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Dad’s chicken pot pie

My dad claims he “finally found a chicken pot pie that came out perfect”.  No idea where he found this recipe, but if I had to guess it was the Lake Fork Fishing Forum… his most visited website. I adapted a few things (call me a food snob but canned mushrooms aren’t in my life) to get the ingredients,  seasonings and consistency just right. It’s really good and so much better than the one in the little tin I grew up eating!

When I was in Prague last year I found this beautiful dish. It’s not perfectly round and the blue painted design is flawed… and it weights a small ton.  It’s perfect imperfections couldn’t be passed on… I had to have it. I padded it up and carried it on my 15 hour flight home.

I’ve made only 2 dishes in this Bohemian beauty… tiramisu and this chicken pot pie. My next challenge will be a proper British meat pie… I need to some more research and tasting in jolly old London in 2018.

Some tips on selecting the right dish:

  1. To make this full recipe your baking dish needs to hold 8-10 cups. A large cast iron skillet or large round/oval baking dish will work. I measured out water in mine to see the volume… it was 8 cups with room to spare and this recipe filled it to the top.
  2. The bottom crust had to be rolled out to fit up the sides of my dish. The top crust is perfect size with extra to fold over the edges.
  3. If you want to 1/2 the recipe, it’s easy to 1/2 the ingredients. Then you could use a regular pie plate or even a square glass baking dish (get creative with the crust to make it fit). Reduce the baking time to 30 minutes and check to see it it’s bubbling at the edges.

Dad’s Chicken Pot Pie – Serves 8-10

INGREDIENTS

Olive oil
1/2 cup celery, chopped
1/2 large yellow onion, chopped
15 crimini mushrooms, sliced thick
6 sprigs fresh thyme, leaves removed from stems
1/2 stick butter
1/2 cup flour
3 cups chicken broth
1/3 cup half and half
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
3 cups chopped cooked chicken (2 large bone-in, skin on chicken breasts, baked 425 for 45 minutes – meat removed and into large cubes)
12 ounce bag frozen mixed vegetables (peas, carrots, corn, green beans)
2 cups frozen diced hash brown potatoes (not shredded)
½ cup milk to thin mixture
2 flat sheets of refrigerated pie crust (2 rolled per box)
Egg wash: 1 egg + 2 Tablespoons of water, beaten in small bowl

INSTRUCTIONS

Baking dish needs to hold 8 -10 cups –  deep dish pie plate or cast-iron skillet

Prepare crust:
Unfold 1 refrigerated pie crust. Place one crust in bottom of buttered/nonstick sprayed deep-dish pie plate or large cast iron skillet.  I had to roll mine out to reach up the sides. Place in refrigerator until done with filling below. Keep 2nd crust in fridge, unrolled.

Prepare filling:
In a large pot over medium heat, add olive oil. Once hot, add onion, celery, mushrooms and thyme. Season with salt & pepper and cook until translucent and soft, about 5 minutes.  Remove from pan and place into a bowl. Set aside to use later. Wipe out skillet to use in next steps.

Melt butter in the same large pot over low heat. Add flour stirring until smooth. Add chicken broth and whisk until smooth and bubbly. Add half & half, seasonings, frozen vegetables, frozen potatoes, chicken and onion/celery/mushroom mixture. Add milk (or water or stock) and turn heat up to medium-high.  Stir until mixed thoroughly heated through, about 10 minutes. Taste mixture for seasoning and add salt/pepper as needed. Transfer to your baking dish (place on a cookie sheet in case the sauce leaks over the edges). Top with 2nd crust and crimp edges.  Cut slits in top crust. Brush top crust with egg wash to create a nice golden crust.

Bake at 350 degrees for 45 -60 minutes until bubbly and crust is starting to brown. I covered mine after 45 minutes so the crust didn’t over brown. Let sit for 20 minutes to cool slightly and let sauce set up.

Chicken with shallots, white wine and dijon

Wow, this was better than expected. 

