded pork in a large, oven proof skillet. Bring to a simmer and reduce to thicken, 15 minutes.
Preheat the oven to 400 degrees.
Mix the pureed chipolte mixture with the shredded pork in a large, oven proof skillet. Bring to a simmer and reduce to thicken, 15 minutes.
Preheat the oven to 400 degrees.
Place the milk in a pot and warm to a low bubble over medium heat while you bring 3 cups water to a full boil in a tea kettle or another pot. Add the cornmeal to the milk and whisk in the boiling water, fennel pollen and about 1 1/2 teaspoons kosher salt. Whisk constantly for 15 minutes.
Place the pork in a casserole or individual ovenproof bowls. Top with cornmeal about 1-inch thick and sprinkle with the cheese. Place in the oven for 20 minutes. Turn on the broiler in the last five minutes and watch the cheese turn golden brown. Remove from the oven and let stand about five minutes before serving.
Place the pork in a casserole or individual ovenproof bowls. Top with cornmeal about 1-inch thick and sprinkle with the cheese. Place in the oven for 20 minutes. Turn on the broiler in the last five minutes and watch the cheese turn golden brown. Remove from the oven and let stand about five minutes before serving.
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