Tuesday, January 15, 2008

Cooking with Gas

I was on the couch clutching my belly when K walked into the living room.

"Ugh!" I groaned. "Chick peas are not my friends."

As he drew nearer his nose wrinkled up as it encountered The Mighty Wind.

He backed away to keep his hair from melting, regained his composure and said,

"Well... if they aren't YOUR friends then I KNOW they are no friends of mine."

[So much for that sweet, little Moroccan chicken recipe...]

What to cook now?

Yesterday Amy asked for easy, delicious, crock-pot recipes on her blog and if you click right here you'll see all the yummy looking ideas people left for her.

Oh, the jealous!!!

Who will leave delicious recipe ideas in my comments?


{{{{You are getting sleepy...}}}}

{{{{You are being HYPNOTIZED...}}}}

{{{{You are completely under my power...}}}}

{{{{You are leaving a recipe for a delicious main dish in my comments....}}}}


Lying on the couch suffering The Revenge of The Chick Pea, I thought about my recipes and it occurred to me that I have the world's best recipe for Posole, the traditional southwestern soup of soups.

Every time I see a published recipe for Posole I read it and think,

"Puh-lease. Are you serious?! That is but a poor imitation of Posole."

That the people should be given an inferior recipe... THE INJUSTICE!!

I raised my fist in the air and shouted,


So here it is...

Pork Posole

4 pasilla chiles, stemmed and seeded (you can also use Ancho, but Pasilla is better)
2 cups boiling water
1 tablespoon cumin seeds
1 tablespoon peanut oil
1 1/2 pounds boneless pork loin, trimmed and cut into (1/2-inch) pieces
(Chicken is also good)
1 1/2 cups chopped onion
4 garlic cloves, minced
4 cups chicken broth
2 tablespoons sugar
3/4 teaspoon salt
2 (15.5-ounce) cans yellow hominy, undrained (in the canned veggie aisle)
6 tablespoons minced fresh cilantro
6 lime slices
6 tablespoons sliced radishes (optional)
6 tablespoons chopped green onions (optional)

Heat a cast-iron skillet over high heat.

Place chiles in pan; flatten with a spatula.

Cook 10 seconds on each side or until blackened.

Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft.

Place chile mixture in a blender or food processor; process until smooth.

Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant.

Place toasted cumin seeds in a spice or coffee grinder; process until finely ground.

Heat oil in Dutch oven over medium-high heat.

Add pork; cook 5 minutes, browning on all sides.

Remove pork from pan.

Reduce heat to medium.

Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently.

Stir in pork, pureed chiles, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer.

Cook 30 minutes or until pork is tender.

Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1 tablespoon cilantro and squeeze a lime wedge into it.

Garnish with radish and green onion if you wish.

Yield: 6 servings


WILLIAM said...

Heh Heh Heh..You said Cumin.

Shelly Kang said...

Here is some amazing chicken that love. http://www.shellykang.com/Allergies/YummyChicken.html

All Adither said...

Where does one get Pasilla chiles?

Okay, a main dish recipe...(crickets chirping).

Go to thescramble.com and click on sample menus. I made a great gumbo from her recipe last week.

Angie (www.AllAdither.com)

we_be_toys said...

Mmmmm! That recipe for Posole looks fab! I can't wait to try it out.

furiousBall said...

super, now my keyboard is covered with drool and soy sauce for some reason?

Sarah O. said...

This reminds me of a conversation I had in college. I dreamily said that I'd like to live with a guy someday. My best friend immediately responded, "When you live with someone, you live with their, errr, gas.

So very true.

I can't cook. You don't want recipes from me!

Karen said...

Wait a second. You can eat posole and the associated chiles but not chick peas? What if you referred to them as garbanzo beans; any friendlier?

Chicken Curry

Saute chicken breasts (heh heh) cut up in bite-sized pieces until browned. Set aside. Saute sliced onion, maybe some sliced red peppers. Your call. Add a tablespoon or so, more if you likea spicy, or mild red chile paste, the Indian kind. Add one can coconut milk, not the "lite" kind. Add your chicken back in and simmer a bit. Serve over basmati rice. Easy.

Smiling Mom said...