With only a few ingredients. this one pot wonder didn’t disappoint. The only chopping required was halving a few cherry tomatoes. Thanks Andrew Zimmern!

The recipe is simple to double or triple, but as written is perfect for a cozy dinner for 2.

Chicken with shallots, white wine and dijon – Serves 2-4

INGREDIENTS

boneless skin-on chicken thighs or 2 boneless skin-on chicken breasts cut into 4 pieces
tablespoons flour
1/2 tablespoon kosher salt
1/2 tablespoon ground black pepper
tablespoons unsalted butter
6 to 8 whole medium shallots, peeled
cup white wine
1 1/2 cups chicken stock
tablespoon Dijon mustard
sprigs tarragon
cups cherry tomatoes, cut in half
1 teaspoon cornstarch

1 package egg noodles

INSTRUCTIONS

Pat chicken thighs very dry with paper towels. Sprinkle over them the flour, salt and pepper.

Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set chicken aside on a plate.

In the same pot, add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 5 to 6 minutes. Skim off all but 3 tablespoons of the fat. Add the wine to deglaze the pot, whisk any brown bits off the bottom, then whisk in the mustard and 1 cup chicken stock. Add the sprigs of tarragon and the chicken thighs to the pot. Cover the pot, turn the heat to low and simmer for 30 minutes.

While the chicken is finishing, cook the egg noodles according to the the package directions.

In a small bowl, mix together 1 teaspoon of cornstarch and 1/2 cup chicken stock. Remove the lid from the chicken, turn the heat to high and add cornstarch mixture.  Bring to a boil until thickened and then turn to low heat.

Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately on top of the egg noodles.

 

Turkey & Sweetcorn Meatballs with Roasted Pepper Sauce

Now you see them, now you don’t…

These meatballs are really satisfying and disappear pretty quickly! I have used ground turkey & chicken and both are equally delicious. Don’t skip the sauce… it is a must. Serve warm or at room temperature (or eat them cold out of the fridge like me).

INGREDIENTS

For the meatballs:

  • 1/2 cup corn (fresh or frozen)
  • 3 slices of stale white bread, crusts removed
  • 1lb ground turkey or chicken
  • 1 egg
  • 4 green onions, finely chopped
  • 1 tbsp chopped parsley
  • 2 1/2 tsp ground cumin
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 garlic clove, minced
  • canola or sunflower oil

For the sauce:

  • 4 red bell peppers
  • 3 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp cilantro, chopped
  • 1 garlic clove
  • 1 small Fresno chili, deseeded
  • 2 tbsp sweet chili sauce
  • 2 tbsp apple cider vinegar

DIRECTIONS

  1. Preheat the oven to 400F. To prepare the peppers for the sauce, quarter them with a sharp knife and shave off the white parts and the seeds. Put them in a roasting tray and toss with 2 tablespoons of the olive oil and ½ teaspoon of the salt, then roast in the oven for 35 minutes or until soft. Transfer the hot peppers to a bowl and cover it with plastic wrap. Once they have cooled down a little, you can peel them, although it isn’t essential for this sauce. In any case, place them in a blender or food processor with their roasting juices and add the rest of the sauce ingredients. Process until smooth, then taste and adjust the salt if necessary. Set aside.
  2. For the meatballs, place a heavy non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2-3 minutes, until lightly blackened. Remove and leave to cool.
  3. Soak the bread in cold water for a minute, then squeeze well and crumble it into a large bowl. Add all the rest of the ingredients except the oil and mix well with your hands.
  4. Pour a shallow depth of sunflower or canola oil into your heavy frying pan. Allow it to heat up well and then fry about a teaspoon of the mince mix in it. Remove, let cool a little and then taste. Adjust the amount of salt and pepper in the uncooked mixture to your liking.
  5. With wet hands, shape the mince mix into balls, about the size of golf balls. Brown them in small batches in the hot oil, turning them around in the pan until they are golden brown all over. Transfer to an oven tray, place in the oven at 400F and bake for about 5 minutes. When you press one with your finger, the meat should bounce back. If unsure, break one open to check that it is cooked inside. Serve hot or warm, with the pepper sauce on the side.

