Posole is like a marriage of chili & gumbo…and the longer you let it sit, the better it tastes!
- 2 lbs of pork or chicken (I used left over pork tenderloin) but pork shoulder or pork roast is less expensive and more favorable
- 2- 10 oz cans diced tomatoes with green chilies (Rotel is what I used)
- 2- 28 oz cans of white or yellow hominy, drained and separated in half
- 2 -14.5 oz cans of chicken broth
- 2- 10 oz cans of red enchilada sauce
- 1 TBS vegetable oil
- 1 cup onion, chopped (1 medium onion is about a cup)
- 2 TBS minced garlic (from the jar is the easiest)
- 1 TBS Chili powder
- 1-2 tsp Ancho Chili Powder (gives it a smokey taste)
- 1-2 TBS ground cumin ( I like more)
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 C fresh cilantro leaves, chopped…(or more if you LOVE cilantro)
- lots of sliced lime wedges ( 1 lime cut into 8ths)
DIRECTIONS: GO GATHER ALL YOUR INGREDIENTS, open cans, cut up, measure etc. then start!!
- Take whatever pork you have chosen, trim the fat and cut into 1/2 inch cubes. Brown in oil over medium heat then remove from heat and put aside in a bowl
- Add some oil to pan and now saute onions until tender…about 3-4 mins
- Now put meat, onions and garlic into stew pot (I used my slow cooker) and add the tomatoes, 1 1/2 cans of chicken broth and 1/2 (or 1 can of the hominy, saving the other can that was drained…or eyeball it!)
- Now put slow cooker on for 2 hours and let the smell permeate throughout your house…or, you can put it in a stew pot and bring it to a boil, then reduce the heat and simmer for 30 mins until the meat is tender. Just depends in what kind of rush you are in!!!
- Take the other can of hominy (that was drained) and add it to a food processor and blend it till it is pureed. Add the other 1/2 c of chicken broth at the same time. This pureed hominy thickens the stew.
- If you are using the slow cooker, take the lid off and after an hour, add the pureed AND the whole hominy to your pot and let cook for the last hour.
- Finally, when it is ready, take out and serve into bowls…add as much cilantro that you would like, some cheese if you so desire, and then squeeze the lime on top and PHEW…it is worth the work!
Thank you starman5 for the inspiration on making this. What a hit and a new FAVORITE!!!
- 1 pound lean ground beef (or half Italian sausage)..I used Hot Italian Sausage
- 1 yellow onion, diced
- 1 TBS minced garlic cloves,
- 1/2 teaspoon red pepper flakes…more if you like some “kick”
- 1 (24 oz.) jar Prego Traditional Italian Sauce
- 8-10 cups low sodium chicken broth. Once it is cooked you will add more to the soup for a good consistency or you can leave it thick
- 1 (14 oz.) can crushed tomatoes
- 1 4-oz can tomato paste
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons granulated sugar (optional)
- 2-3 tablespoons Italian Seasoning
- 1 teaspoon salt 1/2 teaspoon pepper
- 10 uncooked lasagna noodles, broken into approx. 2 inch pieces Cheese Garnish
- 1 cup shredded mozzarella cheese
- 1 cup cottage cheese…both mixed together
- freshly finely grated Parmesan cheese
- fresh Basil for garnish
Saute Ground Beef, Sausage and onion in large soup pot until browned. then add garlic and red pepper flakes for 30 seconds. Then drain excess fat.
Add Prego Sauce, 6 cups of Chicken Broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil and then reduce the heat to a simmer until lasagna noodles are tender..about 20-30 mins.
Now, mix your “cheese mixture” ingredients together and then dish out your soup and top with as much or as little cheese mixture as you want!!
- Now, go and enjoy…it is the BEST and even better, the next day!!
Thank you Jen@Carlsbad Cravings.com for this delicious recipe!!!
- 1 spaghetti squash
- 1 pound of spicy Italian sausage or mild sausage depending on your preference.
- 2 cups of a marinara sauce in jar.
- 1/2 cup of Ricotta cheese
- One cup of shredded mozzarella cheese
- 2 tablespoons of fresh basil
- Salt-and-pepper to taste
DIRECTIONS: preheat oven to 400° and put 1 cup of water on bottom of 9 x 13 pan
- 1 spaghetti squash, cut in half and put in a preheated oven at 400° for 40 to 45 minutes upside down in pan with one cup of water covering the bottom.
- While that is cooking take 1 pound of spicy Italian sausage and sauté in a pan until cooked and then add 2 cups of a bottled marinara sauce. Mix together adding Italian seasoning to taste and put aside.
- In a bowl mix 1/2 cup of Riccota cheese with 1/2 cup of shredded mozzarella cheese. Add seasoning of salt-and-pepper, fresh basil and put aside
- Once this squash has cooled fluff the filling with a fork, and it will look like spaghetti.
- Next, take your tomato mixture with the sausage and put on top of the fluffed squash. Then, Add the Ricota cheese and mozzarella cheese mixture.
- Repeat with the tomato sauce and sausage then the Ricotta cheese and mozzarella as a second layer.
- Top this with one more layer of the tomato sauce and then add mozzarella cheese on top along with fresh basil.
- Put in the preheated oven for 20 minutes and when it is bubbling turn the oven to the broiler and melt the cheese until it is brown. Make sure you do not burn it.
- Take it out of the oven let it cool for five minutes cut them in half and enjoy!!
- Thank you “celiac in the city” website for this delicious recipe!!!
Who would ever think that Brussel Sprouts would be used for breakfast???? Well I am here to tell you that this recipe from Kevin of Closet Cooking, is a perfect breakfast for someone on the Paleo Diet. I took his recipe and added more vegetables to it and with an egg to top it off!! So go ahead all you “naysayers” and turn your nose up to it but you will miss out on something that yes, is different, but none the less it is delicious! So gather all your ingredients, bake the bacon in the oven and while that is cooking chop up all your ingredients and be ready to go!!!! And don’t throw away that Bacon grease because I use it. If you don’t want to use the Bacon Grease that is fine…olive oil works just as well…(doesn’t taste as good…)
- 1/2 sweet potato peeled and diced
- 6-8 brussel sprouts thinly sliced
- 1/4 med onion, chopped
- 1 TBS minced garlic
- 1/2 red pepper, diced
- 8 grape tomatoes, cut into quarters
- 6 pieces of bacon cooked and chopped coarsely
- 3-4 mushrooms cleaned and sliced
- S & P to taste
- 1-2 eggs (your choice of whether to use or not)
Sweet Potatoes with Brussel Sprouts, other veggies and BACON make up this Paleo Breakfast!
Let’s start with my FAVORITE “Food Group”..Bacon. I bake it in a 375 degree oven for 20 mins until nice and crisp
Here are all my ingredients chopped, sliced and diced ready to go into the pan.
I take 2 TBS of the bacon grease (I “always” SAVE the bacon grease!!) and put into a saute pan. I then add the sweet potatoes and onion and cook for 5-6 mins until softened.
I then add 1 TBS of minced garlic (I prefer from a jar) and saute for 30 seconds
Then I add the rest of the Veggies and add more bacon grease if necessary (can never have enough of that flavor..) and sauté until the sprouts are caramelizing (brown) about 7-8 mins
Now the aroma is getting those hunger pangs going and time to add the bacon…stir al of this around about 1-2 mins and then make a “well” in the middle and add just a little grease so the egg won’t stick to the pan when cooked. Makes it messy to get out!!
Now carefully, crack the egg and put it in the middle, season it with Salt & Pepper and anything else you want and then cover with a lid so that the egg will cook through..1 minute
1 minute should be plenty of time…
Then off comes the lid and look at the beautiful “hash” you have made and you can’t wait to sit down and eat it!!! I like to add hot sauce to mine, but that is totally up to your taste buds! This is PLENTY for 2 people and of course you can put another egg in there!
You can put any other vegetables that you may have on hand…it’s your palate to do whatever you want! Thank you again, Kevin of Closet Cooking for your inspiration!!!! And to all you “naysayers”, JUST TRY IT!!
This recipe was all over Facebook and so I thought I would try it…it was great. I have now tried it 3 mores times and have “honed” it…so, after working up an appetite, while fighting the crowds and waiting in line at the opening of Tucson’s Container Store, I came home and had my “photographer & taste tester” , Tonya Schweigert, help me and here are the results!! PLEASE read the recipe, and then read it again. Go gather everything, shred the cheese, have the sauce ready, and get all your fixin’s….AND USE A 10 INCH PAN WITH A CURVED SIDE, NOT A STRAIGHT UP ONE…makes it easier to get it out!!!
Skillet cooked pork chops in 20 mins
- (4) 1/2 inch bone in pork chops
- 2 tsp olive oil
- 1 med onion cut in wedges
- 1/2 C Apricot Preserves
- 1TBS Dijon-mustard
- 1tsp Paprika
- 1 tsp ground Nutmeg
- 1/4 C water
- Season pork chops with S&P.. Take a 12 inch skillet, add olive oil, and make sure skillet is hot then add onions and cook for 1-2 mins until semi-soft. Add pork chops to skillet and cook 3 mins and the turn both chops and onions and cook another3 mins.
Pork Chops & Onions cooked 3 mins each side
2. In small microwave-safe bowl combine preserves, mustard, water, paprika, and nutmeg. Stir and then microwave for 1-2 mins. Take out and pour over pork & onions in skillet. Reduce heat and cooked, covered, for 6-8 mins.
3. Divide pork & onion mixture…(I put on top of mashed Sweet Potatoes with some Asparagus) and serve extra sauce on top!! YUM….YUM…YUM!!!!
A nice COLD beer pairs well, too!!!