In Sock Monkey Slippers is a family food blog celebrating fresh whole foods and bringing the family together around the dinner table. You'll find step-by-step recipes for everyone in the family, product reviews, and a peek into the sometimes comical life of Meredith Steele in her sock monkey slippers.
Be on the look out! ISMS is getting a face-lift in May.
How many times have we made pulled pork in a slow cooker? If there was a country called Slow Cooker, pulled pork would be it’s national dish. It’s the ultimate slow cooker recipe and with such a big title to carry, sometimes it slips and falls right into the boring category reminiscent of my Developmental Economics class in college. A class that was so dreadfully boring I don’t even remember if I passed it.
Fortunately, there’s hope for our beloved slow cooker pulled pork and it comes in the form of this sinfully angelic recipe. This delicious sweet and spicy pulled pork is fall-apart tender. The combination of sweet cherries and dark brown sugar blended with earthy and spicy chipotle peppers brings this recipe to a new mouthwatering level. Top it off with a bright crunchy slaw and you have yourself a sandwich worthy of a standing ovation.
Nothing says comfort food like carnitas to this Texas girl. If you are not familiar with the term carnitas, it’s basically what we call slow roasted pulled pork butt with a little spice. If you’ve been around ISMS for awhile you already know my love for carnitas and might have stumbled upon the low-fat crock pot version of poblano and onion carnitas. In their own right, the healthier version is wonderful and great for an everyday meal but when you want to impress or just need that over the top comfort meal, this recipe that I’m about to share with you will do the trick.
Poblano Carnitas on Goat Cheese Polenta is by far one of my favorite meals and a top choice meal to entertain with because I can cook the meat the day before a party and only have the polenta to cook the day of. Also good for an everyday meal the leftover carnitas make great tacos. Rich, savory, and insanely tender, the spices and flavor of these poblano carnitas elegantly blend with the creamy tangy goat cheese polenta for an unforgettable meal.
*Poblano peppers are known for their very mild heat. For entertaining I will add a serrano pepper or use roasted Anaheim (Hatch chilies) in place of the poblano peppers to kick it up a notch. But if my daughter is eating this meal, and it is one of her favorites, I make sure the poblanos are mild before using and cut back to 2 instead of 3.
Poblano Carnitas on Goat Cheese Polenta serves 6 to 8
for the carnitas:
3 poblano peppers
1 onion
3 garlic cloves
3 to 4 pound pork butt roast (Boston or sholder)
1 teaspoon Kosher salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon chili powder
1 Tablespoon canola oil
1/4 cup chicken broth
chopped cilantro and diced tomatoes for garnish (optional)
for the polenta: Polenta recipe adapted from The Cooking Of Italy circa 1950s
4 1/2 cups water plus 1 teaspoon salt
1 cup yellow cornmeal
4 ounces (weight) goat cheese
1 Tablespoon extra virgin olive oil
salt to taste
Preheat oven to 325° F. Slice the poblano peppers in half and remove the seeds. Slice the poblanos in 1/2 inch rings.
Peel and slice the onion into rings as well.
Peel and coarsely chop the garlic. Set poblanos, onions, and garlic aside.
Combine salt, pepper, cumin, and chili powder in a small bowl and rub onto the entire roast.
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.
Once the meat is browned, add the chicken broth, poblanos, onion, and garlic on top of the pork roast. Holy moly that smells good. Cover and place in the oven for 4 hours. Yeah, I know it sounds like forever (like the government settling on the debt ceiling kind of forever) but it’s worth it.
This is the point where you can let it cool and set it in the fridge overnight if you are entertaining the next day. But if you are planning on serving right away, set it aside and let it cool off a bit.
Once the meat has cooled but still warm, remove it from the pot and set on a cutting board or plate. Leave juice, peppers, and onions in the pot. With a fork shred the meat into large bite sized pieces. It’s ok, I know you want to take a bite. Go ahead….. I was right wasn’t I? That’s what heaven must taste like. Return carnitas to the pot with the poblanos, stir, and cover to keep warm.
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. Tip: before you start your polenta, make sure everything else you are serving is complete, there’s some good music or a TV show on, a guest in the kitchen and most importantly a good glass of wine in arms reach. This makes the 15 minutes of continuous whisking go by much faster.
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.
Serve immediately by spooning a portion of the goat cheese polenta on a plate and place the poblano carnitas with a spoonfull of drippings from the pot. Garnish with chopped cilantro and chopped tomatoes (optional).
Creamy, tangy, succulent and a little spicy, Poblano Carnitas on Goat Cheese Polenta will soon be a favorite of yours too. Enjoy.
