Beef and Hominy Soup

1-2 tablespoons olive oil
1 pounds fat-trimmed boned beef chuck, diced
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1-2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1 large carrot, diced
4 cups beef or chicken broth
2 roasted poblanos, diced
1 can (15oz) hominy
2 cups kale, washed and torn into bite size pieces
cilantro, chopped
sour cream
green onions, sliced

In large pot heat olive oil and add beef, onion and celery, cook till beef
is brown and onion is limp. Reduce heat and add garlic, cumin, and chili
powder, cook till fragrant. Add broth, and simmer till beef is tender, abou
t 1 hour. Add carrot and simmer till carrot is tender 10-15 minutes depending
on the size of the carrot pieces. Add green chilies, hominy, and kale, simmer
until kale is wilted and hominy is heated through. 

Ladle into bowls and serve with green onions, sour cream and cilantro.


Beer Braised Apple and Sausage Stuffed Pork Chops

4 thick cut bone-in pork chops
Olive oil
1 small onion, small dice
1 stalk celery, small dice
1 small apple, small dice
1 link Italian sausage
1 cup fresh bread crumbs
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme, chopped
¼-1/2 cup chicken stock
1 bottle honey ale
Salt and pepper to taste

Heat olive oil in pan and cook onion and celery till just limp, add sausage
and cook till no longer pink. Add apple, sage, thyme and bread crumbs and 
enough stock to make most. Let cool completely.

With a sharp knife make a pocket in pork chops and season inside and out with
salt and pepper. Stuff chops with stuffing mixture and close with toothpicks. 
Heat olive oil in large pan and brown chops on both sides. Remove chops, add 
beer, deglaze pan. Return chops to pan, bring to a simmer, cover, let cook till
tender, about 45 to 1 hour.