Tag Archive for: Home Missions
Cajun Jambalaya
Ingredients
- 1/2 stick butter
- 2 medium onions chopped
- 3 cloves garlic chopped
- 1/2 cup bell pepper chopped
- 1/2 cup celery chopped
- 1 lb smoked sausage or andouille sausage sliced
- 1 lb shrimp or cubed chicken
- 3 cups water or stock
- 1 lb mushrooms sliced
- 1 can diced tomatoes
- 1 1/2 cups uncooked rice
Instructions
- In a large iron pot, melt butter and saute onions, garlic, bell pepper, and celery until transparent.
- Add sausage and cook until brown.
- Add shrimp/chicken and cook until done.
- Add water, rice, and remaining ingredients. Bring to a boil.
- Lower to simmer, cover the pot, and cook for 25 minutes.
- Serve with French bread and salad.
Posole Verde
Ingredients
- 1 pound frozen posole or canned hominy drained
- 3/4 lb fresh pblano chiles (about 4) seeded, deveined, and chopped
- 1 cup chopped white onion
- 3 garlic cloves
- 16 fresh parsley sprigs with stems
- 2 cups vegetable broths divided
- 1 lime juiced (additional lime wedges for garnish)
- 6 radishes sliced
- fresh cilantro
- sour cream optional
Instructions
- Cook posole, covered in 1 quart unsalted water over medium low heat, stirring occasionally until soft but not mushy, about 3 hours for dried or 1 1/4 hour for frozen. Add more water as needed.
- Meanwhile, trim one inch off the bottom stems of parsley and cilantro and discard. Roughly chop remaining leaves and stems. Puree the poblanos, onion, garlic, parsley, cilantro, and 1/2 cup broth in a blender until smooth.
- When posole is just starting to split open, pour chile mixture over it and stir to combine. Add enough of the remaining stock to make posole soupy. Continue to simmer, uncovered, until posole is tender, adding more stock if necessary, about 45 minutes. Stir in lime juice. Serve with lime wedges, radishes, cilantro, and sour cream if desired.
Anasazi Beans & Ham
Ingredients
- 2 cups dry Anasazi Beans rinsed and sorted
- 1 large onion
- 2 cloves garlic crushed
- 3/4 - 1 lb bone in ham steak cubed
- 4 ounces can diced green chiles
- salt and pepper to taste
Instructions
- Rinse dried beans and sort for stems and stones. In a large stock pot, cover beans with 3 quarts water and bring to a boil. Cook covered at a gentle boil for 1 to 1 1/2 hours or until beans begin to soften (this will happen more quickly at lower altitudes).
- Add remaining ingredients and continue cooking for 3-4 hours or until all liquid is absorbed. Heat may be reduced from boiling once onions have softened and become transparent.
- To avoid scorching at higher altitudes, beans may be finished in a 350 degree oven, but should be stirred every 20-30 minutes. Remove ham bone before serving.
- Serve warm with tortillas or cornbread.
Notes
Anasazi beans are a special cultivar of pinto bean cultivated from 600 year-old seed beans found in Ancestral Pueblo ruins of the Four Corners in the early 1900's. They have a thinner skin, cook more quickly, produce less gas, and can be ordered online from Adobe Milling of Dove Creek, CO.
Posole Stew
Ingredients
- 1 lb lean pork shoulder
- 2 lb frozen posole hominy
- 1 lime juiced
- 2 tbsp course red chile powder
- 3 garlic cloves
- 1/4 tsp dried oregano
- 3 tbsp salt
Instructions
- Cook the pork in a pressure cooker, with water to cover, for 20 minutes.
- Reduce pressure under cold water. Open pot and add posole, lime juice, and chile.
- Add water - about twice as much as the amount of posole.
- Cook for 45 minutes under pressure.
- Reduce pressure under cold water. 2. Remove the pork and cut up.
- Put posole, pork, garlic, oregano, and salt in a large covered pot and simmer 1-3 hours, or until hominy kernels have burst and are soft but not mushy. Serve alone or as a side dish.
Notes
The cooking times are for higher altitude cooking. At lower altitudes, where the boiling point is higher, you may need to try shorter cooking times.
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