First stop after landing in #albuquerque: @thebarelascoffeehouse for #greenchile and #posole #newmexico

Posole is a traditional dish served during the winter holidays. We have it every New Year's Eve. Ours is made with chicken and pork, new mexico chili, topped with chopped cabbage, raddish and oregano. Squeeze lemon to taste and eat with tostadas.

New Year always starts off best with a hot dish. Our tradition is to end and start with posole soup. We like to use both chicken and pork, but usually it's one or the other. Eat what you like.
#posole #newyear #food #cooking #homemade

Hermitcraft: Mexican Hominy Stew Best leftover turkey recipe ever. (Or other meat. Or none at all.)

Hermitcraft: Mexican Hominy Stew

Best leftover turkey recipe ever. (Or other meat. Or none at all.)

rustyring.blogspot.com/2017/11/herm...

#beans, #food, #hermitcraft, #leftovers, #posole, #Mexico, #recipe, #Thanksgiving, #turkey

Hermitcraft: Mexican Hominy Stew Here we are at the holidays again, for some reason, which means that many of us will soon confront daunting quantities of leftover turkey. (_Not so fast, vegans_. Keep reading.) You know who the all-time leftover turkey champions are? The Aztecs. Which is no great surprise when you figure they invented turkeys. So this year I thought I'd share one of my favourite recipes. Its lineage goes straight back to the First Nations of Mexico, and uncoincidentally it's one of the best leftover turkey dishes ever devised. This stew is in fact so good you may find yourself unenthusiastically masticating that first-run serving, unfavourably comparing its drab, insipid presentation to the feast you will soon make from its scraps. And the awesomeness of Mexican Hominy Stew doesn't stop there. Because this is mom's-kitchen fare, you can make it with just about any meat, or even (_here it comes, vegans_) no meat at all. (See after-recipe comments for Quick and Deadly Vegan Hack.) In fact, most ingredients can be swapped and subbed as necessary, resulting in full-spectrum dining dominance for this delicious comfort food. MEXICAN HOMINY STEW For 6: 2 rashers of bacon 1 good nopal, sliced (substitutes: chopped green bell pepper or cabbage; whole green beans; sliced celery; cubed pumpkin) 1 medium-sized yellow onion, sliced in wedges 1 fresh or jarred jalapeño, chopped well 2 cloves of garlic, crushed two 16-ounce cans of diced tomatoes, or equivalent fresh, chopped 1 16-ounce can of hominy, drained (substitute: sweet corn or diced potatoes) 1 quart of chicken or vegetable stock 2 teaspoons of ground cumin 1 drop of liquid smoke, optional 1/2 teaspoon of thyme 1 large bay leaf 1 dried pepper, roasted (substitutes: 1 tablespoon smoked paprika, or ordinary paprika, toasted) tomato juice or water 2 cups of roasted turkey, shredded (substitutes: cooked chicken, pork, beef, lamb, mutton, goat, sausage, hamburger; raw meaty white fish or shellfish; cooked beans) lime juice 1/3 cup culantro, chopped (substitutes: cilantro, Italian parsley, celery leaves) optional: queso Cotija, crumbled 1. Toast the dried pepper over medium heat in a dry skillet, turning frequently, till dark and crisp. Remove it from the pan and set it aside to cool. (Pepper will crisp even more as it cools.) 2. Medium-fry the bacon in a Dutch oven or similar. Remove, chop coarsely, and set aside. Pour the fat out of the pan. 3. In the residual fat left in the bottom of the pan, toss the onion wedges, crushed garlic, jalapeño, nopal, and cumin until the onion begins to turn translucent, about 5 minutes. 4. Add the thyme, bay leaf, tomatoes, hominy, liquid smoke, and stock. If adding soaked but uncooked beans, add them here as well. 5. Crush the roasted pepper as thoroughly as possible and add. (Shake out seeds first if desired.) 6. Add enough tomato juice or water to achieve stew-friendly liquidity. 7. Cover, bring to a boil, and reduce to simmer. Cook until the vegetables (and any soaked beans) become tender, about 30-40 minutes. 8. Add the turkey, bacon, and cilantro and cook till just heated through. 9. Sprinkle with lime juice, ladle into bowls, and crumble queso Cotija on top if desired. Serve with hermit bread or sourdough corn bread (recipe pending). NOTES: * _Quick and Deadly Vegan Hack_ : 1) sauté onion and nopalitos in a film of olive oil; 2) use vegetable stock instead of chicken; 3) replace meat with beans (black are especially good). So conventionally delicious you can serve it to meat-eaters and they'll never know it's vegan. * If you let this stew sit for a day or two in the refrigerator before reheating and serving, it tastes even better. (Gives the flavours more time to mingle.) * Don't overcook the meat after adding it; bacon in particular quickly turns to tofu if simmered too long. * The recipe above is to my taste, which means it's pretty lively. I back off on the peppers when serving guests. In any case, know your dried peppers; some are hotter than others. Back off a bit when adding fish or shellfish, too; too much vegetable fire overwhelms seafood. * Toast paprika by tossing it in a hot, dry skillet till dark. * Cilantro is a chemically complex herb that tastes like soap to some DNA profiles. Unless you know that guests are in a non-soap population, it's best to avoid serving cilantro. * Omit the cumin, thyme, liquid smoke, lime, and cheese – the peripherals, what – and you got the _exact same recipe the Aztecs ate_. Tell me that ain't awesome. Roasting the pepper

