Rinse posole in cold water until water
f using fresh or frozen posole, boil until it pops, and
awspiceBar's Ground Chiles and Posole Spices in thirds until fragrant
Soak posole for 4-8 hours. Drain water.
Combine ingredients in slow cooker.
Cover. Cook on HIGH 3 hours; then turn to LOW for 2 hours.
Serve with Enchiladas, Black Beans, Spanish Rice, and Chopped Lettuce with Black Olives and Tomatoes.
VARIATION: Dry posole can be found in the Mexican food department of the grocery store. If you cannot find dry posole, you can use canned hominy and skip to Step 2.
ngredients, except the salt and hominy in a pot.
Simmer
igs Foot on top of Posole covered with shredded Cabbage and sliced
Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
Heat oil in a large, deep saute pan over medium-high heat. Add onion and bell pepper; cook until soft and golden, about 5 minutes. Add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. Add tomatoes, broth and hominy; bring to simmer. Reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. Add turkey, salt and pepper. Simmer until heated through, about 5 minutes. Stir in cilantro. Serve with tortilla or corn chips if you like.
br>Place in bowl, cover with water and soak overnight.
nd place in a pot with 2 quarts water and 2
Fry desired meat until brown; drain off fat.
Add hominy as you would potatoes.
Fry bacon; add onion.
Stir-fry in the hominy for five minutes, until hot.
Serves 4 to 5.
Puree the hominy in food processor until no
Peel and quarter the onions, toss with a small amount of vegetable oil, an.
Bake the sweet potatoes at 350 degrees until easily pierced by a skewer, about 35 to50 minutes. Remove from oven, let cool, then peel and cut into bite-sized chunks. Place in a large bowl with the hominy and red onion.
Dressing: Place roasted peeled chile in blender jar with the citrus juices, oil, and seasonings. Blend until pureed and add to vegetables in bowl. Toss well and let marinate 30 to 60 minutes. Toss with cilantro before serving.
Stir in a big bowl all the ingredients until ginger together.-.
Transfer in a flat baking mold in order to have only one layer pineapple crunches.
Top with sugar.
Broil until pineapple is caramelized.
Top with remaining fresh cilantro and serve hot or chilled.
Note: I've never tried this recipe with canned pineapple and canned roasted peppers. I suppose that this would work as well too. In any case I'm sure that the fresh ones are better! If you try, please let me know!
Sort beans and rinse with cold water. In a dutch
Bring a large pot of salted water to a boil. When boiling, cook the linguini.
Heat oil in a large skillet and add the garlic, red pepper flakes and fennel seeds. Cook until garlic is golden.
Add the tuna and sea salt. Then add the tomatoes and bring to a boil. Reduce heat to a simmer and simmer 4 minutes. Add the lemon zest.
Drain the cooked linguini and add to the pan with the tuna mixture. Toss gently and serve, garnished with chopped parsley.
Heat oil in large deep frying pan over low heat.
Stir in garlic and saute 1 minute (do not brown).
Add tomatoes.
Simmer, uncovered, until mixture boils and sauce begins to thicken (about 15 minutes).
Stir in herbs, salt and pepper and let cook 1 minute.
Toss hot pasta into skillet with sauce and mix thoroughly in the frying pan.
Serve immediately in a warmed serving dish.
nice smooth, rounded shape with your hands.
secure the
Mash potatoes with canned milk.
Add Krazy salt or seasoning salt.
Add a pinch of garlic salt.
Make thinner than regular mashed potatoes.
Top with grated cheese and bake 1/2 hour in a 375\u00b0 oven.