I found a package of pork with mole sauce in the freezer and decided to make a meal from it. It’s been in the freezer, sealed in a vacuum bag, for so long I don’t remember making it. It was really good.These are the kind of tacos that you eat with a fork. That extra fork is for emergency use. Kroger sells the Mexican cheese now, it has a regular spot on their shelf next to the Parmesan. Baby steps. Queso fresco is a mild, crumbly cheese similar to feta.
The smoked tomatoes worked pretty well in this chili. I used some fresh chorizo I made the other day with this recipe. I did bump up the recipe by adding chipotle and ancho powders, and backing off the cayenne. I think the next iteration will see much more paprika and the other chili powders, and extra garlic. Along with the chorizo was an equal amount of coarsely chopped beef, chili beans, tomato paste, minced onions and garlic and the usual chili powders.
I saw this dried posole (hominy) the other day and bought some, just because. Mrs J says she is a fan of hominy and wanted lots of it in her next posole dish. I’ve never tried any from dried, always buying the canned product, and figured it couldn’t be too different from dried beans in the cooking. These did need quite a bit of boiling – the recipe on the label said to soak overnight, then boil for two hours before adding any other ingredient, then simmer for another hour “or until the posole is tender”. I started them this morning at eight and finally dished it up at about one thirty, adding additional water as needed to keep it covered. Not saying it needed all of that time, but it wasn’t overcooked.
I have made this with pork a lot, but tried it with stew beef this time. A very simple recipe, there’s the posole, the beef, some minced garlic, a teaspoon of oregano, an onion, some dried pepper pods (New Mexico chilies and some anchos), salt and pepper. I let the chilies cook for a while, then decided to take them out and run them through the blender. I was trying to be true to the recipe on the label but I should have just softened the chilies in a bit of boiling water and pureed them right from the start. Just add everything to the posole after the two hour boil, turn the heat to simmer, and cover.
I’ve used beer in recipes before but I don’t remember using any in chili before today. A quick search turned up plenty of evidence of prior art so there won’t be any recipe patents applied for today, alas. Aside from the bottle of stout in it there isn’t much to say about this recipe: 1 lb of ground beef, 1/2 lb of my homemade chorizo, 1 can of tomato bits with green chilies, 1 can of chili beans, a diced onion, 5 minced cloves of garlic, a fair amount of chili powder, a sprinkle of red pepper flakes, and the bottle of beer.Cook the onion in a bit of oil, add the garlic and the meat and brown everything well. Remove the fat and then add the rest of the ingredients, bring to a boil, then simmer for at least an hour. Serve with your favorite garnishes.Mrs J and I agree on the cheddar cheese, she takes a pass on the peppers and prefers the nacho chips crumbled and stirred in. I like to scoop the chili with the chips like it is a big bowl of dip. This batch of nacho chips are just a bit too thin for that, they break too easily. Nice flavor, though. I just wish I hadn’t purchased the jumbo case lot of them. LOL
Or pasole, or maybe pozole. I’ve spelled it all three ways. Good stuff. Here is a link to a previous post with a recipe. I put up a big chunk of roasted pork in a mason jar last year and used it in today’s dish.
I fried some tortilla wedges for a side to go with some black bean salsa and pico de gallo. These are flour tortillas, I didn’t have any made of corn. The flour ones toasted up very nice. Drain on paper towels or a rack and season them while still hot. I used the Tex-Mex seasoning I favor, and several with plain salt for the Missus.
Pico is a simple but tasty mix of chopped tomatoes, onions, and cilantro. Or, if you hate cilantro like we do, flat leaf parsley. The salsa is easy, rinse a can of black beans, add some corn, diced onions and whatever else sounds good to you, I sliced some jalapenos. The salsa and the pico are both finished with a splash of lime juice. Salt to taste.
Because chili needs more color, and I have some peppers sliced and ready.
This is made with my homemade chorizo sausage, and some additional fresh pork sausage. It features some powdered ancho and chipotle peppers I just got in, along with some more conventional chili powder.
The two on the left are as delivered from the seller, the chili powder in the Kroger jar on the right came in a sealed foil bag from Frontier something something. All three via Amazon. The chipotle powder is the hottest of the three, then the ancho, and the other is meh for hot though it has the flavor you need for a nice chili.