Hermitcraft: Mexican Hominy Stew

Best leftover turkey recipe ever. (Or other meat. Or none at all.)

rustyring.blogspot.com/2017/11/hermitcraft-mexi...

#beans, #food, #hermitcraft, #leftovers, #posole, #Mexico, #recipe, #Thanksgiving, #turkey

Hermitcraft: Mexican Hominy Stew Here we are at the holidays again, for some reason, which means that many of us will soon confront daunting quantities of leftover turkey. (_Not so fast, vegans_. Keep reading.) You know who the all-time leftover turkey champions are? The Aztecs. Which is no great surprise when you figure they invented turkeys. So this year I thought I'd share one of my favourite recipes. Its lineage goes straight back to the First Nations of Mexico, and uncoincidentally it's one of the best leftover turkey dishes ever devised. This stew is in fact so good you may find yourself unenthusiastically masticating that first-run serving, unfavourably comparing its drab, insipid presentation to the feast you will soon make from its scraps. And the awesomeness of Mexican Hominy Stew doesn't stop there. Because this is mom's-kitchen fare, you can make it with just about any meat, or even (_here it comes, vegans_) no meat at all. (See after-recipe comments for Quick and Deadly Vegan Hack.) In fact, most ingredients can be swapped and subbed as necessary, resulting in full-spectrum dining dominance for this delicious comfort food. MEXICAN HOMINY STEW For 6: 2 rashers of bacon 1 good nopal, sliced (substitutes: chopped green bell pepper or cabbage; whole green beans; sliced celery; cubed pumpkin) 1 medium-sized yellow onion, sliced in wedges 1 fresh or jarred jalapeño, chopped well 2 cloves of garlic, crushed two 16-ounce cans of diced tomatoes, or equivalent fresh, chopped 1 16-ounce can of hominy, drained (substitute: sweet corn or diced potatoes) 1 quart of chicken or vegetable stock 2 teaspoons of ground cumin 1 drop of liquid smoke, optional 1/2 teaspoon of thyme 1 large bay leaf 1 dried pepper, roasted (substitutes: 1 tablespoon smoked paprika, or ordinary paprika, toasted) tomato juice or water 2 cups of roasted turkey, shredded (substitutes: cooked chicken, pork, beef, lamb, mutton, goat, sausage, hamburger; raw meaty white fish or shellfish; cooked beans) lime juice 1/3 cup culantro, chopped (substitutes: cilantro, Italian parsley, celery leaves) optional: queso Cotija, crumbled 1. Toast the dried pepper over medium heat in a dry skillet, turning frequently, till dark and crisp. Remove it from the pan and set it aside to cool. (Pepper will crisp even more as it cools.) 2. Medium-fry the bacon in a Dutch oven or similar. Remove, chop coarsely, and set aside. Pour the fat out of the pan. 3. In the residual fat left in the bottom of the pan, toss the onion wedges, crushed garlic, jalapeño, nopal, and cumin until the onion begins to turn translucent, about 5 minutes. 4. Add the thyme, bay leaf, tomatoes, hominy, liquid smoke, and stock. If adding soaked but uncooked beans, add them here as well. 5. Crush the roasted pepper as thoroughly as possible and add. (Shake out seeds first if desired.) 6. Add enough tomato juice or water to achieve stew-friendly liquidity. 7. Cover, bring to a boil, and reduce to simmer. Cook until the vegetables (and any soaked beans) become tender, about 30-40 minutes. 8. Add the turkey, bacon, and cilantro and cook till just heated through. 9. Sprinkle with lime juice, ladle into bowls, and crumble queso Cotija on top if desired. Serve with hermit bread or sourdough corn bread (recipe pending). NOTES: * _Quick and Deadly Vegan Hack_ : 1) sauté onion and nopalitos in a film of olive oil; 2) use vegetable stock instead of chicken; 3) replace meat with beans (black are especially good). So conventionally delicious you can serve it to meat-eaters and they'll never know it's vegan. * If you let this stew sit for a day or two in the refrigerator before reheating and serving, it tastes even better. (Gives the flavours more time to mingle.) * Don't overcook the meat after adding it; bacon in particular quickly turns to tofu if simmered too long. * The recipe above is to my taste, which means it's pretty lively. I back off on the peppers when serving guests. In any case, know your dried peppers; some are hotter than others. Back off a bit when adding fish or shellfish, too; too much vegetable fire overwhelms seafood. * Toast paprika by tossing it in a hot, dry skillet till dark. * Cilantro is a chemically complex herb that tastes like soap to some DNA profiles. Unless you know that guests are in a non-soap population, it's best to avoid serving cilantro. * Omit the cumin, thyme, liquid smoke, lime, and cheese – the peripherals, what – and you got the _exact same recipe the Aztecs ate_. Tell me that ain't awesome. Roasting the pepper

