Chile Verde Tacos

3 lbs cubes pork stew meat or pork roast
2 Tbsp olive oil
1 large yellow onion
3 cloves garlic, minced
1 1/2 tsp sea salt
Freshly ground pepper, to taste
1 1/2 tsp ground cumin
9 cups chicken broth
4 fresh poblano chile peppers (fajita bells), seeded & chopped
2 fresh jalapeño peppers, seeded & chopped
1 yellow bell pepper, seeded & chopped
1 1/2 lbs fresh tomatillos, husks removed or brown rice
Can of black beans
1/2 bunch cilantro leaves, coarsly chopped
Cabbage, finely chopped
Sour cream to top

1. In a large stock pot, over high heat, seat the pork in olive oil until golden brown. Remove the pork from the pot, reserve 2 Tbsp oil in the pan, and cook the chopped onion and garlic, seasoned with salt and pepper until tender. Season with cumin, then stir in pork and chicken stock.  Summer for 1/2 hour.

2. Stir in poblanos, jalapeños and bell peppers.  Purée the tomatillos and cilantro in blender, and add them and black beans to the pot.  Cook an additional 30-45 min.

3. Serve on corn tortillas topped with cabbage and sour cream. (and pico de Gallo and guacamole if desired.)

(Or cook in crock pot or insta-pot.)

Honey Glazed Pork

INGREDIENTS

1 cup plus 2 Tbsp. soy sauce, divided
¼ cup granulated sugar
3 Tbsp. chopped garlic
¼ cup chopped scallions
2–3 pounds boneless, skin-on pork shoulder 
1 bunch asparagus, halved
6 Yukon potatoes, diced
2 Tbsp. olive oil
Kosher salt
Freshly ground black pepper
1 cup packed dark brown sugar
½ cup honey

PREPARATION

Preheat the oven to 275ºF.

In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.

Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.

Place the pork in the marinade and toss to coat evenly. Marinate for one hour.

On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet. Bake one to one and a half hours, depending on the weight of the pork.

Raise the heat of the oven to 500ºF.

In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.

Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.

Remove the vegetables and pork from the tray, making sure to save all the juices.
Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!