BBQ Pork Sandwiches


I'm trying this one on Thursday. It looks really yummy!! and easy to make.

JoeInVegas said...

Wow, that is just too much work. I offer my easy crock pot pork roast:
Pork roast, however big fits in
one onion cut up small
One packet dry Lipton onion soup mix
One can cranberry sauce (gives the tang)
One can diced tomatoes
about 1/2 pound carrots sliced up (gives sweet)
No water - there is enough in all the stuff above.
Throw it all in in the morning (or night before if roast is frozen), it will be falling apart and great at dinner time. If you are home, use a knife to cut the pork into 1" thick slices about mid afternoon and leave in pot turned on, so the flavor gets all inside.
Usually served with mashed potatoes, to have something to put the gravy on.

Moi said...

Just for you, OTJ ... not one meal, but two!

Prep time: 10 min
Cook time: 8 hrs
Makes 8 servings (save 3 cups beef and 1.5 cups cooking juices for French Dip Sandwiches the next day)

This recipe comes together quickly with virtually no mess. Begin by lining the slow cooker with a disposable slow cooker liner, and cleanup at the end of the day will be just as effortless.

6 small red potatoes, cut in half
4 medium carrots, cut into 1 inch pcs.
1 large onion, cut into 6 wedges
1 (4-4.5 lb.) chuck roast, trimmed and cut in half
1/4 tsp. salt
1/2 tsp. pepper
1 (10 3/4 oz.) can condensed French onion soup
1 (10 3/4 oz.) can golden mushroom soup
1/2 cup water
1 bay leaf

1. Place first 3 ingredients in a 5-6 qt. slow cooker. Place roast on veggies, and sprinkle with s&p.
2. Whisk together French onion soup, mushroom soup , and water; pour mixture evenly over beef. Add bay leaf. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 7 hours or until tender.

3. Remove roast and veggies from slow cooker; keep warm. Skim fat from cooking juices. Serve cooking juices with roast and veggies.

Note about planned-overs: Cover and refrigerate 3 cups beef and 1.5 cups cooking juices from French Onion Pot Roast to prepare French Dip Sandwiches up to 3 days later, if desired.

Prep time: 8 min
Cook time: 4 min
Makes 4 servings

4 (6 inch) hoagie rolls, split
1/4 cup prepared horseradish sauce or mayonnaise
3 cups beef from FOPR, shredded
1.5 cups cooking juices from FOPR
1 (8 oz.) package provolone cheese slices (8 slices)

1. Preheat boiler.
2. Spread bottom half of each hoagie roll with horseradish sauce, and place on a baking sheet.
3. Combine shredded roast and cooking juices in a microwave-safe bowl. Cover and cook at HIGH 3 minutes or until thoroughly heated, stirring once. Remove roast with a slotted spoon and divide evenly on bottom halves of rolls; top each with 2 slices cheese.

4. Broil about 5 inches from heat 1 minute or until cheese melts. Cover with top halves of rolls, and serve with reserved juices for dipping

Julie said...

Hereyago...it's Julie's Cheap-Ass Yakisoba!

- 2 pkgs cheap-ass ramen noodles, discard seasoning packets
- "Asian" veggies of your choice, preferably julienned--I like shredded cabbage, carrots, onions, and peas
- Meat of your choice (I like chicken), cut into strips or chunks
- 1 beaten egg
- 2 tsp vegetable oil
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- Splash of sake
- Pinch of ginger
- Big pinch of sugar--about a tablespoon or more, depending on how caramelized you want your noodles
- 1 clove garlic, smushed

Cook and drain noodles. Heat oil in wok. Cook meat of choice and remove from oil. While meat is cooking, combine sauce ingredients. Cook vegetables in oil until they just brighten and are tender. Add cooked noodles and stir-fry for a bit. Add sauce and meat and stir-fry some more; your noodles should get caramelized and a little crunchy on the outside. Mix in beaten egg and let it set up. Serve it up hot.

Make it Cheap-Ass Pad Thai by substituting rice sticks for the ramen noodles and adding peanut butter and crushed red pepper to the sauce, and garnish with crushed peanuts!

Enjoy your graduate-student Asian cuisine!

Emily said...

