Market District Recipes: Pork Posole & Chicken And Dumplings

With the cold weather comes a chance to change up our menu and make those meals that warm you to the core. Try out these great recipes from the Giant Eagle Market District.

Pork Posole

Serves: 8
Prep Time: 20 minutes
Cook Time: 2 ½ -3 hours

Ingredients:

• 4 lb pork butt
• 2 tbsp Market District™ Olive Oil
• 1 head garlic, halved crosswise
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery, rib
• 3 quarts Market District™ Chicken Stock or water
• 2-28 oz cans hominy, drained and rinsed
• 4 sprigs fresh oregano
• ½ tsp cumin (optional)
• 2 bay leaves
• 8 dried Guajillo chiles, seeded (available in our bulk dept.)
• Salt and pepper

Garnishes:
Chopped cilantro, chopped avocado, chopped red onion, chopped jalapeño, shredded Monterey jack or Cotija cheese, lime wedges, warm corn tortillas or tortilla chips for serving

Directions:

1. Season the pork butt with salt and pepper. Heat the oil in a large soup pot over medium high heat; add the pork and brown on all sides. Add the garlic, onion, carrot, celery, oregano, cumin, bay leaves, chiles and stock to the pot and bring to a simmer. Cover and cook over low heat until the pork is very tender, about 2 hours.
2. Transfer the pork to a large bowl. Strain the broth into the bowl; discard the garlic, onion, carrot and celery. (If desired, the chiles can be added back to the pot with the broth and pureed with a stick blender.) Return the pork and broth to the pot and skim any fat from the broth. Stir in the hominy, and season the broth with salt and pepper. Bring to a simmer. Ladle the posole into bowls. Pass with the garnishes at the table.

Chicken and Dumplings

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 1 ½ hours

Ingredients:

• 1 Nature's Basket™ Chicken (4-6lb)
• 3 quart Market District™ Chicken Stock
• ½ cup celery rib, chopped
• ½ cup carrot, peeled and chopped
• 1 ½ cups onion, chopped
• 2 sprigs fresh parsley
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
• 1 bay leaf
• Dumplings
• 2 cups flour
• ½ tsp baking powder
• 1/8 tsp fresh sage, minced
• ¼ tsp fresh thyme, minced
• 6 tbsp butter
• 1 cup buttermilk
• Salt and pepper

Directions:

1. Place the chicken into a large pot. Cover with the stock; add the celery, carrot, onion, parsley, thyme, sage, bay leaf salt and pepper.
   Bring to a boil, reduce the heat and simmer covered, until the chicken is tender and cooked through (approx. 1 hour.)
   Remove chicken and once cool enough to handle, pull or cut the meat into large chunks. Skim off as much fat from the top of the stock as you can. Cover and keep warm.
2. For the dumplings, whisk together the flour, baking powder, sage, thyme, ½ tsp salt and ¼ tsp pepper. Cut in the butter until it resembles coarse sand. Add the buttermilk to form a soft dough. Turn out onto a floured surface and knead 4 or 5 times, until dough is smooth and no longer sticky.
3. Roll the dough ¼ to ½ inch thick; cut into desired size shape and set aside.
4. Bring the chicken stock to a boil and season to taste with salt and pepper.
5. Drop the dumplings into the stock. Bring the stock back up to a simmer, cover and cook over medium low heat for 10 minutes or until dumplings are cooked through and tender. When dumplings are tender, add the reserved chicken, gently stir, and cook just until chicken is warmed through. Taste and adjust seasonings.