Greek Chicken Meatballs with Spicy Yogurt Sauce

This is the one Rachel Ray recipe in my repertoire… probably because she hasn’t concocted some silly name for them, as she tends to do. I’ve made a few modifications – adding sundried tomatoes, changing up the seasonings, etc. These chicken meatballs are a go to meal when I’ve got chicken that I’m tired on grilling. Serve with pita bread, salads or just dip and enjoy as is.

My cheap tip: Make your own ground chicken. I always have chicken breasts in my freezer. Instead of buying ground chicken I but the chicken into cubes and grind in my food processor. Cheaper, easy and just as good. Feel free to substitute ground turkey or pork.

INGREDIENTS

Chicken Meatballs:

  • 1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
  • 1/2 white or yellow onion, finely chopped
  • 3 cloves garlic, chopped, divided
  • 1 box frozen chopped spinach, defrosted
  • 3/4 cup crumbled feta cheese
  • 1 pound ground chicken
  • 1 teaspoon ground coriander
  • 1/2 cup sundried tomatoes, chopped
  • salt & pepper

Yogurt Sauce:

  • 1 1/2 cups Greek style plain yogurt
  • 1 clove garlic
  • 1/2 lemon, juiced
  • 1 1/2 teaspoons, 1/2 a palm full, cumin
  • 1 1/2 teaspoons, 1/2 a palm full, coriander
  • Salt

DIRECTIONS

Preheat the oven to 400 degrees F.

In a bowl combine onion and 2 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken , sundried tomatoes and coriander to the bowl and a liberal drizzle of extra-virgin olive oil. Season with salt and pepper. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Brush a nonstick cookie sheet with a little olive oil. Place the meatballs on the cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.

Place yogurt, garlic, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs with sauce.

Chicken Larb Gai

Not only is this Thai dish super lean and packed full of flavor… it’s yet another excuse to head to my favorite Asian grocery store: Hong Kong Market. Inside awaits an almost overwhelming selection of any Asian ingredient on your list (and the best selection of frozen potstickers – gyoza – dumplings in Dallas).

Fresh lemongrass and thai bird chiles are a must. I would also suggest a better than average fish sauce (Three Crabs Brand Fish Sauce is the best). I store it in the fridge as I use it often for Vietnamese Bun and it lasts forever. Central Market also has these ingredients… but for 3 times the price. So be adventurous and check out the Asian markets.

This recipe is adapted from Giada’s Turkey Larb. You can use any ground meat for this dish but the chicken breast is great & stays very moist with the onions. She also calls for mint… I prefer cilantro and Thai basil in the dish.

INGREDIENTS

Dressing:

  • 1/3 cup fresh lime juice, from about 5 limes
  • 3 tablespoons fresh lemon juice, from 1 large lemon
  • 2 tablespoons fish sauce*
  • 2 tablespoons honey

Larb:

  • 3 tablespoons vegetable or canola oil
  • 1/2 red onion, diced
  • 3 shallots, thinly sliced
  • 1 (4-inch) piece lemongrass, minced (about 1/4 cup)*
  • 2-3 Thai chiles or 1 serrano chile, stemmed and thinly sliced*
  • Kosher salt
  • 1 1/2 pounds ground chicken breast
  • 1/2 cup chopped fresh cilantro leaves
  • Freshly ground black pepper
  • 1 head butter lettuce, leaves separated
  • *Can be found at specialty Asian markets

DIRECTIONS

Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.

Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the chicken and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the cilantro. Season with salt and pepper, to taste.

Spoon the chicken mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice or steamed white rice if desired.

 

Spotlight Montréal: L’Express (Chicken with Mustard Sauce)

L’Express

location: 3927 rue St-Denis, Montréal, QC

Any restaurant that begins a meal with cornichons, dijon mustard & bread is made for me. L’Express is a well-known Parisian-style bistro and needs no introductions for lucky Montréalers. It’s been nearly a year since I stumbled upon this gem. If you aren’t looking for it… you will stroll right by without noticing the only marking of its location: its name spelled subtly in white tiles on the sidewalk.

