Here’s another recipe that takes a little while to make, but should leave you in yummy leftovers for a few days: Posole.
5 California Chili Pods
15 oz can of tomato sauce
2 oz+ menudo mix*
2-3 pigs feet (halved)
2 Tbs tomato paste
3 Tbs chili powder
56 oz of white hominy
2-3 lbs Pork shoulder/butt
1 bunch of cilantro
*(Menudo mix is a mexican spice mixture — often sold in 2 oz bags. If you don’t have any in your local grocery, you can make an approximation: 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon dried onion flakes, ½ teaspoon basil, ½ teaspoon rosemary, ½ teaspoon ground cumin, ½ teaspoon dry powdered mustard, ½ teaspoon oregano, ½ teaspoon sugar, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cumin seed.)
Pull the stems off of the chili pods. Place chili pods in a blender with hot water. Let the chilis soak in this water while you prepare the meat. Dice up your pork, leaving the fat on (flavor!), and then throw it into a crock pot and rub the entire bag of menudo mix into the meat. Wash your hominy in a strainer (gets rid of some of the starch, as well as any bits of grit, etc.).
Time to blend your chili pods. This can be as smooth or as chunky as you wish. Pour this chili puree, tomato sauce, hominy, tomato paste, & chili powder in the crock pot. Mix together well.
Note: The pigs feet are traditional, but optional. Halved pigs feet will add a ton of flavor, some meat (as it falls off the bone), and, most importantly, collagens from the cartilage and bone marrow).
Pour enough water in the crock pot to cover ingredients & pigs feet, mix well, and cook on low for 8 hours or more (until the meat is falling off the pigs feet).
Serve with diced onion, fresh cilantro and a squirt of lime juice to brighten it up, and enjoy! If you want to be snarky and virus-referential, serve with Coronas.