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Succulent, savory, and intensely flavorful, the pairing of carnitas and goat cheese polenta is a meal perfect for any table.
1. Preheat oven to 325° F. Slice the poblano peppers in half and remove the seeds. Then slice the poblanos in 1/2 inch rings.
2. Peel and slice the onion into rings as well and peel and coarsely chop the garlic. Set poblanos, onions, and garlic aside.
3. Combine salt, pepper, cumin, and chili powder in a small bowl and then rub it onto the entire surface of the roast.
4. In a large Dutch oven or stew pot, heat the canola oil over medium-high heat and place the roast in the pot. Sear for 5 to 8 minutes a side until browned on all sides.
5. Once the meat is browned, add the chicken broth, poblanos, onion, and garlic on top of the pork roast. Cover and place in the oven for 4 hours. Then remove from oven.
6. This is the point where you can let it cool and set it in the fridge overnight if you are entertaining the next day. Just reheat the roast on the stove top on medium-low heat until warm. If you are planning on serving right away, set it aside and let it cool.
7. Once the meat has cooled but is still warm, remove it from the pot and set on a cutting board or plate. Leave peppers, onions, and any leftover juice in the pot. With a fork shred the meat into large bite sized pieces. Return carnitas to the pot with the poblanos, stir, and cover to keep warm.
8. For the polenta: In a large pot, bring the water and salt to a boil. Once the water is boiling, slowly add the cornmeal to the water in small amounts while whisking (with a whisk). Once all of the cornmeal is in the water, reduce the heat to medium-low and moderately whisk for 15 minutes.
9. Once the 15 minutes is up and you have a beautiful creamy polenta, stir in olive oil and goat cheese. Taste and add salt if needed.
10. Serve immediately by spooning a portion of the goat cheese polenta on a plate and place the poblano carnitas with a spoonful of drippings from the pot over the top. Garnish with chopped cilantro and chopped tomatoes (optional).
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!