Mmmmm. Posole sounds delish! And made with chicken breasts it would be low fat, right?--One must keep up the illusions of resolution follow through...at least until my bday on Feb. 4.

I made some really yummy chicken cakes last night from Cooking Light(read: crab cakes without the fattening, calorie laden, delicious crab meat...you don't miss it, though.)


Hoping the winds have died down...for everyone's sake!

Mrs. Chicken said...

One good turn deserves another:

Crock pot burritos

3 boneless chicken breasts
2 cans black beans
32 oz salsa (I use the big bottle of Chi-Chis brand)

Cube raw chicken. Place all ingredients in crock pot and cook on either medium or high.

Make a pot of rice and combine w/ chicken mixture.

Place in tortillas, roll. Cover with cheese and bake in 350-degree oven until heated through or cheese is melted and browned.

Serve with guacamole, taco sauce and any other condiment of your choice.

These freeze well. I freeze them individually and micro for a quick and hearty lunch.

The bonus? Totally low-fat. One large burrito is 6 WW points.

Julie said...

For something a little more....fat, try my Granny's crawfish and corn chowder...

- 1 stick butter
- 1 small onion, diced
- 4 green onions, sliced
- 1 pk crawfish tails, thawed
- Plenty of Tony's
- 1 pkg cream cheese
- 1-2 cans each of corn niblets (drained), cream o'mushroom, and cream o'potato
- 1 pint half-n-half
- Herbs'n'spices: about 1/4 tsp each of thyme, sweet basil, black pepper, cayenne pepper

Melt butter. Lightly cook onions. Add crawfish tails and Tony's, as much or as little as you want (the mo' the better). When they're cooked, add cream cheese and melt it all up. Add the canned corn and soups and the herbs'n'spices and heat it all through. Add half'n'half and simmer for a while, just to make it happy. Serve with good crusty bread and plenty of Rolaids.

And for dessert: easy and versatile fruity bread.

- 1 cup each of self-rising flour, sugar, and milk
- 1 egg
- Chopped fruit of your choice--bananas or apples are very good in this
- If you're using one of the above fruits, add a bunch of cinnamon
- Throw some vanilla in there--as much as you like; I use a whole lot
- If ya like fiber, toss in some wheat germ and oats

Mix all the dry ingredients. Make a little depression in the middle of your bowl and add the wet ingredients, then mix 'em together. Add your fruit. Bake it till it's done. Best hot, but also good the next day for breakfast.

I love to cook, and I got a million of 'em.

Jenifer said...

I am SOOO hungry reading all this, I have bookmarked the link to go back and read later. One of my resolutions is to use my slow-cooker more. I will have a look at my recipes and post the best one later.

CamiKaos said...

I thank you. my stomach thanks you. Oh my that just looks heavenly.

In return I would be happy to give you a most wondrous recipe... but first I have to pick one.

Marmite Breath said...

How many points is it, Jessica? The Lady Flabina must account for her points every day!! (I'm speaking of my own personal Lady Flabina, of course)

Magpie said...

Mmm...can I come for dinner?

I saw a recipe yesterday that I thought looked great and easy:


thordora said...

ugh, chick peas...I'm still suffering for having a delicious and wonderful falafel for lunch yesterday.

LBM said...

I posted this at Mrs. Chicken's blog, too, but thought I would post it to you as well, since you pointed me in that direction to begin with. This is a quick prep, and very good if you want the taste of smoked BBQs in the wintertime and don't want to brave the cold weather.

1 beef roast (enough to feed your family, I usually get a 2 or 3 pound roast)
1 12 oz beer
1 medium onion
3-4 cloves of garlic
salt and pepper
Liquid Smoke
Store-bought BBQ Sauce

Place the roast in the crock pot; quarter and separate the onion and place in crock pot. Peel garlic and place in the crock pot (no need to chop). Season with salt and pepper, then pour over beer. Add enough water to cover meat and vegetables, and add a few drops of liquid smoke. Set crock pot to low temperature, and cook over night.

The next day, right before service, remove the meat from the crock pot and put in a large bowl. Using two forks, pull the meat apart into strips. Cover with your favorite store-bought BBQ sauce, using as much or as little as you like. Serve on hamburger buns with extra sauce on the side and stewed onions from the crock pot.