I’ve dined here on every trip to Montréal… and I will be back for round 3 this summer. My first experience was a gorgeous lobster risotto. This last trip I chose a chicken with mustard sauce. I could go on for quite sometime about the perfect sauce… rich and creamy with the perfect amount of lemon. However, I was equally impressed with the preparation of the vegetables: a melee of haricots verts, potatoes, cherry tomatoes and French black olives.

L’Express… I miss you. You are hands down my favorite place to enjoy a meal in Montréal. I love that your plates lack fancy garnishes and are full of only beautifully classic and simple French food. I will see you soon.

INGREDIENTS

  • 4 boneless chicken breasts, skin on
  • olive oil
  • 2 tablespoons butter
  • 1 teaspoon garlic
  • 1 shallot, minced
  • 2 lemons, juiced
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon flour
  • 1/4 cup heavy cream
  • 1 teaspoon dijon mustard

DIRECTIONS

Preheat oven to 350 degrees.

Season chicken on both sides with salt and pepper. Coat an oven safe skillet with a little olive oil and place over med/hi heat until hot.
Add chicken skin side down and cook for 3 minutes per side (ending with skin side up). Place skillet in oven and bake for 20 minutes. Remove chicken from skillet and set aside to keep warm.

Drain most of the chicken fat from the skillet. Add the butter, shallot and garlic. Season with salt & pepper and saute until translucent.

Add wine or broth to skillet, deglaze by scraping particles that cling to bottom.

Combine flour and 1/2 cup cream, stirring until smooth; add to skillet. Stir in mustard. Cook over medium heat, stirring constantly, until thickened.

Serve chicken with sauce.

Chicken, Shrimp & Chorizo Paella

This was my first time to make real Paella. My dad started making Paella last year and for Christmas I gave him a proper Paella pan, golden saffron and 2 Spanish chorizo links. It was the real deal gift. Then the Paella pan I ordered arrived and it was barely big enough to stir the rice. Oh well – it was still a creative gift for someone who really wants underwear and socks.

A few weeks ago I lucked into the estate sale of my dreams! I scored French crêpe pans, French copper, and ebelskiver pan (thrilled about this find) and a huge Paella pan made in Italy. I passed the pan on to my dad and he invited me up to make Paella last weekend. We didn’t go all out with mussels and seafood – but this Paella was delicious and the true Spanish Chorizo (can be found at Central Market) was incredible and just oozed of orange paprika.

If you don’t have a paella pan – use a nonstick skillet or a wok!

INGREDIENTS

  • 3 chicken breasts, cut into pieces (skin on) and marinated in spice mixture (see below)
  • Salt and black pepper, to taste
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil
  • 2 Spanish chorizo sausages
  • 2 garlic cloves, crushed
  • 1/2 Spanish onion, diced
  • 2 ripe tomatoes, peeled, seeded and finely chopped OR 1 can 14 ounce whole tomatoes crushed by hand
  • 1 red, orange or yellow bell pepper, julienned
  • 2 cups Spanish rice, short to medium grain, like Valencia
  • 1 generous pinch saffron threads
  • 4 1/2 cups warm stock or water
  • 1 pound jumbo shrimp
  • 1/2 cup sweet peas, frozen and thawed
  • Lemon wedges

Spice Mix for chicken:

  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered.

DIRECTIONS

Marinate the chicken for 1 hour and remove from refrigerator.

Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown.

Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but don’t clean the pan.

Sauté the garlic, onion, tomatoes and bell peppers. Cook until the mixture caramelizes a bit and the flavors meld. Season with salt and pepper.

Add the rice, stirring to coat the grains.

Add the stock and saffron and simmer for 15-20 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto.

Add the shrimp and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente, about 10 minutes.

Scatter the peas on top and continue to cook until the liquid is absorbed. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges.

