Do you ever feel like your week consists of a bunch of running around and not much else? I feel like lately I have been having a lot of weeks like this where I’m constantly on the go and don’t have much time for anything outside of errands and meetings. I know, woe is me.
I also feel like I have been eating out a lot because it’s convenient. There is no thought involved with choosing something for dinner, making dinner or cleaning up dinner. The thing is, I don’t really like eating out that much. I like to cook and I like to have meals that are wholesome and delicious that I prepared for myself.
Last week I had the chance to try Blue Apron meal delivery service. They offer delicious meals and fresh ingredients delivered straight to your door. And while you still have to prepare the meal yourself, it takes the guessing out of what to make for dinner.
Since last week was Cinco De Mayo they sent me 3 meals that were all Mexican themed. Which I really have no problem with because I love Mexican food. My meals included Pork & Tomatillo Pozole, Pulled Chicken Mole Quesadillas and Enchiladas Rojas which were very delicious. I decided to share the recipe for the Pork & Tomatillo Pozole today because it was by far my favorite out of the three. But all were very good.
If you want to try out Blue Apron for yourself they are offering my first 50 readers 2 free meals! If you have a hectic schedule like me, I highly recommend trying it out! Visit Blue Apron for more details.
- 8 Ounces Ground Pork
- 1½ Cups Hominy
- 3 Cloves Garlic
- 2 Ounces Radishes
- 1 Avocado
- 1 Lime
- 1 Red Onion
- ½ Pound Tomatillos
- 1 Large Bunch Cilantro
- 3 Tablespoons Pepitas
- 1 Tablespoon Cinco De Mayo Spice Blend (1/2 tsp Smoked Paprika, ½ tsp Chipotle Chile Powder, 1 tsp Ground Cumin & ½ tsp Ground Coriander)
- Wash and dry the fresh produce. Quarter the lime. Peel and thinly slice the garlic and onion. Remove and discard the papery husks of the tomatillos; medium dice the tomatillos. Drain and rinse the hominy. Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Trim off and discard the stem ends of the radishes; cut the radishes into matchsticks. Pick the cilantro leaves off the stems; discard the stems.
- In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned and just cooked through. Transfer to a bowl and set aside, leaving any drippings and browned bits (or fond) in the pot.
- Add 2 teaspoons of olive oil to the pot of reserved fond. Heat on medium-high until hot. Add the garlic, onion and all but a pinch of the spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatillos. Cook, stirring frequently and breaking apart the tomatoes with a spoon, 4 to 6 minutes, or until the tomatillos have softened and begun to thicken into a sauce.
- Add 2 cups of water to the pot of aromatics and tomatillos. Cook, stirring constantly and scraping up any browned bits from the bottom of the pot, 30 seconds to 1 minute, or until thoroughly combined. Add the hominy and browned pork; heat to boiling on high. Once boiling, reduce the heat to medium and simmer 7 to 9 minutes, or until slightly reduced in volume. Remove from heat. Stir in the juice of 1 lime wedge; season with salt and pepper to taste.
- While the soup simmers, in a small pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pepitas and remaining spice blend; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted and fragrant. (Be careful, as the pepitas may pop as they cook.) Remove from heat.
- Divide the finished soup between 2 bowls. Garnish with the avocado, radishes, cilantro and toasted pepitas. Serve with the remaining lime wedges on the side. Enjoy!
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