Pork Chili Verde for One

I know, I’ve already got two chili recipes on here already: Chicken Chili Verde and Small Batch Spicy Stovetop Chili. So why a third? Because the chicken was frozen, and I found a pork chili verde recipe that appealed to me. It also seemed more authentic and actually was entirely green too. It’s made with ground pork, simmered in a salsa verde of jalapeños, garlic, onion, and cumin.

And, unlike the others, this recipe is ready fairly quickly. If you’ve already got cooked (or canned) beans, you can make this in about half an hour. If not, it’s about an hour (still pretty speedy for chili).

The original recipe called for potatoes and corn. I had some pre-soaked cranberry beans leftover from something else, so I tossed those in instead.

The cranberry beans are firmer than kidney beans, and more colorful than the navy beans I usually buy.  I initially bought them because that’s all that was in the store, but I find I rather like them. One of the few pleasant outcomes of the quarantine!

If you don’t have pre-soaked beans, the canned ones are fine. And it will take only 35 minutes to cook, since you don’t have to wait for the beans to soften. Or, speed up the soaking/cooking process with my quick soak beans method.




Pork Chili Verde Substitutions and Variations

  • If you have access to Hatch chiles, use those instead of the jalapeños
  • Don’t want to use beans? Substitute 1 or 2 small potatoes instead (and/or 1/2 C of corn)
  • Make it with all beef, all pork, or a combination of the two
  • You can also use pork shoulder, but then you’d have to cook it longer
  • Skip the beans, double the broth and you have green chili sauce for enchiladas or burritos

More Chili (and Chile) Recipes

eggs with spinach and chili pepperEggs with Spinach and Chili Peppers

Just the thing for a fast lunch or brunch.  The spinach mellows out the peppers, the eggs cook quickly, and the whole thing is topped with cooling yogurt or sour cream.

 

 

egg chili cheese burritoEgg Chili Cheese Burrito

Saute, scramble, and it’s a wrap.  A meal in minutes.

 

 

chicken chili verde recipeChicken Chili Verde Recipe

A mild chili, with green chiles, chicken, and cumin. Not spicy, and easy to put together.

 

spicy stovetop chili recipeSmall Batch Spicy Stovetop Chili Recipe

If you’d rather have something that brings the heat, try this spicy chili. It’s flavored with sriracha, cumin, garlic, and onions. Slow-cooked for maximum flavor.

 




Honey Mustard Glazed Spareribs

Sometimes you have a meal because you carefully chose a recipe, bought the ingredients, and planned it as dinner for that day or that week. And then, every once in a rare while, your dinner is a complete surprise.  The first time I made these ribs, they were a “bonus” in my grocery delivery.  I hadn’t ordered them! They looked so good I decided to cook them right away. But what to do with them? I settled on honey mustard glaze spareribs. A raving success!

The mixture of dry and prepared mustard, honey, a dash of soy sauce, apple cider vinegar, and brown sugar creates a glaze that’s not too sweet, and glides right over the ribs. They end up tender and juicy.  And they don’t take long to cook either.

Boneless ribs are done in 40 minutes, bone-in takes an hour.

I’ve included instructions for both boneless and bone-in ribs in the recipe.


I was going through, putting everything away, and found these boneless, country-style spareribs.  I hadn’t ordered them! But, they looked good, and seemed perfect for the holiday weekend here, so I made  honey mustard glazed spareribs.  I suppose maybe I should call them “surprise honey mustard glazed spareribs.”

The recipe was in the first edition of the Silver Palate cookbook. I’m on my third copy now, but when went to look at the recipe I found it had changed considerably. It was all wrong.  It had orange marmalade, ginger, orange juice, and nutmeg?! Wait. What?  No idea where that came from. Sounded waaay too sweet to me.

Luckily, the original version still lived on the internet.  No marmalade! Instead you mix dry and prepared mustard, honey, a dash of soy sauce, apple cider vinegar, and brown sugar. It’s not too sweet,  and makes a delectable honey-brown glaze that glides over the ribs. They end up tender and juicy.  Just right for a holiday weekend.

Since the ribs I had were boneless, I adjusted the cooking time downward to about 40 minutes. I have also made these with the bones (somehow that’s more satisfying, I don’t know why).

If you get the kind with bones, cook them for an hour at 400 degrees, following the same turning and basting procedure.  

I’ve included instructions for both boneless and bone-in ribs in the recipe.

The first time I made it, I had intended for the ribs to be two meals.  But it was sooo good I pigged out (sorry) and ate the whole thing at once.  Come to think of it, I made these for my brother once (with the bones), and he ate inhaled all of it too. Which just means I need to buy ribs on purpose next time!




Honey Mustard Glazed Spareribs Substitutions and Variations

  • Add some ground ginger to the glaze (this was part of the revised recipe that actually sounded appealing)
  • Try a splash of orange juice (also the revised version, but I’d cut down on the honey or the brown sugar)
  • Use bone-in ribs (they’re easier to pick up and nibble). If you do, cook them at 400 degrees for 40 minutes, then 10 and 10 (following the same procedure of turning and glazing).