 

Pistachio Crusted Chicken with Feta

The pistachio crusted chicken at Sevan, a local Dallas BYOB Mediterranean restaurant, is a favorite in my dining crowd. There are many delicious entrées on the menu… but this is ALWAYS ordered. I gladly accepted the request to recreate this dish mainly so I can order a different entrée and know I won’t be deprived of my old standby favorite.

I have been visiting this family run restaurant for years and they consistently turn out wonderful food. If hummus is your thing – Sevan makes super creamy hummus with just the right amount of garlic and lemon. My suggestion and another “always order” is the Muhammara. An addictive spread of roasted red bell pepper, walnuts and pomegranate molasses will keep my seat at Sevan a permanent one.

INGREDIENTS

  • 4 chicken breasts, pounded to 1/2 inch thickness
  • 1 cup chopped pistachios
  • 3/4 cup dry plain bread crumbs
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 3 ounces crumbled French Feta cheese
  • 1 cup all purpose flour
  • 2 eggs, beaten

For the Tomato Sauce:

  • 1/2 medium yellow onion, minced
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 6 ounces tomato paste (small can)
  • 14 ounce can crushed tomatoes
  • 2/3 cup water
  • 1/4 cup red wine
  • 1/2 – 1 teaspoon sugar (depending on the sweetness of the canned tomatoes)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/8 – 1/4 teaspoon crushed red pepper flakes

DIRECTIONS

To make the sauce:

In a medium saucepan, sauté garlic and onion in oil until translucent.

Add tomato paste, tomatoes, water, wine, sugar, oregano and basil. Season with salt and pepper, to taste. Simmer for 20 minutes over medium low heat.

 

For the Chicken:

Preheat oven to 350 degrees. Prepare three bowls: one containing flour to coat chicken breast, another containing the beaten egg, and the third containing chopped pistachios, breadcrumbs and oregano. Season all 3 with salt & pepper.

 

Season the chicken on both sides with salt and pepper. Add feta cheese, 2 teaspoons chopped pistachios and 1/2 clove minced garlic to one side of the flattened chicken breast. Fold over and secure with toothpicks to keep filling inside.

Coat breast in flour, shaking off any excess. Dip chicken in egg mixture and then into the pistachio mixture. Set aside and finish breading the remaining chicken.

Heat olive oil in oven safe skillet over medium heat and sear chicken for approximately 3-4 minutes on one side and then flip over. Cover with foil and place in the oven. Bake approximately 20-25 minutes or until cooked through.

Serve with tomato sauce and garnish with feta.

 

Pork Loin with Cider and Roasted Jerusalem Artichokes

Pork and apples are a classic combination. I eat most of my apples with cheese and honestly getting a nice texture from a cooked apple can be tricky. So apple cider is a welcome ingredient already full of flavor from the allspice, cinnamon and cloves.

A few months ago I made a version of this pork recipe with my Acorn Squash and Sweet Potato Ravioli. I had boneless center cut chops brined overnight in apple cider and peppercorns. This time a 6-chop pork loin roast was in the freezer begging to free up some space. Since it was on the bone I did not brine the meat but if you have a boneless tenderloin or chops I would suggest brining for a few hours to overnight.

I’ve given instructions below on how to prepare this with pork chops and skip the roasting part all together.

This was very simple to prepare and the payoff is much larger than the effort. I served with roasted cauliflower and Jerusalem artichokes (also called sunchokes).

INGREDIENTS

  • 2 sprigs rosemary leaves, roughly chopped
  • 2 sprigs sage, roughly chopped
  • 2 cloves garlic, smashed
  • Pinch crushed red pepper
  • Salt
  • Extra-virgin olive oil
  • 1 (6-chop) pork rib roast
  • 2 large yellow onions, sliced
  • 1 bundle thyme, tied with string
  • 3 bay leaves
  • 1 quart apple cider
  • 2 cups chicken stock
  • 2 tablespoons butter
  • 2 teaspoons whole grain mustard

DIRECTIONS

Preheat the oven to 425 degrees F.

In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Rub the paste on the outside of the pork rib roast.

Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan or large oven proof skillet. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a brown crust.

Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil.

Remove pork from oven and transfer to a platter and cover to keep warm. Place pan with onions and cider on burner over medium-high heat. Add remaining apple cider & chicken stock to the pan and bring to a simmer. Reduce until sauce has thickened, about 15 minutes. Stir in whole grain mustard and butter to finish sauce.

Cut the loin into chops & serve with the cider mustard sauce.

If using pork chops:

Rub the paste on the outside of the pork chops and set aside.

Preheat skillet over medium high heat and add 1 tbsp olive oil to the pan. When hot, add chops to the pan and brown on both sides until a nice crust forms. Remove chops from pan and set aside. In the same pan add onions or shallots and cook until translucent and soft. Deglaze the pan with apple cider scraping the brown bits off the bottom on the pan. Add chicken stock and bring to a simmer. Reduce until sauce has thickened, about 15 minutes. Stir in whole grain mustard and butter to finish sauce.

Place pork chops back in the pan to heat through in the sauce.

Roasted Jerusalem Artichokes & Cauliflower in Herb Butter

INGREDIENTS

  • 1/2 pound Jerusalem artichokes, cut into large chunks
  • 1/2 head cauliflower, broken into bite size pieces
  • Salt & pepper
  • Extra-virgin olive oil
  • 2 tablespoons butter
  • Fresh herbs of your choice: sage, thyme, oregano, tarragon

DIRECTIONS

Preheat the oven to 400 degrees F.

Toss artichokes and cauliflower in olive oil, season with salt & pepper and toss in oven proof skillet. Roast for 20 minutes or until tender. Remove pan from oven and add 2 tablespoons butter and herbs. Toss to combine. Serve warm.

Pork Shoulder Pernil with Cilantro-Citrus Adobo

My good friend and fellow foodie, Catherine of Fish and Veggies, peaked my interest in this dish. She gave it a try and received rave reviews. So I followed her lead with a few modifications based on her suggestions and made my own Pork Pernil.

“Pernil” is a classic Puerto Rican pork roast that is incredibly easy and equally impressive. The basic method is making the “adobo” which is simply a purée of garlic, herbs and citrus juice. Next time I will add onion and chili powder to the adobo for a little more flavor.

It couldn’t be simpler. Throw the potatoes in the bottom and after 3 hours they are perfectly crispy and flavored with the adobo. I made a quick coleslaw and served with flour tortillas to make tacos.

INGREDIENTS

For the Pork:

  • 1 boneless pork shoulder (about 4 pounds), skin on
  • 5 garlic cloves, smashed
  • 1 handful fresh oregano
  • 1 bunch fresh cilantro, plus chopped cilantro, for garnish
  • 1 teaspoon ground cumin
  • Kosher salt and fresh coarsely ground black pepper
  • 2 limes, juiced, plus wedges for serving
  • 2 oranges, juiced
  • 1 cup extra-virgin olive oil
  • 5-6 large Idaho potatoes, cubed

For the Coleslaw:

  • 1 lime, juiced
  • 3 T apple cider vinegar
  • 1 T honey
  • 1 t cumin
  • salt and pepper
  • 1/4 cup olive oil
  • 1 head cabbage, shredded
  • 1 small red onion, thinkly sliced
  • 1 red bell pepper, thinly sliced
  • shredded carrots

DIRECTIONS

Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree.

Using a sharp knife, score the surface of the meat with small slits. Place pork in a large plastic bag. Pour the marinade all over the pork and seal plastic bag. Marinade in the refrigerator for at least 3 hours or overnight.

Preheat the oven to 300 degrees F.

Cut potatoes into 1-inch cubes and place in the bottom of a roasting pan.

Remove pork from marinade and place the pork, fat side up, in a roasting pan fitted with a rack insert. Rub leftover marinade on top of pork – being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture – this will help form a crust on the outside when cooked.

Roast the pork and potatoes for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.

Mix all ingredients for the coleslaw dressing and add to coleslaw mix 5 minutes before serving.

Serve with tortillas for taco making!