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:: Mexican ::
Posole - 2 lb Pork roast,cut in chunks 1/2 lb Pork rinds (skins) 2 ea Pork shanks or pigs feet 1 T Salt 2 c Posole 1 t Oregano 2 ea Cloves garlic, mashed 2 T Chopped onion 4 ea Red chili pods,remove seeds Plac...
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Posole &Amp; Sausages - 6 Hot Italian style sausages 2 md Onions; roughly diced 3 Green (unripe) tomatoes 1 tb Tomato paste 2 c Cooked hominy 1 ts Oregano 1/2 ts Salt; or as desired 1/2 ts Black pepper; or to taste 1 1/2 c H...
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Posole and Sausages - 6 Hot Italian style sausages 2 md Onions; roughly diced 3 Green (unripe) tomatoes 1 tb Tomato paste 2 c Cooked hominy 1 ts Oregano 1/2 ts Salt; or as desired 1/2 ts Black pepper; or to taste 1 1/2 c H...
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Posole Don Federico - 3 Fresh pig's feet 2 Fresh medium pork shanks 2 cn Yellow hominy,drained -(16 oz ea) 12 Green chiles,cut into -1"x1/4" strips 1 Large onion,chopped 6 Large garlic cloves, -chopped fine 2 cn Chicken br...
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Post Thanksgiving Enchiladas - ----------------------------------FILLING---------------------------------- 1 1/2 c Diced, cooked turkey 1/4 c Chopped green onion 1 c Shredded jack cheese 1/2 cn Dried green chilies (4oz) 3/4 c Sour ...
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Potato & Onion Tart - -----------------------------------PASTRY----------------------------------- 92 1/2 g Butter 1/2 tb Iced water 1/2 tb Lemon juice 1 c Wholemeal plain flour ----------------------------------FILLING---...
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Potato and Onion Tart - 92 1/2 g Butter 1/2 tb Iced water 1/2 tb Lemon juice 1 c Wholemeal plain flour 1/2 tb Olive oil 2 l Brown onions 1 l Tomatoes 1/2 ts Brown sugar 1/2 ts Malt vinegar 1/2 tb Olive oil (extra) 3 ts Papri...
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Potato-Stuffed Enchiladas - 1 tb Olive oil 1 lb Russet potatoes, peeled,dice 1 ts Chili powder 1/2 ts Cumin seeds 2 Small tomatoes,peeled,diced 2 Green onions, thinly sliced 1 1/2 tb Tomato sauce 1 2/3 c Grated Monterey Jack 1 E...
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Pozole - Ingredients3poundpork shoulder (or shoulder chops with bones in) 29ozwhite hominy (one can, with packing juice) 6eachgarlic cloves 2tablespoonchili powder (or more to taste) 2teaspoonsaltDirections:Pu...
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Pozole Jalisco 1 - 5 lb Pork meat(combination, tende Butt and neck bones. 2 tb Salt Accompaniments: Salsa picante Onion-minced Lettuce, shredded Lime wedges Radish, sliced Oregano Tortilla, toasted Red pozole: Garlic cl...
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