I really just can’t say enough about this Pork Chili Verde recipe. But first off, just know that you don’t have to add the pork if you’re just wanting the Chili Verde. This recipe is good to go either way and it’s as good as it gets. If you don’t know by now, I’m a man of my word and I don’t post recipes unless they are the best of the best. So be rest assured that this recipe, like the many before this one, is a winner.
You’re going to need a Good Green Enchilada Sauce to make this and I’ve included my recipe for that below, but you can always use a can if you’re feeling lazy or if you just don’t want it to taste amazing. Also know that you can control the heat by adding or taking away the Jalapeno in this recipe all together. But I feel like one pepper along with the Anaheim’s is a great balance of heat. Even my kids were eating this without complaints and I felt like it had plenty of kick. We ate it till it was gone. So give this a try and let me know what you think!
This is a lovely Pork Loin and Hominy Stew. It’s hearty and very tasty. This style is normally intended for a weekend brunch, but it can be served any time. And like any stew, it makes for great leftovers. If there are any that is. The trick to this is slow cooking with the lid on so you can get that pork tender without losing any of the soup until you are ready to reduce. About an hour and a half is all your going to need with the lid on, then let the power of reduction take over for the last 20 to 30 minutes. The ingredients and Video Recipe, as usual, are below.
Pork Loin and Hominy Stew Ingredients:
2 lbs Pork Loin, cubed into 1/2 inch pieces
2 tbsp Flour
1 can Hominy and Juice
1 Onion, chopped
1 Bell Pepper, chopped
2 Cellery Stalks, haved and chopped
2 Garlic Cloves, chopped
Fresh Parsly, chopped
2 Bay Leaves
1 tbsp Italian Seasoning
1 tbsp Oregano
1/4 tsp Chili Powder or Chili flakes
1/2 tsp Cumin
1/2 tsp Black Pepper
Chicken Broth, fill stew pot just to cover meat and Veggies
Salt to taste
There’s a very good reason why Pork Medallions, or in this case, why my Barbecue Pork medallion is so tender. It’s a Pork Tenderloin. So unless you over cook or burn the meat, it’s virtually impossible to not have silver dollar sized slices that practically melt in your mouth. The secret to my recipe is just a 24 hour marinade. As far as the rest goes, there really isn’t much to it. In fact you don’t even have to use any special dressing or any cure for the meat. Just your favorite BBQ Sauce!
Now let’s talk about taking it to the oven. Again, there’s nothing to it, but the way I was first introduced to the Barbecue Pork Medallion, we were hanging 1 lbs portions with meat hooks that draped over skewers on the top rack shelf of a meat locker oven. A pan on the bottom caught all the drippings. It’s very common to cook ribs, thighs or poultry this way as well. However, given that most of us don’t have restaurant size ovens in our kitchens, any pan or oven safe dish will do just fine. After a 24 hour marinade in your favorite Barbecue sauce, 350 degrees in your oven, for an hour and a half, will get you right where you want to be when your slicing up your succulent Barbecue Pork Medallion. And coming from a 5 dollar Tenderloin and possibly a 98 cent bottle of Honey and Hickory Smoke BBQ Sauce, like I use from Kraft, how can you go wrong.
This is the way P.F. Chang’s makes their Pork Medallion, only they use their barbecue sauce, however. I have the recipe for that too.