Hol&J said...

This is a great recipe I got from my mom. Everyone asks for the recipe whenever I make it.


Beefy Mexican Lasagna
(Woman’s Day 2-11-86)

1 lb. ground beef (or turkey)
1 can (16 oz.) whole tomatoes, cut up
1 pkg. (1 1/8 oz.) taco seasoning
1 can (2.8 oz.) French fried onions
1 ctn. (12 oz.) cottage cheese
1 1/2 C. (6 oz.) shredded cheddar cheese
2 eggs, slightly beaten
12 (6 inch) flour or corn tortillas
1 tomato, chopped
shredded lettuce

In a large skillet, brown beef; drain. Add canned tomatoes (cut up) and taco seasoning; simmer, uncovered, 5 minutes. Stir in 1/2 can French fried onions.

In bowl, combine cottage cheese, 1 C. cheddar cheese and eggs.

Place 3 tortillas on the bottom of a greased 8 x 12 inch baking dish. Overlap 6 tortillas around sides of baking dish. Spoon meat mixture evenly in dish. Top with 3 tortillas then with cheese mixture.

Bake, covered, at 350º for 45 minutes. Sprinkle with remaining cheese. Place remaining French fried onions in center of casserole; bake uncovered, 5 minutes longer.

Before serving, arrange tomatoes and lettuce around edge of casserole.
Makes 6 servings.


Lotta said...

Hell, I'm jealous you can make a mighty wind. Mine's more of a slight breeze these days.

flutter said...

easy hmmm? ok. here we go

Cider basted salmon

1/2 cup apple cider (not hard cider)
1 1/4 tablespoons honey
4 skinless salmon fillets (6 ounces each)
Salt and pepper, to taste
2 lemons
halved 1 tablespoon butter
12 ounces fresh baby spinach
1 1/4 tablespoons white wine

1 Preheat oven to 350°F. Place salmon fillets in a baking dish large enough to hold the salmon in one layer.

2 In a small saucepan over medium-high heat, bring the cider and honey to a boil and let the mixture bubble steadily until it reduces by half.

3 Pour the cider over the salmon, then let it sit for 10 minutes.

4 Set a large skillet with a heat-proof handle over medium-high heat. Sprinkle the flesh side of the salmon with salt and pepper. Set the fish in the pan. Cook for 2 minutes, brushing the top with cider glaze so that the fish begins to caramelize.

5 Turn the fillets over and brush with the remaining cider glaze. Add the lemon halves to the skillet. Transfer the skillet to the oven. Bake for 6 to 8 minutes or until the salmon flakes easily when tested with the tip of a knife. When you remove the skillet from the oven take special care with the very hot handle. I tend to forget that the handle is hot once the skillet is back on the stove. As a precaution I will melt an ice cube on the handle, or drape a hand towel on it.

6 While the salmon is cooking, in another large skillet over medium-high heat, melt the butter. Add the spinach, salt, and pepper. Cook for 1 minute, or just until the leaves begin to wilt. Pour the wine over them and continue cooking for 1 to 2 minutes more or until tender.

7 To serve, drain any excess liquid from the spinach and divide it among 4 plates. Arrange a piece of salmon on top and garnish with a lemon half.

BOSSY said...

Need a Recipe? Look elsewhere - Bossy is so dang tired of having to think of what to eat night-after-night that she just used the word DANG. In a sentence.

Your recipe, though? Hilarious.

liv said...

okay...that sounded YUM. and chick peas always bite me in the ass too.

EASY crock pot turkey breast...

put turkey breast in crock pot. mix one onion soup packet with 1 cup of water. pour over turkey breast. spread 1/2 can whole cranberry sauce over turkey breast. leave the damn thing alone until it falls apart.

Sugarplum's Mom said...

Mm... Good crock pot recipes?

Dr. Pepper Pork Roast
4 lb Pork Loin Roast
2 Med. sliced onions
5 whole cloves
2 cinnamon sticks
1 bay leaf
1 can Dr. Pepper
1 1/2 cups dried apricots
1 1/2 cups dried plums (prunes)
Salt and Pepper
2 tablespoons olive oil

Put the onions in the bottom of a slow cooker/crock pot. Heat the olive oil over medium high heat in a skillet. Season the roast with salt and pepper and brown all sides in the skillet.

