Posole

February 16, 2010 by Holly

This is one of those great comfort food dishes. We love it on rainy days, or whenever we want a simple, inviting meal. It’s also a great “pantry dish” because you use a lot of canned items. I sometimes use leftover shredded rotisserie chicken stashed in the freezer. And for those “fresh cilantro emergencies” I occasionally buy an extra bunch of cilantro and freeze it in a container of chicken stock. Just add to the soup and let it melt in. And feel free to adjust the spices to your families liking. I hope you love it as much as we do.

POSOLE

1 T oil
1 medium white onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 or 3 chicken breasts, cooked and shredded
29 oz can hominy, drained & rinsed
16 oz tomato sauce
2 c chicken stock
1 tsp chili powder
1 tsp cumin
salt and pepper
1/2 c chopped fresh cilantro

Saute oil, onion, red pepper, and garlic in a pot.
Add chicken, hominy, tomato sauce, stock, chili powder, cumin, and salt and pepper to taste.
Simmer 30-60 minutes.
Add cilantro and serve.
Serve with: Shredded cheese, sliced green onions, sour cream, tortilla chips, and tortillas or soft wrap bread to dip. (You can also serve with avocado slices, shredded lettuce, olives, or just about anything you’d put in a taco-we just prefer it simple)

Posole

February 16, 2010

by Holly

Category Mexican Soups / Stews

Ingredients

1 T oil
1 medium white onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 or 3 chicken breasts, cooked and shredded
29 oz can hominy, drained & rinsed
16 oz tomato sauce
2 c chicken stock
1 tsp chili powder
1 tsp cumin
salt and pepper
1/2 c chopped fresh cilantro

Instructions

Saute oil, onion, red pepper, and garlic in a pot.
Add chicken, hominy, tomato sauce, stock, chili powder, cumin, and salt and pepper to taste.
Simmer 30-60 minutes.
Add cilantro and serve.

Serve with:

Shredded cheese, sliced green onions, sour cream, tortilla chips, and tortillas or soft wrap bread to dip. (You can also serve with avocado slices, shredded lettuce, olives, or just about anything you’d put in a taco-we just prefer it simple)

Fish Tacos

February 9, 2010 by Holly

This is one of my favorite meals. The fish section can also be served for fish & chips. Just serve with lemon wedges, tartar sauce, and baked steak fries. And the slaw pairs well with shredded chicken or pork as well. In the pictures, you’re seeing the “Ultimate Fish Sticks” from Costco. (Review to follow) Overall, happy with the product and results. And definitely made dinner easier and quicker.

FISH TACOS

Fish:
1/2 c flour
1/2 T baking powder
1/2 tsp lemon zest
pinch cayenne
1 tsp salt
1/2 tsp pepper
1/2 c water
1 egg
1 1/2 lbs white fish (cod or tilapia) cut into 1 1/2″ by 3″ pieces

Combine all but water, egg, and fish in a bowl. Whisk in water and egg. Dip fish in batter, fry in 360 degree oil.
Source: Ina Garten

Slaw:
1 c cider vinegar
1 c sugar
1 c olive oil
1 T toasted caraway seeds
salt and pepper
1 head green cabbage, shredded
1 large or 2 small red onions, sliced thinly
2 bunches green onions, sliced

Boil vinegar and sugar together. Combine with olive oil, caraway seeds, and salt and pepper.
Put cabbage and red onions in large bowl and pour dressing over it. Place another bowl on top and place a weight on top to press the slaw (a #10 can or a few pumpkin cans work well).
Refrigerate for 24 hours. (I just do 6-8 hours sometimes, it still works well)
Before serving, add green onions.
Source: Michael Chiarello

For Serving:
Tortillas
Sour cream, optional
Chopped fresh cilantro
lime wedges
Radishes, thinly sliced

Fish Tacos

February 9, 2010

by Holly

Category Fish / Seafood Mexican

Persons

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes