Pork Stock and Pork Stew Meat/Ground Pork

Sky Blue Farm // Lewis, Colorado

Stock: Salt, onion, garlic, pork

Pozole

2 pounds pork shoulder, cut into 2-inch chunks or use ground pork for pork meat balls
1 large onion, chopped
Salt and ground black pepper
4 dried chipotle, ancho or gaujillo chiles
2 cups dried hominy, soaked in a couple of changes of water for 8 to 12 hours
2 tablespoons fresh oregano, or 2 teaspoons dried
2 tablespoons ground cumin
2 tablespoons minced garlic
Chopped fresh cilantro for garnish, iceberg lettuce, radish, avocado
PREPARATION
1. Put oil in a large saucepan over medium-high heat. When hot, add pork (stew or meatballs )and onions and sprinkle with salt and pepper. Cook, stirring occasionally, until pork and onions are deeply browned, 15 to 20 minutes.
2. Meanwhile, pull off whatever stems you can from chiles; break them in half and pour or scrape out some or all of the seeds. (The more you leave in, the hotter the stew will be.) When pork and onions are browned, add chiles, hominy, oregano and cumin. Add water to cover everything by about an inch. Bring to a boil, then adjust heat so the mixture simmers steadily. Cook, stirring occasionally and adding more liquid if necessary, until pork and hominy are tender, at least 1 1/2 hours.
3. If you like, fish out and discard chile pieces, or chop them up and stir them back into the pot. Stir in garlic and cook a few minutes more; taste and adjust the seasoning. The mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.

7X ranch // Hotchkiss CO

2 pounds eye round beef roast (half recipe for small box)

PREPARATION

Preheat oven to 350 degrees.
In a hot skillet, sear the meat in the oil on all sides.
Place meat on a rack in a roasting pan, and season with pepper. Roast about 40 minutes for medium rare, and allow meat to rest 20 minutes before slicing very thinly. Mix with barbecue sauce, and warm.
Serve on rolls topped with jus for some french dip sandos!