Put the browned roast on top of the onions in the crock pot. Add the cloves, cinnamon and bay leave. Pour the Dr. Pepper over the roast and top with dried fruit.

Cook on high 3 to 4 hours or low 8 to 9 hours.

Remove roast and let rest 10 minutes.
Take fruit, onions and spices out of sauce. Discard spices
Skim fat off sauce in slow cooker (I cut this recipe in half and made a 2 lb roast and it was cooked in 2 1/2 hours on high. The sauce was pretty thin and I didn't have fat to skim off)
Take out the sauce and top the roast with sauce, onions and fruit.

I just sliced the roast and topped it with some sauce onions and fruit and put the rest in a bowl on the table to add to our plates as we wanted. It ended up being really good - DH had 3 helpings!

Beck said...

You want recipes for easy, tasty main dishes? Check out my food blog:

Edge said...

I like Indian food. But are you silent but deadly?


Mrs. Chicky said...

I love recipes from my blogging friends. None of you have ever steered me wrong.

LSM said...

If you like Mexican food, try this recipe for chicken enchiladas.


or here's one for taco soup--warning lots of beans in this one!

QT said...

Jess - you MAY be the only other person on earth that loves posole as much as me - YUM!

This woman has great, easy recipes that are fast and that her kids will eat. And if you want to spice them up a little more, you can. Here is one of my faves from her.


Damselfly said...

My husband loves chicken marsala. Wish I could remember where I got this.... This could also be veal marsala.

1/4 cup flour
1/4 tsp salt
1/8 tsp freshly ground, black pepper
1/2 teaspoon dried oregano
4 chicken breasts, boned, skinless
4 Tbsp olive oil
1/2 cup Marsala wine
1 cup sliced mushrooms
1/2 cup chicken stock (or 1/4 cup cooking sherry)
1/2 lemon

Mix together the flour, salt, oregano, and pepper.
Pound the chicken breasts gently (with the flat side of your meat
Roll the chicken in this until well coated.
On medium-high, heat up the olive oil and brown the chicken on both
sides. Then put chicken onto a plate. (An option is to keep the chicken in the microwave at 10% power for five minutes.)
Pour wine into the oil and warm. Mix in the mushrooms, chicken stock and juice of the lemon. Turn the chicken over to get it well coated with the sauce. Simmer for 10 minutes. (If you cooked the chicken in two batches, put all the chicken back in the skillet before you add the Marsala.)
Add in chicken and cook covered another 10 minutes.
Serve with a simple pasta dish such as fettucini with butter and parmesan cheese.

Sugarplum's Mom said...

You had me pretty close up until the canned hominy... my mom's boyfriend makes a dynamite Pasole - got the recipe from a restaurant cookbook from New Mexico. He uses dried white and blue hominy that he orders from the Santa Fe School of cooking - also his recipe has mild red chile sauce in it.. also ordered and prepared from Santa Fe School of Cooking. It's even better the next day... we top it with chopped red onion, a squeeze of lime and sometimes a dollop or sour cream. YUM!

Sarcastic Mom (aka Lotus) said...

I used to cook beautiful dishes. That was when I had the motivation to do anything other than be a vegetable. Agh.

And you... with the hypnotizing... and the... you already know what effect this has on me.

*mails you entire notebook of recipes saved and coddled over many years*

*walks away in zombie-like state*

Tracey said...

Are ya kiddin' me? I can only cook something with 3 ingredients or less! Got something for me?

Lottifish said...

Diet Coke Chicken:
4 boneless, skinless chicken breast
1 cup ketchup
1 cup diet coke

Brown the chicken and then add diet coke and ketchup and simmer for about 30 minutes. It's soooo good!

Jennifer said...

This recipe is so quick and delicious that I serve it for company and make it when I'm bringing dinner to friends (after babies and such). You can't go wrong!

