Saturday, October 21, 2017

Quick Posole

Posole is a traditional Mexican soup that's based on a tasty combination of hominy (corn), pork, and chilies. It can be made in a white, green, or red version. I happened to have some leftover pulled pork, and decided to put it together with some canned items from my panty - and Bueno! - it's a very quick and easy to put together posole.

Ingredients:

1 tsp olive oil
1 cup chopped onion
1 tsp minced garlic
1/2 cup chopped Anaheim chilies (or substitute 1 can green chilies)
1 jalapeno pepper, seeded and minced
1 Tbs chili powder (mild to spicy)
1 tsp cumin
1/2 tsp Chipotle chili pepper (optional)
1 (10 oz) can red enchilada sauce
3 cups low sodium chicken stock
1 (15 oz) can hominy, drained and rinsed
1 cup pulled pork

for the toppings:

1 lime, quartered
1 avocado, chopped or sliced
2 Tbs chopped cilantro
1/4 cup sliced cabbage
1/2 cup chopped tomatoes

Directions: Heat the olive oil in a stock pot over medium heat. Add the onion and garlic and cook for about 2 or 3 minutes, until the onion begins to turn translucent. Add the peppers and continue to cook for another minute or so. Add the spices and cook for another minute, just until the spices begin to color. Add the enchilada sauce, chicken stock, and hominy and bring to a simmer. Add the pulled pork. Taste, and correct the seasoning with salt and pepper, or more Chipotle chili pepper, if needed. Place the toppings on a serving plate. Dish up the soup and serve with the toppings alongside.

Serves 4
Stealthy Cooking Tip: You can adjust the spiciness of this recipe quite easily. Leave the seeds in the jalapeno if you like things very spicy. Remove both the seeds and veins of the jalapeno if you like dishes to be only mildly spicy. Omit the jalapeno altogether if you like your food to taste mild. Chili powder also comes anywhere from mild to spicy. Finally, you can also adjust the spiciness with the type of enchilada sauce that you use - it is available in mild, medium, and hot - so choose accordingly. Give the posole a taste, and add more spice if it suits your palate.



Tuesday, October 10, 2017

Chili Rellenos, Shhh they're dairy free!


Here's one of my favorite recipes of all times! And, with peppers at their peak in the garden, now is the time to enjoy it. I've been eating both gluten free and dairy free for some time, so it was a challenge to come up with substitutions that tasted good enough to publish. But, finally, here it is!

Ingredients:

8 to 10 Anaheim chilies, each about 6 inches long
1-1/2 cup soy cheese blend
2 Tbs gluten free flour
8 ounces non dairy milk (soy, almond, or cashew)
3 eggs
1 cup salsa

Directions:

Lay chilies on a sheet pan and place under the broiler. Broil, turning the chilies as they begin to blister and turn black, until the chilies are blistered all over. Remove the pan from the broiler and use a large cover to cover them. Allow them to remain covered and steam for about 10 minutes. Remove the skin from the chilies, then slice in half. Remove the veins and seeds if you like your dishes less spicy, keep them in if you like spicy food. Flatten the chilies and lay 1/2 of them in a 9 x 9 cooking pan. Cover the chilies with about 1/2 of the cheese blend. Lay the remaining chilies as a second layer, and cover them with the remaining cheese. Separate the eggs, placing the egg whites in one bowl, and the egg yolks in another bowl. Beat the egg whites with an electric beater until the whites hold peaks and are almost stiff, but not dry. Beat the egg yolks with a folk, add the flour and milk to the egg yolks and mix well. Carefully fold the egg whites into the egg yolk mixture. Pour the egg mixture over the chilies. Cover and bake at 350F for about 40 minutes. Spread the salsa over the top of the casserole, then return to cook, uncovered, for another 20 minutes. Remove from oven are cut into squares and serve.

Serves 4

Stealthy Cooking Tip: I can't find a reason to tell my dairy loving family that this recipe no longer has dairy in it! However, me and my other dairy free friends know the secret! If you're not dairy free, use milk and real cheese. Do know, however, that dairy free products, especially cheese, are typically lower in cholesterol, sodium, and fats than the real deal. That makes this version worth trying!