Poblano Carnitas on Goat Cheese Polenta serves 6 to 8
prep time: 15 minutes Cook time: 4 hours 15 minutes
for the carnitas:
3 poblano peppers
1 onion
3 garlic cloves
3 to 4 pound pork butt roast (Boston or sholder)
1 teaspoon Kosher salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon chili powder
1 Tablespoon canola oil
1/4 cup chicken broth
chopped cilantro and diced tomatoes for garnish (optional)
for the polenta: Polenta recipe adapted from The Cooking Of Italy circa 1950s
4 1/2 cups water plus 1 teaspoon salt
1 cup yellow cornmeal
4 ounces (weight) goat cheese
1 Tablespoon extra virgin olive oil
salt to taste
1. Preheat oven to 325° F. Slice the poblano peppers in half and remove the seeds. 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 rub onto the entire 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.
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 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 off a bit.
7. Once the meat has cooled but still warm, remove it from the pot and set on a cutting board or plate. Leave juice, peppers, and onions 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 spoonfull of drippings from the pot. Garnish with chopped cilantro and chopped tomatoes (optional).
First of all, let me start out by saying these aren’t really true carnitas. True carnitas are a heavily marbled (fatty-yet tasty) cut of pork, braised for hours on end in a mixture of Mexican spices and then roasted on high for few minutes to produce an alternating texture of succulent softness and caramelized crispy heaven that we call heaven in a bite. Trust me, I’ve become sort of an expert on this subject as a born and bread Texan. Especially now that we live in a city like Waco where on every corner there is a taco cart with a grandma carnitas expert behind the counter.
No, what you call these is “too busy too cook, low-fat, need to use up the onions and poblanos, pulled pork” but that wouldn’t fit in the title. That doesn’t mean in any way that they aren’t as succulent, savory, and every bit worth the two seconds it takes to put together. I hardly ever bring out the slow cooker but lately I’ve been so busy that life has just demanded it. Poblano and onion carnitas is a simple meal to throw together and a crowd pleaser in this family. In the words of The Husband, “This is really good seriously, it doesn’t take like slow cooker food, it taste like real food….uh, you know what I mean.”
Poblano and Onion Carnitasserves 6
2 1/2 to 3 pound pork loin center cut roast
2 Tbs Montreal Seasoning (Kosher salt, black and red pepper, garlic flakes, paprika)
Cover all sides of the pork loin with the Montreal seasoning and chili powder.
In a large skillet, heat oil over medium heat and place the pork loin in the pan. Sear the meat for 3 to 5 minutes until browned. Repeat with all sides until the entire roast is seared.
Place in a slow cooker, fat side up.
Cut the poblanos and onions in half rings and place in the same skillet as the meat was seared in. Add the garlic. Stir and saute for 5 minutes until barely cooked but picks up any remaining flavor that the pork loin had previously left. Note: this can be a little on the spicy side but just a little. Poblanos are not known for their heat. If your family is not a spicy fan, cut back on the poblanos to 1 or 2.
Place the peppers and onions on top of the roast in the slow cooker and add the chicken stock or broth. Cover and cook on low for 8 hours or high for 4 hours.
Once finished, remove the pork loin and shred with a fork. Serve on a warm toasted tortilla and top with the remaining poblanos and onions and whatever else you choose. Tonight we’re topping ours with arugula, queso fresco and a squeeze of lime.
Usually I’m a big believer in cilantro and onion but I was fresh out. Oh well, this was just as good. Enjoy!
Poblano and Onion Carnitasserves 6
2 1/2 to 3 pound pork loin center cut roast
2 Tbs Montreal Seasoning (Kosher salt, black and red pepper, garlic flakes, paprika)
Cover all sides of the pork loin with the Montreal seasoning and chili powder.
In a large skillet, heat oil over medium heat and place the pork loin in the pan. Sear the meat for 3 to 5 minutes until browned. Repeat with all sides.
Place the loin in a slow cooker, fat side up.
Cut the poblanos and onions in half rings and place in the same skillet that the meat was seared in. Stir and saute for 5 minutes until barely cooked but picks up any remaining flavor that the pork loin had previously left. Note: this can be a little on the spicy side but just a little. Poblanos are not known for their heat. If your family is not a spicy fan, cut back on the poblanos to 1 or 2.
Place the peppers and onions on top of the roast in the slow cooker and add the chicken stock or broth. Cover and cook on low for 8 hours or high for 4 hours.
Once finished, remove the pork loin and shred with a fork. Serve on a warm toasted torilla and top with the remaining poblanos and onions and whatever else you choose. enjoy!
When Mia came home from the hospital the second time, I was a little over my head with dirty dippers and bottles and never had time to cook. My new favorite became Kashi frozen dinners. In particular the Chicken Rustico. It is a wheat samosa basically with this sweet, earthy and spicy indian inspired filling. So when I was at the store the other day I was horrified that my back up lunch was no longer being carried. Of course I have been craving that for the past week and since I live in a relatively small city in Texas there is not an Indian restaurant for miles that would serve anything close to that on the menu. With a little help from various recipes I’ve come close with this.
