1. Prepare and cut all ingredients (remove seeds and ribs from peppers) Remove corn kernels from cob (see below).
2. Heat a large dutch oven or pot with Ghee over medium heat.
3. Add poblano pepper, red bell pepper, potatoes and corn until browned. 
4. Add onion until translucent, being careful not to burn it.
5. Add in the garlic until fragrant about 1 minute, stirring constantly.
6. Stir in broth, tomato paste, chili powder, smoked paprika and bring to a boil over high heat.
7. Reduce heat to low and simmer for 20-25 mins, stirring occasionally. 
8. When the potatoes are cooked through and soft the soup is done. 
9. Remove the pot from the heat. Add in the heavy cream.
10. Carefully transfer 3 cups of soup to a blender and blend until smooth (see below notes)
11. Add butter, salt and pepper. Blend again.
12. Transfer mixture back to the pot. Stir to combine. 

Notes/Tips

Use fresh corn if possible, it will have the sweetest most delicious flavor. 

Add chicken or chorizo for a meaty, hearty soup.

If the chowder is too thin add more veggies. Too thick? Add more broth. 

Sour cream can be substituted for heavy cream (sour cream will add a bit more tart, tangy flavor)

Add more chili powder if you want more spice. 

Topping suggestions- Pepper slices, sour cream or yogurt, cilantro, bacon crumbles, shredded cheese, chili powder or lime.

Removing corn kernels from the cob

Place one end of the cob on the inverted, smaller bowl. Then, using a sharp chef's knife, cut downward, as close to the base of the kernels as possible, while taking care not to angle the blade into the cob itself. Rotate the ear of corn, and repeat the cut until all the kernels have been removed.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open.

Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

1. Preheat oven to 375°F
2. Using a food processor or blender, finely grind the pistachios, garlic, lemon peel and 1/2 tsp salt. Transfer mixture to a bowl and stir in the breadcrumbs.
3. Season pork chops with salt and pepper.
4. Dip each chop into the egg, then coat with pistachio mixture and place on a baking sheet.
5. In a large skillet, heat the tallow or ghee over medium heat. Add the chops to the hot, heated oil and cook until the breading turns a nice golden color (about 2 minutes on each side).
6. Drizzle each chop with leftover oil from the pan and bake until an instant-read thermometer inserted into the center of the chops registers at 140°-142F (15-20 minutes depending on the thickness of the pork chops)
7. Let pork chops rest for 3-5 minutes before serving.

Notes

• Lay out pork chops 30 minutes before searing. Room temp pork chops work best.
• If your chops are on the thinner side, check oven after 10mins with meat thermometer.
• It's best to pull them out at 140-142 degrees for the juiciest, tender meat. They will still cook a bit when removed from the oven and reach 145F.

**Side dish suggestions - mashed potatoes, green beans, asparagus, wild rice or salad. 

1. Season room temperature pork shoulder with salt and pepper.
2. Heat 1 Tbsp of oil in a skillet over medium-high heat. 
3. Once the oil is sizzling, brown the outside of the pork shoulder for about 2 minutes per side and set aside.
4. Using a fork, mash together the spice rub ingredients into a thick paste. Rub paste all over pork and place in crock-pot.
5. Add orange juice, lime, bay leaf and chopped onion to the crock pot. Pour liquid slow and gently over the pork so the rub stays in place. 
6. Cook in a crock-pot on high for 5-6 hours or low 8-10 hours. 
7. Remove the pork and shred with 2 forks. 
8. Serve in tortillas and add your favorite toppings. 

Spice Paste

• 2 Tbsp tomato paste
• 1 Tbsp coconut aminos
• 1 Tbsp cumin
• 1 Tbsp garlic powder
• 2 tsp dried oregano
• 1 tsp chili powder
• 1/2 tsp paprika 
• 2 tsp sea salt
• 1/2 tsp pepper

Cilantro Lime Cream Sauce

• 1/4 cup A2/A2 greek yogurt
• 1 Tbsp Cilantro, chopped
• 2 Tbsp Lime juice
• Dashes of salt, pepper, cumin, garlic, chili powders

Tips

Lay out pork for 30-45 minutes prior to searing. 

Fry corn tortillas for a crispy shell.

Fresh squeezed citrus will be the most flavorful.

Notes

Traditionally, pork carnitas are served with onion and cilantro but other toppings are delicious too!

**Topping suggestions- shredded cheese, onion, tomato, avocado, cilantro, sour cream, cilantro lime cream sauce.

1. Season pork shanks with salt and pepper and refrigerate overnight.
2. In the morning add pork shanks to the crock pot.
3. Add the chicken broth, wine, tomato paste, crushed tomatoes, bay leaf and spices to the crock pot and stir.
4. Turn crockpot to low setting.
5. In a small skillet, sauté onion and garlic in oil for about 3 minutes stirring constantly (onions should be translucent).
6. Add the onion and garlic to your crockpot liquid.
7. Let the pork shanks cook for 6-8-hours or until tender and falling off the bone.
8. When the pork shanks are just about ready, start boiling your rutabaga (see below).

*Optional step- Brown the pork chops on each side in an oiled skillet before adding to crock-pot.

Rutabaga Mash with Rosemary Herbed Butter

Ingredients

• 1 Large Rutabaga
• 2 Tbsp A2/A2 Butter
• 3 Tbsp Heavy cream
• 1 Garlic clove, diced and sautéed
• 1 Tbsp Rosemary, minced
• Salt and petter, to taste

Directions

1. Peel and discard skin if there is wax coating on the outer layer.
2. Cut rutabaga into small cubes. 
3. Boil for 30 minute or until fork tender. 
4. While the rutabaga boils, add 1-Tbsp butter to a small skillet over medium-low heat.
5. Once the butter is melted, add the garlic and herbs.
6. Sauté for 3-4 minutes mixing as it cooks to avoid burning.
7. Turn off heat and set aside.
8. Strain rutabaga and let cool slightly.
9. Add to food processor with remaining 1-Tbsp butter, heavy cream and salt and pepper. 
10. Mix until creamy and smooth and top with melted herbed butter.