Lunchbreak: Chef Chris Koetke makes crock pot pork and posole stew and braised chicken provencal

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Chef Chris Koetke
Kendall College

This recipe is perfect for a busy day when there is little time to cook.  Because this dish cooks slowly, it can be started early in the day and simmered until perfection without the need for constant attention.
Serves 4-6

2 lbs. pork shoulder meat, trimmed of excess fat and cut into 1 1/2 inch pieces
1 1/2 Tablespoons chile powder
2 Tablespoons vegetable oil
2 cups water
2 poblano chilies, seeds and veins removed and diced
2 medium onions, halved and thinly sliced
2 14.5 oz cans of petite diced tomatoes with chilies
1 Tablespoon dried oregano
1  36.5 oz can of hominy, drained
2 russet potatoes, peeled and diced

In a bowl, mix pork with chile powder. In a sauté pan over high heat, brown the pork in oil and then transfer to the crock pot.  Deglaze the sauté pan with the water to remove any browned bits.  Transfer the deglazing liquid to the crock pot.  (It may be necessary to brown the pork in 2 batches, deglazing after each batch and allowing the pan to preheat again before adding more meat.) Add poblanos, onions, canned tomatoes, and oregano to the crock pot.  Turn on to high and cook covered for 5-6 hours.  When the pork is fork tender, add hominy and potatoes.  Cook for another hour until the potatoes are very tender.

Serves: 5+

4 pounds chicken thighs, skin removed and trimmed of excess fat (10 pieces)
juice and zest of 1 lemon
juice and zest of 1 orange
10 cloves garlic, minced
1 teaspoon ground fennel seed
1 teaspoon dried thyme leaf
1/2 teaspoon ground rosemary or 1 1/2 teaspoons dried rosemary leaf
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 Tablespoons extra virgin olive oil
1 large fennel bulb, stalks discarded and diced (about 2 cups)
2 celery stalks, diced (about 1 cup)
1 large red onion, diced (about 1 cup)
8 plum tomatoes, diced
2 cups low-sodium, fat-free chicken broth
8 oz. can of tomato sauce
2 teaspoons Cornstarch
1/3 cup chopped Kalamata olives

Combine chicken, lemon zest and juice, orange zest and juice, garlic, fennel seed, thyme, rosemary, and pepper in a bowl.  Cover and refrigerate for 4-24 hours. Remove the chicken from the marinade being careful to brush off pieces of garlic and zest back into the marinade.  Dry the pieces of chicken with a paper towel.  Reserve the marinade. In a large pot, sauté the chicken in the olive oil over high heat until browned.   Remove from that pot and reserve. Place the fennel bulb, celery, and red onion in the same pot and sauté over high heat until lightly browned.  Add tomatoes and cook for several more minutes. Add the browned chicken back into the pot along with the reserved marinade, broth, and tomato sauce.  Bring to a boil, cover, reduce to a simmer, and cook until the chicken is very tender (about 1 hour). Add cornstarch to water to make a  slurry.  Add to chicken and continue cook until thickened.  Add olives.  Heat and serve over noodles.


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