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