Cranberry Braised Pork Stuffed Peppers with Pickled Onions & Crema

Name: Cranberry Braised Pork Stuffed Peppers with Pickled Onions & Crema
Ingredients: 1 white onion, small diced; 2 pounds of pork shoulder/butt, fat cap removed, cut into 6 inch long strips; 5 cloves of garlic, smashed; Canola oil; 1 cinnamon stick; 1 cup fresh U.S. cranberries; 2 cups cranberry juice; 2 cups pork stock; 3 Tablespoons adobo sauce, plus 1 chipolte pepper from canned chipoltes in adobo sauce; 1 cup hominy, drained; 2 medium peppers; shredded cabbage, for garnish; Queso fresco, for garnish; Leaves of cilantro, roughly chopped; Kosher salt; Freshly ground black pepper; CREMA ingredients:; 2 cups Salvadorian crema; 8 ounces queso fresco; 2 ounces milk; PICKLED CRANBERRIES AND RED ONION:; 1/2 cup white balsamic; 1/2 cup water; 1/2 cup apple cider vinegar; 1 teaspoon kosher salt; 1 Tablespoon granulated sugar; 1 red onion, sliced into thin julienne; 1/2 cup dried, sweetened cranberries

www.uscranberries.com

Delicious pork braised with cranberries, chipotle, and hominy in an oven for 1 hour, served with creamy crema and pickled onions. Perfect holiday meal!

View full recipe on www.uscranberries.com

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Ingredients

1 white onion, small diced
2 pounds of pork shoulder/butt, fat cap removed, cut into 6 inch long strips
5 cloves of garlic, smashed
Canola oil
1 cinnamon stick
1 cup fresh U.S. cranberries
2 cups cranberry juice
2 cups pork stock
3 Tablespoons adobo sauce, plus 1 chipolte pepper from canned chipoltes in adobo sauce
1 cup hominy, drained
2 medium peppers
shredded cabbage, for garnish
Queso fresco, for garnish
Leaves of cilantro, roughly chopped
Kosher salt
Freshly ground black pepper
CREMA ingredients:
2 cups Salvadorian crema
8 ounces queso fresco
2 ounces milk
PICKLED CRANBERRIES AND RED ONION:
1/2 cup white balsamic
1/2 cup water
1/2 cup apple cider vinegar
1 teaspoon kosher salt
1 Tablespoon granulated sugar
1 red onion, sliced into thin julienne
1/2 cup dried, sweetened cranberries