Posole Verde with Chicken

This was easy enough.  I poached some chicken thighs in stock and then set them aside to cool.  I found a pint jar of tomatillo salsa and added that to the broth, a quart jar of hominy, plenty of garlic, cumin, salt and pepper, and finally, the chicken , shredded.  Thicken, as needed, with a slurry of masa in water.

Some corn tortillas, cooked on the griddle and then torn into pieces and fried, made a nice side.  Toss them with salt and a grind or two of mixed dried peppers while warm.

Dinner Menu: Carne en su Jugo


I had big plans for cooking this week, which all went to hell by the end of today. So perfect time for a Men Who Cook/Guest Recipe.

Tonight we have a guest menu from my friend Alton Gunn, who has provided us with several good recipes.  It’s delicious, I’ve been lucky enough to have it several times (good are the friends who feed you).

On the board tonight:

  1. Carne en su Jugo
  2. Pico de Gallo
  3. Tortillas
  4. Margarita Melon Salad

Carne en su Jugo

  • ½ lb bacon, cut in 1-inch pieces
  • 1 lb sirloin steak, sliced thin and then cut in 1-inc pieces
  • 1 can (28oz) tomatillos
  • ½ cup cilantro, chopped
  • 2 cloves garlic, chopped
  • salt
  • 2 can pinto beans
  • sour cream for garnish
  • shredded cheese
  • chopped onions for garnish
  • fresh lime juice for garnish
  1. Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
  2. Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
  3. Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
  4. Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
  5. Ladle into bowls  and garnish with pico de gallo (recipe below),  fresh lime, sour cream.
  6. Serve corn or flour tortillas on the side.

Al’s Notes: I’ve made this with beef and pork. The basic sauce is good for stewing pretty much any meat. Will try chicken next.  Works well in the crockpot

Pico de Gallo

  • chopped onion
  • chopped tomato
  • chopped cilantro
  • splash of lime

Mix together 20 to 30 minutes or more before meal.

Margarita Melon Salad

  • 2 limes, juiced
  • 2 shots tequila
  • 2 tablespoons orange liqueur (I used Triple Sec)
  • 3 teaspoons sugar
  • ½ cantaloupe, seeded and cubed
  • ¼ honeydew melon, seeded and cubed
  • ¼ small watermelon, cubed

Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts.

Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.


Originally posted July 2010

Chicken Enchiladas

DSC_8441 (1600x1060)These have chicken, sour cream, salsa verde, and Monterey jack.  I was fooled by the packaging on the tortillas – they said yellow corn tortillas in the big print but the smaller line indicated they were a blend of corn and wheat flours.  They did hold up better to handling than the 100% corn variety and didn’t taste bad.  Still…DSC_8443 (1600x1060)I poured a layer of tomatilla salsa in the casserole bottom and laid the rolled up enchiladas over that, and then spooned on a salsa verde and sprinkled more cheese.  The dish baked in a 400 oven for 20 minutes or so.DSC_8445 (1600x1060)I garnished it with cotilla cheese and some jalapeno slices.  Each plate got a pair of enchiladas and a daub each of refried beans. guacamole, and pico de gallo.  I cut the leftover tortillas into wedges and fried them in oil until they browned and sprinkled them with kosher salt.DSC_8449 (1600x1060)The guac is simply mashed avocado with a dash of lime juice and a pinch of salt.  The pico is diced onion, tomato, and chopped parsley because boo tastes like soap cilantro.  I has a splash of lime juice as well.DSC_8448 (1600x1060)

Tomatillo Sauce with Onions

DSC_4039 [1600x1060]Spent the day yesterday mowing and cooking tomato juice down to can as sauce so the tomatillos we gathered sat in the sink overnight.  I got to them this morning and chopped the lot.  I added several chopped onions, a head’s worth of garlic, a good sprinkle of ground cumin, a little black pepper, and salt.  I simmered the mixture in a big stock pot and canned the result in 5 quart jars,  We will be using them, a quart at a time, as sauce for chicken and whatever else sounds good.  Mrs J mentioned pork chops.  I bet I can make a case for braising a pork shoulder in it.DSC_4041 [1600x1060]

Chicken in Tomatillo Sauce

We really needed to find something to do with our tomatillos.  I browsed through some recipes yesterday and saw that they would work quite well with onions in a thick sauce to go with chicken.  I chopped some sweet onions and a pound or so of tomatillos and seasoned them in a bowl with minced garlic, cumin, red pepper flakes, salt, and ground black pepper.DSC_4035 [1600x1060]Brown some chicken pieces in olive oil.  I used bone in thighs with the skins on but whatever you like will work fine.  Let them develop a nice crust then set them aside and dump the excess grease.  Saute the veggies in the same pan for a few minutes then add a half cup of stock and let them cook some more.  I added a good sprinkle of the dried chipotle pepper seasoning I like.DSC_4037 [1600x1060]Add the chicken back and cover.  Simmer until the chicken is cooked through. I stirred in corn starch in a slurry to thicken the sauce before plating.  Serve over rice.DSC_6609 [1600x1060]