The first recipe is a main corse. After looking at several blogs I found cooking pork in a slow cooker holds up nicely and shreds well. This is perfect for a busy me. I served this with couscous cooked in chicken broth and a pear, toasted walnut, and spinach salad with balsamic dressing. The second recipe is the samosa. I’m still working on a dough. For the mean time pre-made / store bought biscuit dough will do.
Moroccan Pork
1 Tbs extra virgin olive oil
4 thick cut boneless pork chops, trimmed
3/4 tsp salt
1/4 tsp pepper
2 red onions, thinly sliced
15 dried apricots, sliced
1/4 cup of golden raisins
3/4 C unsweetened apple juice
2 tsp minced, peeled fresh ginger
1/2 tsp of saffron
4 or so sprigs of fresh thyme or 1/2 tsp of dried thyme
1 cinnamon stick about 3 inches
1/4 C chopped fresh cilantro
Heat 1/2 Tbs oil in a large skillet over medium high heat.
Season the pork chops with 1/4 tsp salt and pepper.
Place the chops in the skillet and cook until browned, about 2 minutes on each side and transfer to a plate.
Reduce the heat to medium and add the onions, the remaining oil and the remaining 1/2 tsp salt to the skillet.
Cook, stirring, until the onions are golden, about 10 minutes.
Place half the apricots, raisins and half the onion in the slow cooker.
Place the chops and remaining apricots, raisins and onions .
Add the apple juice, ginger, thyme, saffron and cinnamon stick.
Cover and cook 3-4 hours on high or 7-8 hours on low until pork is tender.
Remove the cinnamon stick and thyme sprigs.
Top with cilantro to serve
Spinach Salad with Pear, Toasted, Walnuts and Balsamic Ginger Vinaigrette
This is an estimate of ingredients. I tend to through everything in a bowl for salads. This served two people.
2 or 3 handfuls of baby spinach
1 sliced and seeded organic pear
10 toasted walnuts
1 Tbs. balsamic vinegar
3 Tbs extra virgin olive oil
3 tsp of grated ginger
pinch of salt and pepper
In a large bowl combine spinach, walnuts and pear.
In a small Tupperware container with a lid combine vinegar, olive oil, ginger, salt and pepper. Close container and shake vigorously. Pour desired amount of vinaigrette over salad and serve.
Now to the leftovers:
Pork and Mango Samosas
1 or 2 pork chops shredded and the remaining onion, raisin, apricot mix from the moroccan pork recipe
1 ripe mango, peeled and diced
1 Tbs of cumin
1 can of pre-made, store bought biscuit dough
1 egg beaten
Preheat oven to 450° and place a pizza stone inside. If you don’t have a pizza stone spray a nonstick pan with cooking spray and set aside.
In a bowl add the mango and cumin to the shredded pork and onion mix.
On a lightly floured surface, roll each biscuit into a 4 to 5 inch round.
Place 1 large Tbs of pork / mango mix into the center and fold the dough over. Press to create a seal.
Brush beaten egg over top of the samosa.
Carefully, place the samosas on the pizza stone (if you use a baking sheet, place the samosas on the sheet and then in the oven) and cook until golden brown. About 10 minutes.
It’s making you hungry right? Me too.
Serve with blackberry and arugula salad with balsamic / ginger vinaigrette.
I roasted a pork tenderloin last night and had enough left over to make Mia some too. Since I knew I was going to do this today I did not do anything fancy to the pork. I just seasoned a pork tenderloin with a small amount of extra virgin olive oil and a small amount of rosemary and garlic and placed it in a 425° oven for 25 to 30 minutes or until it reached 155°.
Pork Tenderloin with Sweet Potatoes and Peaches {stage 3baby food}
1 cup of cubed cooked, cold pork tenderloin
1 cooked sweet potato
1 cup of organic peaches, fresh or frozen
3/4 cup (or more) of water or low-sodium chicken broth (I use equal amounts of both)
Since peaches are not in season I used frozen organic peaches. To make them extra soft and sweet start by putting them in a saucepan with 1/4 cup of water.
Bring to a boil and simmer for 5 to 10 minutes or until water is at least halfway evaporated.
Scoop the flesh out of the sweet potato. Discard skin.
Place pork (cold meats puree best) and sweet potato in food processor or blender along with 1/4 cup of broth or water and puree until mixed.
Add peaches and puree, adding water or broth as needed to reach desired consistency (i usually use a total of 3/4 cup).
Place in an ice cube tray for easy storage and portion control. Makes one tray and each cube is an ounce. Cover with plastic wrap and freeze. Once frozen remove cubes from tray and store in a freezer bag. Keeps for 3 months. Preferably use in one month. Defrost to serve and if desired add milk, formula or a small amount of olive oil or butter. Mia loves this recipe!