Mindless Meatball Minestrone

2 cans (14.5 ounces each) fat-free chicken broth
1 can (14.5 ounces) fat-free beef broth
1 bag (1 pound) frozen mixed vegetables
1 bag (18 ounces) frozen meatballs (I use turkey meatballs)
1 can (14.5 ounces) stewed tomatoes
½ cup dried macaroni noodles
1 can (15 ounces) light red kidney beans
1 ½ teaspoons dried Italian seasoning
6 Tablespoons grated Parmesan cheese
½ cup red wine (optional)

Pour the chicken and beef broth into a 4.5-quart Dutch oven or soup pot and begin heating on high. Add the still-frozen vegetables and meatballs. Add the tomatoes and macaroni. Cover the pot and bring it to a boil. This will take about 10 minutes.

While the soup is heating, rinse, and drain the kidney beans and set aside. When the soup comes to a boil, uncover and stir well (the macaroni sinks to the bottom).

Add the kidney beans, Italian seasoning, and wine, and reduce the heat to medium. Stir frequently until the macaroni is tender, about 6 to 7 minutes more. Serve at once, garnishing each bowl with 1 tablespoon grated Parmesan cheese.

Serves 6

ewe are here said...

Great, now you tell me.

I put chick peas in tonight's curry sauce thinking 'extra protein'! Even the baby was sucking them down.

yummysushipajamas said...

Chicken Piccata
Serving Size : 1

# 1 cup spaghetti squash
# 6 ounces chicken breast, boneless/skinless, raw
# 1 1/2 tablespoons flour, all-purpose
# 1/8 teaspoon black pepper
# 1/2 teaspoon olive oil, extra virgin
# 3 tablespoons chicken broth
# 2 tablespoons lemon juice
# 1 tablespoon capers
# 1 dinner roll, whole wheat,1 oz
# 1 teaspoon margarine
# 1/4 cup spaghetti sauce
# 2 teaspoons Parmesan cheese
# 1 1/4 cups raspberries, fresh or frozen
# 4 ounces yogurt, favorite flavor

# First prepare the side dishes, spaghetti squash with tomato sauce and tossed salad.
# To prepare spaghetti squash, wash squash and cut in half, removing seeds.
# Place squash half in ungreased rectangular baking dish; pour water into dish to 1/4-inch depth.
# Cover and bake for 30 to 40 minutes in a preheated 400°F oven.
# Remove from oven and allow to cool for 5 to 10 minutes.
# With two forks, pull out spaghetti-like strands, and place in a large bowl. Set aside. (Spaghetti squash may be cooked ahead of time and reheated just before serving.)
# To prepare chicken, pound boneless, skinless chicken breast between two sheets of waxed paper to 1/4-inch thickness.
# Combine flour with pepper and spread on a plate; dredge chicken in flour mixture.
# Heat olive oil in a heavy skillet until sizzling.
# Saute´ chicken breast until lightly browned, about 3 minutes per side.
# Add stock, lemon juice and capers to chicken, and let boil for 3 minutes or until chicken is cooked thoroughly, turning chicken in sauce.
# Serve chicken with a whole wheat roll spread with margarine, and spaghetti squash topped with spaghetti sauce (heated in microwave) and parmesan cheese.
# Enjoy fresh (washed) or frozen (thawed) raspberries topped with yogurt for dessert.

♥♥♥ A- Licious ♥♥♥ said...

ahhh...i would leave you a wonderful recipe, but they are all TOP TOP secret...shhhhh......even i don't know what ANY of them are....hehehehheee

say no more right? LOL ;o)

The Super Bongo said...

12 oz ish chick breast, cut up
12 oz ish smoked sausage . . hot is better, cut up

1 red sweet red pepper, cut up
1 medish onion chopped up
2-3 ribs celery, cut up
several cloves garlic, smashed up

1 15 oz can diced tomatoes
2-3 cups chick broth
2 cups white rice

2 tsp dried thyme
1-2 tbls tony chachere's creole seasoning
several dashes hot sauce

salt and pepper chicken, brown in olive oil, remove from pot.

brown sausage, remove from pot

saute veg until translucent

add in rice, stir until all is coated with juice/oil and beginning to get translucent

add tomatoes and broth and seasoning

add in meat. bring to boil, drop to simmer . . .cover.

check in 15 minutes . . . if too much broth has been absorbed, add a little more, cover, cook another 15 minutes. Turn off heat . . . let sit 5-10 minutes before serving with salad from a bad and crusty french bread.

