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ounce – The David Thuis Blog

Tag: ounce

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Spicy Green Chile Pork

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This is what we had for dinner.  Slow cooked for 8 hours, this is a very tasty dish.

We used homemade tortillas and had Spanish rice on the side.  My father-in-law, who can tend to be a bit picky when it come to “Mexican” foods, had 3 helpings and said I need to give him the recipe.

So here it is:

Ingredients ~ Serves around 8
  • 1 white onion, chopped
  • salt and pepper to taste
  • 2 1/2 pounds pork shoulder roast
  • 1 (16 ounce) jar green salsa (such as Frontera®)
  • 1/2 cup chopped fresh cilantro
  • 2 serrano chile peppers, or to taste
Directions
  1. Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
  2. Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired. (we kept it and used it as topping in the tortilla).
  3. Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

    from allrecipes.com

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    Sausage Broccoli Chowder

    I made this the other night and have been asked by numerous people to share the recipe.  So here it is:

    Ingredients
    • 1 pound bulk Italian sausage
    • 1 medium onion, chopped
    • 3 garlic cloves, minced
    • 8 ounces fresh mushrooms, sliced
    • 2 tablespoons butter
    • 2 cups broccoli florets
    • 2 carrots, diced
    • 2 (14.5 ounce) cans chicken broth
    • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
    • 9 ounces cheese tortellini, cooked and drained
    • 1/2 teaspoon pepper
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried thyme
    • 8 cups light cream
    • 1/2 cup grated Romano cheese
    Directions
    1. In a skillet, cook and crumble sausage until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion, garlic and mushrooms in butter until tender; set aside.
    2. In a Dutch oven, cook the broccoli and carrots in chicken broth until tender. Stir in sausage and the mushroom mixture. Add soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and Romano cheese; heat through.

    Wish this was mine but recipe “borrowed” from allrecipes.com

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    Todays Lunch~ Vegetarian Chili

    • Makes A LOT and is so good and easy, I think I’ll see if I can get my son to introduce this to his Boy Scout Troop on a future campout.
    • In all fairness this is leftover chili from Tuesday’s dinner.  This is a healthy alternative to a meaty Chili Con Carne’ and you can’t even tell it doesn’t have meat with the “faux” hamburger in it.  Good recipe as is, but next time I think I sauté up the onions in some olive oil to sweeten them up a bit before adding the rest of the ingredients and possibly throw in a touch of sugar.   Maybe throw in some green chilies for a touch of heat.
    • Ingredients
    • 1 (12 ounce) package frozen burger-style crumbles
    • 2 (15 ounce) cans black beans, rinsed and drained
    • 2 (15 ounce) cans dark red kidney beans
    • 1 (15 ounce) can light red kidney beans
    • 1 (29 ounce) can diced tomatoes
    • 1 (12 fluid ounce) can tomato juice
    • 5 onions, chopped
    • 3 tablespoons chili powder
    • 1 1/2 tablespoons ground cumin
    • 1 tablespoon garlic powder
    • 2 bay leaves
    • salt and pepper to taste
     
    Directions
  1. In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

    2.