[edited to correct spelling of tomatillo]


20130709_091102 [1600x1200]The tomato garden is coming along pretty well, one plant has a problem that mystifies us, it isn’t thriving but the cause isn’t evident.  We finally have a tomato that is nearly ripe, the first one aside from a plant that went into the dirt with a small green tomato already on it.20130709_091032 [1600x1200]I have no idea what variety this particular plant is.  Next year we promise to map the site better!  [Hah, fat chance of that!]  The tomatillos are going crazy!20130709_090856 [1600x1200]This is the first time we’ve grown these and were surprised to discover that those paper shells are nearly as empty as Japanese paper lanterns.  The fruits are just beginning to develop and are tiny.  I’m waiting to see if the globes keep growing  as the green toms fill out or if we will end up with scores of grape sized tomatillos.017 [1600x1200]Here’s a selfie, with Bitsy on my chest as I recline in my chair in front of the  the big screen, taken with the S4’s pretty decent camera.  It has a voice command feature, say “shoot” and it will take the picture.  Scared kitty just a little.  She needs furminating.  All the photos on this post are out of the camera in the Galaxy S4, except the quesadilla.20130709_091348 [1600x1200]Mrs J calls this her purple corner.  In the foreground are some ornamental peppers, behind them are containers with annual flowers of some kind.  Petunias and some others.  In frame on the right are a few branches of the Vitex with their purplish blossoms.  Bees love that thing nearly as much as they do the bee balm.20130709_091313 [1600x1200]You can’t see them but there are a bunch of bees on those.  I have no idea what most of the containers hold, maybe Mrs J can add something in comments if you are interested.  The sunflowers are volunteers, and just opened within the last few days.DSC_6402 [1600x1200]To keep the Blog Mistress (Long May She Rule) from rolling her eyes I will include these quesadillas  These are pork, cheese, and mushroom.  The pepper rings are from our own Anaheim plants in the patio veggie garden.  Yay!


DSC_5697 [1600x1200]I made more roasted tomatillo salsa, and went ahead and roasted nearly everything this time.  I only had a few tomatillos so the poblanos joined them.  Also in the mix are 2 cloves of garlic, 1 seeded jalapeno, and a small onion.  It all went into the blender with a little cilantro, a sprinkle of Splenda, a grind of black pepper and a dash of kosher salt.DSC_5703 [1600x1200]I have no idea where the red specks came into this salsa.  There are some red sweet peppers wrapped inside the tortillas along with smoked brisket, the rest of the cabbage, Monterey jack cheese, and a daub of sour cream.IMG_1714 (1600x1200)There’s a bit of a back story to the middle kitten.  Scroll down a ways to the post with her sleeping nestled in the cupped hands of a shelter staffer.  (Or click here!)  She was found in the middle of the road by a good Samaritan and brought to the shelter.  They had several nursing cat mommas at the time so the shelter director had her put in with the closest age-group litter they had.  She fit right in – the grey mother accepted her right away.IMG_1648 (1600x1200)This little boy is ten weeks old and is one of a litter of eleven.  An out of state resident has called about him and asked for another photo.  Staff have named him Jacob.IMG_1681 [1600x1200]Here’s a busy calico momma.  Her kittens look to be taking her on in shifts.

Tacos and Enchiladas

DSC_5519 [1600x1200]These were fun and tasty.  I had a couple of fresh poblanos I wanted to use up so I roasted them atop the stove over a burner and scraped off the skins.  They went atop some chicken thighs that I sauteed in a little oil and became the filling for the tacos and the enchiladas.  Mrs J called from the grocery store and asked if I wanted her to pick anything up and I asked for tomatillos because they usually have a few.  I had just read over several recipes for making salsa verde and every one of them wanted roasted tomatillos.  She came back with several small, sad looking specimens but I went ahead and used them.  Cut them in half and roast them under a broiler, then spin them in a blender with lime juice, half an onion, salt, pepper, a smashed garlic clove, a pinch of sugar, and as much of a fresh jalapeno as you can slip by the Missus.  I used half of one, no seeds.  Most of the recipes want a handful of cilantro with that but we decline on account it tastes like soap.  But it’s pretty and makes a nice garnish, so there’s that.