FOR THE POSOLE
1 boneless pork shoulder roast (2 pounds)
2 teaspoons dried oregano, crushed
2 teaspoons sweet paprika
1 teaspoon coarse salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon extra-virqin olive oil 1 cup diced celery root or turnip * I used radishes
1 medium. onion, cut into thin wedges % cup water
2 cloves garlic, thinly sliced
1 fresh medium poblano chile, quartered and seeded
1 small green bell pepper, quartered and seeded
1-¼ cups Chicken Bone Broth
½ cup chopped fresh, cilantro
½ cup full-fat coconut milk (see rip)
1 teaspoon salt
cilantro, chopped, garnish
Thinly sliced radishes, garnish
red peppers, chopped, garnish
FOR THE TOSTONES
1 tablespoon coconut oil (I used ghee or use olive oil)
1 small green plantain, peeled and cut into 3/4-inch-thick slices
⅛ teaspoon salt
MAKE THE POSOLE:
Trim some of the fat off the pork. In a small bowl, combine the oregano, paprika, salt, coriander, cumin, and cayenne. Sprinkle the spice mixture all over the pork and rub it in with your fingers. Heat the olive oil in a large skillet over medium heat. Add the pork and cook, turning to brown all sides evenly.
Combine the celery root, onion, water, and garlic in a 4-quart slow cooker. Place the pork on top of the vegetables. Cover and cook on low for 9 to 10 hours or on high for 4.5 to 5 hours.
Meanwhile, preheat the oven to 450°F. Line a baking sheet with aluminum foil. Place the poblano and bell pepper quarters, cut sides down, on the baking sheet. Roast for 12 to 15 minutes, or until the skins are well charred. Carefully wrap the foil around the peppers to fully enclose them and
let stand until cool enough to handle, about 20 minutes. Using a small sharp knife, peel off and discard the charred skin and cut the peppers into thin bite-size strips.
Using a slotted spoon, remove the meat from the slow cooker. Using two forks, coarsely shred the meat (discard any fat). Divide the meat into two equal parts seal and refrigerate half for another meal up to 3 days or freeze for up to 3 months. (or use it all and freeze half of the whole meal! for next week- TIMESAVER)
Combine half the poblano and bell peppers, the broth, and 2 tablespoons of the cilantro in a blender and puree until smooth. Add the pepper mixture to the pork in the slow cooker. Add the remaining roasted pepper strips. Stir in the coconut milk and salt.
Cover the slow cooker and cook on high to heat through, about 15 minutes.
MAKE THE TOSTONES:
In a heavy medium skillet, heat the coconut oil over medium heat. Add the plantain slices. Cook until lightly browned, turning once, 3 to 4 minutes. Drain on paper towels. Working with one plantain slice at a time, place the slice on a cutting board and use the bottom of a small heavy skillet to flatten the slice to l~-inch thickness. Use a thin metal spatula to lift and scrape the tostones off the cutting board.
In the same skillet, cook the flattened plantain slices, in batches, until golden brown, turning once, 3 to 4 minutes. Drain on paper towels. Sprinkle with the salt.
To serve, ladle the soup into two bowls.
Garnish with the remaining cilantro, lime wedges, and radishes. Serve with the tostones alongside.
Canned coconut milk separates in the can, with the cream rising to the top. Make sure to whisk the coconut milk well before measuring the amount called for here.
Recipe adapted from Whole30