Pork Chile Verde Posole - Soup

1 lb of pork shoulder, cut into pieces
4 cups chicken stock
1 onion, diced
1 TB minced garlic
1 TB cumin
1 TB oregano
1 TB  ancho chile powder
2 cans - oz  chopped green chilies
1 28 can of green enchilada sauce
1 - 25 oz can of hominy
4 potatoes, diced
a big bunch of cilantro , chopped
juice of one lime
olive oil


In a large pot with olive oil,  medium high heat, brown the pieces of pork  on all sides.   To the pot, with the pork, add chicken stock and garlic.  Simmer for about 45 minutes that will let the pork get tender.

To the  pot add cumin, oregano, chile powder, green chilies, green enchilada sauce, hominy, cilantro and potatoes.  Cook on medium heat for 20 minutes more until potatoes are cooked.

Garnish with avocado, green onions, lime wedge and cilantro

*** I simmered it for another 30 minutes on low to reduce the liquid a bit.  I like a thicker soup.





 

Cherry Almond Sweet Bread

 

 

 

Who doesn't love cherries !  I loved the smell of the cherries while chopping them and couldn't wait for it to be done baking.  This is not too sweet  and the almond flavor is a great addition.

 

What you need :

 

1 c. sugar

½ c. vegetable or canola oil

2 large eggs

1 tsp. vanilla extract

1½ tsp. almond extract

 1/2 cup milk

2 c. all-purpose flour

2 tsp. baking powder

1 (8 oz.) jar maraschino cherries, chopped - reserve the juice

 

How to :

 

Preheat oven to 350 degrees. Grease and flour 8x4-inch loaf pan.  In a large bowl, cream sugar, oil, eggs, milk, vanilla and almond extract  - mix well. Add the reserved the cherry liquid.  In a separate bowl, whisk together flour and baking powder. Add  flour mix to wet ingredients a little at a time. Stir in the chopped cherries.

 

Pour into loaf pan and bake for about 50-60 minutes.. depending on your oven.  I always set my oven timer at the 45 minute mark to check the bread for doneness and then adjust baking time.