Pork Posole (Pork and Hominy Stew)

Tip: Read all directions completely before preparing.

Ingredients:

Chili Sauce:

6 dried Ancho chilies

1 Guajillo chili

1 Japon chili (Japan Chili)

4 cloves garlic, smashed

2 teaspoons Kosher salt

Pork Posole:

2 pounds boneless pork shoulder, trimmed and cut in 1” chunks

2 teaspoons comino, fresh ground, (cumin)

2 teaspoons Kosher salt

3 cloves garlic, minced

2 tablespoons coconut oil

1 large white onion, chopped

8 cups chicken broth

2 teaspoons dried Mexican oregano, crushed

1 bay leaf

2 (15.5 ounce cans), white hominy, drained and rinsed

Directions:

Chili Sauce

Rub gently the chilies with a wet paper towel and remove and dust or dirt. Break the stems off the Ancho, Guajillo, and Japon chilies, open and remove all the seeds. Tear in pieces.

Toast the chilies in a pan, on medium heat. Not smoking, but a heat just enough to toast the chilies and let the oils begin to come out of the chilies. About 3 minutes. Constantly stirring every few minutes. There will be a nutty aroma released.

Turn off and place the chilies in a pot of boiled water; weigh down the chilies with a plate to keep them submerged and soak until soft, about 25 minutes.

Transfer the chilies and 2 cups of the soaking liquid to a blender. Add the smashed garlic, and 2 teaspoons sea salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.  Makes approximately 2 cups. Save the leftover sauce to make Enchiladas, Menudo, Chili and a variety of other recipes calling for chili!

Pork Posole:

Rub the pork all over with the 2 teaspoons comino and 2 teaspoons of kosher salt; set aside.

Heat the coconut oil in a pot over medium heat. Add the pork and sear, turning, until lightly browned on all sides, about 5 minutes. Then remove the meat and set aside. Sear the pork in two batches

Add the onion and garlic to pot and sauté for about 1 minute.

Add the chicken broth, oregano, bay leaf, and ½ cup chile sauce to pot. Bring to a low boil, then reduce the heat to maintain a slow simmer. Partially cover and cook, stirring a few times, about 1 hour. Stir in the hominy and continue to simmer, uncovered, for about 15 minutes. Remove the bay leaf.  Season with salt if needed. Enjoy!!

Tip:  Serve with assorted toppings, such as cilantro, onions, fresh squeezed lime.

Chicken Tortilla Soup

Tip: Read directions completely before preparing.

Ingredients:

1 cup Monterey Jack cheese, shredded

1 cup cabbage, thinly sliced

1/2 cup cilantro, leaves removed from stems

1/4 cup red onion, finely chopped

2 green onions (scallions), chopped

1 large Hass Avocado, cut in 1/2 - 1 inch cubes

1 lime, cut into 8

1 cup tortilla chip strips

4 chicken thighs, boneless, skinless

8 cups water

1 tablespoon chicken bouillon

1 teaspoon salt

1 large clove garlic, finely minced

1/8 teaspoon comino (cumin), fresh ground

Directions:

Chop, slice, cube and shred your vegetables as describe in ingredients (onion, cabbage, scallions, cilantro, avocado, lime and cheese). Set aside.

Cut chicken thighs into approximately a little less than 1/2 inch, chunks.

In a 5 1/2 quart pot, bring 8 cups of water to boil. Add chicken, fresh ground comino (cumin), minced garlic, chicken bouillon, and salt. Let boil for 10 minutes, then lower heat and simmer for about 5 minutes.

To plate, in a large soup bowl, ladle 2 cups chicken and broth, make sure the broth is very hot before ladling. Add 1/4 of each into the bowl, cheese, avocado, scallions, cabbage, red onion, and then top with tortilla chips. Enjoy!

Servings: 4

Tip:  What could be better on a cold day then a bowl of fresh, hot homemade soup. A soup that is quick to make, flavorful, and filling!

You can either buy the tortilla chip strips from you favorite grocer. They are usually stocked in the vegetable or salad department. Or you can cut and fry your own using fresh corn tortillas!

Italian Kale Soup (Zuppa Toscana)

Tip: Read directions completely before preparing.

Ingredients:

2 tablespoons olive oil
Pinch red pepper flakes (optional)
3 spicy Italian sausages, skins removed and crumbled
1 1/2 cups kale
2 large russet potatoes
4 cups chicken stock or broth*
1/2 cup heavy cream

1 teaspoon salt* 

Directions:

Wash, peel and slice the potatoes into 1/4 inch slices, then quarter them.  Set aside.

Wash, remove stalk and chop kale.  Set aside.

Remove skins and crumble sausage.  Set aside.

Heat olive oil in a large heavy bottomed stockpot.  Add red pepper flakes and sausage, and cook until there is no more pink.

Add kale and cook until wilted.   Add potato and stock.  Bring to a simmer and cook for 20 minutes.  Add cream.  Serve hot.  Enjoy!

* If using canned stock or broth, do not add salt.  If using homemade stock, add 1 teaspoon salt.

Servings: 4 

Tip:  This hearty soup is great with toasted garlic bread!
 

Gazpacho



Some people prefer the chunky Gazpacho, but this recipe is for the smooth, which I prefer. You can leave it chunky by not processing it to a smooth consistency.

Tip: Read directions carefully before preparing.

Ingredients:

3 medium sized ripe tomatoes, seeded and cut into chunks
1 large cucumber, peeled, cut in half lengthwise, seeded and cut into 1-inch pieces
1 medium size red bell pepper, seeded and cut into 1-inch pieces
1 whole scallion, cut into 1-inch pieces
2 small clove garlic, peeled and chopped

1 tablespoon of cilantro, stems remove and chopped

1 tablespoons red wine vinegar

3 tablespoons olive oil
1/2 cup tomato juice
1 teaspoon Salt
freshly ground black pepper

Directions:

Combine the tomatoes, cucumber, bell pepper, scallion, cilantro, garlic, and salt in a food processor or blender and process until smooth. Add the vinegar, olive oil and tomato juice and continue processing until thoroughly combined with the vegetable puree. Transfer the soup to a bowl and season with more salt, if needed only, your preference, and pepper to taste. Refrigerate until thoroughly chilled. Check the seasonings before serving. Serve in chilled bowls.

Servings: Makes 6 servings

Tip: Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite. wikipedia, http://en.wikipedia.org/wiki/Gazpacho