Hermitcraft: Mexican Hominy Stew

Best leftover turkey recipe ever. (Or other meat. Or none at all.)

rustyring.blogspot.com/2017/11/hermitcraft-mexi...

#beans, #food, #hermitcraft, #leftovers, #posole, #Mexico, #recipe, #Thanksgiving, #turkey

#latina #holiday #homemade #pumpkin #pumpkins #decor #homedecor #pretty #art #thanksgiving #halloween #fall #aesthetic #delicioso #jackandcoke #posole #mexicanhomecooking

nothing like a homecooked meal🥹❤️

Dinner tonight: vegetarian posole with chayote and poblamo, topped with red cabbage, avocado, radish, cilantro, lime, and cojito cheese. From the book VEDGE by Landou & Jacoby.

#food #cooking #homecook #homemade #plating #mexicanfood #mexicancooking #foodsky #posole #pozole

Where my gulf of… ahem, my New Mexico people at?

#newmexicotrue #nm #newmexico #albuquerque #burque #abq #505 #mexico #latin #latina #latino #pintos #beans #rice #arroz #tacos #tortilla #food #usa #america #economy #money #culinary #cuisine #chile #posole #pozole #santafé

Our Best-Ever Pozole Will Set Your Taste Buds On Fire, In The Best Way A set-it-and-forget-it classic.

A set-it-and-forget-it classic.

www.delish.com/cooking/reci...
I want to sit in front of the fire with a huge bowl of this!
🍜🍽️ #foodsky #eat #yum #food #foodies #posole

Trying to decide what to cook this weekend…thoughts?
#food
#🍜
#RedWineBraisedRibs
#BeefStew
#Posole
#ChickenSoup
#HomemadeChickenStock
#scratchcooking

Let the White Elephant #NYE shenanigans begin! Keeping this quirky hosting tradition alive. I know there's a questionable ceramic cat gift coming. But first,,,coffee.
#posole #navajotacos

It's corn pork soup!

Posole! I made some today! (It was a two day process) #posole #mexicanfood #mexicanamerican

It varies year to year. A traditional #NewMexico #Posole is a favorite. This year it’s Hungarian. Bon appetite.

Christmas Eve in #NewMexico. What’s cooking in your world? #traditions #posole #newmexicotrue

My first time making pozole and it came out ✨️DELICIOUS✨️ I'm so proud of myself, and I get to give some to mi mama, who surprisingly has never had it 🥰

#chicana #chicanopride #latina #comidamexicana #mexicanfood #pozole #posole #cooking #kitchenwitch

The image shows a large pot filled with a bubbling, reddish-brown liquid, likely a sauce or stew, simmering on a stovetop. There are pieces of meat visible in the liquid, suggesting that it is being cooked. The pot has a light-colored handle, and the stovetop surface is dark, indicating a modern kitchen setting. The overall scene conveys a sense of cooking and preparation.

#posole day!

My wife is a Mexican Queen! Posole' for my daughter's birthday! #delicious #foodporn #posole

A successful experiment! Slow cooker posole. #amcooking #posole

Roasted poblanos a for my first Posole/pozole. #posole #pozole http://instagram.com/p/yAZ1Kym135/