Posole (Mexican Pork Stew)

Posole is like a marriage of chili & gumbo…and the longer you let it sit, the better it tastes!

INGREDIENTS:

• 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!!

1. 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
2. Add some oil to pan and now saute onions until tender…about 3-4 mins
3. Now put meat, onions and garlic into stew pot (I used my slow cooker) and add the tomatoes, the 2 cans of enchilada sauce, all the seasonings and 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!)
4. 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!!!
5. 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.
6. 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.
7. 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!!!

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Hearty Beef Stew

What better way to enjoy "comfort food"!!

Hearty Beef Stew

Serves 6

INGREDIENTS:

• 2 lbs stew meat

• ¼ c cooking oil

• 1 ½ cups chopped onions (1 large or 1 ½ med onion)

• 1- 16oz can diced tomatoes with liquid

• 2- 10 ½ can of beef broth

• ¼ c dry sherry or dry red wine

• 1 TBS minced garlic

• ¼ c chopped parsley

• 2 TBS dill (dry is fine)

• S & P to taste

• 1 med size Yam, peeled and cut into bite size pieces

• 3 carrots peeled, and sliced

• 3 stalks of celery, chopped

• 1 parsnip peeled and cut into bite size pieces

DIRECTIONS:

Brown beef in oil in large dutch oven or soup pot. Add all ingredients. Bring Mixture to a boil, then cover with tight fitting lid over med heat for 2-2 ½ hours until meat and vegetables are tender, stirring occassionally to avoid burning.

Serve with warm Artesan bread, a nice robust red wine…or a Negra Modelo!! The choices are endless!!!

Beef Burgundy Stew

Beef Burgundy Stew

Beef Burgundy Stew

6 bacon slices, chopped

2 lbs beef stew meat

1 (16 oz) package frozen pearl onions, thawed

1 (8 oz) package fresh mushrooms, quartered

6 small red potatoes quartered ( do not peel)

2 large carrots cut into ½ inch pieces…or, 8-10 baby carrots cut into ½-inch pieces

1 (14 oz) can beef broth

1 cup Burgundy or any bold red wine (red zin is good too!)

1 (6 oz) can tomato paste

2 TBS fresh thyme

1 tsp kosher salt

½ tsp black pepper

2 TBS minced garlic from the jar

Directions:

• Cook bacon in a large skillet over med-high heat until crisp. Remove bacon, reserving drippings in pan.  Set bacon aside
• Brown beef in batches in reserved bacon drippings, until browned on all sides
• Combine reserved bacon, beef, onions, and the rest of the ingredients in a 5 Qt slow cooker.  Cover and cook on “LOW” 7 hrs or until beef & vegetables are tender.
• If consistency is too watery, add 1-2 TBS of cornstarch to 2 tsp water, mix and then add to stew.

And the best….a nice corn bread AND a wonderful glass of a Red Zinfandel wine…or, of course, a Negra Modelo beer!!! Again, the choice is ALWAYS yours!!!