I cleaned all the chicken bones out of the freezer, the wing tips from all the wing dinners, and a few pork bones and roasted them all for a nice stock. I used that to braise a pork shoulder for the posole. The recipe doesn’t need much more than that. I tossed several dried chilies into the broth to soften and pureed those with garlic and lime juice, adding the chili paste back to the broth. There’s a diced onion in there and oregano with a few bay leaves.I love to fry flour tortillas in a little oil, flip them once when they start to brown and them remove them to a plate atop a paper towel to drain. Give them a sprinkle of kosher salt when they are still hot. I like to grab a piece and roll a bit of pork into it with some of the cabbage and radish garnish to make a mini taco bite. Dip it into the broth or give it a squirt of hot sauce. Yummy!This is Ginger’s momma. She’s still at the shelter but Mrs J says there have been several inquiries.
I found a frozen block of posole in the nether reaches of the big freezer and decided today was a good day for it. That’s Monterey jack in the bowl with a few nacho chips. On the platter is an array of traditional garnishes. Colorful! Delicious, too.
I debated what to do with the jalapenos growing in the container garden out front on the patio. I have tons of these pickled or frozen and the jelly option finally won me over. Most of the recipes feature green jalapenos but I think the red ones are better looking. I needed to use them before they softened. I caught these at the firm and juicy stage.I followed this recipe closely, using cane sugar and the “no sugar” pectin hoping to get a nice firm jelly. Too soon yet to say how it will look tomorrow. The little bit I had leftover is still a bit runny, albeit still warm. It can take overnight before jellies set properly so I have hopes that these will firm up. It has a great flavor but more of a bite than Mrs J will abide so I will eat some of these myself and give a few away.I ended up with six half pint jars rather than the five the recipe mentions as the expected yield. That may impact the pectin ratio enough to deny me my hoped for jell-o jiggle.
I’ve been making these things a lot lately, not really sure what to call them. Or, I should say, what someone who knows what they are calls them. Burritos may be the closest even though the ends aren’t folded shut. I could live with tacos, but tacos usually aren’t rolled closed and grilled in a skillet. Anyway, these are filled with more of the brisket, and green bell peppers, jalapenos, onions, cabbage, cheddar cheese, and a smear of ancho sauce.
I was puttering about in the kitchen and found a packet of corn tortillas in the fridge. I fried them in some oil in a skillet, thinking not much farther ahead than making nacho chips, maybe. After sprinkling on some cheese I remembered a little brisket and smoked pork that was leftover so I added a dab to each and set them under a broiler, on a baking tray, while I rummaged for some toppings.Didn’t find a whole lot. I chopped a tomato and some onion and a jalapeno and added a daub of ancho sauce and went with that. They were pretty good despite, or because of, the sparse trimmings. I’ve always been a pile it all on kind of fellow but there is another school. My pizzas are always thick with cheeses and toppings but there are those who believe less is more.