More Pork Recipes

pork tenderloin with mushrooms and sour creamPork Tenderloin with Mushrooms and Sour Cream

Unlike a roast, tenderloin cooks quickly.  You get a rich, creamy sauce boosted by the bite of Dijon mustard and piquant capers —both of which complement the pork beautifully.

cider braised pork with sauerkrautCider Braised Pork Chop with Sauerkraut and Apples

Packed with classic flavors from rich pork, sweet apples, and piquant sauerkraut, with just a touch of brown sugar. This is a classic fall recipe.

 

apple glazed ham steakApple Glazed Ham Steak Recipe for One Person

Heat the ham, make a quick glaze, and dinner is done. The apple is crisp, sweet,  and a fresh alternative to  the usual pineapple.

 




Pork Tenderloin with Mushrooms and Sour Cream

The great thing about pork tenderloin is that it’s fancy enough for guests, but so easy and quick you can serve it on an ordinary weeknight.  Adding mushrooms and a bit of sour cream transforms the pork from plain to elegant. And, it’s done in about twenty minutes or so.  There’s very little fussing.  The only thing you have to cut up is a few mushrooms (and then slice the pork at the end).  You get a rich, creamy sauce boosted by the bite of Dijon mustard and piquant capers —both of which complement the pork beautifully.

Add some rice (I always make extra so I can just reheat it) and a simple salad and you’re ready to eat. In this case, I went with just some spinach and cucumber, topped with baslamic vinaigrette. And now, that I think of it, the balsamic vinaigrette would likely work well with the pork too. That’s really easy!

Make sure to get the pork tenderloin, not a pork loin roast. The tenderloin is long and skinny and weighs about a pound each.  You cook it fairly quickly on high heat. Think of it as the filet mignon of pork. The loin roast is closer to a pork version of roast beef. It’s much larger and rounder and you cook it low and slow.

Now that we’ve cleared that up, on to the recipe.  This is adapted slightly from an old New York Times Menu cookbook recipe. The recipe in the book called for pork chops (which you can also use if you like).  If you do that, cook them 2-4 minutes per side, depending on how thick they are. The original recipe called for a much longer cooking time, but the chops then were much fattier.

 




Pork Tenderloin with Mushrooms and Sour Cream Substitutions and Variations

  • Use pork chops instead of the tenderloin (get the boneless center cut)
  • Make it a bit lighter with Greek yogurt instead of sour cream
  • Add a splash of white wine or Marsala (sweet) wine to the sauce
  • Toss in some scallions or some shallots or onions (skip the capers if you do)

More Pork Recipes

cider braised pork with sauerkrautCider Braised Pork Chop with Sauerkraut and Apples

A party for your taste buds. Sure, it’s a bit… monochromatic, but this dish is packed with flavor. The tangy sour kraut is a perfect foil for the sweet cider and apples. And it’s quick too.

apple glazed ham steakApple Glazed Ham Steak Recipe for One Person

Sure most people see ham steak and think pineapple. This is better. The ham stays firmer, and the glaze is ready in minutes.

 

honey mustard glazed ribsHoney Mustard Glazed Spareribs

Tender, succulent, and not too sweet, these ribs are ready in about an hour (they’re boneless).  Great for a holiday weekend. And the glaze is a dream.

 




Cider Braised Pork Chop with Sauerkraut and Apples

Now that fall has finally arrived, it’s time to start switching light meals and salads for something more substantial. This cider braised pork chop with sauerkraut is full of classic fall flavors, from rich pork, crisp apples and sweet cider. That sweetness is balanced by savory onions, piquant sauerkraut, and just a touch of brown sugar.

It’s great simple comfort food. This is a good dish for a weeknight dinner or even for company. You only need to use one pan, so there’s not a lot of clean up involved. And, after a bit of chopping and slicing it’s ready in about half an hour. Just be careful not to overcook the pork. Put everything together, deglaze the pan, and then cook it gently for 15 or 20 minutes.

There are lots of variations on this idea. Some add bacon. Others roast the pork. I added carrots, but you can also skip the carrots in the main dish and make my honey mustard glazed carrots as a side dish. The sweet honey and the savory mustard complement the pork nicely.




Cider Braised Pork Chop with Sauerkraut Substitutions and Variations

  • Use white wine or chicken broth instead of the cider
  • Replace the carrots with potatoes
  • Add some sausage
  • Saute some bacon in the pan first and cook the pork in the bacon fat instead of the oil
  • If you find commercial sauerkraut too salty, mix in some raw cabbage to cut the salinity.

Pork and Cabbage Recipes

Polish sausage with cabbage and potatoesOne Pot Polish Sausage and Cabbage with Potatoes

An entire meal: meat, potatoes, and veggies all packed into one single bowl (and one cooking pot).

 

creole cabbage and sausageQuick Creole Cabbage and Sausage

Fast, pantry-friendly and delicious. Colorful too, especially if you use red cabbage.  Just add some rice for a full meal.

 

chinese chicken noodle cabbage soup

Chinese Chicken Noodle Cabbage Soup for One Person

Fragrant with garlic, spicy chili, and a hint of sweetness from honey, this Chinese chicken noodle cabbage soup tastes good and knocks out germs too.