Flame-Broiled Pork Pozole with Mexican Stuffed Portobello Mushrooms

  • PHOTO COURTESY OF ROB BENESRob Benes made Flamed-Broiled Pork Pozole, with Mexican Stuffed Portabella Mushrooms for the third challenge in the 2019 Cook of the Week Challenge.

    PHOTO COURTESY OF ROB BENESRob Benes made Flamed-Broiled Pork Pozole, with Mexican Stuffed Portabella Mushrooms for the third challenge in the 2019 Cook of the Week Challenge.

 
Updated 10/22/2019 3:09 PM

Flame-Broiled Pork Pozole

1 package (1.5 pounds) Grecian Delight Ready Carved Flame-Broiled Off-The-Core Al Pastor Pork Slices

                                                                                                                                                                                                                       
 

32 ounces beef stock, unsalted

3 tablespoons extra virgin olive oil

4 poblano peppers, seeded, deveined and diced

4 cloves garlic, rough chopped

½ cup onion, diced

1 can (24 ounces) hominy, drained (reserve 1 cup for garnish)

3 tablespoons Dr. Gillerson's Burger Elixir ketchup

2 teaspoons ground cumin

2 teaspoons dried oregano

Kosher salt, to taste

Garnishes, use as needed:

1 cup Spiced Mexican Popcorn (see recipe), rough chopped

1 cup hominy

1 cup Romaine lettuce, chopped

¼ cup green onion, sliced

¼ radishes, sliced

¼ cilantro, chopped

1 jalapeno pepper, sliced

1 lime, sliced

In a stock pot, combine pork and stock. Simmer for 15 minutes.

In a second stock pot, add olive oil, peppers, garlic and onion. Cook on medium heat, stirring frequently, until onions become translucent, peppers are tender and garlic fragrant (but not burnt), about 5 to 7 minutes.

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To a blender, add onion/garlic/pepper mixture.

Drain pork and stock through a strainer. Add stock to fill blender two-thirds way. Add one cup of hominy (to thicken soup) and blend on low/medium for 30 seconds. Strain stock, again, to remove hominy pieces not blended. Pour strained mixture into second stock pot. Pour remaining stock in blender and add second cup of hominy. Blend on low/medium for 30 seconds. Strain stock, again, to remove hominy pieces not blended. Pour strained mixture into second stock pot.

Add ketchup, cumin and oregano to stock. Stir to combine. Add pork to stock. Bring to a boil and then reduce to a simmer for 10 minutes. Taste and add salt, if needed.

To a large soup bowl, ladle a serving. Top with choice of garnishes, use as needed: Spiced Mexican Popcorn, hominy, chopped lettuce, sliced green onion, sliced radishes, chopped cilantro, sliced jalapeno pepper, and/or sliced limes.

Serve immediately.

Serves 4

Mexican Stuffed Portobello Mushrooms

2 portobello mushrooms

Extra virgin olive oil, as needed

1 cup quinoa, tri-colored, boil-in-bag

                                                                                                                                                                                                                       
 

¼ cup Mexican cheese blend, shredded

½ cup red bell pepper, diced

½ cup yellow bell pepper, diced

1 can (8.5 ounces) corn kernels

1 teaspoon Dr. Gillerson's Burger Elixir ketchup

½ teaspoon ground cumin

¼ Spiced Mexican Popcorn (see recipe), breadcrumb consistency

¼ teaspoon garlic powder

¼ teaspoon kosher salt

1/8 teaspoon chili powder

1/8 teaspoon freshly cracked black pepper

Preheat oven to 375°F.

Remove the stem and scrape out the gills of mushrooms. Wipe out mushrooms with a damp paper towel.

Place mushrooms in a lightly greased pan with olive oil.

Cook quinoa according to package instructions.

In a bowl, combine quinoa, cheese, red pepper, yellow pepper, corn, ketchup, cumin, Spiced Mexican Popcorn, garlic powder, salt, chili powder and black pepper. Mix to combine and taste. Adjust seasoning, if needed.

Add the filling onto each mushroom.

Place the pan in the oven and bake for 20 minutes until mushrooms are browned.

Remove from oven. Let mushrooms rest for 5 minutes. Using a large spatula, gently lift mushrooms from the pan to individual serving plates. Serve immediately.

Serves 2 to 4 (if mushrooms are halved)

Mexican Spiced Popcorn

1 teaspoon chile powder

¼ teaspoon paprika

¼ teaspoon kosher salt

2 cups popcorn

3 teaspoons extra virgin olive oil

Parchment paper, as needed

Preheat oven to 375°F.

Mix chili powder, paprika and salt in a small bowl.

Pour popcorn in a large bowl. Drizzle olive oil over popcorn. Sprinkle spice mixture over popcorn. Mix popcorn and spices until evenly coated.

Pour popcorn on parchment-lined baking sheet. Put in oven and roast for five minutes. Remove baking sheet from oven and allow popcorn to cool on it.

After cooled, rough chop half (1 cup) of popcorn to use as a garnish on Flame-Broiled Pork Pozole. In a food processor, pulse other half (1 cup) of popcorn into a breadcrumb consistency to use in Mexican Stuffed Portobello Mushrooms.

Serves 2 recipes (as an ingredient for Flame-Broiled Pork Pozole and Mexican Stuffed Portobello Mushrooms

Plating Instructions: Flame-Broiled Pork Pozole, served with Mexican Stuffed Portobello Mushrooms

First, remove Mexican Stuffed Portobello Mushrooms from oven. Let rest for 5 minutes. Using a large spatula, gently lift mushrooms from the pan to individual serving plates. Serves 2 to 4 (if mushrooms are halved).

Second, ladle a serving of the Flame-Broiled Pork Pozole into a large soup bowl. Top with choice of garnishes, use as needed: Spiced Mexican Popcorn, hominy, chopped lettuce, chopped green onion, sliced radishes, chopped cilantro, sliced hot peppers and/or sliced limes. Serves 4.

Serve immediately.

Rob Benes

Recipes are unedited

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