Laissez les bons temps rouler!

Mimi said...

Dude, I'm trying and trying to think of a recipe for you, but we're running a veritable Mighty Wind vegetarian farm over here. Can't take the chick peas? Um, then I can only really offer you ... kidney beans. Which are worse.

canarygirl said...

*must. post. main. dish. recipe*


One of the foods I miss most living here in the Canary Islands is Mexican and Tex-Mex foods. Sure, we have a couple of restaurants, but the food is nowhere near that which I’m used to having lived in the States. While the Canaries are very diverse ethnically, there aren’t very many Mexican immigrants. The majority of Spanish speaking immigrants are Cuban, Colombian, Argentinian and Venezuelan. Basically, the demand for Mexican and Tex-Mex foods is very low, so ingredients are difficult to find or very expensive. That’s beginning to change now, but still, the variety is minimal, so I have to make do with what’s available. The other day I almost starting jumping up and down in the grocery when I stumbled upon corn tortillas. Corn tortillas! OMG! Flour tortillas are fairly common, corn chips are fairly common, but the ever elusive corn tortilla is a rare treat. I immediately bought them and planned an enchilada meal. As luck would have it, I had 1 remaining can of tomatillo salsa (salsa verde) in the pantry, and pork roasts were on sale as well. Good deal! Enchiladas were in our future. *insert happy dancing here*


1-2 lb (1/2-1 kilo) pork roast
Tex-Mex rub:

1/4 cup chili powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin

12 corn tortillas
2 tablespoons sunflower oil
2 tablespoons flour (or cornstarch for gf)
2 cups chicken broth
1 cup milk
1 small can tomatillo salsa (salsa verde)
1/2 cup sour cream
1 bunch cilantro, chopped
3 cups grated cheese (I used Dutch Gouda, but Cheddar, Monterrey Jack or other cheese would work, too)
salt, pepper, garlic powder and onion powder to taste
sour cream and chopped cilantro to garnish


Combine rub ingredients in a bowl, and rub all over pork roast.
Place roast in a large zip-lock bag and then in the refrigerator for several hours or overnight.
Now put the roast in a baking dish, cover and bake at least 5 hours at 325ºF/160ºC (or until meat begins to fall apart when poked with a fork).
Drain most of the juice from baking dish, and using a potato masher, shred pork.
Keep warm in the oven.
Wrap corn tortillas in foil and place in oven to warm as well.
Make sauce:
Heat oil over medium heat, then whisk in flour (or cornstarch) to make a roux.
Cook at least one minute, stirring constantly.
Add broth and milk, whisking constantly to avoid lumps.
Cook over medium heat about 15 minutes, or until thickened.
Add tomatillo salsa, sour cream and cilantro.
Stir well and remove from heat.
Coat the bottom of a 9×13″ baking dish with a bit of the sauce.
Remove tortillas from oven, and fill with shredded pork and a bit of cheese, then roll up and place in baking dish.
Repeat with all tortillas.
Pour sauce over enchiladas, and sprinkle with cheese.
Bake in a 400ºF/200ºC oven about 20 minutes, or until bubbly.
Serve garnished with sour cream and chopped cilantro.

Corgimom said...

Before the recipe I just want to note that your posole "garnish" would not really be...respected here in the great southwest. Sound like a big city idea from east of the Mississip, is all I'm sayin'.

4 Chicken breasts
3 ripe-ish avocados
pecorino romano cheese, grated
Pasta of choice

Grill chicken breasts, then zest both sides with lime.
Cook pasta of your choice.
In a large bowl place the cooked, drained pasta, sprinkle with grated pecorino romano cheese.
Slice chicken breast and arrange in the bowl on top of pasta and cheese.
Sprinkle more cheese.
Slice avocado to place on top of the sliced chicken.
Sprinkle more cheese.

Dinner in less than 30 minutes.

Ms. Mayhem said...

Instead of canned hominy, treat yourself to the real, cured in lime, posole that can be had mail order from the Santa Fe School of Cooking.
It makes all the difference in the world.

food delivery melbourne said...

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